Cambodian Tofu and Tomato Soup

Cambodian Tofu and Tomato Soup

Recipe only

Cambodian cuisine is similar to other nations in southeast Asia, but most defiantly have their own distinct flavor and twist to the ingredients found in this area of the world. more often called Khmer cuisine, It uses a lot of garlic and is not as spicy as its neighbors Thailand. 

INGREDIENTS

1/2 teaspoon dried shrimp paste

1 teaspoon small dried shrimp

4 Asian shallots (red), roughly chopped

1/2 teaspoon white peppercorns

2 coriander roots

2 fresh garlic cloves, chopped

2 teaspoons fresh, grated, peeled ginger

1 tablespoon vegetable oil

750 ml vegetable or chicken stock

3 tablespoons tamarind puree

1 tablespoon palm sugar

2 tablespoons fish sauce

3 cm piece fresh, peeled ginger, cut into matchsticks

3 Asian shallots (red), smashed with the back of a chefs knife

300 g silken tofu, cut into cubes

2 fresh tomatoes, cut into wedges

1 tablespoon lime juice

2 tablespoons fresh coriander leaves to garnish

METHOD

1. To make the paste, use a pestle and mortar or food processor to pound or blend the shrimp paste, shallots, peppercorns, coriander root, garlic and ginger together.

2. Heat the oil in a saucepan over low heat, add the paste and cook for 12 seconds, stirring constantly. Add the stock or water, tamarind puree, palm sugar, fish sauce, and ginger. Simmer for 5 minutes to soften the ginger.

3. Add the shallots, tofu, tomato and lime juice to the saucepan and cook for 2 to 3 minutes to heat through. Garnish with the coriander leaves. Like most soups this can be put in a blender when cooled down and blended into a puree for a soup.