Tome Yum Soup

Ingredients:

4 cups vegetable stock
3 large stalks lemongrass
12 kaffir lime leaves (optional)
2 1/2 Tbsp fresh squeezed lime juice
3 green onions, cut into 2 cm. lengths across
1 fresh green jalapeño chili
8 oz. firm tofu, cut into 2 cm. cubes
1 cup well drained whole straw mushrooms or sliced fresh button mushrooms
2 Tbsp Roasted Chili Paste-Nam Prik Pao
2 Tsp sugar
1/2 Tsp soy sauce
1/2 Tsp salt

Bring the vegetable stock to a boil in a large pot. Take the lemongrass stalks and cut the end off the bottoms (3 cm.) and the green tops (8-12 cm.) and peel off the outer layer if discoloured. On a cutting board, place the flat side of a large knife over the pieces and hit the knife with your hand to crush the lemongrass. Do this along the length of the stalks. This will loosen the fibres and infuse the dish more strongly with its flavours. Then cut the stalks into 3 or 4 equal sections.

Add the lemongrass and half the lime leaves to the vegetable stock and simmer for approx. 5 minutes. While the stock is simmering, combine the lime juice, remaining lime leaves and green onions in a large serving bowl. Remove the stem from the chili and cut it crossways in little rounds. Add as many as you like to the serving bowl depending on your heat tolerance. Increase the heat on the stock and add the tofu, mushrooms, Nam Prik, sugar, soy sauce and salt and stir well. When it boils again, pour it into the serving bowl. Stir to combine and serve. Can be served with rice as a more substantial main course, rather than as the precursor to the main meal.