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Meatless Monday: Hot and sour lime soup

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Born in 1900, Lin Fengmian began his artistic education as a self-taught pupil with his formal studies commencing, after a move to France, at the Dijon National Academy of Fine Arts in 1920. While in Europe, Fengmian travelled to Berlin and was introduced to the northern European painting movement which contributed to his interest in the combination of Eastern and Western aesthetic concepts. Still Life was completed at the end of Fengmian’s life and most likely features a small vignette from his own home in Hong Kong. Although he worked within the language of Western visual culture, his work is uniquely Chinese through the use of the traditional materials of ink and rice paper. Unique to his art is the square format and bright colours and by painting within the Western aesthetic, Fengmian’s work is comprehensible to international viewers.

Hot and sour lime soup

Yield: 6 servings

1 teaspoon vegetable oil
1 green chili, de-seeded and minced
2 tablespoons ginger, minced
1 clove garlic, minced
Zest of 1 lime
Juice of 2 limes
1 tablespoon brown sugar
6 cups vegetable stock
1 stalk lemongrass, quartered and crushed
2 dried kaffir lime leaves
1-1/2 teaspoons soy sauce
1/2 cup sliced bamboo shoots
1 packet egg noodles
1 block firm tofu, cut into cubes
1/3 cup re-hydrated shiitake mushrooms, cut into strips
1 teaspoon rice wine vinegar
1/2 teaspoon dried chili flakes
2 large eggs
Small bunch fresh cilantro
3 stalks green onion, finely sliced

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