Tom Yum Soup

Ingredients

• 2 shallots, peeled
• 2 hot dried chillies
• 2-4 fresh red chillies, depending on how hot they are (and how hot you like it)
• 4 cloves garlic, roughly chopped
• 25g piece galangal or ginger, roughly chopped
• 2 lemongrass stalks, roughly chopped
• Zest of 1 lime
• 6 lime leaves
• 1 tbsp coconut oil
• 1 onion, finely sliced
• 1 lemongrass stalk, left whole and bruised
• 1 litre stock made from Knorr Kaffir lime and ginger stock pots
• 200ml coconut milk
• 2 tbsp soy sauce
• Juice of 1 lime
• 1 tsp light soft brown sugar
• 1 carrot, cut into ribbons
• 4 heads of bok choi or similar, thinly cut lengthways
• 12 cherry tomatoes, halved
• 4 lime leaves, very finely shredded (no larger than ½ mm)
• 1 bunch coriander, stems and leaves separated, stems finely chopped
• 1 block silken tofu, carefully cut into cubes and brought to room temperature
• 4 spring onions, cut in half, lengthways and finely shredded (no larger than 1mm)
• A small bunch of Thai or regular basil
• Chilli oil