Sour Ginger-Garlic Soup

Or as I like to call it "Tummy Soup"

This soup was initially my attempt to make Souk Gai from Lao-Thai restaurant in Toronto. I have still been unable to recreate those flavours, but I have made this delicious spicy, tangy soup. It is now one of my fav lunches.

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Ingredients

• 2 cups water

• 1 tsp chicken bouillon

• 2 chili peppers

• 3 slices of ginger, diced

• 175g tofu, broken apart

• ½ tbsp soy sauce

• 1 tbsp fish sauce

• 3 cloves garlic

• 2 scallions

• 1 tbsp chopped cilantro

• Juice of 1 lime

• Vermicelli

Step 1: Make the base

Combine the water, bouillon, 1 chili pepper and ginger in a pot. Bring it to a boil.

Step 2: Prepare the tofu

Combine the tofu, soy sauce, ½ tbsp fish sauce, and 1 clove of garlic. Heat a pan with oil and fry the tofu until browned on all sides

Step 3: Finish the soup

Add the remaining fish sauce, remaining garlic, scallions, cilantro and lime.

Step 4: Assemble the dish

Put the vermicelli in the bottom of a bowl and top with the fried tofu. When the stock returns to a boil, pour it over. The vermicelli will quickly cook.