Chinese Hot and Sour Soup


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.




30 min


25 min



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