A great tasty soup which encapsulates all of the delicious flavours of Thai cuisine.
It’s being in heaven without being dead….
Serves 6 people
Takes 25 minutes to make
4 scraped coriander roots
4 sticks of lemon grass (Use only white parts)
1 tsp yellow asafoetida
3 hot red chillies
2 litres of vegetables stock
4 kaffir leaves
4 large ripe tomatoes
400g firm tofu
3 small fresh hot chillies sliced diagonally
5 Tbsp soy sauce
1/2 C lime juice
1/2 C chopped fresh coriander leaves
Pound the coriander roots, lemon grass, asafoetida and hot chillies in a mortar and pestle
Boil the vegetable stock in a saucepan over full heat. Drop in the kaffir lime leaves
and tomato and cook for 2 minutes
Add the spice paste, reduce the heat to a simmer, add the tofu and cook for 2 minutes
Also add whatever vegetables you want. I added mushrooms, red capsicums and green beans.
Serve Divide the extra chilli the soy sauce, lime juice and chopped coriander
into large deep serving bowls and pour the boiling soup over.
Serve with steamed rice