Hot and Sour Mushroom Soup -Tom Yam Het
List of Ingredients
24 fl oz/720 ml/3 c vegetable stock [sort of normal with lots of black pepper and some cilantro)
1 tsp/5 ml Nam Prik Pow sauce (see below)
1 inch/2.5 cm lemongrass, finely chopped into rings
3 kaffir lime leaves, each roughly torn into 3 pieces
2 Tbsp/30 ml light soy sauce
1 tsp/5 ml sugar
2 Tbsp/30 ml lemon juice
2 oz/60 g/ 2/3 c oyster mushrooms, coarsely separated (fresh button
mushrooms may be substituted)
2-3 fresh small red or green chilies, slightly crushed to split open
garnish: coriander leaves (aka cilantro)
Nam Prik Pow:
4 Tbsp/60 ml oil
3 Tbsp/45 ml finely chopped garlic
3 Tbsp/45 ml finely chopped shallots
3 large dry red chilies, seeded and coarsely chopped
2 Tbsp/30 ml sugar
1 tsp/5 ml salt
Recipe
Soup:
In a large pan, bring the stock to a boil and stir in Nam Prik Pow sauce. Add the remaining ingredients and simmer, stirring well, until the mushrooms are just cooked but still al dente. Pour into a serving bowl and garnish with coriander (cilantro) leaves.
Nam Prik Pow:
Heat oil and fry garlic til golden brown; remove with slotted spoon and set aside. In same oil fry shallots til crispy; remove and set aside. Fry chilies til they darken, remove and place in a mortar with shallot and garlic. Pound together. Reheat oil, add paste and warm through.
Add sugar and salt and mix well to make a thick black/red sauce.
serves 4 to 6.
Thai.
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