Red soup (Asian inspired veggie soup)

20 May

Soups are always a good idea for a light meal. I like making soups for dinner. Also because they are perfect for throwing in any leftover veggies you find in the fridge. I can’t think of any vegetable soup combination that has not worked so far. Since I prepared the Assam Laksa dish the other day, I now have a huge glass of sambal laksa paste sitting in my fridge.  The soup I am presenting today has a similar base (sambal laksa paste & tamarind) than the Assam Laksa, however, it is 100% vegetarian and vegan.

You can count roughly 30 min to prepare the soup and we finished the whole pot with only 2 people for dinner as it was quite delicious :)

A while ago I posted a Chinese sweet & sour soup recipe (https://fourchetteknife.com/2012/02/26/chinese-sweet-sour-soup/), maybe that’s also something for you if you don’t happen to have chili paste and tamarind in your fridge.

China inspired soup

Ingredients:

1,5 l water

1 small red onion

1 fresh chili

1 inch long piece fresh ginger

2 carrots, cut into thin 1 inch long stripes

1 small glas pickled mini corn

1 small glass gherkins

1 small red bell pepper

1 bunch spring onion

1 cup cocktail tomatoes

1 cup shredded or pickled red cabbage (optional)

5 dried mu-err mushrooms (soaked in water as indicated on the package, optional)

Cooking oil

For the broth:

Tamarind (sour)

Sambal laksa paste (or chili paste or also red curry paste)

Tomato paste

Ketchup

Dark soy sauce

Preparation:

1) Bring the water to a boil and add the ginger, peeled and diced. Let boil at medium heat while you prepare the veggies.

2) Clean, peel and cut the veggies. The onion should be diced, the carrots striped and all other ingredients  can be sliced.

3) In a wok or pan, preheat a tablespoon of cooking oil and saute the onion and the chili. Then add all other veggies and saute them for a few minutes. If you feel that the veggies start burning, add a sip of water.

4) Transfer the veggies to the broth. Continue cooking at medium heat.

5) In a bowl, dissolve tamarind (the size of a tablespoon) in about 1/2 cup of warm water. Then stir in 1-2 tablespoons laksa paste (depending on how spicy you want the soup to be), add half a cup of ketchup and 2 tablespoons tomato paste. Season with dark soy sauce (about 2 tablespoons). Pour the sauce into the soup and stir well. Let the soup simmer at low heat for another 10 min.

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