Name: Thai Hot and Sour Soup
Yield: 4
Ingredients: 3 oz rice vermicelli; 1 Tbsp sambal oelek; 2 Tbsp lime juice; 2 Tbsp soy sauce; 1 clove garlic; 4 oz mushrooms; 4 c stock; 1 can coconut milk or coconut cream; 1 tsp galangal powder; 1 handful green onions; 1 handful cherry tomatoes; 1 pkg silken tofu; salt

Thai Hot and Sour Soup

This recipe is very hard to get wrong. Adjust heat by adding more or less sambal oelek.

Categories: Soups

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Ingredients

3 oz rice vermicelli
1 Tbsp sambal oelek (at any Asian market)
2 Tbsp lime juice
2 Tbsp soy sauce
1 clove garlic (grated, or shake of garlic powder)
4 oz mushrooms (any kind, sliced)
4 c stock (chicken or vegetable)
1 can coconut milk or coconut cream
1 tsp galangal powder (or substitute powdered ginger)
1 handful green onions (white and green parts)
1 handful cherry tomatoes (cut in half)
1 pkg silken tofu (avail at Whole Foods)
salt (to taste)

Instructions

Soak vermicelli in water for approximately 10 minutes. Drain. Combine sambal oelek, soy sauce, lime juice, and garlic - set aside.

Combine ginger or galangal, stock, and coconut milk or cream. Cook at medium heat for 3-4 minutes, then add mushrooms and cook for 5 minutes, then add cubed tofu and tomatoes - cook until tomatoes are soft. Add sambal oelek mixture, green onions, and drained vermicelli. Cook until vermicelli is transparent.

Source: NY Times Cooking as tinkered with by Margit Moses.

Note

Margit Moses

Thai Hot and Sour Soup

Thai Hot and Sour Soup

Ingredients

Instructions

Note

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