Ingredients:

• Stock (vegetable or chicken) – 4 cup
• coriander sprigs (with roots) 12 to 15
• vegetable oil – 2 tbsp
• silken Tofu – 100gm (cut into 1 cm cubes)
• Lime juice – 1/2 cup
• minced Garlic – 1 tsp
• minced Onion – 1/2 cup
• chili flakes – 1/2 tsp
• coriander powder – 1/8 tsp
• cumin powder – 1/8 tsp
• Tomato puree – 1/2 cup
• dark soya sauce – 2 tsp
• light soya sauce – 2 to 3 tbsp
• Coriander leaves to garnish
• soya sauce to taste

Method:

1. Heat oil in a pan; fry garlic till dark brown.
2. Add onion and fry till golden brown.
3. Add stock. Wash the sprigs of coriander well.
4. (Ensure that all the dirt from roots is washed away).
5. Lightly crush the roots and stems.
6. Tie the sprigs in a bunch and add to the simmering stock.
7. Add chili flakes, coriander and cumin powders.
8. Cover and simmer gently for 15 minutes.
9. Lift out the coriander sprig bunch with tongs and discard.
10. Add tomato puree, dark and light Soya sauce.
11. Add tofu and simmer for 2-3 minutes.
12. Remove from fire, add lime juice.
13. Serve hot, garnished with fresh coriander leaves.