Date: Tue, 10 Aug 1993 11:33:50 -0700 (PDT)
Hot and Sour Soup from Jeff Smith's _Three Ancient Cuisines_. Hot & Sour Soup(Chinese) *Add garlic and red chili paste for more heat. 6 cups chicken stock(seasoned with some ginger) 2 Tbsp. light soy sauce 1/4 lb. lean pork, in 1/4 inch cubes 6 dried Chinese mushrooms(soaked 3 hrs., drained, julienned) 3/4 tsp. ground white pepper or more to taste 1/4 cup white vinegar--more or less to taste 5 Tbsp. cornstarch mixed with 5 Tbsp. water salt if needed 1/2 cup bamboo shoots, julienned 1/4 dried cloud ears, soaked 1 hr., drained, and shredded 1 cake bean curd, cut into 1/4 inch cubes 4 eggs, beaten Garnish cooked ham, cut in slivers green onion, chopped sesame oil to taste grated carrot ground black pepper Bring stock to simmer, add soy sauce, pork, and mushrooms. Simmer 10 minutes. Add pepper, vinegar, and thicken with cornstarch mixture. Adjust seasonings to taste. Add bamboo, cloud ears, and bean curd. Bring to simmer and pour in eggs in a very thin stream over the surface of the soup. Wait 10 seconds and stir gently. Add garnishes and serve. from Madhur Jaffrey's _Far Eastern Cookery_. Hot & Sour Shrimp Soup(Thai) 1 lb. med. shrimp 2 sticks fresh or 2 Tbsp. dried lemongrass 4 fresh or dried kaffir lime leaves or 1 Tbsp. finely grated lemon zest 1 1/2 quarts chicken stock 1 Tbsp. fish sauce or salt to taste 3 Tbsp. fresh lime juice or to taste 1 tsp. Thai chili paste(nam prik pow) or substitute 1/4 tsp. cayenne, 1/4 tsp. sugar, 1/2 tsp. oil 15 oz. can straw mushrooms or 12 med. fresh mushrooms 3 fresh hot green chilies 3 Tbsp. cilantro Wash, peel, de-vein shrimp. Save shells. Wash shrimp again, drain, pat dry, cover and refrigerate. If using fresh lemongrass, cut each stick into three 2 inch pieces--starting from rounded bottom end. Discard straw-like top. Lightly crush the 6 pieces. In a pan, combine lemongrass, lime leaves, stock, and shrimp shells. Bring to boil. Lower heat and simmer gently for 20 minutes. Strain stock, then add fish sauce, lime juice, and chili paste. Adjust fish sauce and lime juice to taste. *Add more chili paste for more heat. Drain straw mushrooms and add to stock. (If using fresh mushrooms, quarter them and drop in lightly salted boiling water. Boil 1 minute. Drain and add to stock.) **The soup can be prepared to this point several hours ahead of time and stored in the refrigerator.** Prepare garnish shortly before serving. Cut green chilies into fine rounds. Wash and dry cilantro. Just before serving, heat the soup, when it begins to boil, drop in peeled shrimp. Cook on medium heat for 2 minutes or just until shrimp turn opaque. Garnish with chilies and cilantro leaves. Serve hot.
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