A combination of things made me want to make this soup. 1. I got caught in horrible torrential rain and wanted something really warming. 2. I found something similar in the shops but it had fish in it (lame). 3. I love soup. I based the vegetables on one of my favourite dishes from Wagamama, the Yasai Itame (minus the mushrooms, bleugh) and used lemongrass and chili for a spicy, fragrant flavour.
1 stalk lemon grass (outer leaves peeled off)
1 small green chilli
1 clove garlic
A thumb of galangal
2 handfuls of fresh coriander
300 ml coconut milk
400ml vegetable stock
Juice of 1 lime
1 pak choi sliced and leaves removed
1 small red pepper sliced
1 small red onion sliced
200g dry fried tofu
Lime wedge and fresh coriander to serve
- Put the lemon grass, chili, garlic and coriander in a blender and blend until it’s in very, very small pieces.
- Heat a little oil in a heavy based pan, add the blended herbs and spices and cook for 3 minutes.
- Add the coconut milk, vegetable stock and lime to the pan and stir well.
- Bring to the boil and then let it simmer for 15 minutes.
- While it’s cooking, stir fry the onion, pepper and pak choi (not including the leaves, they can be popped in at the end). Fry them until starting to soften, then pop them in to the bowls your using.
- Add the pak choi leaves to the soup within the last 5 minutes of cooking.
- Pour the soup over the vegetables and top with the tofu, coriander and a lime wedge.