| Patty and I make this soup to accompany our
rare beef salad recipe. It's an extremely satisfying soup,
loaded with vegetables and a bit of heat - perfect for a
hangover. |
| |
| Ingredients: |
| Broth |
| shells from 2 cups, raw unpeeled prawns (reserve meat for
garnish) |
| 1/2 large, cooking onion, roughly chopped |
| 1 stalk, lemon grass, pulverised |
| 1 tsp, dried thyme, or 1 sprig fresh |
| 1" square, tamarind |
| 3 tbsp., ginger, minced |
| 1/3 cup, pineapple juice (reserved from a can of pineapple) |
| 2 L water |
| |
| Garnish |
| 3 medium tomatoes, roughly chopped |
| 1 cup, bean sprouts |
| 20 snow peas, roughly chopped |
| 1 - 540 ml can pineapple chunks |
| 1/2 red onion, sliced |
| 8 small, button mushrooms, halved and stems removed |
| 2 cups, raw, shelled, prawns |
| 100 g rice vermicelli (a good handful, dry) |
| |
| Flavourings |
| 1/3 cup cane or palm sugar |
| 3 tbsp, soy sauce |
| 2 whole, Asian-style chillies, seeds removed, minced |
| 3 tbsp, oyster sauce |
| juice from 1 lime |
| 1/4 cup, rice wine vinegar |
| |
| Method |
| 1. Take all the broth ingredients and
place in soup pot. Set on medium heat to simmer for 1 hour. |
| 2. Prepare garnishes while broth is
simmering and set aside. |
| 3. After one hour of simmering, strain broth, and return
clear broth to stove. |
| 4. Add flavouring ingredients to
simmering broth and adjust to taste. Note: this is the time to
increase heat (add more chillies) or acidity (add more vinegar)
as desired. |
| 5. Add the vermicelli and the mushrooms to simmering broth,
cook for 5 minutes. |
| 6. Add remaining garnishes and peeled prawns and simmer for
3-4 minutes more. |
| 7. Serve and enjoy |
| |
Patty says....
When cooking with fresh chillies - don't forget to wash your
hands before going to the washroom! The consequences may be
severe. |
Christabel's Wine
notes
We like to pair this soup with a sparkling wine such as the
Cipes Brut. Sparkling
wines are also great when treating a hangover, a little hair of
the dog, with stomach settling bubbles. |
