Ingredients

• Stock (vegetable or chicken) - 4 cup
• coriander sprigs (with roots) 12 to 15
• vegetable oil - 2 tbsp
• silken tofu - 100gm (cut into 1 cm cubes)
• lime juice - 1/2 cup
• minced garlic - 1 tsp
• minced onion - 1/2 cup
• chili flakes - 1/2 tsp
• coriander powder - 1/8 tsp
• cumin powder - 1/8 tsp
• tomato puree - 1/2 cup
• dark soya sauce - 2 tsp
• light soya sauce - 2 to 3 tbsp
• coriander leaves to garnish
• soya sauce to taste

How to Make Lime, Coriander and Tofu Soup

• Heat oil in a pan; fry garlic till dark brown.
• Add onion and fry till golden brown.
• Add stock. Wash the sprigs of coriander well.
• (Ensure that all the dirt from roots is washed away).
• Lightly crush the roots and stems.
• Tie the sprigs in a bunch and add to the simmering stock.
• Add chili flakes, coriander and cumin powders.
• Cover and simmer gently for 15 minutes.
• Lift out the coriander sprig bunch with tongs and discard.
• Add tomato puree, dark and light Soya sauce.
• Add tofu and simmer for 2-3 minutes.
• Remove from fire, add lime juice.
• Serve hot, garnished with fresh coriander leaves.