Phak Boong Fai Daeng - Stir-Fried Morning Glory Soup

Ingredients

• 8 oz morning glory
• 4 cloves garlic
• 4 cups vegetable broth
• 2 tablespoons soy sauce
• 2 whole Thai bird's eye chili
• 2 tablespoons lime juice
• 1 teaspoon sugar
• 1 cup coriander leaves
• 2 tablespoons vegetable oil
• 1 teaspoon salt
• 1 teaspoon black pepper
• 8 oz tofu

Instructions

1. 1

   Rinse the morning glory under cold water and cut into 2-inch pieces. Set aside.

2. 2

   Mince the garlic cloves and set aside.

3. 3

   Cut the tofu into small cubes.

4. 4

   In a large pot, heat 2 tablespoons of vegetable oil over medium heat for about 2 minutes.

5. 5

   Add the minced garlic and sauté for 1-2 minutes until fragrant, being careful not to burn it.

6. 6

   Add the cubed tofu to the pot and cook for about 5 minutes, stirring occasionally until the tofu is lightly golden.

7. 7

   Pour in 4 cups of vegetable broth and bring to a gentle simmer over medium-high heat.

8. 8

   Once the broth is simmering, add the morning glory, soy sauce, sugar, and whole Thai bird's eye chili. Cook for about 3-4 minutes until the morning glory is wilted.

9. 9

   Stir in the lime juice, salt, and black pepper. Taste and adjust seasoning if necessary.

10. 10

    Remove from heat and garnish with fresh coriander leaves before serving.

11. 11

    Serve hot in bowls, optionally with extra lime wedges on the side.