Hot & Sour Tom Yum Soup

• 4 coriander roots (scraped)
• 4 stalks lemongrass, white parts only
• 1 teaspoon asafoetida powder (yellow)
• 2 small fresh hot red chili peppers, chopped
• 4 kaffir lime leaves
• 4 large ripe tomatoes, blanched, peeled and coarsely chopped
• 1 1/2 cups mushrooms, chopped coarsely
• 400 g tofu, firm pressed, cut into 2 . 5cm pieces
• 1 bunch sorrel, torn
• 2 small hot red chili peppers, extra, sliced diagonally
• 5 tablespoons soy sauce
• 1/2 cup lime juice
• 2/3 cup fresh coriander leaves, chopped
• 4 liters water
• 1 cup carrot, sliced
• 1 cup cabbage, sliced
• 1 cup white radish, sliced
• 1 1/2 teaspoons salt

1. Combine 4 litres water; 1 cup carrots, sliced; 1 cup cabbage, sliced; 1/2 cup celery stalks, sliced; 1 cup white radish, sliced; and 1.5 tsp salt in a saucepan and boil for 1 hour, or until the liquid has reduced by half.
2. Strain, and set aside.
3. Pound the coriander roots, lemongrass, asafetida and chili to a rough paste using mortar and pestle. Alternatively, process in a blender with a few drops of water.
4. Boil the vegetable stock in a saucepan over full heat. Drop in the kaffir lime leaves, mushroom, and tomato and cook for 2 or 3 minutes.
5. Add the spice paste, reduce the heat to a simmer, add the tofu and sorrel and cook for another 2 minutes.
6. Serve: Divide the extra chili, the soy sauce, lime juice and chopped coriander into large deep serving bowls and pour the boiling soup over. Serve with hot steamed rice.

coriander roots, stalks lemongrass, asafoetida powder, peppers, lime leaves, tomatoes, mushrooms, sorrel, hot red chili peppers, soy sauce, lime juice, fresh coriander leaves, liters water, carrot, cabbage, white radish, salt

Taken from www.food.com/recipe/hot-sour-tom-yum-soup-352461 (may not work)