Thai Hot And Sour Soup With Shrimp Toast
Serves: 3
Eda Schinner
1 January 1970
Based on User reviews:
53
Spice
61
Sweetness
55
Sourness
41
mins
Prep time (avg)
4
Difficulty
Ingredients:
1 tbsp
Ginger (minced)6 cups
Chicken Stock3 cup
Rice Wine Vinegar1 tsp
Ground White Pepper1 cup
Enoki Mushroom2 cups
Shrimp (chopped)1 cup
Napa Cabbage1 tbsp
Sesame Oil1 cup
Scallions (chopped)1 cup
Cilantro (chopped)1 cup
Jicama (finely diced)1 cup
Sesame SeedDirections:
1
Saute ginger, onion, chiles and lemon grass until soft
2
Deglaze pan with fish sauce
3
Add chicken stock and lime leaves
4
Simmer and reduce the liquid by 20 per cent
5
Add vinegar, basil and pepper
6
Check for seasoning
7
Strain the soup
8
Add sauteed shiitakes and fresh enoki mushrooms
9
Ladle soup in soup plates
10
Garnish with shrimp toast and scallions
11
In a food processor, puree first 5 ingredients
12
Check for seasoning
13
Fold in scallions, cilantro and jicama
14
Spread the mixture on bread, cut in half on the diagonal and sprinkle with sesame seeds
15
Heat a deep fryer to 375 degrees F and fry until golden brown