Thai Spicy And Sour Soup

• 3 cups vegetable stock
• 2 tablespoons tom yum paste
• 2 cm galangal, peeled and cut into thin slices
• 1 lemon grass root, crushed and cut into 4 pieces
• 3 kaffir lime leaves
• 1 small red chile, finely sliced on the diagonal
• 200 g button mushrooms, halved
• 200 g firm silken tofu, cut into small cubes
• 200 g bok choy, shredded
• 2 tablespoons lime juice
• 4 tablespoons fresh coriander

1. Place the stock, Tom Yum paste, galangal, lemon grass, Kaffir lime leaves, chilli and 3 cups of water into a saucepan and bring to the boil. Then reduce the heat and simmer for 5 minutes.
2. Add the mushrooms and tofu and simmer for 5 minutes or until mushrooms are tender.
3. Add the bok choy and summer for a further minute or until wilted.
4. Remove from the heat and add lime juice and coriander leaves.
5. Serve.

vegetable stock, paste, galangal, lemon grass root, lime leaves, red chile, button mushrooms, silken, bok choy, lime juice, fresh coriander

Taken from www.food.com/recipe/thai-spicy-and-sour-soup-171524 (may not work)