Tom Yum with Tofu
⏳ Time
1 hour 15 minutes
🥕 Ingredients
15
🍽️ Servings
6
Description
Recipe from a popular American restaurant, created by chef John Smith.
Ingredients
- Grated Ginger Root - 1.1 oz
- Garlic - 0.7 oz
- Mild Chili Spice - 0.4 oz
- Tofu - 10.6 oz
- Champignons - 14.1 oz
- Dried Chinese mushrooms - 1.8 oz
- Wakame Seaweed - 0.7 oz
- Tom Yum Chili Paste - 7.1 oz
- Olive Oil - 4 fl oz
- Coconut Milk - 1 qt
- Tomatoes - 4.9 oz
- Lemon - 1.8 oz
- Cilantro - 3.5 oz
- Soy Sauce - 1 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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