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COLLECTION: Hot & Sour Soups
2
1
green onions, thinly sliced
/2 tsp hot pepper sauce
Instructions:
------------
-
In 4-quart Dutch oven, heat broth to boiling on medium heat. Add pork,
mushrooms, bamboo shoots, and carrots. Cook 3 minutes.
Add rice, vinegar, soy sauce, white pepper, sesame oil and hot pepper
sauce. Return to a boil, reduce heat, and simmer 3 minutes.
In a cup, stir together cornstarch and water until smooth. Gradually
stir it into the soup. Cook until slightly thickened. Remove from
heat. Gradually add egg in a steady stream, stirring constantly.
Garnish with green onion.
%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%
From: sehender@reed.edu (Sarah Henderson)
Source: Madhur Jaffrey's _Far Eastern Cookery_
HOT AND SOUR SHRIMP SOUP (THAI)
===============================
Ingredients:
-
1
2
4
-----------
lb.
med. shrimp
sticks fresh or 2 tablespoon. dried lemongrass
fresh or dried kaffir lime leaves or
1
tblsp finely grated lemon zest
1
1
3
1
1/2 qt chicken stock
tblsp fish sauce or salt to taste
tblsp fresh lime juice or to taste
tsp
Thai chili paste (nam prik pow) or
substitute 1/4 tsp. cayenne, 1/4 tsp. sugar, 1/2 tsp. oil
1
3
3
5 oz can straw mushrooms or 12 med. fresh mushrooms
fresh hot green chilies
tblsp cilantro
Instructions:
------------
-
Wash, peel, de-vein shrimp. Save shells. Wash shrimp again, drain, pat
dry, cover and refrigerate. If using fresh lemongrass, cut each stick
into three 2 inch pieces -- starting from rounded bottom end. Discard
straw-like top. Lightly crush the 6 pieces.
In a pan, combine lemongrass, lime leaves, stock, and shrimp shells.
Bring to boil. Lower heat and simmer gently for 20 minutes. Strain
http://www.cs.cmu.edu/~mjw/recipes/soup/hot-sour/mp-hot-sour-soup-coll.html (3 of 16) [12/17/1999 12:02:12 PM]
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