Include in Print View:

Thai Hot and Sour Soup

Categories:
Description

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

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
  1. 1

    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

Read it online: https://recipes.uuprairie.org/recipe/thai-hot-and-sour-soup/