Vietnamese/Khmer Sour Soup

vietnamese-khmer-sour-soup.jpg

Ingredients

  • 1 table chopped garlic
  • 4 cups water
  • 1/4 cube knorr mushroom soup base
  • 4 lime leaves
  • 2 slices galangal
  • 5 small thai green chilis (prik kee nuu)
  • 1 tea thin tamarind paste
  • 1/3 winter melon, skinned, and cut into bite sized cubes
  • bite sized pineapple chunks — about 1/2 of the amount of melon used
  • 10 cherry tomatoes
  • 1 tea sugar
  • 1/4 tea salt
  • 1 tea light soy sauce (healthy boy)
  • dash of white pepper
  • 1 egg (optional)
  • small handful (10 leaves?) of horapa basil
  • 2 springs of cilantro

Method

  1. pan fry the garlic in a little oil until light brown and fragrant. Add the water directly on top, and bring to a boil. add the knorr soup base, lime leaves, chilis, tamarind paste and galangal. boil for a few minutes for the flavors to come out.
  2. add the winter melon, and boil for a few more minutes. Then add the pineapple, tomatoes, sugar, salt, pepper, soy sauce. Boil until the winter melon is soft.
  3. while stirring, slowly pour 1 beaten egg into the soup.
  4. turn of the heat and add the basil & cilantro. When wilted, serve in a boil, and garnish with cilantro.

makes two large bowls.

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