Ingredients

• 6 cups good-tasting vegetable stock
• 2 stalks lemongrass, top 4 inches removed
• 3 whole kaffir lime leaves (available fresh or frozen at Asian food stores)
• 4 coriander stems with roots attached
• 1-2 red bird's eye chilies, seeded and sliced
• 2 teaspoons slivered garlic
• 1 tablespoon slivered galangal or ginger
• 1 cup sliced shiitake mushrooms
• 2 cups soft tofu, diced
• 2 teaspoons brown sugar
• 2 to 3 tablespoons fish sauce
• 2 tablespoons lime juice
• 6 baby bok choy heads, leaves separated
• 1/4 cup Thai basil, roughly chopped
• 1/4 cup fresh coriander/cilantro, roughly chopped

Method

Combine stock, lemongrass, lime leaves, coriander stems, chili chilies, garlic, and galangal or ginger in a soup pot and bring to boil over medium-high heat. Reduce heat to medium and let simmer for 10 minutes or until broth is very fragrant.

Add mushrooms and simmer for 2 to 3 minutes. Stir in tofu, sugar, fish sauce and lime juice, and simmer for 3 minutes or until soup is well flavoured. Adjust seasonings to taste. Add bok choy and simmer 2 minutes or until limp. Add basil and coriander. Serves 4.