| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Meats |
Thai |
Eastwest |
4 |
servings |
INGREDIENTS
| 1/4 |
c |
Peeled julienned ginger |
| 1 |
|
Onion; sliced |
| 4 |
|
Thai bird chiles |
| 3 |
|
Lemon grass stalks; white part only, sliced |
| 1/4 |
c |
Fish sauce; (3 Crab brand) |
| 6 |
c |
Chicken stock |
| 6 |
|
Kaffir lime leaves |
| 3/4 |
c |
Rice wine vinegar |
| 1/2 |
c |
Thai basil leaves |
| 1 |
ts |
Ground white pepper |
| 2 |
c |
Sliced shiitake mushrooms; sauteed |
| 1 |
c |
Enoki mushrooms |
| 1/4 |
c |
Sliced scallion |
| 1/2 |
c |
Chopped scallions; green part only |
|
|
Shrimp Toast; see * Note |
INSTRUCTIONS
* Note: See the "Shrimp Toast" recipe which is included in this collection.
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 per cent. Add vinegar, basil and pepper. Check for seasoning. Strain
the soup. Add sauteed shiitakes and fresh enoki mushrooms. Ladle soup in
soup plates. Garnish with Shrimp Toast and scallions. This recipe yields 4
servings.
Recipe Source: EAST MEETS WEST with Ming Tsai From the TV FOOD NETWORK -
(Show # MT-1A18)
Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com
~or- MAD-SQUAD@prodigy.net
01-20-1999
Recipe by: Ming Tsai
Converted by MM_Buster v2.0l.
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