Hot And Sour Soup

Ingredients:

serves 4

  • 6 dried shiitake mushrooms
  • 4 oz / 115 g rice vermicelli noodles
  • 4 small fresh green chilies, seeded and chopped
  • 6 tbsp. rice wine vinegar
  • 1-1/2 pints / 850 ml / 3-1/2 cups vegetable stock
  • 2 lemongrass stalks, snapped in half
  • 4 oz / 115 g canned water chestnuts, drained, rinsed, halved
  • 6 tbsp. Thai soy sauce
  • juice of 1 lime
  • 1 tbsp. jaggery or soft light brown sugar
  • 3 scallions, chopped, to garnish



( Cooking Chart )


Procedures:

Place the dried mushrooms in a bowl and pour in enough hot water to cover. Set aside to soak for 1 hour. Place the noodles in another bowl and pour in enough hot water to cover. Set aside to soak for 10 minutes. Combine the chilies and rice wine vinegar in a third bowl and set aside.

Drain the mushrooms and noodles. Bring the stock To a boil in a large pan. Add the mushrooms, noodles, lemongrass, water chestnuts, soy sauce, lime juice, and sugar, and bring to a boil.

Stir in the chili and vinegar mixture and cook for 1-2 minutes. Remove and discard the lemon grass. Ladle the soup into warmed bowls and serve hot, garnished with the scallions.

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