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1
tablespoon
1
teaspoon
1
1 teaspoon
1
tablespoon
675 ml
2
tablespoons
3
tablespoons
1
225 g
175 g
3-4
5-6 |
vegetable oil
minced garlic
small onion, chopped
chili sauce
sugar
vegetarian stock or water
soy sauce
tamarind water or 2 tablespoons lime juice
cake tofu, cut into small cubes
spinach, chopped
bean sprouts
firm tomatoes, cut into thin wedges
fresh basil leaves, coarsely chopped
salt to taste
freshly ground black pepper |
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Method :
Heat oil in a wok or pan and stir
fry garlic and onions for 30 seconds. Add chili sauce and sugar and
stir to make a smooth paste. Add stock or water, bring to the
boil, then add soy sauce and tamarind water or lime juice. Simmer for 1 minutes. The soup can be made in advance up
to this point. Bring soup back to a rolling boil
and add tofu, spinach, bean sprouts and tomatoes. Cook for about 2 minutes. Adjust seasoning and serve soup
piping hot, garnished with chopped basil leaves.
Serves 4 - 6
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