Cooking Tips : This delicious soup is a wonderful blend of colors and flavors. It is very hot, so if you prefer a milder taste, omit the seeds from the chilies.
Serves 4
Chili & Watercress Soup Ingredients: |
- 1 tbsp. corn oil
- 9 oz./250 g. smoked tofu (drained weight), sliced
- 1 1/2 cups sliced shiitake mushrooms
- 2 tbsp. chopped cilantro
- 4 1/2 0z/125 g. watercress or arugula
- 1 fresh red chili, seeded and finely sliced, to garnish
Stock :
- 1 tbsp. tamarind pulp
- 2 dried red chilies, chopped
- 2 kaffir lime leaves, torn in half
- 1-inch/2.5-cm piece fresh gingerroot, chopped
- 2-inch/5-cm piece galangal, chopped
- 1 onion, cut into fourths
- 4 cups cold water
Cooking Instructions: |
- Place all the ingredients for the stock in a pan and bring to a boil.
- Simmer the stock for 5 minutes. Remove from the heat and strain, reserving the stock.
- Heat the corn oil in a preheated wok or large, heavy-bottom skillet and cook the tofu over high heat for about 2 minutes, stirring constantly so that the tofu cooks evenly on both sides. Add the strained stock to the skillet.
- Add the mushrooms and cilantro and boil for 3 minutes. Add the watercress and boil for an additional 1 minute.
- Serve at once, garnished with red chili slices.
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