This winter we’re celebrating the bright, flavorful cuisine of Asia. Each week we’ll share some of our favorite Asian recipes, from curries to stir fries.
Stock up on these Asian pantry staples: rice, soy sauce, curry paste, sesame oil, fish sauce, rice vinegar, red chili flakes, and sesame seeds. And then get ready to take your taste buds on a culinary adventure to the Far East!
This week’s featured recipe:
Thai Hot & Sour Soup
Nothing’s better on a cold winter day than a warm bowl of soup. But by mid “soup season,” some of us have fallen into a soup recipe rut. If you’re bored with your soup repertoire, here’s one of our winter favorites to awaken your taste buds.
- 2 cloves garlic, sliced
- 1 shallot, chopped
- 1 tsp ground chili paste
- 1 fresh red chili, chopped
- 1 tbsp chopped fresh cilantro
- 1 tsp black peppercorns
- 2 Tbsp vegetable oil
- 1/3 pound raw shrimp, peeled and deveined, shells reserved
- 5 cups unsalted chicken stock
- 3 slices galangal
- 1 stalk lemongrass, bruised with the back of a knife cut into 1” pieces
- 3 kaffir lime leaves, sliced into thirds
- 3 tbsp fish sauce
- 1 tbsp palm or brown sugar
- ½ cup sliced shiitake mushroom caps
- 2 small ripe tomatoes, sliced in wedges
- 1/3 cup fresh lime juice
- 10 fresh Thai Basil leaves
- 5 sprigs cilantro, chopped
Place garlic, shallot, chili paste, red chili, cilantro, and peppercorns into a mortar and pestle or food processor and grind into a paste. Heat oil in a pot over medium heat, Add shrimp shells and brown until fragrant, about 2 minutes. Add the spice mixture to the pot and stir for about 20 seconds. Add chicken stock and simmer for 5 minutes. Strain out the shrimp shells and discard. Add galangal, lemongrass, kaffir leaves, fish sauce, brown sugar, shiitake mushrooms and tomatoes. Bring to a boil. Add the reserved shrimp and cook for 2 minutes. Remove from heat and add lime juice, basil leaves, and cilantro.