‍Ingredients:

• 2-3 cloves garlic
• 1.5 inch piece of ginger
• Handful of lemongrass or 1 tbsp paste
• 1-2 shallots (optional)
• 3-4 kaffir lime leaves
• 1 tbsp chilli paste or sauce of choice (I used gochujang)
• 1 tsp Rice vinegar
• 1 tsp Sesame oil
• 1 tbsp Soy sauce-Vegetables of choice (mushrooms, broccoli, baby corn work well)
• 250g Tofu
• Rice noodles
• Chilli oil for garnish (optional)

In a pot sauté the ginger, garlic, lemongrass and shallots for a couple of minutes and then add in your chilli sauce, sauté for a couple more minutes and top with 500-600ml of water. Let it simmer for a few mins and then add in your vegetables, soy sauce, a pinch of salt, vinegar and kaffir lime leaves and tofu. Cover and cook for 20 minutes. Once done, remove the lid, add in boiled rice noodles, stir well, add a squeeze of fresh lime juice and spoon into bowls. Top with chopped spring onions and chilli oil before you serve.