Wednesday, November 24, 2010

Lemon Grass Shrimp, Tofu and Kelp Soup with Ribbon Noodles

This is a healthy soup!
     Recipe:  Boil enough light shrimp broth for a large bowl of soup in a sauce pot over medium high heat.
     Add 1 lemon grass stalk.
     Boil for 5 minutes.
     After the lemon grass flavor infuses with the broth, remove the lemon grass stalk.
     Add 1 very small handful of rinsed chopped salt packed seaweed.  (Rinse the salt off the seaweed with cold water first.)
     Add 1 teaspoon of minced ginger.
     Add 1 minced garlic clove.
     Add 1 pinch of crushed dry Thai chile pepper.
     Add sea salt and white pepper.
     Add a few drops of sesame oil.
     Add 1 splash of Thai Fish Sauce.
     Add 1 dash of soy sauce.
     Add 1 very small handful of thin sliced onion.
     Add 6 Thai Basil leaves.
     Add 4 few baby bok choy halves.
     Add 4 or 5 bite size cube shaped firm tofu pieces.
     Add 8 peeled shrimp.
     In a separate pot, boil some wide, flat, ribbon egg noodles.  (Wide strips of wonton noodles are fine for this recipe.  Wonton noodles take less than 1 minute to cook.)
     Assembly:  Ladle the soup into a large bowl.
     Arrange the tofu, bok choy and shrimp in the bowl, so the soup looks nice.
     Drain the water off of the ribbon noodles. 
     Set the ribbon noodles in the center of the soup.
     Garnish with a Thai Basil sprig.
     The broth and seasoning should be very light so the lemongrass and basil flavors are the main bouquet.  The seaweed and shrimp are wonderful flavors with lemongrass.  Tofu is always pleasant in a soup like this.  This soup reminds me of dining during a tropical rain shower.  This is a light, delicious soup! ...  Shawna

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