Vegetarian/2003

Hot-and-Sour Soup
Servings Preparation Time Cooking Time Calories Saturated Fat Fat Sodium Carbohydrates Protein Cholesterol
4


INGREDIENTS:
2 carrots 3-3/4 cups vegetable stock 2 Thai chiles, seeded and finely sliced
2 lemongreass stalks, outer leaves removed and each stalk cut into 3 pieces 4 kaffir lime leaves 2 garlic cloves, finely chopped
4 scallions, finely sliced 1 teaspoon sugar juice of 1 lime
3 tablespoons cilantro, chopped salt 1 cup Japanese tofu, sliced



1 To make carrot flowers, cut each carrot in half crossways, then, using a sharp knife, cut four v-shaped channels lengthways. Slice the carrots into thin rounds and set aside.
2 Pour the stock into a large saucepan. Reserve 1/2 teaspoon of the chilies and add the rest to the pan with the lemongrass, lime leaves, garlic and half the scallions. Bring to a boil, then reduce heat and simmer for 20 minutes. Strain the stock and discard the flavorings.
3 Return the stock to the pan, add the reserved chilies and scallions, the sugar, lime juice, cilantro and salt to taste.
4 Simmer for 5 minutes, then add the carrot flowers and tofu, and cook for a further 2 minutes until the carrot is just tender. Serve hot.

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