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COLLECTION: Hot & Sour Soups
and made a copy which follows.
I start off with chicken broth, and when it is hot, I put in Lemon Grass
and steep it like tea. While this is steeping, I add one or two
tablespoons of Louisiana Hot Soss for the heat. When the broth is
reasonably cool, I strain it, and put it back in the pot. Oh yes, while
I am letting the grass steep, I prepare julienne strips of white meat of
chicken, sliced mushrooms, pea pods, scallions and a little bit of bean
sprouts. Then I reheat the broth to a boil, and immediately take it off
of the heat and put in the rest of the ingredients. In less than a
minute, the soup is ready for serving. Salt to taste.
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From: catwoman@sequent.com (Kim Muralt)
THAI HOT AND SOUR SOUP
======================
If you can follow what I am about to write you, you might come up with
something I had a Thai Restaurant.
Purchase some lemon grass, a handful of snow peas, a few sliced
mushrooms, a few scallions, and a couple of chicken breasts. Along with
this, have some Louisiana hot soss ready.
Begin by bringing some chicken broth (approx 1 - 2 quarts) to a boil.
When it begins to boil, turn off the heat, and add the lemon grass, as
well as Hot Soss (My copywrited version of Sauce) to taste. While all
of this is going on, prepare the Chicken breasts by julienning them
(little strips), tthe scallions should be sliced into 1/4" pieces both
white and green. About 2 or 3 should do, as most oriental soups are
more clear broth, than the soups I used to prepare in my restaurant.
When the chicken is stripped, the onions, snow peas, and mushrooms have
been sliced and made ready, strain the broth, getting rid of the lemon
grass. Then bring the broth to a boil, and again turn off the heat.
Add the ingredients, and let sit for 1 minute.
The Chicken and all of the veggies will then be cooked satisfactory, and
the soup will be ready to serve. My children have done this at school,
and it is like pulling a rabbit out of a hat....
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mara
http://www.cs.cmu.edu/~mjw/recipes/soup/hot-sour/mp-hot-sour-soup-coll.html (16 of 16) [12/17/1999 12:02:14 PM]
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