Thai Hot & Sour Soup

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Thai Hot & Sour Soup

Great flavours combine to make a hearty meal that is very low in fat but big on taste.

Use only vegetables, or add tofu, chicken, shrimp or a combination.

Use whatever vgetables you have on hand - carrots, beans, cabbage, peppers, bean sprouts.

375 ml vegetable, chicken or seafood broth

5 galangal slices - rounds, about 1/4" thick - available at Asian markets (fresh ginger can be substituted but use slightly less)

1 lemongrass stalk, stiff, dry top end and tough bottom trimmed - hit with the back of the knife several times on all sides to release the fragrance of the herb

2 kaffir lime leaves, stripped from stem - available at Asian markets (sometimes fresh, sometimes in the frozen section)

45 gr tofu, firm, cut into small slices or dice

2 Thai chili peppers, chopped - available at Asian markets and most good supermarkets (for less heat, wearing gloves to protect your hands, slice open the chili and remove the seeds and membrane) - if you don't like heat, skip the chili altogether

10 mushrooms, sliced (button, oyster, shiitake, etc.)

1 medium tomato, cut into 1/8's

5 green beans cut into 1/2" pieces (frozen can be substituted)

1/2 medium onion, diced

1 garlic clove, minced

25 ml fish sauce

15 ml lime juice, fresh

1 green onion, thinly sliced on an angle

Tools: Medium saucepan or soup pot

Heat-safe spatula or spoon

1. Bring water to a boil, then add lemongrass, galangal, kaffir lime leaves and boil for 3-5 minutes.

2. Pour broth through a sieve into a bowl to remove the aromatics and return broth to the pot. Discard the aromatics.

3. Add tofu, onion, chilis, garlic, tomatoes and mushrooms until mushrooms are soft, about 2-3 minutes.

4. Add lime juice, fish sauce and cook another minute.

5. Taste and adjust seasoning. Garnish with green onion.

Serves 2 as a stand-alone meal, or 4 to 6 as part of a multi-course Thai dinner.

Alternative: Instead of tofu, use chicken or shrimp.