Thai Vegetable Soup
|Chili oil||1 Tablespoon|
|Shallots||4 , chopped (Red Or Golden)|
|Lemon grass/1 1/2 teaspoons dried lemon grass, soaked in hot water until soft||3 , cut into pieces|
|Vegetable stock||2 Liter (3.5 Pint)|
|Firm tofu||8 Ounce, cubed (250 Gram)|
|Oyster mushrooms||4 Ounce (125 Gram)|
|Bean sprouts||1 Ounce (30 Gram)|
|Coconut milk||1 Cup (16 tbs)|
|Basil leaves||2 Tablespoon|
|Peanuts||3 Tablespoon, finely chopped|
1. Heat oil in a saucepan over a high heat, add shallots and lemon grass and cook, stirring, for 3 minutes. Stir in galangal or ginger and stock, then reduce heat and simmer for 5 minutes.
2. Add tofu, mushrooms, beans, bean sprouts and coconut milk and cook over a medium heat for 4 minutes or until beans are tender and soup is heated. To serve, ladle into bowls and scatter with basil and peanuts.