Hot and sour mushroom soup

Hot and sour mushroom soup

Prep time:

Cook time:

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2 tablespoons tamarind paste

4 fresh chilli, pitted and finely chopped

2 cloves of garlic

2 teaspoons ginger, finely chopped

4 tablespoons Thai fish sauce

2 tablespoons palm sugar or powdered sugar

8 kaffir lime leaves, torn

12 dl vegetable broth

100 g carrots

225 g of mushrooms, halved

350 g of cabbage

100 g green beans, halved

3 tablespoons fresh coriander, coarsely chopped

100 g cherry tomatoes


1. Combine tamarind paste, chili, garlic, ginger, sugar, lime leaf and vegetable broth in a wok or frying pan. Bring to a boil. Stir every now and then.

2. Lower the heat and add carrots, mushrooms, cabbage and green beans. Let the soup simmer without lid for about 10 minutes or until the vegetables are cooked through but still have a little chew resistance.

3. Stir in fresh coriander and cherry tomatoes and simmer for another 5 minutes. Serve!

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