Chinese Vegetarian Clear Tofu Celery with Tomato Soup Recipe

Celery (Scientific name, Apium graveolens) is the most common vegetable that is used as a base for soup or stock. The leafy stalk and taproot of celery can be eaten. Celery is a great source of Calcium. In this recipe I used Pascal celery from North America, which has a ‘U’ shaped stem.

Ingredients
Celery, 3 stalks, cut into slices
Tomato, 3 pcs, cut into four
Carrot, 2 pcs
Pepper, a dash
Soya sauce, 3 table spoons
Onions, 2 pcs, cut into four
Thyme, 3 sprigs
Hard tofu, 2pcs, cut into four
Salt, to taste
Vegetarian Oyster sauce, 1 tablespoon
Olive oil, 1 teaspoon

Pour 4 bowls of water in to pot and bring to a boil. Add carrot and onions. Boil for 15 minutes. Put in the rest of the ingredient and boil for another 15 minutes. Add salt to taste. Serve with steamed rice.

Simple Recipe – Vegan Fiery Hot Basil Soup - Halal

Basil leaves, kaffir lime leaves and serai from
my garden.

Sour and spicy soup!

I ate a non vegetarian version of this soup during my recent trip to Chiang Rai, Thailand. Here is the vegetarian version that I cook up.

Ingredients
1) 3 pcs of Kafir lime leaves
2) 10 Stalks of Basil leaves
3) 2 pcs of Lemon grass(serai), smashed
4) 1 big onion
5) 1 green lemon (limau kasturi), or 3 pcs of lime – juiced
6) 1 galangal, 2”x2”x2” (lengkuas)
7) 10 pcs of dried chilies
8) 2 pcs of corn, cut into three section
9) 4 bowls of water
10) 1 bunga kantan, (Torch ginger flower) (optional)
11) 2 table spoon of tamarind paste mixed with water to take out the juice
12) 2 teaspoon of salt or to taste
13) 2 teaspoon of sugar
14) 1 teaspoon of vegetable oil

Bring the water to a boil in the pot and add in the corn. Boil for 30 minutes. Throw in the serai (lemon grass), onions, basil leaves, kafir lime leaves, dried chilies, and bunga kantan. Add tamarind juice, lemon juice, vegetable oil, salt to taste and sugar. The soup is ready! Eat with steam rice or as soup for rice vermicelli. If the taste is too sour for you, just add in more sugar to neutralize it a bit.

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