Sweet And Sour Thai Fish Soup Food

HOT AND SOUR THAI SOUP: TOM YUM GOONG

Steps:

• Bring the stock to the boil over medium heat in a saucepan. Add the lemongrass, kaffir lime leaves, galangal, and chiles. Lower the heat to medium-low, cover, and simmer for 15 minutes to let the spices infuse the broth.
• Uncover and add the fish sauce, sugar, and mushrooms. Simmer for 5 minutes. Toss in the shrimp and cook for about 8 minutes until they turn pink. Remove from the heat and add the lime juice, green onions, and cilantro. Taste for salt and spices; you should have an equal balance of spicy, salty, and sour. It's a good idea to tell your guest's that the lemongrass and lime leaves are for flavor only and should be avoided when eating the soup.

THAI HOT AND SOUR SOUP

Steps:

• In a large saucepan, bring the chicken stock to a boil. Stir in the tom yum paste and garlic, and cook for about 2 minutes. Stir in the lemon grass and kaffir lime leaves. Place the chicken in the saucepan, and cook 5 minutes, or until no longer pink and juices run clear.
• Mix in the mushrooms. Add the fish sauce, lime juice, and green chile pepper. Continue cooking until well blended. Remove from heat, and serve warm with the coriander and basil.

MEDITERRANEAN FISH SOUP

Steps:

• In a 6 quart saucepan or soup pot, heat the oil over low heat. Add the onion, celery, and garlic and cook until tender, 6 to 8 minutes. Add the white wine, tomato paste, saffron, stock, crushed red pepper, orange juice, and orange zest and bring to a simmer. Cook uncovered, for about 45 minutes, or until liquid is reduced by about one-third.
• Add the fennel and tomatoes and cook until the fennel is tender, about 20 minutes. Season with salt and freshly ground black pepper, to taste.
• Season the fish fillets with salt and freshly ground black pepper. Cut the fillets into 1 1/2-inch chunks. Add the fish, shrimp, and parsley to the broth and allow to cook, gently stirring only once or twice, until the fish is cooked through, about 5 minutes. Serve in shallow bowls with garlic-rubbed croutons.
• Preheat the oven to 350 degrees F.
• Place the French bread slices on a small baking sheet and brush with the olive oil. Bake until golden brown and crispy, about 10 minutes. While still warm, rub each crouton with one of the cut sides of garlic.

HOT AND SOUR FISH SOUP

Steps:

• Cut the bottom tip off the lemon grass stalks and discard the loose outer layer(s). Then cut the stalks an inch apart at a slanted angle all the way up to the greener end where the grass blades start, exposing the inner core.
• Smnash each piece with the side of a cleaver, or the end of a heavy handle to bruise, releasing the aromatic oils.
• Place the cut lemon grass along with the sliced ginger, kaffir lime leaves, and about 2 quarts of waqter in a soup pot. Bring to a boil, reduce heat and simmer with a lid on for about 20-30 minutes to draw out flavors. Strain.
• Add the bruised whole Thai chillies (or substitute0 and a slicd onion. Simmer a couple of minutes.
• Add roasted chilli paste, tamarind jui9ce, and fresh brown mushrooms.
• Return to a boil and simmer a couple more minutes.
• Stir in the tomato wedges (if using), green onions and fish.
• After 15-30 seconds, turn off heat, add lime juce to the desired sourness and the cilantro. Serve immediately. Do not let the fish overcook.

THAI WHOLE GRILLED FISH WITH SWEET & SOUR GLAZE

Steps:

• Score each side of the fish with 3-4 small shallow cuts.
• Combine all marinade ingredients and marinate the fish for at least an hour or up to overnight.
• Prepare the glaze: Place the oil and garlic in a small saucepan, place on medium heat.
• Simmer until garlic begins to turn golden.
• Strain and let cool.
• In another small pot, combine sugar and vinegar, bring to a boil, and simmer for one minute.
• Add fish sauce, ginger, bell pepper, chili paste, and 3 Tbsp of the garlic oil.
• Cook together for 3-5 minutes until sauce reduces slightly.
• Making sure your grill is clean and well-lubricated with plenty of vegetable oil (or using a specially designed fish grilling basket), grill fish over medium heat, approximately 7 minutes per side or until flesh is just opaque at the bone.
• Plate fish and spoon sauce over each fish.
• One small fish is a perfect entrée for one person, share larger fish between two people.
• Serves 4.

THAI HOT AND SOUR SEAFOOD SOUP

Steps:

• Combine shrimp shells with stock, Green chiles, salt, lime, zest, lime leaves and lemongrass stalks in heavy non-aluminum pot.
• Bring to a boil, reduce heat, cover and simmer for 20 minutes.
• Strain.
• Return liquid to pot and place over medium-high heat and bring to a boil.
• Add shrimp and scallops and cook for 1 minute.
• Stir in fish sauce and lime juice.
• Add chopped cilantro, slivered red chili, shiitake slices, and green onions.
• Stir and ladle into individual bowls.