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Ingredients

1 tablespoon peanut oil
8 small red chillies, with stems
2 tablespoons Gourmet Garden Lemongrass Paste
2 garlic cloves, thinly sliced
1 1/2 tablespoons vegetable stock powder
3cm piece fresh ginger, thinly sliced
8 kaffir lime leaves
2 star anise
375g thick rice stick noodles
300g firm tofu, cut into 1.5cm cubes
1 tablespoon tamarind puree
1/4 cup (60ml) lime juice
Coriander sprigs, to serve
Long red chilli, thinly sliced, to serve

Method

Step 1 Heat oil in a large saucepan over medium heat. Add chillies, lemon grass paste and garlic and cook for 2 mins or until chillies start to blister. Add stock powder, 8 cups (2L) water, ginger, kaffir lime leaves and star anise. Bring to a simmer and cook, covered, for 15 mins.
Step 2 Meanwhile, place noodles in a large heatproof bowl and cover with boiling water. Set aside for 15 mins or until just tender. Drain.
Step 3 Add tofu, tamarind and lime juice to the soup and cook for 1 min or until heated through.
Step 4 Divide noodles among serving bowls. Fill with soup and top with coriander and sliced chilli to serve.

Hot and sour tofu soup

How to make Hot and sour tofu soup

Ingredients

Method