Serves 2
Ingredients
Vegetable stock 600 ml
Carrot 60 gr
Broccoli 60 gr
Cauliflower 40 gr
Asparagus 60 gr
Mushroom 40 gr
Shallot, small 10 gr
Tumeric root, roughly chopped 10 gr
Galangal, roughly chopped 10 gr
Lemon grass, roughly chopped 10 gr
Tamarind juice 40 ml
Chili pod, whole 1 piece
Kaffir lime leaf, whole 2 pieces
Coriander leaf for garnish 2 gr
Method
Begin by preparing the vegetables. Cut the carrot in 1 cm thick slices, the cauliflower and broccoli into florettes, the aparagus in 2,5 cm sticks and the mushrooms into quarters. Peel the shallot, and leave whole.
Have a bowl of ice water on standby. Blanch the carrot, broccoli, cauliflower, shallot and asparagus in boiling water for about 15 seconds, and then plunge into the ice water.
Heat the vegetable stock in a saucepan until it begins to simmer. Add the tamarind juice.
Put the galangal, lemon grass, chili and kaffir lime leaf into a tea infuser, and drop into the simmering stock for 2 minutes. (If you don’t have a tea infuser, a small muslin bag or a bouquet garni bag will work equally well - you just need something that will allow you the colour and flovour to release and make it easy for you to seperate the spice from the vegetables.)
Next, add all of the blanched vegetables and the mushrooms to the soup, and allow to heat through for about 30 seconds. Remove the tea infuser or bag with the spices and discard.
Serve, garnish with coriander leaf.
