Hot & Sour Tom Yum Soup

Ingredients

• 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 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 white radish, sliced
• 1 1/2 teaspoons salt

Directions

1. 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. 2

   Strain, and set aside.

3. 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. 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. 5

   Add the spice paste, reduce the heat to a simmer, add the tofu and sorrel and cook for another 2 minutes.

6. 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.