This hot and sour soup consists of a rich, thick broth with some spices and mixed vegetables. Consisting of Tofu, this soup is both delicious and low fat! Try this south east asian dish.
200g Fresh tofu, cubed
15cm Pak ha (taro stalk)
1 Medium tomato
30g Bean shoots
1 Small red hot chilli, thinly sliced
1/2 cup Hot mint, roughly chopped
1 tbsp Tamarind powder
1 tbsp Pineapple juice
1/2 tsp Salt
2 tbsp Vegetable stock powder (or 2 cubes)
1 Wash all the vegetables thoroughly. Peel and cut the pak ha diagonally into 1/2cm slices. Cut the tomato into wedges and slice the okra and mushrooms. Pick the roots out of the bean shoots.
2 Boil water in a saucepan. Mix in salt, tamarind powder and vegetable stock powder. Add tofu and all prepared vegetables (except chilli and hot mint) and boil for 3 minutes.
3 Ladle the soup into a large serving bowl.
4 Garnish with hot mint and red hot chilli slices.
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