Thai Clear Soup With Sweet And Sour Chile 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.

THAI CLEAR SOUP WITH SWEET AND SOUR CHILE

Steps:

• If using the Chinese mushrooms, place them in a small bowl, cover with boiling water and soak for 30 minutes.
• Place the broth, garlic, ginger, rice vinegar, and brown sugar in a pan and heat, stirring constantly, until gently simmering.
• Add the chicken, scallions, lemongrass, red chile, and Chinese mushrooms, if using, and continue to simmer for 15 to 20 minutes until chicken is cooked through.
• Taste and adjust the seasoning, remove the lemongrass, then serve the soup, garnished with fresh cilantro leaves.

CLEAR SOUP WITH SWEET POTATOES, SILKEN TOFU, AND MUSTARD GREENS

Steps:

• heat vegetable oil and half of sesame oil in soup pot. when hot, add garlic, ginger, chile, and cilantro. stir-fry for 2 minutes. add broth, five-spice powder, and salt. bring to a boil, then lower the heat and simmer, covered, for 15 minutes. strain and return to the pan, or simply lift out the chopped flavorings with a small skimmer. press out as much liquid as you can, then discard.
• add sweet potatoes to the pot and simmer, covered, for 10 minutes or until tender when pierced with a knife.
• add greens and tofu. cook gently, uncovered, until the greens are bright and tofu is hot, about 5 minutes. add scallions. taste for salt and add remaining sesame oil. add soy sauce to taste, if dish seems to need a little extra punch.