THAI SPICY AND SOUR SOUP

Steps:

• Place the stock, Tom Yum paste, galangal, lemon grass, Kaffir lime leaves, chilli and 3 cups of water into a saucepan and bring to the boil. Then reduce the heat and simmer for 5 minutes.
• Add the mushrooms and tofu and simmer for 5 minutes or until mushrooms are tender.
• Add the bok choy and summer for a further minute or until wilted.
• Remove from the heat and add lime juice and coriander leaves.
• Serve.