Thai cuisine can be spicy but tasty at the same time. Tamarind is one of the ingredients that gives Thai cuisine its special sweet and sour flavor. This hot and sour mushroom soup is very easy to make and is excellent for a starter meal.

Ingredients (Serves 4)

• 2 tbsp tamarind paste
• 4 red Thai chilli, very finely chopped
• 2 cloves garlic, crushed
• 2.5 cm piece Thai ginger, peeled and very finely chopped
• 4 tbsp fish sauce
• 2 tbsp palm sugar or caster sugar
• 8 lime leaves, roughly torn
• 1.2 liters vegetable stock
• 100 g carrots, very thinly sliced
• 225 g button mushrooms, halved
• 350 g shredded white cabbage
• 100 g fine green beans, halved
• 3 tbsp fresh coriander, roughly chopped
• 100 g cherry tomatoes, halved

1. Place the tamarind paste, chilli, garlic, ginger, fish sauce, sugar, lime leaves and stock in a large preheated wok. Bring to the boil, stirring occasionally.
2. Reduce the heat and add the carrots, mushrooms, cabbage and green beans. Leave the soup to simmer, uncovered, for about 10 minutes, or until the vegetables are just tender.
3. Stir the coriander and cherry tomatoes into the mixture in the wok and heat through for 5 minutes.
4. Transfer the soup to warm bowls and serve hot.

“Instead of the white cabbage, try using Chinese leaves for a sweeter flavor. Add the Chinese leaves with the coriander and cherry tomatoes in step 3.”

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