Hot & Sour Tom Yum Soup
- Ready In:
- 1680hrs 10mins
- Ingredients:
- 18
- Serves:
-
6
ingredients
- 4 coriander roots (scraped)
- 4 stalk lemongrass, white parts only
- 4.92 ml asafoetida powder (yellow)
- 2 small fresh hot red chili peppers, chopped
- 4 kaffir lime leaves
- 4 large ripe tomatoes, blanched, peeled and coarsely chopped
- 354.88 ml 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
- 73.94 ml soy sauce
- 118.29 ml lime juice
- 157.80 ml fresh coriander leaves, chopped
- 4000.0 ml water
- 236.59 ml carrot, sliced
- 236.59 ml cabbage, sliced
- 236.59 ml white radish, sliced
- 7.39 ml salt
directions
- 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.
- Strain, and set aside.
- 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.
- 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.
- Add the spice paste, reduce the heat to a simmer, add the tofu and sorrel and cook for another 2 minutes.
- 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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