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Combine mince, egg whites, carrot, onion, root/ stems of coriander and ginger in robocoup until finely chopped.
Whisk into cold stock and place on stove, bring to simmer, stirring to make sure
Clarifying mix does not stick to base of pot.
As soon as the stock comes to the boil, do not stir any more, turn down to a gentle
simmer. Allow the raft to rise to the surface, the stock should clarify through the
centre of the raft. DO NOT STIR OR TOUCH THE CONSOMME AS IT IS CLARIFYING.
After 1 hour, turn off, carefully enlarge break in raft and gently ladle stock out of
pan into a muslin lined chinois to strain. Be careful not to disturb raft or consommé
will go cloudy. Season soup with soy and lime to taste. Garnish with finely sliced spring onions and coriander.