Soup: Lemongrass Shrimp Soup

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Ingredients for 4 servings

4 cups water

1 stalk lemongrass, smashed and cut into 1-inch pieces

4 kaffir lime leaves, deveined and shredded

1 inch galangal root, thinly sliced

2 fish sauce

1 tsp sugar

1 1/2 cup chili paste, crushed and cut in half, and reserved

2 oz button mushrooms, quartered

16 large shrimps, shelled, quartered

16 large shrimps, shelled and deveined

3 tbsp lime juice

Fresh coriander leaves

Preparation

Heat 4 cup water in a coup pot to boil.

Reserve the lemongrass, galangal, and the lime leaves together.

When the water has boiled, add the reserved lemongrass, galangal, and lime leaves and reserved fresh chilies.  Boil for 1 minute.  Add fish sauce, sugar and chili paste.  Boil for 2 minute.

Add mushrooms and boil for another 2 minutes.  Add shrimps and lime juice, and lower het to medium-high. Cook for 2 minutes or until the shrimps turn pink and springy.  Transfer to a soup bowl, decorate with fresh coriander leaves and serve immediately.

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Soup: Old Country Soup

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Ingredient for 4 servings

1/2 cup cauliflower florets

1/3 cup broccoli florets

1/2 cup tough-chopped bok choy

1/3 cup chopped white cabbage

1/3 cup chopped button mushrooms

2 oz snow peas

2 oz baby corn

1/2 cup warm water

1 stalk lemon grass, smashed and cut into 1-inch pieces

1 inch galangal root, thinly sliced

2 lime leaves, deveined and shredded

4 cups water 3 tbsp fish sauce

1 tbsp chili paste

8 large shrimps, shelled and deveined

1 tbsp limejuice

Fresh coriander leaves

Preparation

Mix and reserve the lemongrass, galangal, and the lime leaves in a bowl.

Soak the tamarind paste in warm water for 15 minute, mash it and transfer the mud-like mixture to a strainer set into a bowl.  Mash and push with a spoon, forcing the liquid to strain into the bowl.  Scrape off the juice that clings to the underside of the strainer.  Save the juice and discard the solids.

Boil 4 cups water in a soup pot.  Add the reserved lemongrass, galangal, lime leaves, and boil for 1 minute.  Add fish sauce, chili paste and tamarind juice.  Lower heat to medium and cook for 5 minutes.

Add reserved cauliflower, broccoli, bok choy, cabbage, and mushrooms.  Cook for 5 minutes or until the vegetables are heated through but still crunch.  Add reserved snow peas and baby corn.  Cook for another 2 minutes.

Add shrimps and cook for another 2 minutes until the shrimps turn ping and springy.  Add 1 tbsp lime juice, stir and, turn off heat.  Transfer to a soup bowl, top with fresh coriander leaves and serve immediately.

Note

You can make this soup as a vegetable soup by removing the shrimps from the recipe.

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Soup: Coconut Tofu

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Ingredients for 3 to 4 servings

1 stalk lemongrass, smashed and cut into 1-inch pieces

1/2 inch galangal root, thinly sliced

4 kaffir lime leaves, deveined and shredded

4 fresh hot chilies, cut in half

2cups unsweetened coconut milk

1 cup water 2 tsp sugar

2 tsp salt

6 oz fresh, pressed tofu, cut into 1/4-inch strips

4 oz button mushrooms, quartered

4 tbsp fresh lime juice

Fresh coriander leaves.

Preparation

Mix and reserve lemongrass, galangal, lime leaves, and chilies in a bowl.

Heat coconut milk and water i a saucepan for 2-3 minutes, but do not let it boil.  Reduce heat to medium and add reserved lemon grass, galangal, lime leave, chilies, sugar, and salt and stir for 1 minute.  Add tofu, mushrooms and lime juice and cook for 2 to 3 minute until tender.

Transfer into soup bowls and serve immediately, garnished with red pepper and fresh coriander leaves.

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Thai Soup: Sour Lemongrass Pork Soup

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Paste for 4 servings

2 stalks lemongrass, thinly sliced

5 garlic cloves, coarsely chopped

1 tablespoon peeled, coarsely chopped galangal

1 large shallot, coarsely chopped

1 tablespoon chopped fresh cilantro

1/4 teaspoon turmeric

4 fresh Kaffir lime leaves, deveined and shredded

2/3 cup water

Other ingredients

2 1/2 pounds spareribs or baby back ribs, cut into 1 1/2-inch pieces across the bone and cut between the bones.

1 tablespoon fermented fish

5 cup water

3 tablespoons fish sauce

1 1/2 tablespoons salt

1 tablespoon sugar

1 cup tamarind juice

1 – 1 1/2 pounds Chinese watercress or regular watercress, cut into 2- inch pieces

Julienned red bell pepper, for garnish

Preparation

To make the paste, blend all the ingredients in a blender for 2 to 3 minutes or until smooth.

Transfer the paste to a large pot, stir in the ribs and fermented fish (if using) and cook over medium-high heat, for 5 to 6 minutes, stirring well.  Add the water ,  fish sauce, salt, and sugar, and bring to a boil over high heat.  When the soup has reached a boil, skim, reduce the heat and simmer for about 75 minutes or until the ribs are tender.  the pot should be partially covered.

Stir in the tamarind juice and watercress, remove from the heat and serve in bowls, garnished with slices of red pepper.

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