Soups are easy to make and can make any meal more complete as well. You can easily create difference by introducing different herbs and vegetables. In this recipe I have added lemon grass and Kaffir lime leaves to infuse a Thai aroma. I have also added a selection of light but nutritionally enriched vegetables; tofu and mushrooms as a source of protein. Throw some noodles or garnish with bean sprouts to add more texture to your soup. Enjoy this light and clear soup!

Serves                                  12

Preparation Time               15 minutes

Cooking Time                     10 minutes

Ready in                               30 minutes

Difficulty Level                    easy

Ingredients

• 3-5 thin slices of galangal or fresh ginger
• 1 clove garlic, minced
• 1 teaspoon canola oil
• 3 cups vegetable broth
• 1 stalk of lemon grass, bruised at the roots
• 2 kaffir lime leaves (optional)
• ½ block tofu, cut into cubes
• 2 oz. Noodles, preferably soba/buckwheat
• 1 cup broccoli
• 1 cup spinach
• 1 cup mushroom, oyster or white button
• ½ -1 teaspoon chili garlic paste (optional) or red chili pepper
• 1 tablespoon fresh lemon juice
• 1 tablespoon soy sauce
• Chopped cilantro and green chili pepper for garnish (optional)
• Salt and white pepper to taste

Method

• Heat oil in a saucepan, sauté shallots, ginger and garlic. Add vegetable broth. Bring to a boil.
• Add lemon grass, kaffir lime leaves, noodles and tofu. Simmer for 5 minutes. Remove lemon grass and lime leaves.
• Stir in chili garlic paste, mushroom, broccoli and spinach. Simmer for another minute. Sprinkle lemon juice and soy sauce. Remove from heat.
• Ladle soup into bowls. Serve with chopped tomato, cilantro and green chili.