From craving to table
Instructions
- 1
In a large pot, bring the vegetable broth to a boil over medium-high heat.
- 2
Add lemongrass, kaffir lime leaves, galangal, and Thai chilies. Simmer for 5-7 minutes to infuse the broth.
- 3
Add sliced mushrooms, onion, and tomato. Cook for another 3-4 minutes until vegetables begin to soften.
- 4
Stir in the tofu cubes and simmer for 3-4 minutes.
- 5
Add soy sauce, Thai chili paste, sugar, and salt. Stir well to combine.
- 6
Remove from heat and stir in lime juice.
- 7
Taste and adjust seasoning with more lime juice or soy sauce as desired.
- 8
Ladle soup into bowls, garnish with chopped cilantro and serve with fresh lime wedges on the side.