Recipe by Dapur Rasamasa
Serve: 4 Person
Fine textured tofu with special salted egg sauce
- Easy
- Quick
Ingredients
- Water
- 1 tomato
- 4 thumb-size greater galangal, crushed
- 2 lemongrass, crushed
- 1 keffir lime leaf, stem removed
- 2 handful finely sliced bok choy
- 2 handful beansprout
- 2 handful shiitake mushroom, sliced
- 2 handful shimeji mushroom, sliced
- 2 handful matsutake mushroom, sliced
- 2 tofu, sliced
- 2 limes, squeezed
- 5 tablespoon fish sauce
- bird’s eye chilies, sliced
- 4 stalk coriander leaf
Spice Paste
- 3 toasted candlenuts
- 4 red curly chilies
- 3 clove garlic
- 1 teaspoon fried shrimp paste
Tom yum sour soup from tomato broth and lime juice, filled with three types of mushroom and two types of vegetables
Steps
- Boil water in a pot. Add in tomato and boil for a little while. Press tomato to release its flavor. Add greater galangal, lemongrass and keffir lime leaves.
- Sauté spice paste until fragrant.
- Remove from heat and add in to tomato broth.
- Add in bok choy, mushroom and tofu then cook until slightly tender. Lastly, add beansprout.
- Add lime juice, fish sauce, and bird’s eye chilies if preferred. Cook for a little while. Serve immediately with coriander leaves.
