Soups & Stews

Broth:
4 cups water
1 teaspoon Tom Yum paste
1 tablespoon Chicken broth paste
2 tablespoon sweet paprika
1/2 teaspoon hot paprika (can increase for more heat)
1 teaspoon tumeric
2 tablespoon tomato paste

Ingredients:
2-4 cups of assorted sautéed vegetables, such as carrots onions, celery-root, turnips, potatoes, broccoli, etc
1/4 to 1/2 can black beans, rinsed
1-2 chicken breasts baked, or
1 pound cod or flounder, baked or sautéed
Rice noodles, cooked

You can make the broth alone, just put the ingredients in a pot, bring to a boil, and simmer for 10 minutes. The cooked ingredients can be added as the dish is served.

Curry Soup

Similar to Tom Yum Soup, but with a different but similar broth.

Broth:
4 cups water
2 teaspoon mild Madras curry powder
2 teaspoon hot Madras curry powder
2 Tablespoon Chicken broth paste
2 Tablespoon sweet paprika
2 Tablespoon tomato paste
1/4 to 1/2 teaspoon hot paprika (optional)

You can make the broth alone, just put the ingredients in a pot, bring to a boil, and simmer for 10 minutes. The cooked ingredients can be added as the dish is served.

Hot & Sour Soup

12 cups chicken stock (6 small cans or 2 large)
(96oz, 3 quarts)
½ pound lean pork, julienned
8 dried black mushrooms, soaked in 1 cup warm water
1 cup dried lily flower (golden needles, lily buds), soaked in 1 cup warm water (optional)
4 cakes bean curd (tofu) each about 3"x3"x1"
2 scallion, slivered
½ cup rice wine
½ cup white rice vinegar
2 eggs, beaten lightly
1 cup bamboo shoots, slivered (optional)
1 cup carrots, slivered (optional)
1 cup peas, (optional)
2 garlic clove, minced
2 teaspoon minced ginger
2 tablespoon olive oil
¼ cup cornstarch mixed with½ cup water
2 teaspoon salt
2 teaspoon soy sauce
½ - 1 teaspoon black pepper, fresh ground
½ teaspoon sesame oil
½ - 1 teaspoon chili oil (hot oil)

Substitutions:
Pork, substitute chicken. If leftovers, add when you add the stock.
Mushrooms, can use ordinary button. Don't soak.
Vinegar, can use apple.
Rice wine, any white wine will do.
Ginger, can use pickled ginger.

Serves 8-12. For a half size recipe, click here.

Soak dried vegetables for 30 minutes, reserve the liquid. While waiting, sliver all the other vegetables. For convenience, preheat the stock in a pot. Premix the wine, vinegar, salt, pepper, soy sauce. Sliver the mushrooms and other dried vegetables after soaking.

Sauté the garlic and ginger in a medium pan, in the oil, for a few seconds. Then add the pork, sauté till done - if leftover (cooked) pork, add it later. Add the carrots, mushrooms, and bamboo shoots and sauté for a minute or two.

Add the stock and mushroom liquid and bring to a boil. Simmer for 5 minutes.

Add tofu (if not serving immediately, skip this step and add tofu before serving). Simmer an additional 3 minutes.

Add wine, vinegar, soy sauce, spices. Add cornstarch mixture.

Slowly add the beaten eggs, stirring slowly. Remove from heat. Sprinkle with scallion. Serve.