Sunday, November 21, 2010

Thai Hot Sour Beef Soup with Pak Chee Farang

This is a fantastic soup!  
     The hot sour flavor of this soup is excellent with the beef and strong cilantro flavor of pak chee farang.  This soup is very healthy and it has some medicinal qualities.  Have all the ingredients ready ahead of time because this soup has a short, quick cooking time. 
     Recipe:  Place a sauce pot over high heat.
     Add enough vegetable broth for a large bowl of soup.
     Bring the broth to a boil.
     Add a stalk of lemon grass.  
     Remove the lemon grass after ten minutes.  
     Add a small dab of minced ginger
     Add 1 minced garlic clove.
     Add a dash of soy sauce.
     Add a dash of sesame oil.
     Add white pepper and sea salt.
     Add a pinch of five spice powder.
     Add a small dab of Korean Red Serrano Chili Sauce.
     Add a splash of rice wine vinegar.
     (Taste the broth to see if it has a little bit of a sour flavor from the vinegar.  The sour flavor should not be too strong.) 
     Add a pinch of garan masala curry powder.
     Add a pinch of turmeric. 
     Mix a little bit of cornstarch and cold water together to form a slurry. 
     Add enough of the cornstarch and water slurry while stirring to slightly thicken the soup.  
     Add a small handful of sliced wood ear mushroom strips.  
     Add a few thin sliced carrot strips.
     Add a small handful of julienne sliced onion.
     Add a handful of sliced white stalks of bok choy.
     Add a generous amount of whole pak chee farang leaves.
     Add a small handful of thick sliced small portabella field mushrooms.
     Add 1 green onion that is cut into bite size pieces.
     Add 4 baby bok choy hearts that are cut in half.
     Add a small handful of thin sliced green bell pepper strips. 
     Boil for one minute. 
     Reduce the temperature to medium heat. 
     Heat a saute pan over medium high heat.
     Add a tiny splash of vegetable oil.
     Add about 2 or 3 ounces of thin sliced lean beef.
     Saute till the beef is lightly browned.  
     Add the beef slices to the soup.  
     Add a squeeze of lime juice. 
     Simmer the soup for 2 minutes.
     Ladle the soup into a bowl.  
     Place some pak chee farang leaves on the rim of the soup bowl as a garnish.  
     Float a slice of lime on the soup.  
     The vegetables all should be cooked al dente and they should not be over cooked!  
     The flavor of this soup is so exotically Thai!.  The hot sour flavor combines with the pak chee farang in a wonderful way!  Pak chee farang has a strong cilantro flavor that is great with beef.  There is no sweet flavor in this hot sour soup.  The richness of this soup's flavor is memorable.  The lime adds to the hot sour effect.  This soup is a winner!  Yum!  ...  Shawna  

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