Thai hot and sour soup with shrimp toast

Yield: 4 servings

Measure Ingredient
¼ cup Peeled julienned ginger
1 \N Onion; sliced
4 \N Thai bird chiles
3 \N Lemon grass stalks; white part only, sliced
¼ cup Fish sauce; (3 Crab brand)
6 cups Chicken stock
6 \N Kaffir lime leaves
¾ cup Rice wine vinegar
½ cup Thai basil leaves
1 teaspoon Ground white pepper
2 cups Sliced shiitake mushrooms; sauteed
1 cup Enoki mushrooms
¼ cup Sliced scallion
½ cup Chopped scallions; green part only
\N \N Shrimp Toast; see * Note

* Note: See the "Shrimp Toast" recipe which is included in this collection.

Saute ginger, onion, chiles and lemon grass until soft. Deglaze pan with fish sauce. Add chicken stock and lime leaves. Simmer and reduce the liquid by 20 per cent. Add vinegar, basil and pepper. Check for seasoning. Strain the soup. Add sauteed shiitakes and fresh enoki mushrooms. Ladle soup in soup plates. Garnish with Shrimp Toast and scallions. This recipe yields 4 servings.

Recipe Source: EAST MEETS WEST with Ming Tsai From the TV FOOD NETWORK - (Show # MT-1A18)

Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@...

~or- MAD-SQUAD@...

01-20-1999

Recipe by: Ming Tsai

Converted by MM_Buster v2.0l.

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