Name: Hot and sour soup with savoy cabbage and bean sprouts
Ingredients: 1 tbsp olive oil; 1 tbsp tomato paste; 4 spring onions, white part and green part sliced thinly in rounds and kept separate (70g); 1 lime leaf; ¼ tsp chilli flakes; 1 litre chicken or vegetable stock; 2½ tbsp tamarind paste (we use Thai taste or supermarket own brand); 2½ tbsp soy sauce; ½ tsp palm or brown sugar; 100g bean sprouts; 100g savoy cabbage leaves, thinly sliced; 1 red chilli, thinly sliced, deseeded if you like less heat; fine sea salt

Hot and sour soup with Savoy cabbage and bean sprouts

New

Soup Midweek

Serves 2-4

Prep 10 min

Cook 15 min

This super quick soup is perfectly comforting for cold wintery days. A good quality stock is a great base to start from. Use vegetable, chicken stock or dashi stock powder which is a great store cupboard item. If you like, swap the cabbage bean sprouts for whatever leafy vegetables that you have at hand, like cavolo nero, spinach or chard. Dry shitake or fresh shitake mushrooms work very well here too if you have them.

Ingredients

1 tbsp	olive oil
1 tbsp	tomato paste
4	spring onions, white part and green part sliced thinly in rounds and kept separate (70g)
1	lime leaf
¼ tsp	chilli flakes
1	litre chicken or vegetable stock
2½ tbsp	tamarind paste (we use Thai taste or supermarket own brand)
2½ tbsp	soy sauce
½ tsp	palm or brown sugar
100g	bean sprouts
100g	savoy cabbage leaves, thinly sliced
1 red	chilli, thinly sliced, deseeded if you like less heat
	fine sea salt

Method

Place a medium saute pan for which you have a lid on medium heat. Once hot, add in the olive oil, tomato paste, white part of the spring onion and lime leaf. Cook for 2-3 minutes until fragrant and the tomato paste is just starting to catch.
Make sure that the tomato paste doesn't go dark or the soup will turn bitter.
Add in the chilli flakes, stock, tamarind, soy sauce, palm sugar and ⅛ teaspoon of salt. Mix well, cover with the lid and simmer for 10 minutes on medium low heat. Remove the lid and add in the bean sprouts and cook for another minute until softened.
To serve, divide the savoy cabbage between 4 bowls and ladle in the soup. Top with the remaining spring onions and red chillies.