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“Light and refreshing savoury soup - perfect accompaniment to Thai curries and best served with hot steamed rice.”
READY IN:
1680hrs 10mins
SERVES:
6
UNITS:
US

Ingredients Nutrition

Directions

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

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