Hot and Sour Mushroom Soup Recipe
Ingredients
| Tamarind paste | 2 Tablespoon | |
| 4 red Thai chilies, very finely chopped | ||
| Garlic | 2 Clove (5gm), crushed | |
| 2.5 cm/1 inch piece of Thai ginger, peeled and very finely chopped | ||
| Fish sauce | 4 Tablespoon | |
| Superfine sugar | 2 Tablespoon | |
| 1.2 litres/2 pints/5 cups vegetable stock | ||
| 100 g/3 1/2 oz carrots, very thinly sliced | ||
| 225 g/8 oz button mushrooms, halved | ||
| 350 g/12 oz shredded white cabbage | ||
| 100 g/3 1/2 oz fine green beans, halved | ||
| Coriander/ cilantro | 3 Tablespoon, roughly chopped | |
| 100 g/3 1/2 oz cherry tomatoes, halved | ||
Directions
1. Place the tamarind paste, Thai chillies, garlic, Thai ginger, fish sauce, palm or caster (superfine) sugar, lime leaves and stock in a large preheated wok. Bring the mixture to the boil, stirring occasionally.
2. Reduce the heat and add the carrots, mushrooms, cabbage and green beans. Leave the soup to simmer, uncovered, for about 10 minutes, or until the vegetables are just tender.
3. Stir the coriander (cilantro) and cherry tomatoes into the mixture in the wok and heat through for 5 minutes.
4. Transfer the soup to warm bowls and serve hot.
2. Reduce the heat and add the carrots, mushrooms, cabbage and green beans. Leave the soup to simmer, uncovered, for about 10 minutes, or until the vegetables are just tender.
3. Stir the coriander (cilantro) and cherry tomatoes into the mixture in the wok and heat through for 5 minutes.
4. Transfer the soup to warm bowls and serve hot.
Chef
