Hot & Sour Tom Yum Soup

Total Time: 1680 hrs 10 mins Preparation Time: 1680 hrs Cook Time: 10 mins

Ingredients

• Servings: 6
• 4 coriander roots (scraped)
• 4 stalks lemongrass, 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 radish, sliced
• 1 1/2 teaspoons salt

Recipe

• 1 combine 4 litres water; 1 cup carrots, sliced; 1 cup cabbage, sliced; 1/2 cup celery stalks, sliced; 1 cup 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.