(Recipe re-review w/variation) Hot and Sour Soup

[Guest guest]

I think I've already raved about this recipe that Susie posted awhile back.

I made it again a few weeks ago and added some flat rice stick noodles.

This added a bit more substance to the already incredible soup. I guess it

made it more stew-y. Also, I'd like to add that I used galanga, kaffir lime

leaves and a stalk of lemon grass that have been in the freezer for several

months and I did not notice any difference in the flavor. Point being,

those things seem to freeze and hold their flavor well (at least for me). I

know that some folks have to travel a bit to get these type of ingredients.

Fear not, get a good amount and freeze those suckers.

 

(photo for reference...)

 

http://ph./photos/view/aded?b=25

 

----

 

this is a really good one.....the seasoning paste is

amazing. i'm sure you could make it in a blender or

food processor if you don't have a mortar and pestle.

don't forget to take out the lemongrass before

serving.

 

Hot and Sour Soup

 

2 cloves garlic, sliced

1 shallot, sliced

1 teaspoon ground chili paste

1 fresh red chili, any kind (optional)

1 tablespoon chopped fresh cilantro

1 teaspoon whole black peppercorns

2 tablespoons vegetable oil

1/3 pound tofu, cut into cubes

5 cups vegetable stock

1 stalk lemongrass, cut into 1-inch pieces and bruised

with the back of a knife

3 thin slices galanga

3 kaffir lime leaves, cut into thirds

3 tablespoons soy sauce

1 tablespoon brown sugar

1/2 cup canned straw mushrooms or sliced white

mushrooms

2 red ripe tomatoes, cut into thin wedges

1/3 cup fresh lime juice

10 fresh Thai basil leaves

5 fresh cilantro springs, chopped

 

Place the garlic, shallot, chili paste, chili,

cilantro, and peppercorns into a mortar and pound into

a paste.

 

Heat the oil in a soup pot over moderate heat. Add the

spice mixture to the pot an stir until fragrant, about

2 seconds. Add the vegetable stock and let simmer 5

minutes. Add the lemongrass, galanga, lime leaves,

soy sauce, brown sugar, mushrooms, and tomatoes and

bring to a boil. Add the tofu and cook for about 2

more minutes. Remove from heat and add the lime

juice, basil, and cilantro. Serve piping hot.

 

Adapted from a recipe found in: The Best of

Vietnamese and Thai Cooking by Mai Pham (Prima

Publishing, 1995).

 

 

 

[Guest guest]

thanks for the review, shawn. did you put tofu in

yours?

 

i made this soup a couple nights ago and added

shiitake and woodear mushrooms. in fact, i had it for

breakfast this morning. it's sooo good. i like to

serve it over rice noodles too. you are right, they

add substance.

 

i keep my galanga, kaffir lime leaves, and lemongrass

in the freezer....doesn't affect the taste at all. i

used the last of my kaffir lime leaves and am starting

to panic. i haven't been able to find fresh ones in

awhile. i wonder if i could find a tree to keep on my

patio. off to look....

susie

 

--- subprong <subprong wrote:

 

> I think I've already raved about this recipe that

> Susie posted awhile back.

> I made it again a few weeks ago and added some flat

> rice stick noodles.

> This added a bit more substance to the already

> incredible soup. I guess it

> made it more stew-y. Also, I'd like to add that I

> used galanga, kaffir lime

> leaves and a stalk of lemon grass that have been in

> the freezer for several

> months and I did not notice any difference in the

> flavor. Point being,

> those things seem to freeze and hold their flavor

> well (at least for me). I

> know that some folks have to travel a bit to get

> these type of ingredients.

> Fear not, get a good amount and freeze those

> suckers.

>

> (photo for reference...)

>

>

http://ph./photos/view/aded?b=25

 

 

 

 

 

 

[Guest guest]

Yes, Susie, I put about 2/3 of a tub of firm tofu in the soup/stew along

with the cooked noodles (the noodles absorb a bit of the broth overnight).

I also have always used fresh mushrooms in the recipe every time versus the

canned. I think this particular time I even added a spoonful of miso. Good

stuff. Good luck on your tree search!

 

S.

 

On 5/8/06, artichoke72x> wrote:

>

> thanks for the review, shawn. did you put tofu in

> yours?

>

> i made this soup a couple nights ago and added

> shiitake and woodear mushrooms. in fact, i had it for

> breakfast this morning. it's sooo good. i like to

> serve it over rice noodles too. you are right, they

> add substance.

>

> i keep my galanga, kaffir lime leaves, and lemongrass

> in the freezer....doesn't affect the taste at all. i

> used the last of my kaffir lime leaves and am starting

> to panic. i haven't been able to find fresh ones in

> awhile. i wonder if i could find a tree to keep on my

> patio. off to look....

> susie

>

>

> --- subprong <> wrote:

>

> > I think I've already raved about this recipe that

> > Susie posted awhile back.

> > I made it again a few weeks ago and added some flat

> > rice stick noodles.

> > This added a bit more substance to the already

> > incredible soup. I guess it

> > made it more stew-y. Also, I'd like to add that I

> > used galanga, kaffir lime

> > leaves and a stalk of lemon grass that have been in

> > the freezer for several

> > months and I did not notice any difference in the

> > flavor. Point being,

> > those things seem to freeze and hold their flavor

> > well (at least for me). I

> > know that some folks have to travel a bit to get

> > these type of ingredients.

> > Fear not, get a good amount and freeze those

> > suckers.

> >

> > (photo for reference...)

> >

> >

> http://ph./photos/view/aded?b=25

>

>

>

>