Directions:
- Combine 4 litres water; 1 cup carrots, sliced; 1 cup cabbage, sliced; 1/2 cup celery stalks, sliced; 1 cup white radish, sliced; and 1.5 tsp salt in a saucepan and boil for 1 hour, or until the liquid has reduced by half.
- Strain, and set aside.
- Pound the coriander roots, lemongrass, asafetida and chili to a rough paste using mortar and pestle. Alternatively, process in a blender with a few drops of water.
- Boil the vegetable stock in a saucepan over full heat. Drop in the kaffir lime leaves, mushroom, and tomato and cook for 2 or 3 minutes.
- Add the spice paste, reduce the heat to a simmer, add the tofu and sorrel and cook for another 2 minutes.
- Serve: Divide the extra chili, the soy sauce, lime juice and chopped coriander into large deep serving bowls and pour the boiling soup over. Serve with hot steamed rice.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 127.6 Kcal (534 kJ) | ||
| Calories from fat | 36.16 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.02g | 6% | |
|---|---|---|---|
| Sodium | 1455.53mg | 61% | |
| Potassium | 732.78mg | 16% | |
| Total Carbs | 15.52g | 5% | |
| Sugars | 8.39g | 34% | |
| Dietary Fiber | 3.44g | 14% | |
| Protein | 11.22g | 22% | |
| Vitamin C | 79.3mg | 132% | |
| Vitamin A | 0.2mg | 7% | |
| Iron | 2.3mg | 13% | |
| Calcium | 158.4mg | 16% | |
| Amount Per 100 g | |||
| Calories | 39.05 Kcal (163 kJ) | ||
| Calories from fat | 11.07 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.23g | 6% | |
|---|---|---|---|
| Sodium | 445.41mg | 61% | |
| Potassium | 224.24mg | 16% | |
| Total Carbs | 4.75g | 5% | |
| Sugars | 2.57g | 34% | |
| Dietary Fiber | 1.05g | 14% | |
| Protein | 3.43g | 22% | |
| Vitamin C | 24.3mg | 132% | |
| Vitamin A | 0.1mg | 7% | |
| Iron | 0.7mg | 13% | |
| Calcium | 48.5mg | 16% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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