One TBS. miso paste
One TBS. chicken boullion
Quart of water
One TBS. garlic
One can coconut milk
One half a dried Thai pepper
One tsp. dried ginger powder
salt, MSG
Grated peel of one lime.
Simmer.
Juice of half a lemon, and half the lime, added right before serving.
Garnished with cilantro and julienned scallions.
Success! Delicious. Think I'll have another bowl.
This is a fine base for adding other things. I'm thinking shrimp. Or, for another taste, peanut butter. Which I have here now.
(With all the citrus, when I put a dab of peanut butter in the leftovers next day, it unbalanced the flavors. I would suggest saving the peanut butter for another recipe.)
Update: 2-21-10 I recreated the soup and this time added some shrimp which I first boiled, in a spicy bath comprising Old Bay seasoning, a little lime juice, and a few grams of Dave's Insanity Sauce in salted water, for two-and-a-half minutes. Then I put them in a salted ice water bath. Then I drained them and peeled them later. When the soup was ready I put them in just long enough to get hot. Served this time too with scallions and cilantro and lemon and lime juice added right before serving.
Update: 4-27-10 Again I made this same basic recipe. I omitted some of the citrus juice but this time added some roast chicken meat I had pulled off the bone, and a couple of tablespoons of adobo sauce, which comes packaged with sesame oil. Delicioso! (not pictured here; the photo is of the shrimp version, my second selection.)
2 comments:
You should add some lime leaves to that. Perhaps ginger or galanga. I'm getting close to turning this into tom kha.
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