Thai Style Soup

Makes 4 Cups
Thai Style Soup


  • 1 cup vegetable stock
  • 1-2 stalks lemongrass or 2 tablespoons minced lemongrass
  • 3-4 kaffir lime leaves or 1 tablespoon shredded kaffir lime leaves
  • 200g tofu, drained
  • 2 cloves garlic, crushed
  • 1 thumb-size piece ginger, thinly sliced or 2 teaspoons minced ginger
  • 1 chilli or 1-2 teaspoons chilli sauce, to taste
  • 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


  1. 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.
  2. Add the tofu, evaporated milk, soy sauce coriander, stirring to combine. Add more chilli if required.
  3. 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.
  4. Serve warm.