1 yam bean (cut into cubes, place into a blender and blend with 1/2 cup of water)
1 loaf of vegetarian fish/素食乌柳宜 su shi wu liu yu (cut half and blend in a blender; cut another half into slices, fry and serve as an accompaniment)
2 cups of mint leaves (one cup to be blended; another to be served as an accompaniment)
2 torch ginger buds/bunga kantan (one to be blended; another to be finely chopped, serve as an accompaniment)
4 fresh chilies (cut into oval slices and serve as an accompaniment)
1/2 pineapple (peel, cut into small cubes and serve as an accompaniment)
2 cucumbers (cut into thin strips and serve as an accompaniment)
some limes (cut each into half and set aside)
1 packet of dried thick rice vermicelli (soak in cold water until soft, then cook in hot water until tender, drain and set aside)
3 tablespoons of chili powder (stir-fry, add some water, simmer and serve as a chili paste)
1 tablespoon of vegetarian tom yum paste
1 teaspoon of turmeric powder
1 tablespoon of sugar
1 tablespoon of soy sauce
1/2 teaspoon of salt
1/8 teaspoon of vegetarian seasoning
To prepare hot and sour soup = Bring 1/2 pot of water to a boil, then add vegetarian tom yum paste + blended yam bean + blended vegetarian fish + blended mint leaves + blended torch ginger bud + turmeric powder + sugar + soy sauce + salt + vegetarian seasoning into the pot and simmer for about 15 minutes.
Add the cooked rice vermicelli into soup bowls, top with mint leaves + finely chopped torch ginger bud + a few pieces of fried vegetarian fish + chili sauce + chili pieces + pineapple cubes + cucumber strips and squeeze a little lime juice over.
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