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thai tofu vegetable tofu soup


125 gms dry oyster mushrooms, halved or quartered
1 inch galangal, peeled
½ inch ginger, peeled
1 small onion or medium sized onion, sliced or quartered
1 lemon grass stalk, halved in two
2-3 piri piri chilies or bird’s eye chilies
1 medium size carrot, chopped
200 or 250 gms extra firm silken tofu or regular tofu, diced (i used mori nu’s silken tofu)
1 tbsp sunflower oil
2 kaffir lime leaves or lime leaves or zest of one small lime
¼ cup chopped or torn basil leaves or thai basil leaves
¼ cup chopped coriander leaves
4 cups water
½ tbsp soy sauce (add more if you prefer)
some basil & coriander leaves for garnishing
salt and black pepper as required



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