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. ---------------------------------------------------------------------------
Nutrition
Ingredients
