Tuesday, January 7, 2014

Light My Fire Hot & Sour Prawn Thai Soup

I think Jim would appreciate this. Here's to you, Jim Morrison, we're ready to set the world on fire! Or at least our hearts and stomachs! 


Ingredients: 
1/4 cup peeled ginger, minced
1 yellow or white onion, chopped
6 Thai bird chiles green or red, seeded and roughly chopped
3 stalks lemon grass, white part only, sliced
1/3 cup fish sauce
8 cups chicken stock
6 kaffir lime leaves
3/4 cup rice wine vinegar
1/2 cup Thai (or regular) chopped basil leaves, plus 6 nice, whole leaves for garnish
2 teaspoon ground white pepper
4 large shiitake mushrooms, sliced into 4 slices each
1 cup enoki mushrooms, all trimmed to same size
2 sticks of butter
6 jumbo prawn, peeled, deveined & rinsed (keep cold until cooking time)
FOR THE SOUP BROTH:
Saute ginger, onion, chiles and lemon grass until soft. Deglaze pan with fish sauce. Add chicken stock and lime leaves. Simmer and reduce the liquid by 20 percent (don’t worry, the fish smell goes away!)  Add vinegar, chopped basil, and pepper. Check for seasoning. Strain the soup and keep over low heat while you make the prawn.
FOR PERFECTLY POACHED PRAWN:
In a medium saucepot, melt two sticks of butter over very low heat, until melted. With a large spoon, carefully scoop out the top layer of butterfat, leaving only the clear yellow clarified butter in the pot. Bring it to a “happy simmer” (low boil) and carefully place the prawn in, cooking 4-5 minutes until cooked through. Remove promptly and set on paper towel to drain.
TO SERVE:
In each little serving bowl, place one shrimp, one large healthy-looking basil leaf & 2 slices of shiitake mushrooms as well as 4-6 little enoki “stems.” Ladle about 3/4 cup soup over these ingredients & serve hot.


Cooking Muzak: 



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