1.5L vegetable stock
1 stalk lemongrass , bruised
3 whole kaffir lime leaves
1 long red chili, sliced
4 garlic cloves, finely chopped
1 tsp grated ginger
1 bunch enoki mushrooms, chopped in half
4-5 shiitake mushrooms, sliced
2 cups baby bok choy, leaves separated
1 cup cherry tomatoes
1 cup coconut milk
1 tsp coconut sugar
3 tbsp soy sauce
Juice of 1 lime
100g firm tofu, chopped into cubes
½ cup fresh basil, roughly chopped
¼ cup fresh coriander, roughly chopped
In a medium pot add the stock, lemongrass, kaffir lime leaves, chilli, garlic and ginger and bring to the boil for 5 minutes. Add mushrooms and cook for further 5 minutes.
Reduce heat to low and add the bok choy and cherry tomatoes. Gently simmer for 2 more minutes.
Stir through the coconut milk, sugar, soy sauce and lime juice, then add tofu and cook for a further 2 minutes.
Remove from the heat and stir through the basil and coriander before serving.