Cambodian Hot and Sour Soup

2 tbsp Fish sauce
juice of 2 limes
2 cloves of garlic, finely chopped
black pepper, ground
1 tbsp. vegetable oil
2 spring onions, trimmed and sliced
45g fresh galangal, peeled and chopped
2 stalks lemongrass, cut into strips and crushed
1 litre vegetable stock
2 tbsp tamarind paste
2-3 red Thai chillies, seeded and sliced
1 tbsp Palm sugar
2-3 tbsp fish sauce
small bunch coriander, finely chopped
1 lime quatered
big handful of beansprouts

CHOICE OF:
1 chicken fillet, sliced into bite size pieces
or
200g tofu, cut into bite size pieces

Coriander and Lime slices for garnish

Combine fish sauce, lime juice, garlic and black pepper in large bowl.
Marinate chicken and tofu separately in mix.
Heat oil in saucepan and stir in spring onions, galangal, lemongrass.
Pour in 1 litre of vegetable stock and bring to boil.
Reduce heat and simmer for 30 minutes.
Meanwhile cook chicken and tofu separately by dry frying and set aside to keep warm.
Stir in tamarind paste, chillies, sugar and fish sauce, simmer 2-3 minutes.

Put generous handful of beanshoots in each bowl.
Place choice of chicken or tofu on top.
Ladle broth into bowls.
Top with fresh coriander and lime wedges.

You can add other vegetables like tomatoes, green beans or snow peas or even sliced mushrooms…