• 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.
  • Then, scoop some soup over and serve.