nappydread
01-16-2005, 10:56 AM
Hi,
This recipe is for a thai soup paste. The worst part is finding the ingredients. But once you do, it is well worth it:) Thai cooking always incorporates fish parts so i highlighted the veggie substitutes with (*). Have fun!
1/2 c. veg. oil
2 tsp chili powder
1 tbsp water
1/2 c. finely chopped lemongrass
1 tbsp chopped garlic
2 tbsp chopped coriander roots
10 whole peppercorns
1 tbsp finely chopped galangal
4 fresh red chillies
4 fresh green chillies
8 kaffir lime leaves (soak if dried leaves)
4 tbsp fish sauce (*veg. mild curry paste)
4 tbsp lime juice
1 tsp turmeric
1 tbsp shrimp paste (*omit for veg.)
1 tbsp salt
Heat oil in a frying pan on low and add chili powder and water until oil turns red. Put lemongrass, garlic, coriander, peppercorns, galangal,fresh chillies, lime leaves, fish sauce and lime juice into blender and mix into paste. Add paste to frying pan with remaining ingredients and cook, stirring frequently for several minutes. Cool and store in a sealable glass jar or bottle in the refrigerator. This will last for a month, for longer freeze.
To make soup (4 people), use 2 tbsp of soup paste (add more for hotter!), 1 cube veg stock, 2 c. water. Add fresh lime juice and shitake mushrooms for an ultimate tasting experience!
Sometimes i like to add some dried noodles to this soup too.
peace
This recipe is for a thai soup paste. The worst part is finding the ingredients. But once you do, it is well worth it:) Thai cooking always incorporates fish parts so i highlighted the veggie substitutes with (*). Have fun!
1/2 c. veg. oil
2 tsp chili powder
1 tbsp water
1/2 c. finely chopped lemongrass
1 tbsp chopped garlic
2 tbsp chopped coriander roots
10 whole peppercorns
1 tbsp finely chopped galangal
4 fresh red chillies
4 fresh green chillies
8 kaffir lime leaves (soak if dried leaves)
4 tbsp fish sauce (*veg. mild curry paste)
4 tbsp lime juice
1 tsp turmeric
1 tbsp shrimp paste (*omit for veg.)
1 tbsp salt
Heat oil in a frying pan on low and add chili powder and water until oil turns red. Put lemongrass, garlic, coriander, peppercorns, galangal,fresh chillies, lime leaves, fish sauce and lime juice into blender and mix into paste. Add paste to frying pan with remaining ingredients and cook, stirring frequently for several minutes. Cool and store in a sealable glass jar or bottle in the refrigerator. This will last for a month, for longer freeze.
To make soup (4 people), use 2 tbsp of soup paste (add more for hotter!), 1 cube veg stock, 2 c. water. Add fresh lime juice and shitake mushrooms for an ultimate tasting experience!
Sometimes i like to add some dried noodles to this soup too.
peace