Hot and Sour Soup

Servings

4 garlic crushed
4 cm ginger peeled, halved
2 lemongrass bruised
4-5 kaffir lime leaves
4-5 thin slices of 1 lime
1 can chicken stock 398 ml
3 cans water use the can of the chicken stock
5 shiitake mushrooms soaked in warm water for 20 minutes, sliced thinly or chopped
1 medium firm tofu 454 g, cubed
4 cups cooked peeled shrimps
3 green onions thinly sliced
10 tsp lime juice
4 tsp fish sauce
3 tsp Hungarian Vegeta seasoning you can substitute with Royco or other seasoning powder or even soup base
6 red bird chilies halved

Place garlic, ginger, lemongrass, lime leaves, lime slices in a pot; pour chicken stock and water; bring to a boil; discard lemon grass lime leaves, ginger and lime slices; continue boiling
Add in fish sauce, lime juice and Vegeta; stir well, bring to boil again
Add in cubed tofu, stir slowly, bring to boil again
Lastly add in shrimps followed with mushroom, chilies, and green onion, simmer for 2-3 minutes
Serve immediately