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19 December 2012,20:47 by
Ponmathi Srilekha.S

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Serves :

Preparation Time :
40 minutes

Cooking Time :
30 minutes

Preparation Method :

  • Bring a pot of water to the boil over high heat.
  • Cook tofu until floated to the surface. Remove and cut into pieces.
  • Combine coconut cream and coconut milk in a soup pot and boil over medium heat.
  • When boiling, add galangal, lemongrass and kaffir lime leaves.
  • When it boils again and smells fragrant, add cooked tofu. Season to taste with light soy sauce, salt sugar and lime juice.
  • Cook until the tofu is tender, and then add straw mushrooms and angel mushrooms.
  • Continue cooking is everything is done, stir in hot chilies and oil reserved from vegetarian roasted chili paste. Turn off the heat.
  • Dip out into a serving bowl and garnish with kaffir lime leaves, lemongrass and coriander leaves.
  • Enjoy while hot.


  • 300 grams semi-hard tofu
  • 300 grams coconut cream
  • 500 ml coconut milk
  • 10 slices young galangal
  • 2 stalk lemongrass, cut into 1" sections and bruised
  • 6 kaffir lime leaves, torn
  • 5 tablespoons light soy sauce
  • 2 teaspoons sea salt
  • 5 teaspoons sugar
  • 5 tablespoons lime juice
  • 200 grams straw mushrooms, halved
  • 300 grams angel mushrooms, torn
  • 15 hot chilies, crushed
  • 2 teaspoons oil reserved from vegetarian roasted chili paste
  • Kaffir lime leaves, diagonally sliced lemongrass and coriander leaves for garnish

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