Hot And Sour Mushroom Soup (Tom Yum Het)

• 4 cups water
• 1 medium onion, quartered
• 2 stalks lemongrass, chopped
• 3 -4 kaffir lime leaves, torn in half
• 4 cm cube galangal, chopped
• 2 cm cube fresh ginger, peeled and chopped
• 1 tablespoon tamarind pulp
• 3 dried red chilies, chopped
• 2 fresh hot green chili peppers (can use red)
• 1 tablespoon vegetable oil
• 2 tablespoons tom yum paste
• 200 g deep fried tofu
• 6 shiitake mushrooms, cups sliced
• 50 g button mushrooms, sliced
• 3 tablespoons soy sauce
• 1 teaspoon caster sugar
• 2 tablespoons lemon juice
• 1/2 cup fresh coriander, chopped
• 1/2 cup fresh basil leaf, torn

1. Put the first nine ingredients in a saucepan and bring to the boil (this is your stock). Simmer for 15-20 minutes over low-medium heat. Remove from the heat and strain. Reserve the stock and discard the rest.
2. Heat the oil in a large saucepan and saute the Soup Paste for a minute until fragrant. Add the tofu, shiitake and button mushrooms and stir-fry over high heat for 1 minute.
3. Bring the prepared stock to a boil. Turn the heat to medium and add the sauteed tofu and mushrooms, the soy sauce, sugar and lemon juice. Simmer for 5-6 minutes over medium heat until the mushrooms are tender.
4. Sprinkle the coriander and basil and remove from heat. Serve hot.

water, onion, stalks lemongrass, lime, cube galangal, ginger, tamarind pulp, red chilies, green chili peppers, vegetable oil, paste, shiitake mushrooms, button mushrooms, soy sauce, caster sugar, lemon juice, fresh coriander, fresh basil leaf

Taken from www.food.com/recipe/hot-and-sour-mushroom-soup-tom-yum-het-424395 (may not work)