Chinese tomato soup with mung sprouts

Ingredients for 2 servings:

• 400 ml water
• 10 g bouillon paste (mushroom bouillon)
• 2 large shiitake mushrooms, dried
• 4 small onions, red
• 2 medium-sized garlic cloves
• 6 m.-large tomato(s), fully ripe
• 2 small chili peppers, green
• 120 g mung bean sprouts, fresh
• 2 small kaffir lime leaves, alternatively lemon leaves
• 2 tbsp tomato paste from the can
• 4 tbsp coconut milk, creamy, 24% fat
• 2 tbsp sunflower oil
• 1 tbsp rice wine
• 2 tsp tapioca flour
• 2 tbsp celery leaves, fresh or frozen
• 2 tsp coconut milk, creamy, 24% fat
• 2 pinches of white sesame seeds
• 2 pinches of dried red chili flakes

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 50 minutes

A creamy and spicy tomato soup with a light coconut and ginger flavor. Recipe from southern China.

Bring the water to a boil, dissolve the mushroom stock in it, remove from the heat, and soak the mushrooms in it. In the meantime, trim both ends of the onions and garlic cloves, peel them, and roughly chop them. Remove the stems from the tomatoes, skin them, quarter them lengthwise, and remove the green stems and seeds. Halve the quarters crosswise. Wash the small green chilies and thinly slice them crosswise. Leave the seeds on and discard the stems. Rinse the mung bean sprouts in a sieve, shake them dry, sort them, and divide them between the serving dishes. Sauté the onion and garlic pieces in the sunflower oil until translucent. Squeeze the water from the mushrooms into the soaking water. Cut the mushroom caps into thumbnail-sized pieces and set aside. Discard the tough stems. Add the tomato pieces, along with the chili, onion, and garlic, to the mushroom stock and simmer for 20 minutes. Allow to cool slightly and transfer to a blender. Blend at full speed for one minute until smooth. Return the puree to the pot through a fine sieve. Stir in the washed kaffir lime leaves, mushroom pieces, tomato paste, and coconut milk. Heat gently, but do not simmer. Season with salt and freshly ground pepper. Finally, stir in the rice wine mixed with the tapioca flour. Ladle the finished soup into serving bowls, garnish, and serve warm.