Tom Yum Hot and Sour Soup.

This is a soup which I made after being inspired from one our favourite Chinese restaurants, "Pret a Manger" in Montreal.  It has a good kick to it, so I would recommend it as an "adult only" recipe.

I had to do a little sampling, just to make sure it was perfect...unfortunately, the frozen version would not have plump mushrooms or coriander.  It always shrivels in water after time.

I had a great time looking for all the ingredients at the asian grocery store.  It is a little more difficult to find things in Montreal because you have to discern the chinese name in french and not english.

Above are lemon grass stalks and thai ginger (galangal).  Strain it out before adding the other ingredients, it is far too hard to eat.   I used the extra to make tea, just steep it and add a little honey if desired.

Boil all these things together for about 20 minutes for a rich and tasty soup base.
Strain out  so that the soup is easier to eat.

4 cups chicken stock   or  shrimp stock
2 shoots of lemon grass, cut into matchsticks.
4 kafir lime leaves
4 slices galangal (thai ginger)
4 Chili padi (Bird's Eye Chilies) (Didi
1 1/2 tablespoons fish sauce

Add after these have been strained out after boiling,
Boil for 5 minutes after the additions.

1 1/2 limes, juiced

1 tsp sugar

1 tsp + holt chili paste (such as sambal Oelek)

2 tbsps tom yum soup paste (depending on variety)

1/4 can+ diced tomatoes with juice.
1/2-full can baby corn, cut into pieces
baby bok choi (optional)

In the last 5 minutes add: 
cooked chicken or raw shrimp
5 chopped mushrooms (any)
Garnish with coriander leaves.

To make Shrimp stock:
add shrimp heads& shells to water, then cook for 20 minutes.
Turn off heat and let sit for another 20 minutes.
Strain out any solids, use broth for your soup.

Freezer instructions: Freeze when cooled in your choice of container.
                               Reheat to a boil over stovetop or microwave, from thawed or  frozen.

Thai It, You'll Like It!

 Soak your noodles in hot water until tender, not mushy!  If frying with the sauce, leave them quite firm.  Rinse them with cold water if doing them in advance, to keep them from cooking any longer.

Asian grocery stores usually have to best selection and price for noodles. And rice noodles are gluten free so you can cook those who have Celiac disease.

Here's the meal I'm bring to the March 4th swap!

Red Peppers were on sale this week, so that's why I'm making it early :)

Thai It, You'll Like It: by Em, adapted from Looney Spoons (serves 4)

·         12 ounces rice noodles

·         2 cups sliced red bell peppers (sliced in thin, long strips)

·         1 cup snow peas, trimmed and halved

·         1/3 cup chopped green onion

·         1/2 cup low-sodium low-fat chicken broth

·         2 teaspoons sesame oil

·         2 tablespoons reduced-fat peanut butter (or soy nut butter)

·         1 1/2 tablespoons reduced sodium soy sauce

·         1 tablespoon white vinegar or 1 tablespoon rice vinegar

·         1 teaspoon grated ginger root

·         1 clove garlic, minced

·         1/2 teaspoon crushed red pepper flakes

·         1 large chicken breast (boiled)

·         1 package extra-firm tofu

·         2 cups shrimp

Prep Time: 10 mins

Total Time: 30 mins

1.       1 Cook pasta according to package directions; drain and keep warm.

2.      While pasta is cooking, prepare sauce

3.      In a large saucepan, combine all ingredients except chicken, tofu, shrimp; mix well.

4.      Bring to a boil; reduce heat to medium.

5.      Cook and stir for 3-4 minutes, until vegetables are crisp-tender and sauce is bubbly and slightly thickened.

6.      Stir in shrimp & tofu (uncooked) and boiled chicken and cook just until heated through, 1-2 minutes; do not overcook or shrimp will be rubbery.

7.      Toss complete sauce with noodles

Cooking from Frozen:

Make your noodles (directions on package), defrost your freezer bag in fridge overnight or in a bowl of cool water in the sink for a couple of hours. You can attempt defrosting in the microwave, but it may cause the shrimp to be a tad over-cooked and change their texture (to rubber!)

Potstickers/Chinese Dumplings.

I have a lot to learn about folding dumplings, but this fold gets the job done...especially when there are a lot to fold!

Last time I made the wrappers with a few ingredients and a pasta roller, but pre-made is much more convenient if you can get to an asian grocery.

2 cups ground turkey, pork or shrimp, cooked and ground to a fine crumble 

2 tsps finely chopped ginger

1 tsp ground ginger

a handful chopped cilantro or coriander

2 green onions finely chopped

1 can chopped water chestnuts

a few leaves finely chopped napa cabbage

soya sauce to taste (about 4 splashes?)

1 clove garlic, finely chopped

some sesame oil drizzled over

a pinch of white sugar and salt and pepper

Cook the meat of preference, pulse it in the food processor once or twice so that you get a fine crumble.  Add all the ingredients, mix well.

Fill your wonton wrapper with about a tsp of filling and pinch together.

Refrigerate the dumplings until ready to use, on parchement paper or they will stick to each other!

To Cook: (can cook from frozen)

Put oil in large flat frying pan, get it really hot, enough to cover the bottom about 2 Tbsps so that they will not stick.

Place the potstickers in the pan, flat sides down.

Start frying them until golden brown (1-2 minutes.)

Turn the dumpling over and pour ¼ cup of water over them.

Cover with a lid and let them steam until the water has nearly evaporated and the dumplings have begun to to fry in oil again. (5-7 minutes)

Uncover the skillet, and let them cook until all the water is evaporated and the wrapper has shrunk down tightly onto the filling. (another 2-3 minutes).

Serve with soya sauce or hoisin sauce. (you can also mix in black vinegar, dissolved sugar, minced ginger, minced green onlions, or shriracha hot "rooster" sauce.)

Here's a video for "How to Fry dumplings from frozen."

http://www.youtube.com/watch?v=3Dq0xdEkqFM&feature=related