Prep time: 15 mins
Cooking time: 20 mins
Ingredients
-
- 2 tbsp
Blue Dragon Tamarind Paste
- 4
bird's eye chillies, finely chopped
- 2
garlic cloves, crushed
- 2.5 cm piece
Thai ginger (also known as lesser ginger), peeled and very finely chopped
- 4 tbsp
Blue Dragon Fish Sauce
- 2 tbsp
caster sugar
- 8
fresh kaffir lime leaves, roughly torn
- 1.2 litres/ 2 pints
vegetable stock, hot
- 100g
carrot - finely shredded
- 225g
mushrooms, halved
- 350g
white cabbage, shredded
- 100g
French beans
- 3 tbsp
fresh coriander, chopped
- 100g
cherry tomatoes, halved
Serves: 4
Try this recipe with
Minced Hot Chilli
Hot & Sour Soup
A favourite soup that features in countries throughout the Orient. For a vegetarian soup omit the fish sauce.
Preparation:
- Heat a wok, and bring the tamarind paste, Thai chillies, garlic, Thai ginger, Blue Dragon Thai Fish Sauce, caster sugar, lime leaves and stock to the boil, stirring occasionally.
- Then lower the heat and add the carrots, mushrooms, cabbage and French beans. Leave the soup to simmer, uncovered, for around 10 minutes, or until the vegetables are tender.
- Add the cherry tomatoes and the coriander into the wok and cook for a further 5 minutes. Pour into bowls and serve.
Useful tip:
It’s important to keep tasting when cooking Thai food... more