Description
Recipe for Thai Veggie Clear Soup with Tofu. The broth infused with lemongrass, galangal and kaffir lime leaves.
Ingredients
- For the broth
- 2 inch piece Galangal
- 2 stalks Lemon Grass
- 10 Kaffir Lime Leaves
- 2 Cups Water (500 ml)
- Veggies
- 1/2 cup diced steamed carrot
- 1/2 cup steamed green peas
- 1 cup Tofu, diced
- Other Ingredients
- 1 Veggie stock cube
- 1/2 teaspoon Salt
Instructions
- Crush and roughly chop the ingredients for the broth.
- Pressure cook the broth ingredients in 2 cups of water. Cook for 2 whistles on medium flame. Remove from heat and wait for the pressure to settle naturally. Strain the broth and set aside.
- To this strained broth add a stock cube, steamed veggies and a little salt. Bring to a simmer for 2 minutes. Switch off the flame and add in the Tofu.
- Serve hot!
- Category: Soup
- Cuisine: Thai