Guest guest Posted August 28, 2005 Report Share Posted August 28, 2005 Susie, few questions if you don't mind.. Can fresh white shrooms be subsituted for the canned variety? Can a half white onion be substituted for the shallot? Does the chile paste come in a jar (I have no idea how I don't know this)? How many tubs of tofu is 1/3 lbs (I'll sit in the market all day trying to figure that out)? Donna, if I touch a galanga will something crawl out of one of its craters. LOL! But seriously, what am I looking for in a galanga? Thanks. S. On 8/28/05, artichoke72x wrote: > > 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). > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted August 28, 2005 Report Share Posted August 28, 2005 --- subprong <subprong wrote: > Susie, few questions if you don't mind.. > > Can fresh white shrooms be subsituted for the canned > variety? yes, the recipe states that you can use the white ones or the canned. i have used shiitakes in this soup and they were good. > Can a half white onion be substituted for the > shallot? it's your soup and you can do what you want with it, but i wouldn't sub onion for shallots. > Does the chile paste come in a jar (I have no idea > how I don't know this)? use the sambal olek or something like that. > How many tubs of tofu is 1/3 lbs (I'll sit in the > market all day trying to > figure that out)? i don't think it's more than 1 tub. i just use half a block of tofu because i have thyroid issues.....i'm not really sure what the weight is. > But seriously, what am I looking for in a galanga? galanga is a relative of ginger and if you are lucky, you will be able to find it fresh in an asian market. i have never been able to find fresh galanga, so i just throw in a few slices of dried galanga and remove them from the soup before serving. Quote Link to comment Share on other sites More sharing options...
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