Making every bite count

05 March 2007

Tangy, hot, sour and oh so good

I hate cardio some days. Tonight, as I was sweating away on the Precor machine, I started fantasizing about dinner. Lunch was three-grain rice with edamame, tamari and sesame seeds, so was starving by the time I finished working out. My mind drifted from Korean food to Indian to Thai... or something like it. Mmm, hot and sour soup!
A quick stop at the grocery store for carrots and ginger, and I was ready to cook. The skanky store near my house only had silken tofu, not firm tofu, so I used mushrooms instead. I added a few odds and ends from the pantry. A success, with plenty of leftovers. This recipe could easily serve four.
An explosion of flavor in my mouth! Mmm!!!
Doesn't it look delicious?
Here's the recipe:
Hot and sour soup
1 box chicken or vegetable broth
1 can light coconut milk
1 inch fresh ginger, peeled and grated
3 cloves garlic, minced
1 t red pepper flakes*
2 t rice vinegar*
2 t soy sauce*
1 t tamari*
1 t fish sauce*
1 lime or lemon
1 red pepper, chopped
1 bunch scallions, chopped
1 package fresh mushrooms, sliced
1 t vegetable oil
1 small can bamboo shoots
2 carrots, peeled and sliced
1 handful cilantro, chopped
* Start with half the amount of these seasonings, then add to taste. Adjust as you like.
In a large soup pot, heat the oil over medium heat, then add the mushrooms, carrots and peppers. Add the hot pepper flakes, garlic and half the scallions and cook for two more minutes over medium heat. Don't allow to develop color. Add the ginger, soy sauce/tamari, fish sauce and lemon/lime juice. Cook one minute, then add the bamboo shoots.
Add the chicken broth and bring to a boil. Reduce heat and add the coconut milk and cilantro, stirring well.
Serve with rice and sprinkle with remaining scallions.

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