Wednesday, 7 January 2015

Hot & Sour Coconut Milk Soup


This is my twist on the spicy Sour & Hot Soup . While Galanga and Lemon Grass play an important role here , if you don't have either still go ahead and make yourself a nice sour and hot soup along these lines - You can go with Green Curry / Red Curry Paste / Tom Yum Paste - they have all the flavors you could ask for to make a delicious broth.
The stock:
200 Grams Chicken Bones .
4" lemon Grass - Use the inner layers of the white portion , chop tiny.
2" Galanga - Cut in discs.
5-7 Kaffir Lime Leaves.
2 Teaspoons Chili paste .
1. Teaspoon Fish sauce ( Optional - Good option !).
Make a stock base by simmering the above in about 2 liters of water for 30 minutes.Simmer covered.
While the stock is on the boil prepare your other ingredients:
Slice Some Spring Onions
10 Large Mushrooms Slice Thickly
Slice some Thai Red Birds Eye Chilies
Green Coriander on the stem
10 Cleaned Prawns
Boiled Noodles.
1-2 Cups Coconut Milk.

In a wok heat some oil - I used chili oil , saute 2 tablespoons red curry paste along with prawns and all the prepared vegetables , saute 2 minutes, add noodles , add coconut milk , bring to a gentle boil and pour boiling hot stock over this , cook 2-3 minutes .Allow the soup to sit covered for a couple of minutes for flavors to develop , adjust to taste with a some Lemon Juice /Tamarind Juice additional spice if needed.
In case you don't have / wish to use a curry paste it's fine - the stock is so flavorsome on it's own too , so go without the curry paste if need be . OR add the chili paste mentioned below. Substitute prawns with chicken , altering cooking time , or simply keep the soup vegetarian .This is a delicious hot and spicy soup , the oil you see is from the Tom Yum paste.
The chili paste I made by taking:
8 Thai Red Birds Eye Chilies.
6-8 Cloves Garlic.
1 Teaspoon Sugar.
1 Tablespoon White Vinegar.
1 Tablespoon Oil.
Simply blitz , add salt and more chili powder if so desired.


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