thai peanut soup

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* Exported from MasterCook *

 

Thai Peanut Soup

 

Recipe By :Mary F. Taylor

Serving Size : 6 Preparation Time :0:15

Categories : Vegetarian

 

Amount Measure Ingredient -- Preparation Method

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12 scallions -- shredded

10 cloves garlic -- sliced

4 lime leaves (optional)

3 dried red Chile peppers

2 teaspoons molasses

1 teaspoon salt

8 cups water

4 stalks lemon grass

twelve-inch piece galangal or ginger

3 ounces rice stick noodles

4 teaspoons smooth peanut butter

1 cup bean sprouts

3/4 cup straw mushrooms

3 tablespoons soy sauce

2 tablespoons lime juice

TOPPING:

2 tablespoons chopped roasted peanuts

3 scallions -- minced

6 fresh cilantro sprigs

 

1. In a 4-quart saucepan, combine the scallions, garlic, lime leaves, chilies,

molasses, salt and water. Trim top stems and tough outer leaves from each piece

of lemon grass, leaving stalks 5 to 6 inches long. Place a stalk on the counter

and lay the flat side of a cleaver or large knife over the end of the lemon

grass. Slap the cleaver with the heel of your hand to flatten the stalk, then

roll the stalk over, move the cleaver up the stalk and slap it again. (The

stalks must be crushed open to release their flavor.) Slice the stalk into

2-inch pieces. Repeat with the remaining lemon grass and add it all to the soup.

Rinse the galangal, then slice it into 1/4-inch thick rounds. Again using the

side of the cleaver, flatten each piece and add it to the soup.

 

2. Bring the soup to a boil, then cover, reduce to a simmer and cook for 45

minutes. The soup may be prepared up to 3 days ahead to this point, if

refrigerated in an airtight container. When ready to serve, strain the broth and

bring it to a boil. Stir in the noodles and cook, stirring often, for 3 minutes.

Meanwhile, ladle a small amount of the broth into the peanut butter, then stir

this back into the soup. Add the bean sprouts, mushrooms, soy sauce and lime

juice. Immediately remove the soup from the heat, cover and set aside for 5

minutes. Taste and adjust the seasonings. Serve garnished with a sprinkling of

nuts, scallions and a sprig of cilantro.

 

Source:

" New Vegetarian Classics: Soups "

Copyright:

" Published by Crossing Press (1994) ISBN 0089594-648-3 "

T(Cook):

" 0:50 "

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NOTES : This is sublime, delicate soup with a hint of lemon and peanuts. It

makes a fine start to a meal, or may be served as a light main course.