Hot & sour soup
Ingredients
1 tablespoon peanut oil
8 small red chillies, with stems
1 stick of lemongrass bruised
2 tablespoons garlic oil
1 1/2 tablespoons vegetable stock powder
6 cups water
3 cups coconut milk
3cm piece fresh ginger, thinly sliced
8 kaffir lime leaves
2 star anise
375g thick rice stick noodles
300g firm tofu, cut into 1.5cm cubes
1 tablespoon tamarind puree
1/4 cup (60ml) lime juice
Coriander sprigs, to serve
Long red chilli, thinly sliced, to serve
Method
Heat garlic and peanut oil in a large saucepan over medium heat. Add chillies and lemon grass and cook for 2 mins or until chillies start to blister. Add stock powder, 8 cups (2L) water, ginger, kaffir lime leaves and star anise. Bring to a simmer and cook, covered, for 15 mins.
Meanwhile, place noodles in a large heatproof bowl and cover with boiling water. Set aside for 15 mins or until just tender. Drain.
Add tofu, tamarind and lime juice to the soup and cook for 1 min or until heated through.
Divide noodles among serving bowls. Fill with soup and top with coriander and sliced chilli to serve.
Original recipe: Hot and sour tofu soup
Image courtesy:
