Brothy Tom Yum with Pork & Shiitake Cabbage Rolls

Ingredients

1. 1

   Trim the lemongrass and cut it into 3cm chunks. Discard the mushroom stalks. Roughly chop the shallot and celery. Pick the coriander leaves and keep the stems. Separate the cabbage leaves and trim away any thick stems.

2. 2

   In a food processor, blitz the lemongrass, coriander stems, shallot, shiitake, celery and half the coriander leaves until finely minced. Add the pork, fish sauce and breadcrumbs and blitz again until evenly mixed. Without a processor, chop everything finely by hand and work it through the pork with the fish sauce and breadcrumbs.

3. 3

   Boil a kettle. Put the cabbage leaves in a large bowl, cover with the boiling water and leave for 2 to 3 minutes until pliable, then drain and pat dry.

4. 4

   Lay a leaf flat, put 2 to 3 tbsp of the mixture at the widest end and roll it up, tucking the sides in as you go. Repeat until the mixture is used — about three rolls per person.

5. 5

   Set a large deep frying pan over a medium heat with a drizzle of oil. Fry the curry paste and tomato purée for 2 to 3 minutes, until darkened and fragrant. Add the lime leaves and a third of the stock and stir. Nestle the rolls in seam-side down so they hold together, pour over the rest of the stock, bring to the boil, then cover and simmer on low for 15 to 20 minutes until cooked through.

6. 6

   Meanwhile reheat the rice following the packet. Taste the broth and season with fish sauce and lime — it should land sour first, then hot.

7. 7

   Divide the rice between bowls, top with the cabbage rolls and ladle over the broth. Finish with the remaining coriander leaves and serve with lime wedges.