Thursday, April 16, 2009
Hot Thai Soup
After serving this for a New Year's Eve party, one of my students shared this recipe with me. I love its simplicity, while my family loves the wonderful flavors.
Made with Chinese noodles, this soup is ready to eat in ten minutes. The noodles are sold in compact cakes that should be broken into smaller pieces before adding them to the pot. Asian flavors are featured in the seasoning mixture that is stirred into the soup just before it is served. This mixture can be changed to accommodate your personal taste preferences. While tomatoes are not common in Chinese cooking, they appear in other Far Eastern cuisines and make a nice addition here.
Thai Seasoning Mixture
1 c. loosely packed fresh cilantro leaves, coarsely chopped (2/3 c.)
3 T. soy sauce
2 T. red wine vinegar
1 T. dark sesame oil
1-2 small serrano peppers (seeded if desired to eliminate some of the hotness,) and finely chopped=1 T.
2 crushed and finely chopped garlic cloves (1 t.)
2 t. shredded fresh ginger (optional)
Cut the lime lengthwise into 1/4" slices: stack the slices and cut into 1/4" dice (approx 1/2 c) Place limes in a small bowl, add the cilantro, soy sauce, vinegar, oil, peppers, ginger, and garlic. Mix well and set aside.
6 c. chicken broth
3 c. water
4 oz. plain, dry Chinese noodles
1 medium tomato, peeled, seeded and cut into 1/2 dice (1 c.)
Bring the stock or broth and water to boil in a large pot. Add the noodles, breaking them into chunks, and bring the mixture to a full boil. Then reduce the heat to low, cover and boil gently for 4 minutes.
Just before serving add the seasoning mixture and tomatoes.