Chinese Hot and Sour Soup
Ingredients
| 2 carrots | ||
| 4 cups vegetable stock or chicken stock | ||
| 2 Thai chilies, seeded and thinly sliced | ||
| 2 lemon grass stalks, white parts only, each cut into 3 pieces | ||
| 4 Kaffir lime leaves (available at Asian markets) | ||
| 2 garlic cloves, minced | ||
| 4 scallions, thinly sliced | ||
| 1 tsp sugar | ||
| juice of 1 lime | ||
| 3 tbs fresh cilantro, chopped | ||
| kosher salt to taste | ||
| 1 cup firm tofu, sliced |
- To make carrot flowers, cut each carrot in half crosswise, then, using a sharp knife, cut four V shaped channels length wise. Slice the carrots into thin rounds and set aside.
- Pour the stock into a large pan.
- Reserve 1/2 tsp of the chilies and add the rest to the pan with the lemon grass, lime leaves, garlic and half of the scallions.
- Bring to the boil, then reduce the heat and simmer for 20 minutes.
- Strain the stock and discard the flavorings.
- Return the stock to the pan, add the reserved chilies, scallions, sugar, lime juice and cilantro.
- Season to taste with salt.
- Simmer for 5 minutes, then add the carrot flowers and tofu slices. Cook for another 2 minutes, or until the carrots are just tender.
- Serve hot.
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