Tag: soup
Tom Yum Goong
Tom Yum Goong
Tom yum goong is a classic Thai shrimp and lemongrass soup. The base of the stock is shrimp, lemongrass, lime leaves, and galangal. These ingredients are boiled in water for 10 minutes, then discarded. Oyster mushrooms are added to the stock. Once the soup is back to a boil, the shrimp are tossed in. The heat is turned off and the shrimp are cooked through from the residual heat. Then lime juice, fish sauce, sugar, and chili paste are stirred in. The main flavor profile of the soup that hits you first is sour, followed by salty and a little heat. Tom yum goong is ready in 25 minutes, making this the perfect soup for a cold night.
Ingredients
- 4 cups water
- 12 large shrimp peeled and deveined; shells and tails saved
- 6 kaffir lime leaves bruised
- 1 stalk lemongrass smashed
- 8 slices galangal
- 2-3 Thai chilies bruised
- 3 cups oyster mushrooms cut into bite sized pieces
- 1/2 cup lime juice
- 3 tbsp fish sauce
- 2 tsp sugar
- 3 tbsp chili paste
Garnish
- cilantro chopped
Instructions
- Add water, lemongrass, lime leaves, galangal, chilies, and the shrimp shells to a pot.
- Bring to a boil and simmer for 10 minutes.
- Scoop out all of the ingredients from the stock and discard. Add in the oyster mushrooms and bring to a boil.
- Add in the shrimp. Turn off the heat and lallow the shrimp to cook through for 2 minutes.
- Stir in the lime juice, fish sauce, sugar, and chili paste.
Beef Pho
Beef Pho
Pho is the national dish of Vietnam. It can be traced back to the early 1900’s; culturally influenced by the French’s introduction of beef, which is the main flavor component. Today, there seems to be a never ending plethora of Vietnamese restaurants with pho being the specialty.Pho stock is made by roasting beef bones and whole onions, then simmering in a large stock pot of water with star anise, ginger, cinnamon stick, sugar, and salt. Some recipes for the stock will include a small stewing hen as part of the boil. The stock is simmered for at least 4 hours, with some recipes taking 24 hours. Then the stock is strained and ready to serve.Beef is the main protein in pho. The beef is always raw, sliced paper thin, and is cooked when boiling stock is ladled over. Many cuts of beef can be used including flank, eye of round, brisket, and ribeye. Vietnamese love texture, so there are varieties of pho that include tripe and tendons. Other than beef, pho contains rice noodles, bean sprouts, Thai basil, cilantro, green onions, hoisin sauce, fish sauce, and is served with lime wedges; just to name a few ingredients.
Servings: 4
Ingredients
Pho Stock
- 5 lbs beef bones femur and neck
- 2 large onions cut in half
- 10 star anise
- 1 cinnamon stick
- 1 large ginger split in half
- 2 tbsp sugar
- 1 tbsp salt
- 6 quarts water
Beef Pho
- 14 oz rice stick noodles prepared according to package directions
- 1 lb beef ribeye sliced paper thin
- Asian style beef meatballs sliced
- 2 cups bean sprouts blanched for 30 seconds
- Thai basil
- cilantro
- green onions chopped
- lime wedges
- hoisin sauce
- fish sauce
- sriracha
Instructions
- Preheat the oven to 400 degrees. Place the beef bones and halved onions on a baking sheet.
- Roast for 45 minutes. Set aside.
- Dry toast the star anise in a small skillet over medium heat for 3 minutes.
- Place the star anise, cinnamon stick, and halved ginger in a large pot of water; about 6 quarts. Bring to a boil.
- Add in the roasted beef bones, onions, sugar, and salt.
- Simmer over medium heat for at least 4 hours.
- Strain the pho stock. Return to the pot and bring to a boil.
Pho Assembly
- Assemble the basil, cilantro, green onions, bean sprouts, lime wedges, and hoisin sauce on a plate.
- Place 1 portion of rice noodles in the bottom of a large soup bowl. Place the sliced ribeye and meatballs on top of the noodles.
- Ladle the boiling stock over the beef and noodles.
Lion’s Head Soup
Lion’s Head Soup
Lion’s head soup is the perfect comfort food for cold winter months. Not only is this soup super tasty, but it comes together in about 30 minutes. The soup is simply sautéed cabbage in chicken stock with lion’s head meatballs. These particular meatballs for the soup are dryer in preparation than the lion’s head meatballs you steam and eat as a main course. There is no water in the meatball mix and 1 less egg.
Servings: 4
Ingredients
Lion’s Head Meatballs
- 1 lb ground pork
- 4 tbsp shaoxing cooking wine
- 3 tbsp light soy sauce
- 1 tbsp dark soy sauce
- 3 tsp salt
- 1 tbsp sugar
- 1 tsp ground ginger
- 3 green onions
- 1 cup water chestnuts finely chopped
- 1 large egg beaten
- 1 tbsp cornstarch
- 1 cup panko breadcrumbs
- 1 tbsp sesame oil
Soup
- 2 tbsp vegetable oil
- 1/2 small green cabbage roughly chopped
- 6 cups chicken stock
- 2 tbsp soy sauce
- 1 tbsp sesame oil
Garnish
- green onions chopped
- chili oil optional
Instructions
- Mix together the meatball ingredients. Set aside.
- Heat up cooking oil in a large stock pot over medium high heat. Sauté the cabbage for 5 minutes until it is slightly wilted.
- Pour in the chicken stock and soy sauce. Bring to a boil.
- Using a cookie dropper, drop the meatballs into the soup. Cover. Reduce the heat to medium and simmer for 15 minutes.
- Turn off the heat. Drizzle in the sesame oil.
