HOME FLIP		FLIP'S SPICY TOFU SOUP (2 Large Serves) INGREDIENTS: 4 cups vegetable stock (4 cups water, 2 maissel stock cubes) 1-2 teaspoons red curry paste, to taste 1-2 red chilies, chopped or 1-2 teaspoons dried chili flakes, to taste 1 stalk lemongrass, finely chopped in rounds 1 small knob ginger, grated 1 kaffir lime leaf, folded 2 teaspoons tamari (or soy sauce) 1 tablespoon chinese cooking wine (optional) 1 tablespoon lime juice 1 teaspoon brown sugar 1 shallot or small mild onion, chopped 425g can straw mushrooms, drained & rinsed 100g beans, chopped 300g tofu (firm, deep fried or puffs), chopped into bite sizes fresh coriander, chopped, for serving fresh bean shoots, for serving METHOD: Place all ingredients in a heavy based saucepan & bring to the boil. Reduce heat & simmer for 10-15 minutes or until beans are cooked. To serve, top with generous amounts of fresh coriander & bean shoots.