Step 1

If making crispy tofu– cook according to this post: Crispy Tofu  (with salt and pepper) and set aside. Use firm tofu for this recipe to keep the tofu from breaking. If using chicken or other protein, wait to add it towards the end. See notes for chicken or shrimp.

Step 2

Make the broth by combining stock, water lemongrass, galangal, kaffir leaves, and cilantro stems in a large soup pot. Bring everything to a boil on medium-high heat for around 10 minutes.

Step 3

Lower the heat to medium, add the Thai chili paste, fish sauce, and sugar, and stir well.

Step 4

Add the vegetables and let them cook for 5 minutes. (If using chicken or shrimp, add it now and cook until cooked through.)

Step 5

Add the tofu, tamarind (or lime juice)  last, and turn the heat off. Taste and adjust with more fish sauce or salt and lime juice.

Step 6

Serve immediately alone or with a small bowl of rice, rice noodles, a tasty baguette, or sourdough bread. Garnish with a generous amount of cilantro and more lime wedges!