Meatless Monday: Hot and sour lime soup
Green is the color of spring, growth, and spicy hot and sour lime soup.
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Hot and sour lime soupSkip to next paragraph
Feasting On Art
Megan Fizell is a Sydney-based art historian and freelance writer concerned with the representation of food in the visual arts. She is the voice of the food & art blog, Feasting on Art, an innovative translation of painting to plate - recipes inspired by art.
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Yield: 6 servings
1 teaspoon vegetable oil
1 green chili, de-seeded and minced
2 tablespoons ginger, minced
1 clove garlic, minced
Zest of 1 lime
Juice of 2 limes
1 tablespoon brown sugar
6 cups vegetable stock
1 stalk lemongrass, quartered and crushed
2 dried kaffir lime leaves
1-1/2 teaspoons soy sauce
1/2 cup sliced bamboo shoots
1 packet egg noodles
1 block firm tofu, cut into cubes
1/3 cup re-hydrated shiitake mushrooms, cut into strips
1 teaspoon rice wine vinegar
1/2 teaspoon dried chili flakes
2 large eggs
Small bunch fresh cilantro
3 stalks green onion, finely sliced
In a large pot, heat the vegetable oil over medium-high heat. Stir fry the chili, ginger, garlic and lime zest for 1 minute before adding the lime juice and brown sugar. Swirl around the bottom of the pot for about 30 seconds and add the vegetable stock. Cut the lemongrass into quarters and smash with the side of a knife. Stir the soup well well and add the kaffir lime leaves, lemongrass stalk, and soy sauce. Bring the soup to a simmer and cook for about 15 minutes over medium heat to develop the flavors.
After the soup has reduced slightly and the flavors have become concentrated, remove the kaffir lime leaves and lemongrass. Add in the bamboo shoots, egg noodles, firm tofu and mushrooms. Cook for about 5-10 minutes, until the noodles are soft.
Meanwhile, beat the eggs in a small bowl. Add the rice wine vinegar and dried chili flakes to the soup and begin to swirl the broth. In a small stream, pour the egg mixture into the soup, carefully stirring to keep the tofu from breaking apart. Once the egg is incorporated, add the cilantro and green onion and serve immediately. This dish is best consumed right after making, otherwise the tofu will break apart and become soggy.
Megan Fizell deconstructs fine art into recipes at Feasting On Art.
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