Salty, sour, hot soup with an incredible sparkling ruby colour.
800 ml thai flavoured stock
4 kaffir lime leaves
1 teaspoon tamarind paste, optional
1 tablespoon red chilli paste
1 large carrot, sliced into half moon shapes
2 raw beetroot, cut into 5 cm batons
12 cherry tomatoes
Sprouting sunflower greens, or other sprouting greens or beansprouts
170g fresh corn kernels – or 1 x 250 ml can of sweetcorn (165g drained weight)
3 tablespoons lime or lemon juice
1 tablespoon fish sauce, plus extra to taste
Fresh coriander leaves roughly chopped
4 spring onions, sliced into rounds
1 tablespoon sugar palm, brown or white
Good pinch salt
1. Boil stock, pinch salt, add lime leaves, tamarind paste, chilli paste.
2. Add the carrot, beetroot, cherry tomatoes and raw sweetcorn kernels if using because they will take longer to cook than the canned sweetcorn. (canned are ready cooked) and cook until just tender.
3. Add the sweetcorn, canned kernels, if using. (they just need to reheat.)
4. Remove from heat, and stir in the lime juice, fish sauce and sugar. Stir in the coriander, spring onions and sprouting greens. Taste adding more lime or lemon juice, fish sauce and sugar to taste and serve.
If you don’t have thai flavoured stock, add these to a vegetable or chicken stock…..3-4 birds eye chillies, crushed, 2 stalks lemon grass, 4 kaffir lime leaves, 4 shallots, chopped torn, 4 slices galangal, plus the seasonings above.
Vegetarian version – No fish sauce so def add tamarind paste.