Prep Time: 20 minutes
Cook Time: 15 minutes
Ingredients:
* 5-6 cups good-tasting vegetable or faux chicken stock (makes 4 servings)
* 1-2 stalks lemongrass, minced (see link below), OR 3-4 Tbsp. frozen prepared lemongrass (available at Asian stores)
* 3 whole kaffir lime leaves (available fresh or frozen at Asian food stores)
* 1-2 cups soft tofu, sliced into cubes
* 1-2 red chilies, sliced, OR 1/2 tsp. dried crushed chili, OR 1-2 tsp. chili sauce
* 4 cloves garlic, minced
* 1 thumb-size piece galangal OR ginger, sliced into thin matchstick-like pieces
* 1 cup fresh mushroom (I used shiitake), sliced
* 2 cups baby bok choy, leaves separated or chopped if large, OR substitute broccoli or bell pepper
* 1 cup cherry tomatoes
* 1/2 can good-quality coconut milk
* 1 tsp. brown sugar
* 3-4 Tbsp. soy sauce (use wheat-free for gluten-free diets)
* 1 Tbsp. fresh-squeezed lime juice
* 1/2 cup fresh basil + 1/3 cup fresh coriander/cilantro, roughly choppe
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