Tom Yum with Tofu
Soups • Pan-Asian
Description
Recipe from a popular American restaurant, created by chef John Smith.
Ingredients
- Grated Ginger Root 0 oz
- Garlic 0 oz
- Mild Chili Spice 0 oz
- Tofu 10 oz
- Champignons 15 oz
- Dried Chinese mushrooms 0 oz
- Wakame Seaweed 0 oz
- Tom Yum Chili Paste 5 oz
- Olive Oil 5 fl oz
- Coconut Milk 0 qt
- Tomatoes 5 oz
- Lemon 0 oz
- Cilantro 5 oz
- Soy Sauce 0 fl oz
- Rice to taste
Step-by-Step Guide
Step 1
Pour oil into a large pot.
Step 2
Add slices of ginger root, garlic cloves, and chili pepper, and sauté everything lightly.
Step 3
Then add the mushrooms and sauté everything well.
Step 4
Add tom yum paste, stir well, and simmer.
Step 5
Pour in the coconut milk, add the sliced tomatoes, lemon rounds, soy sauce, wood ear mushrooms, seaweed, and julienned tofu.
Step 6
Sauté everything gently for 20–30 minutes.
Step 7
While the soup is cooking, boil the rice.
Step 8
Rinse the cilantro and chop it finely.
Step 9
Add to the soup.
Step 10
Serve with boiled rice.
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