Hot & Sour Tom Yum Soup

Chef #762275's Note:

Light and refreshing savoury soup - perfect accompaniment to Thai curries and best served with hot steamed rice.

• Total Time: 1680 hrs 10 mins
• Prep Time: 1680 hrs
• Cook Time: 10 mins

Ingredients:

Servings: 6

• 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 ½ 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
• ½ 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 ½ 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.