TVFN Chef du Jour

THAI HOT AND SOUR BROTH

Recipe By : Chef du Jour
Serving Size : 1 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
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1/4 cup peeled ginger -- julienned
1 tablespoon peeled Galangal -- julienned
1 white onion -- sliced
3 Thai bird chiles
2 stalks lemongrass -- white part only
1/4 cup 3 crabfish sayce
4 cups chicken stock
3/4 cup rice wine vinegar
1/2 tablespoon ground white pepper
1/2 cup Thai basil leaves
1 package Enoki mushrooms
1/4 cup sliced scallions

Saute until soft first four ingredients with a little canola oil. Deglaze
with fish sauce and add chicken stock. Simmer and reduce by 1520
percent. Add vinegar, basil and pepper. Adjust if needed. Strain and
keep hot.
Place small mound of Enoki mushrooms in the middle of a soup plate.
Place snapper on top and ladle in broth. Garnish with scallions and
chile oil.
Yield: 4 portions


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