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Prep Time: 100800 Minutes Cook Time: 10 Minutes |
Ready In: 100810 Minutes Servings: 6 |
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Light and refreshing savoury soup - perfect accompaniment to Thai curries and best served with hot steamed rice. Ingredients:
4 coriander root (scraped) |
4 stalks lemongrass, white parts only |
1 teaspoon asafetida powder (yellow) |
2 small fresh hot red chili peppers, chopped |
4 kaffir lime leaves |
4 large ripe tomatoes, blanched, peeled and coarsely chopped |
1 1/2 cups mushrooms, chopped coarsely |
400 g tofu, firm pressed, cut into 2 . 5cm pieces |
1 bunch sorrel, torn |
2 small hot red chili peppers, extra, sliced diagonally |
5 tablespoons soy sauce |
1/2 cup lime juice |
2/3 cup fresh coriander leaves, chopped |
4 liters water |
1 cup carrot, sliced |
1 cup cabbage, sliced |
1 cup white radish, sliced |
1 1/2 teaspoons salt |
Directions:
1. Combine 4 litres water; 1 cup carrots, sliced; 1 cup cabbage, sliced; 1/2 cup celery stalks, sliced; 1 cup white radish, sliced; and 1.5 tsp salt in a saucepan and boil for 1 hour, or until the liquid has reduced by half.
2. Strain, and set aside.
3. Pound the coriander roots, lemongrass, asafetida and chili to a rough paste using mortar and pestle. Alternatively, process in a blender with a few drops of water.
4. Boil the vegetable stock in a saucepan over full heat. Drop in the kaffir lime leaves, mushroom, and tomato and cook for 2 or 3 minutes.
5. Add the spice paste, reduce the heat to a simmer, add the tofu and sorrel and cook for another 2 minutes.
6. Serve: Divide the extra chili, the soy sauce, lime juice and chopped coriander into large deep serving bowls and pour the boiling soup over. Serve with hot steamed rice.
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