Hot-and-sour soup with chilli & shiitake mushrooms

Hot-and-sour soup with chilli & shiitake mushrooms

By
From
Fast Cooking
Serves
4
Photographer
Tara Fisher

Supermarkets sell great ready-made liquid stocks now, which help so much to add flavour. Once you master the base you can turn this into whatever you want. I love it with some pan-fried mackerel or leftover duck shredded into it. You could use fish or chicken stock, too, depending on what you want to put in it.

Ingredients

Quantity Ingredient
4 lemongrass stalks
1 bunch fresh coriander
1 litre vegetable stock
6 kaffir lime leaves
50g palm sugar
2 tablespoons tamarind paste, mixed with 40ml water
200g shiitake mushrooms
3 fresh red chillies
8 plum tomatoes
200g tofu
sea salt
freshly ground black pepper

Method

  1. Crush the lemongrass stalks and chop the coriander, reserving the stalks.
  2. In a large saucepan, bring the vegetable stock, lemongrass, coriander stalks, lime leaves, palm sugar and tamarind mixture to the boil.
  3. Thinly slice the mushrooms and chillies, and deseed and slice the tomatoes. Slice the tofu.
  4. Divide the chillies, mushrooms, tomatoes and tofu among 4 serving bowls.
  5. Strain the stock into a large jug and season with salt and pepper. Pour it over the vegetables and tofu and finish with the chopped coriander. Leave to stand for 1–2 minutes before serving.
Tags:
James Martin
Saturday Kitchen
quick meals
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