Hot and Sour Mushroom Soup
|Tamarind paste||2 Tablespoon|
|Red thai chilies||4 , finely chopped|
|Garlic||2 Clove (10 gm), crushed|
|Thai ginger piece||1 Inch, peeled, finely chopped|
|Fish sauce||4 Tablespoon|
|Caster sugar||2 Tablespoon, roughly torn (Superfine)|
|Vegetable stock||2 Pint (1.2 Liter, 5 Cups)|
|Carrots||3 1⁄2 Ounce, thinly sliced (100 Gram)|
|Button mushrooms||8 Ounce, halved (225 Gram)|
|Shredded white cabbage||12 Ounce (350 Gram)|
|Fine green beans||3 1⁄2 Ounce, halved (100 Gram)|
|Fresh coriander||3 Tablespoon, roughly chopped (Cilantro)|
|Cherry tomatoes||3 1⁄2 Ounce, halved (100 Gram)|
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.