Soup Thai Hot and Sour Soup

posted by RisaG 01-21-100 4:39 PM

* Exported from MasterCook *
Thai Hot and Sour Soup
Recipe By : Blue Ginger Cookbook by Ming Tsai, p. 24-25
Serving Size : 6 Preparation Time :0:00
Categories : Chiles Mushrooms
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 tbsp. canola oil
2 cups shiitake mushrooms caps -- sliced 1/8" thick
1/2 cup fresh ginger -- finely julienned
1 large onion -- roughly chopped
4 thai bird chiles – stemmed
3 stalks lemongrass (white parts only) -- thinly sliced
1/4 cup Thai fish sauce (nam pla)
8 cups chicken stock -- or canned broth
6 kaffir lime leaves
1 star anise
1 cup enoki mushrooms
3/4 cup rice wine vinegar
1/2 cup Thai or sweet basil -- shredded
1 tsp. white pepper -- freshly ground

Heat a large skillet over medium heat. Add 2 tbsp. of oil and swirl to coat the pan. When the oil shimmers, add the shiitake mushrooms and saute, stirring, until soft, about 6 minutes. Season with the salt to taste, remove, and set aside.

Return the same skillet to the stove over medium heat. Add the remaining 2 tbsp of oil and swirl to coat the pan. When the oil shimmers, add the ginger, onion, chiles, and lemongrass and saute, stirring occasionally, until soft, about 6 minutes.

Stir in the fish sauce, then add the chicken stock, lime leaves, and star anise. Cook over medium heat until the liquid is reduced by one-fourth, about 20 minutes.

Strain, return to the skillet, and add the reserved shiitakes, the enoki mushrooms, vinegar, basil and white pepper. Taste and correct seasonings. Keep hot.

Go to Mimi's Archive Page

Return to Mimi's Recipe Request Line