Hot & Sour Kidney Beans Soup.

Ingredients.
1 bunch coriander
2 stalks lemongrass
8 cups (2 litres) vegetable stock
6 kaffir lime leaves
2 cm piece ginger, thinly sliced
1 tbs hing
2 cups kidney beans
1/3 cup (80ml) lime juice
2-4 chillies, seeded and sliced

Preparation.
Cut roots from coriander about 3cm along the stem. Reserve leaves for later. Wash roots very well to remove dirt and chop finely. Bruise lemongrass using a meat mallet or hit with a rolling pin.

Bring stock to the boil in a large saucepan. Add coriander roots, lemongrass, lime leaves, ginger, hing . Simmer for 10 minutes.

Add kidney beans, and cook for 2-3 minutes . Add lime juice and chilli to taste, and serve bowls of soup topped with coriander leaves.