Round the world cookbook, 400pp.
recipes selected by Jonnie Léger
Transatlantic Press, United Kingdom, 2011
Cooking on page 32
This is the other Food Lovers cookbook that Graeme brought home as a pressie. I made Swiss barley soup from the first one.
I hardly knew where to start with this cookbook. It’s packed with recipes that really are a celebration of international cuisines. Page 132 is American, page 232 is French, page 332 is Indian and page 32—where we are today—is Southeast Asian.
Hot and sour shrimp soup
4 oz/125 g straw mushrooms, enoki or white mushrooms
1 stalk lemongrass
5 hot green Thai chillies
3 cups/700 ml chicken broth (stock)
2 cloves garlic, chopped
3 kaffir limes leave
2 slices fresh galangal, if available
1–2 tbsp fish sauce
7 oz/200 g shrimps (prawns), cleaned and shelled
1–2 tbsp lime juice
a few cilantro (coriander) leaves, to garnish
Clean and slice the mushrooms. Cut the lemongrass stalk into about 1-inch (3 cm) lengths. Slice the chillies diagonally.
Pour the chicken broth (stock) into a saucepan and bring to a boil, then reduce the heat. Add the garlic, lemongrass, mushrooms, chillies, lime leaves, galangal and 1 tablespoon of fish sauce and simmer for about 4 minutes.
Remove the lemongrass from the soup. Season to taste with fish sauce and lime juice, and serve garnished with cilantro (coriander) leaves.
How it played out
Another recipe I made as written, using straw mushrooms and only 3 Thai chillies (I have to look after those at home who can’t stand the heat).
In future, I won’t change a thing. My photo doesn’t do it justice, but this soup is absolutely sensational. Definitely a favourite among my page-32 recipes.
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