1. 1

   Step 1

   Peel 1 shallot and 1 garlic clove and finely dice them.

2. 2

   Step 2

   Peel 1 walnut-sized piece of ginger and finely dice it as well.

3. 3

   Step 3

   Finely chop 1 stalk of lemongrass.

4. 4

   Step 4

   Heat 2 tsp of oil in a pot.

5. 5

   Step 5

   Sauté the shallot, garlic, ginger, and lemongrass in the hot oil.

6. 6

   Step 6

   Pour in 600 ml of chicken broth and let it simmer for a few minutes.

   Timer 5 min
7. 7

   Step 7

   Pour the broth through a sieve.

8. 8

   Step 8

   Season the strained broth with 2 tbsp of fish sauce, 2 tbsp of rice wine, and 1 pinch of salt.

9. 9

   Step 9

   Cut 150 g of tofu into small cubes.

10. 10

    Step 10

    Clean 1 spring onion, rinse it, and cut it into fine rings.

11. 11

    Step 11

    Add the tofu and spring onion to the broth and heat briefly.

12. 12

    Step 12

    Serve the soup garnished with cilantro leaves.

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