Thai hot and sour soup12/31/2023 ![]() If you can find fresh galangal, use an equal amount in place of the ginger. Back home, we needed to substitute ginger and lime zest for the harder-to-find galangal and makrut lime leaves. ![]() On a recent trip to Bangkok, we learned to make tom yum gai-the chicken version-from home cook and food blogger Rawadee Yenchujit. It also is intensely fragrant and flavorful with Southeast Asian aromatics, including lemon grass, galangal and makrut lime leaves. What am I doing wrong? Suggestion: I put the tofu in a glass casserole and place a flat pan weighted down with two large cans of tomato puree on top of the tofu for 15-20 minutes to squeeze out most of the moisture in the firm tofu.Tom yum is a classic Thai soup that is spicy, sour and savory. I have one question: No matter how carefully I pour the beaten egg into the soup it doesn’t form “egg flowers” or “ribbons” instead, it just disintegrates into the soup leaving it slightly opaque – a most frustrating end to the recipe. All of the local Chinese restaurants leave out the Wood Ear Mushrooms and Lily Flowers which leaves their soups a poor substitute for authentic Hot and Sour Soup. Now I have authentic Hot and Sour Soup at home – wonderful. I found a wonderful Chinese grocery market near my home and now I am able to easily procur dried Wood Ear Mushrooms, dried Lily Flowers and Dried Black Fungus, as well as Chinkiang Vinegar for your wonderful recipe. If you give this recipe a try, let us know! Leave a comment, rate it (once you’ve tried it), and take a picture and tag it on Instagram! I’d love to see what you come up with. Otherwise the pureness of the vinegar will disappear as the vinegar evaporates and the white pepper will release a bitter taste if heated for too long. WorkflowĪdd vinegar and white pepper at the end of cooking – this is very important. You can even throw in a few slices of cooked sausage or ham to make the cooking faster. For example, chicken or shrimp would work great. You can also use a different type of protein to replace the pork. There are so many more ingredients that work well in this dish.įor example, some of my favorite vegetables include – tomatoes, napa cabbage, bamboo shoots, mushrooms, and bok choy. Other vegetables and proteins to use in this recipe Skipping the meat won’t affect the flavor of the soup. Many Chinese recipes use a small amount of meat to add volume and texture to the dish. Simply skip the “marinate” part of the recipe, including the pork and the few ingredients for the marinade. However, if you do not have these ingredients, simply skip them and use chicken stock or vegetable stock instead of water to make your soup.Ĭooking notes 1. If you use these ingredients, your soup will turn out more like the Chinese restaurant version. It is a mildly flavored fungus that adds a crunchy texture to the dish.Ĭhinese families always have these ingredients on hand because they allow a cheaper and healthier way to create a flavorful broth. The other dry ingredient is wood ear mushrooms. ![]() It is the best vegan broth and you should use it to make the soup base. Once you rehydrate them, the rehydrating water will turn a dark brown color as it becomes infused with the great flavor. They both have a very concentrated smoky, earthy, and woody aroma. The foundation of the broth consists of dried lily flowers and dried shiitake mushrooms. I previously discussed how to use Chinese dried veggies to create a superior flavor in another recipe – Buddha’s Delight, a Jai (Buddhist vegetarian) dish. But if you don’t want to make the extra effort, you can totally skip these ingredients. My recipe uses some dried ingredients that might require a trip to an Asian market or a purchase on Amazon. And the spiciness comes from the white pepper powder. ![]() The sourness of the soup comes from the Chinkiang vinegar.
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