This soup is packed with vegetables and is fragrant and filling. Unlike some soups, that are tastier the second day, this soup is best enjoyed freshly made.
Bring the stock (or water), coconut milk, garlic, ginger, lemon grass, lime zest and 5-spice up to a full simmer on medium heat, stirring occasionally.
Once simmering, add the asparagus, snap peas, mushroom and bell pepper and simmer for 2 minutes. Stir in the tofu and add salt to taste. Add the bean sprouts and immediately ladle into bowls. Top with the basil & coriander leaves, lime juice and chili paste or sauce to taste.