Tom yam gung with tofu from The Tofu Cookbook by Becky Johnson

Ingredients

• 1.2 litres/2 pints/5 cups good vegetable stock
• 15 ml/1 tbsp Thai chilli jam
• 300 g/11 oz firm tofu, drained and cut into bitesize cubes
• 30 ml/2 tbsp groundnut (peanut) oil
• 1 garlic clove, finely chopped
• 2 kaffir lime leaves, shredded
• grated rind of 1 kaffir lime
• 1 shallot, thinly sliced
• salt
• ground black pepper
• 1 lemon grass stalk, finely chopped
• 3 red chillies, seeded and shredded
• 4 spring onions (scallions), shredded
• 6 shiitaki mushrooms, thinly sliced
• 45 ml/3 tbsp lime juice
• 45 ml/3 tbsp Thai fish sauce
• 45 ml/3 tbsp chopped fresh coriander (cilantro)
• 5 ml/1 tsp caster (superfine) sugar