fragrant tofu & tomato soup

serves 4

Paste

½ teaspoon dried shrimp paste

1 teaspoon small dried prawns (shrimp)

4 Asian shallots, roughly chopped

½ teaspoon white peppercorns

2 coriander (cilantro) roots

1 garlic clove, chopped

2 teaspoons grated ginger

1 tablespoon vegetable oil

750 ml (3 cups) chicken stock or water

3 tablespoons tamarind purée

1 tablespoon palm sugar

2 tablespoons fish sauce

3 cm (1¼ inch) piece of ginger, julienned

3 Asian shallots, smashed with the flat side of a cleaver

300 g (10 oz) silken tofu (bean curd), cut into 2 cm (¾ inch) cubes

2 tomatoes, each cut into 8 wedges

1 tablespoon lime juice

2 tablespoons coriander (cilantro) leaves, for garnish

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

Heat the oil in a saucepan over a low heat, add the paste and cook for 10 to 15 seconds, stirring constantly. Add the stock or water, tamarind purée, palm sugar, fish sauce and ginger. Simmer for 5 minutes to soften the ginger.

Add the shallots, tofu, tomatoes and lime juice to the pan and cook for 2 to 3 minutes to heat through. Garnish with coriander leaves.