5 to 6 cups good-quality vegetable stock
1 to 2 stalks lemongrass, minced
3 whole lime leaves
1 to 2 red chiles, sliced
4 cloves garlic, minced
1 thumb-size piece galangal , sliced into thin matchsticks
1 cup fresh mushrooms, sliced
2 cups baby bok choy, leaves separated and chopped if large
some boiled carrot
1/2 cup good-quality coconut milk,
1 teaspoon brown sugar
1 tea spoon coriander
1 tea spoon curry powder
1 tablespoon fresh lime juice
1 to 2 cups cubed soft tofu
1/2 cup fresh basil, roughly chopped, garnish
1/3 cup fresh cilantro leaves, roughly chopped, garnish
rice noodles
Pour the stock into a soup pot. Add the prepared lemongrass, plus the lime leaves, chili, garlic, and galangal . Bring to a boil and continue boiling for 5 minutes, or until the broth is very fragrant.
Add the mushrooms. Reduce the heat to medium and simmer for 5 to 8 minutes, or until the mushrooms are soft.
Add the bok choy
Reduce the heat to low and add the coconut milk (if using), sugar, , and lime juice. Add the soft tofu and gently stir. Taste-test and adjust as needed
o serve, ladle soup and boiled noodles into bowls and sprinkle with fresh basil and coriander. Serve and enjoy.
galangal, and bok choy are available at Asian food markets.
Reference