1. In large saucepan or pot, bring to boil Coconut Milk, Broth, Fish Sauce, Tom Yum Paste, Chili Paste, and Lime Juice. 2. Reduce heat to medium and add Garlic, Gingerroot, Cilantro, and Lemon Grass. Squeeze the juice from the limes into the mix, and add one of the quarter wedges into the soup. 3. Cook for 20 minutes, then turn off heat. Let cool, then cover and place in refrigerator overnight. 4. Next Day: Chop all your vegetables and cube tofu so they are ready to use. 5. Remove soup base from the refrigerator and strain to remove all solids. 6. Now heat the strained soup base over medium heat and add carrots. Cook until carrots are just starting to get tender (approx. 10-15 minutes). 7. Meanwhile, heat olive oil in a pan. Cut Tofu into cubes and fry lightly for about 10 minutes. Season with soy sauce as you fry. Set aside. 8. Add bok choy, mushrooms and peas to the soup and cook for another 3 to 5 minutes. (if using cooked chicken or shrimp instead of tofu, add now). 9. Add Tofu and cook for 2 more minutes. 10. Finally, mix in cream and remove from heat. Serve and Enjoy! ---------------------------------------------------------------------------
Nutrition
Ingredients
