Ingredients
Method
1.Combine the water, beef, star anise, galangal and sauces in large saucepan; bring to a boil. Reduce heat; simmer, covered, 30 minutes. Uncover; simmer, 20 minutes. Add chicken; simmer, uncovered, 10 minutes.
2.Combine sprouts, coriander, onion, chilli and juice in medium bowl.
3.Remove beef and chicken from pan; reserve stock. Discard fat and sinew from beef; slice thinly. Slice chicken thinly. Return beef and chicken to pan; reheat soup.
4.Divide tofu among serving bowls; ladle hot soup over top, sprinkle with sprout mixture.
Chinese-style firm tofu is best used for cutting into cubes for stir-fries, soups and salads, as it will hold its shape. Japanese-style silken tofu, on the other hand, is much creamier, softer and better for making dips, desserts or any recipe that requires the tofu to be smooth.
Note