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
Soups
Amount Measure Ingredient -- Preparation Method
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4 tbsp. canola oil
2 cups shiitake mushrooms caps -- sliced 1/8" thick
salt
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.