1 cup fresh mushrooms, preferably shitake, chopped
1 bunch bok choy or pak choy
1 cup cherry tomatoes, halved
½ cup coconut flavoured, low fat evaporated milk
2 tablespoons salt reduced soy sauce
1 tablespoon lime juice
½ cup fresh basil or coriander, roughly chopped
Combine stock, lemongrass, ginger, kaffir lime, chilli and garlic. Bring to the boil and boil for a few minutes, until fragrant. Add mushrooms, bok choy and tomatoes and simmer gently until the vegetables have softened.
Add the tofu, evaporated milk, soy sauce coriander, stirring to combine. Add more chilli if required.
Remove from heat and put soup into a blender or food processor and blend until soup is smooth enough to drink from a thick straw.