A delightful Thai-inspired soup combining chicken, tofu, and aromatic herbs for a flavorful experience.
Heat the peanut oil in a soup pot over medium heat.
Ensure the oil is hot but not smoking to avoid burning.
Add the diced chicken and tofu, and sauté until the chicken is lightly browned.
Cut the chicken and tofu into similar-sized pieces for even cooking.
Stir in the chopped onion, half of the ginger, and lemongrass, cooking until the onion is translucent.
Crush the lemongrass slightly to release its aroma.
Pour in the stock and add the kaffir lime leaves and chilies. Simmer for 10 minutes.
Cover the pot to retain the flavors while simmering.
Add the sugar, fish sauce, and tomatoes, and simmer for another 2 minutes.
Taste and adjust the seasoning as needed.
Lower the heat and stir in the lime juice, green onions, and half of the cilantro.
Add lime juice gradually to balance the sourness.
Serve the soup hot, garnished with the remaining cilantro.
Serve with lime wedges for an extra tangy kick.
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