Tom Yum Pak (Hot and Sour Vegetable and Tofu Soup)
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Ingredients
- 250 g firm tofu, cubed
- 150 g chestnut mushrooms, sliced
- 100 g baby corn
- 2 lemongrass stalks, bruised
- 4 kaffir lime leaves
- 20 g galangal or ginger, sliced
- 3 tbsp vegetarian fish sauce
- 1 fresh lime
- 2 fresh red chillies
Nutrition (per serving)
- Calories
- 134 kcal
- Protein
- 11.9 g
- Carbohydrate
- 7.2 g
- of which sugars
- 2.8 g
- Fat
- 5.6 g
- of which saturates
- 0.9 g
- Fibre
- 2.6 g
- Salt
- 1.94 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Bring 1 litre of water to the boil in a large pan with the lemongrass, kaffir lime leaves and galangal.
- 2
Simmer for 5 minutes, then add the mushrooms and baby corn and simmer for 4 minutes.
- 3
Add the tofu and simmer for 2 minutes to heat through.
- 4
Season with the vegetarian fish sauce, a good squeeze of lime juice and the sliced red chillies to taste.
- 5
Serve hot in bowls with jasmine rice on the side.
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