Friday, 22 February 2013

Recipe of the week - Hot and Sour Noodle Soup

Hot and Sour Rice Noodle Soup


Hot and Sour Rice Noodle Soup
Serves 4

I think I’ve mentioned before how I was an AFS Exchange student in Thailand in my late teens, and how I’ve recreated some of the wonderful taste experiences from that time, but in vegan form. This is another one! If I haven’t mentioned it, then you’ve just learned something new about me!

Hints
Serve the soup un-garnished with the garnishes at the table to everyone to add to their own taste. Then the soup won’t loose its pretty garnishes as you serve.
You need both a spoon and a fork to eat the noodles and broth.

Notes
You need 2 green onions (also known as scallions and spring onions) for this recipe. Half are used in the broth and half as a garnish.
Start with 1 jalapeno if you are not sure of the level of heat you want.

Preparation Time – 10 Minutes
Cooking Time – 20 Minutes

[gluten free]
[soy free]

1 tablespoon Peanut or Canola Oil

¼ cup finely chopped Shiitake Mushroom caps, 2 or 3 mushrooms, about 4-ounces

2 cloves Garlic, minced
2 Green Onions, white and bottom green only, minced, about a tablespoon, see Notes
1 to 2 Jalapeno Peppers, minced, see Notes
1 tablespoon minced fresh Ginger
1 tablespoon minced Lemongrass, 3 stalks
1 tablespoon minced Cilantro Stalks
1 teaspoon Lime Zest, optional

½ teaspoon salt
½ teaspoon Black pepper
Pinch Chili flakes, optional

6 cups Vegetable Stock

5-ounces medium Rice Stick Noodles, half a packet
2 tablespoons Lime Juice
1 tablespoon seasoned Rice Wine Vinegar

Salt, Pepper and Asian hot sauce to taste

¼ cup Cilantro Leaves
2 Green Onion, green tops only, sliced, see Notes
¼ cup roasted salted Peanuts

In a medium pot over medium-high heat, sauté the mushrooms in the oil until soft, aromatic and starting to brown, 3 minutes.
Add the garlic, onion, jalapeno, ginger, lemongrass, cilantro, and lime zest, if using, and allow to sizzle and become aromatic, 1 minute.
Add salt, pepper and chili flakes, if using, stir.
Add stock, cover, and bring to a full boil.
Remove from heat, stir in rice noodles, lime juice, and vinegar. Re-cover and stand until noodles have softened and are tender, 8 to 10 minutes.
Check temperature of the broth and if necessary reheat gently. Taste and season as required.
Serve immediately garnished with cilantro leaves, green onion slices, and peanuts.

1 comment:

Renard Moreau said...

[ Smiles ] Thank you for sharing this delicious vegan soup recipe.