1 --------------------------------------------------------------------------- Soups --------------------------------------------------------------------------- Cold Cherry Soup 2 cans (about 14 oz each) of sour cherries 2 cinnamon sticks 1/2 cup sugar 1 cup red wine 1 cup cream or milk 2 tablespoon flour Combine the cherries, their juice, the cinnamon, the sugar, and the wine in a saucepan. Heat but do not boil. Mix the flour and milk. Strain into the hot cherries. Cook until thickened. Chill. Asparagus and Dill Avgolemono Soup Makes 9 cups, serving 6 to 8 1 1/3 cups finely chopped white part of leek, washed well and drained 1 1/3 cups finely chopped onion 1 cup thinly sliced celery 2 tablespoons unsalted butter 3 pounds asparagus, trimmed and cut into 1-inch pieces, reserving about 30 tips for garnish 4 cups chicken broth 2 cups water 3 large eggs 1/4 cup fresh lemon juice plus additional to taste if desired 3 tablespoons minced fresh dill dill sprigs for garnish In a large heavy saucepan cook the leek, the onion, and the celery with salt and pepper to taste in the butter over moderate heat, stirring, until the vegetables are softened, add the asparagus pieces, the broth, and the water, and simmer the mixture, covered, for 10 to 15 minutes, or until the asparagus is tender. Puree the soup in batches in a blender or food processor until it is smooth, transferring it as it is pureed to another large heavy saucepan, and let it cool to lukewarm. 2 In a saucepan of boiling water cook the reserved asparagus tips for 3 to 4 minutes, or until they are tender, and transfer them with a slotted spoon to a bowl of ice and cold water to stop the cooking. Drain the asparagus tips and reserve them. In a heatproof bowl whisk together the eggs and 1/4 cup of the lemon juice, add 1 cup of the lukewarm soup in a stream, whisking, and whisk the egg mixture into the remaining soup. Cook the soup over moderately low heat, whisking and being careful not to let it boil, until it is thickened slightly and registers 160oF on a candy thermometer and whisk in the minced dill, the additional lemon juice, and salt and pepper to taste. The soup may be prepared up to this point 1 day in advance and kept covered and chilled. To reheat the soup, cook it over low heat, stirring, until it is hot, being careful not to let it boil. Serve the soup either hot or chilled, garnished with the reserved asparagus tips and the dill sprigs. Domatene Supa (Bulgarian Spicy Tomato Dumpling Soup) Serves 6-8 as opening course. Soup: 1 large onion, diced 4 minced garlic cloves 3 tablespoons olive oil 6 cups chopped fresh tomatoes 2-3 teaspoons chili powder 2 tablespoons flour 1 teaspoon salt 1/2 teaspoon black pepper 4 cups vegetable stock Dumplings: 2 tablespoons butter 2 eggs, separated 1/4 cup couscous 1/4 cup boiling water 3/4 cup flour 1/4 teaspoon salt 2 teaspoons fresh or 1 teaspoon dried dill 1/3 cup milk Garnish: chopped parsley 3 grated sharp Cheddar cheese Saute onions and garlic in oil in large soup pot. When onions have softened, add tomatoes and cook until onions are golden and tomatoes soft. Stir in the spices and mix well to coat vegetables. Pour in the stock while whisking vigorously. Coarsely blend the soup then return to the pot. Bring to boil, the simmer 20-30 minutes. While the soup is simmering, prepare the dumplings. Cream butter with egg yolks until smooth. Place the couscous in bowl and pour boiling water over it; cover and allow to steam for 5 minutes. Add couscous, flour, salt, dill and milk to butter mixture and blend well. In a separate bowl, beat the egg whites until stiff and then fold them into the couscous mixture. Drop dumpling mixture into soup by rounded teaspoonsful and simmer 15 minutes. Serve soup garnished with parsley and cheese. Gazpacho Serves 6-8. 4 cups tomato juice 1 small onion diced finely 2 cups chopped tomatoes 1 cup green pepper chopped 1 teaspoon honey 1 clove garlic minced 1 large cucumber diced 2 scallions, chopped juice of 1/2 lemon juice of 1 lime 2 tablespoon wine vinegar 1 teaspoon tarragon 1 teaspoon basil 1/2 teaspoon ground cumin 1 teaspoon Tobasco sauce 2 tablespoon olive oil salt and pepper to taste Combine all the ingredients in a large bowl and puree in a blender or food processor. Chill for 2 hours and serve. 4 Pumpkin Soup Serves 6 2 tablespoon butter 1/4 cup chopped green pepper 2 tablespoon chopped onion 1 large sprig parsley 1/8 teaspoon thyme 1 bay leaf 1 (8oz) can tomatoes (1 cup) 1 lb cooked pumpkin (canned OK) 2 cup chicken broth or stock 1 tablespoon flour 1 cup milk 1 teaspoon salt 1/8 teaspoon pepper Melt butter in large saucepan. Add green pepper, onion, parsley, thyme and bay leaf. Cook 5 minutes. Add tomatoes, pumpkin and chicken broth. Cover and simmer 30 minutes, stirring occasionally. Puree. Blend together flour and milk and stir into soup. Add salt and pepper and cook, stirring frequently, until mixture comes to a boil. Serve immediately Pumpkin & Crab Soup Serves 6-8. Small pumpkin approx 3 lbs (or substitute with 24 oz. can of pumpkin) 6 cups chicken stock 1 large onion, sliced 3 tablespoon olive oil 1 teaspoon cumin seeds 1/2 teaspoon nutmeg 1/2 teaspoon paprika 1 /2 teaspoon cayenne pepper 1 teaspoon dried basil or dill 1/2 teaspoon salt 3/4 lb. crab meat cut up in 1/2 inch pieces (imitation crab meat works fine too) 4 oz. heavy cream (optional) freshly ground pepper to taste If you are using fresh pumpkin, cut it up in pieces leaving the skin on and bake on a cookie sheet in the oven for 45 minutes at 350 F. Remove the flesh from 5 the skin and keep on hand. Heat the oil in a skillet and add the onion. Saute for 5-8 minutes. Add the cumin, nutmeg, paprika, cayenne, and basil or dill. Stir for a minute. Pour in the chicken stock and add pumpkin. Simmer covered for 15-20 minutes. Puree the soup in a blender in batches. Return soup to pot. Add the crab meat and simmer the soup for 3-5 minutes. Add cream and stir. Serve with freshly ground pepper to taste. Chicken Gumbo Serves 8-10. 1/2 cup olive oil or peanut oil 3/4 cup flour 2 cups diced onion 1 1/2 cups diced celery 1 1/2 cups diced green pepper 1 diced carrot 4 cloves garlic, minced 2 cups fresh or frozen okra, sliced (see comments) 1 cup chopped green onions 2 tablespoon Prudhomme Poultry Magic Seasoning Blend 20 Shakes of Louisiana Hot Sauce (approximately two tablespoon) 1 cup chopped parsley 3 small cans (13 & 3/4 oz.) College Inn Chicken Broth 1 1/2 pounds chicken breast (cut in bite-size pieces) cooked rice In two quart saucepan, heat oil over medium high heat. Once oil is hot, gradually add flour and using a wire whisk, stir constantly until the color of the roux is peanut butter brown or darker. The darker the roux the "nuttier" the flavor. Note: To avoid burning/scorching the roux, maintain low heat and stir constantly! If black specks appear in the roux, its burnt; discard and begin again. At low heat, it may take up to forty-five minutes to prepare the roux. To prevent okra from becoming slimy/stringy, saute the okra in oil until all of the stringy texture is removed and the vegetable is lightly browned. Drain okra in paper towels. When the roux is prepared, reduce the heat and add onion, celery, bell pepper and garlic; saute approximately five minutes or until vegetables are wilted. Add chicken broth, one ladle at a time, stirring constantly until all of the liquid is incorporated into the roux. Add chicken pieces, okra and seasonings. Return to medium high heat, bring to a low boil and simmer for thirty minutes. Add 6 green onions and parsley and season to taste with salt and pepper. Allow to cook an additional five minutes. Serve over cooked rice. Seafood Gumbo Makes 4 servings Seasoning mix: 1 1/2 teaspoon ground red pepper (preferably cayenne) 1 1/2 teaspoon sweet paprika 1 teaspoon salt 1/2 teaspoon white pepper 1/2 teaspoon black pepper 1/2 teaspoon dried thyme leaves 1/2 teaspoon dried oregano leaves 1 bay leaf, crumbled 3/4 cup margarine (not butter) 2 cups chopped onions 2 cups chopped celery 2 cups chopped green bell peppers 3 tablespoons file powder 1 tablespoon tabasco sauce 1 teaspoon minced garlic 1 1/4 cups tomato sauce 5 cups basic seafood stock 1 pound medium shrimp, peeled and rinsed 1 1/2 cups packed crabmeat (about 1/2 pound) 1 dozen shucked oysters (about 1/2 pound) Combine the seasoning mix ingredients in a small bowl and set aside. In a 4-quart heavy soup pot, melt the margarine over medium heat. Add the onions, celery, and the bell peppers. Turn heat to high and stir in the file, tabasco, garlic, and seasoning mix. Cook 6 minutes, stirring constantly. Reduce heat to medium and stir in the tomato sauce; continue cooking 5 minutes, stirring constantly. (During this time the mixture will begin sticking to the pan bottom. As it does so, continually scrape pan bottom well with a spoon. The scrapings not only add to the gumbo's flavor, but also decrease the file's ability to thicken.) Add the stock and bring gumbo to a boil; reduce heat and simmer 45 to 60 minutes, stirring occasionally. Add the shrimp, crabmeat, and oysters; cover and turn off the heat. Leave the pot covered just until the seafood is poached, about 6 to 10 minutes. Serve immediately over a mound of cooked rice. 7 Sichuan Hot & Sour Soup 4-6 servings 6 dried cloud ear mushrooms 6 dried Chinese black mushrooms (shiitake) 6 dried tiger lily buds 4.5 cups double-strength chicken broth 1 tablespoon peanut oil 1 tablespoon sesame (or peanut) oil 1 tablespoon light soy sauce 1/3 pound boneless pork or chicken, cut in long thin strips 1 tofu cake, cut in thin strips or 1/2 inch chunks 1/4 cup bamboo shoots, cut in thin strips 2 eggs, slightly beaten 2 tablespoons Chinese red rice vinegar 2 teaspoons thinly sliced green onion 2 teaspoons sesame oil 1 teaspoon white pepper or Chile Oil Sugar to taste Pour boiling water over cloud ears, mushrooms and tigerlily buds. Let soak 15 minutes. Drain; cut off woody stems of mushrooms and hard tips of buds, then slice mushrooms and buds very thinly. Set aside. Heat broth in a large saucepan. Meanwhile, heat peanut & sesame oil in a work or large skillet; when oil is hot, sprinkle on soy sauce. Add meat and stir-fry until crisp on edges (~ 3 minutes). Add sliced mushrooms and tigerlily buds and stir to brown lightly. Then add meat-mushroom mixture to broth and stir well; stir in tofu and bamboo shoots. When soup comes to a gentle simmer, pour in beaten eggs, stirring soup with a swirling motion. As soon as eggs start to cook, remove soup from heat. Rinse 1 large serving bowl with boiling water. Then mix vinegar, green onion, 2 teaspoons sesame oil and chile oil in bowl. Taste soup & adjust seasonings. Add sugar if less sour taste is desired. Stir to mix the cloudlike shreds of egg evenly, then pour into serving bowl. 8 Onion Soup Serves 8 2 tablespoon butter 3 cups thinly sliced onions 2 tablespoon flour 2 quarts fonds blanc 3/4 tablespoon salt 1/4 tablespoon freshly ground pepper 16 1/2 inch slices French bread 8+ tablespoon grated Gruyere and Parmesan cheese combined Melt the butter in a heavy saucepan or a Dutch oven. Add the prepared onions and cook slowly, 30 to 40 minutes, over low heat until golden brown, stirring often. When the onions are browned, stir in the flour and add the fonds blanc, blending it in vigorously with a whisk. Bring the soup to a full boil. Reduce heat and simmer for about 30 minutes. Taste for seasoning and add salt and pepper as needed. Split a loaf of French bread in half, lengthwise, and cut into 1/2-inch slices. Place the slices on a baking sheet and brown lightly in a 375-degree oven for 5 to 8 minutes. Pour the soup into ovenproof bowls. Cover the surface with the prepared croutons and top with the grated cheese. Use 1 heaping tablespoon per bowl. Place the filled bowls under the broiler or in a very hot oven to melt and brown the cheese. Serve immediately. Curried Black Lentils Serves 4-5. Several people asked me for the recipe of the lentil soup that Sonia and I cooked last night. Since it is somewhat modified from the recipe that appears in my cookbook, here is what I really use: The main ingredient is black lentils, a smaller version of black beans, and will require a trip to an Indian store. They are called "urad dal" (pronounced "oo- rudh daal"). This is a very common dish in north Indian households. This dal is tougher than other dals and tastes best after it has been simmering for a couple of hours. Buy a pressure cooker or test your patience if you want to make this dish. 9 1 cup mah dal (black lentils) 4 cups water 1 green chili chopped (or substitute with 1/2 tsp cayenne) 3 tbsps vegetable oil 1 inch ginger, peeled and chopped into tiny pieces 1 medium onion, sliced finely 1 tsp garam masala 1 tsp ground cumin 1 tsp salt 1 tsp black pepper Wash the dal in several changes of water. Drain and add the 4 cups of water. Add salt and half of the ginger; cook on low heat for 2 - 3 hours or pressure cook for 45 minutes. Meanwhile, heat the oil, add remaining ginger, sliced onions, chili, and fry until golden brown. Add the cumin and pepper and stir. Pour the above mixture into the dal and simmer for at least another 30 minutes. The longer you simmer, the better it will taste. Add more salt to taste if necessary. Spicy Garbanzo Bean and Turkey Sausage Soup Serving Size: 6 Preparation Time: 0:00 1 teaspoon olive oil 3/4 pound turkey sausage, casings removed crumbled 8 large garlic cloves chopped 1 cup canned, diced, peeled tomatoes with juices 2 tablespoons jalapeno sliced, seeded 1 teaspoon ground cumin 1 teaspoon fresh rosemary chopped 3 15 oz canned garbanzo beans 2 cups chicken broth 2 tablespoons fresh lemon juice fresh cilantro chopped 1 avocado peeled and sliced Heat olive oil in heavy large Dutch oven over medium high heat. Add turkey sausage chopped garlic, and saute until sausage is golden brown and cooked through, breaking up sausage with back of fork, about 5 minutes. Reduce head to medium. Add tomatoes with their juices, sliced jalapenos, ground cumin, and chopped fresh rosemary, and simmer 10 minutes, stirring frequently. Add garbanzo beans with their liquid and chicken broth, and bring 10 to boil. Reduce heat and simmer soup 15 minutes. Stir in fresh lemon juice. Season soup to taste with salt and pepper. Ladle soup into bowls, sprinkle soup with fresh cilantro, and top with sliced avocado. Can be made a day ahead. Notes: Rinsing avocado will keep it bright green for 2 hours. Can substitute 1/2tsp dried rosemary. Serving Ideas: Sliced or diced fresh avocado to garnish. Mulligatawny Soup Serves 6-8 as opening course. 1 cup red lentils, washed and drained 5 cups chicken stock 1/2 teaspoon turmeric 1 medium potato 5 cloves garlic 1 1/4" cube ginger, peeled and chopped 1 1/4 cups water 7 oz boned and skinned chicken breast 1 1/4 teaspoon salt black pepper to taste 3 tablespoons vegetable oil 1 teaspoon cumin 1 teaspoon coriander 1/4 teaspoon cayenne pepper 1 tablespoon lemon juice Combine lentils, stock and turmeric in stock pot and bring to a boil. Cover and simmer 30 minutes. Peel and cube potato; add to soup after half hour. Continue simmering for 30 minutes. Meanwhile, blend garlic, ginger and 4 1/2 tablespoons water to a smooth paste. Cut chicken into 1/2" cubes. Toss chicken in bowl with 1/4 teaspoon salt and pepper to cover. Puree soup base in blender. Pour into bowl and add remaining salt. Rinse soup pot and add oil. Heat oil and add paste and remaining spices. Fry, stirring continuously, until the spice mixture is slightly browned and separates from the oil. Put in the chicken pieces and fry 2-3 minutes until chicken is opaque. Add 1 cup water and bring to boil. Cover and simmer 3-5 minutes or until chicken is cooked. Pour in pureed soup and lemon juice. Stir to mix and bring to simmer for 2 minutes. Adjust seasonings and serve. 11 Potato Leek Soup the white and pale green part of two large leeks, split lengthwise, washed well, and chopped 1 tablespoon unsalted butter 1 1/2 cups water 1 cup chicken broth 1 pound boiling potatoes 2 tablespoons minced fresh parsley leaves In a large heavy saucepan cook the leeks in the butter with salt and pepper to taste, covered, over moderately low heat, stirring occasionally, for 8 to 10 minutes, or until they are softened but not browned. Add the water, the broth, and the potatoes, peeled and cut into 1/2 inch dice, and simmer the mixture, covered, for 20 minutes, or until the potatoes are tender. In a blender, puree 1 cup of the soup, stir the puree into the remaining soup with the parsley, and season the soup with salt and pepper. Celery and Stilton soup A very strongly flavoured soup. Serves 4 1 oz butter or margarine 4 celery sticks, trimmed and finely chopped 2 level tbsp plain flour 10 fl oz milk 20 fl oz chicken stock 8 oz Stilton cheese, crumbled salt and pepper Melt butter and gently saute celery until it begins to soften. Stir in the flour, and then gradually stir in the milk and stock. Cook until celery is tender, stirring occasionally. Gradually add the Stilton and stir until blended. Season to taste (you won't need much salt, since Stilton is salty). Heat thoroughly and serve with warm rolls. 12 Zucchini and Rosemary Soup Serving Size: 8 Preparation Time: 0:30 2 tablespoons butter 1 tablespoon vegetable oil 1 large onion chopped 2 cloves garlic sliced 2 teaspoons fresh rosemary minced 6 cups chicken stock 1 russet potatoes peeled and sliced 3 medium zucchini thinly sliced 1 medium zucchini cubed, 1/2 inch croutons green onion Melt Butter with oil in heavy large saucepan over medium high heat. Add onion; saute until translucent, about 5 minutes. Mixed in garlic and rosemary. Add stick and potato; bring to boil. Reduce heat and simmer 10 minutes. Add sliced zucchini; simmer until tender, about 15 minutes. Working in batches, puree in blender. Season with salt and pepper. Cook cubed zucchini in saucepan of boiling water for 30 seconds. Drain. Re-warm soup over medium heat. Ladle into bowls. Top with zucchini, croutons and green onions. Tomato-Basil Soup 6 servings 1/2 cup chopped shallots 1 clove garlic, minced 1 teaspoon olive oil 1 can (28 oz.) Roma tomatoes, undrained and cut up 1/2 cup water 1/4 cup snipped fresh basil leaves 1/2 teaspoon instant chicken bouillon granules 1/2 teaspoon sugar 1/2 teaspoon freshly ground pepper 1 teaspoon Tobasco sauce 4 fresh Roma tomatoes, chopped (2 cups), divided 1 cup skim milk, divided Combine shallots, garlic and oil in 2-quart saucepan. Cook over medium heat for 3 to 3 1/2 minutes, or until tender, stirring frequently. Add canned tomatoes, water, basil, bouillon, sugar, pepper and Tobasco sauce. Cook for 5 13 1/2 to 8 minutes, or until mixture is hot and flavors are blended, stirring occasionally. Remove from heat. Combine half of tomato mixture, 2 Roma tomatoes and 1/2 cup milk in food processor or blender. Process until smooth. Set purée aside. Repeat with remaining ingredients. Return puree to saucepan. Cook over medium heat for 8 to 10 minutes, or until soup is hot, stirring occasionally. Spoon into serving dishes. Top each serving with crostini, if desired. To make crostini, arrange 6 slices of toasted Italian bread on baking sheet. Brush slices evenly with 1 tablespoon olive oil. Top each with 2 thin slices fresh Roma tomato, 1 small fresh basil leaf and 1 tablespoon shredded fresh Parmesan cheese. Broil 5 inches from heat for 4 to 5 minutes, or until golden brown. Mushroom & Wild Rice Soup 1/2 C wild rice 2 C water 1/2 t salt 2 T butter 1 chopped onion 1 celery stalk (optional) 1/2 C dry white wine 3/4 lb. sliced white mushrooms 4 C chicken or veggie stock 1/2 C heavy (double) cream You can also add some dried mushrooms like oysters and porcinis. Reconstitute in boiling water for 30 minutes and reserve the juice for adding to the stock later as the soup cooks. Rinse rice. Drain. Drop in boiling water with the salt. Reduce heat to medium and cook for 40 minutes or until water is absorbed and rice is tender. Check the pot and add some water if you need to. Wild rice can sometimes be a bit hard to cook. Meanwhile, saute onions and celery in butter for about 10 mins or until onions start to turn brown. Add wine, reduce until there's about 2 T of liquid left. Add mushrooms and saute, stirring, for about 15 minutes. Add stock. If you saved juice from reconstituting mushrooms, add it. Reduce heat to low and allow to simmer uncovered for 20 minutes. Add rice and cream. Cook another 5 minutes. Add salt, pepper, and parsley if desired. 14 Cream of Broccoli Soup, Caliente 4 servings 2 tablespoons unsalted butter 1 medium onion, coarsely chopped 2 cups double strength chicken or vegetable broth 1 cup chopped broccoli (fresh or frozen) 1 or more medium, fresh jalapeno or serrano chiles, chopped salt and freshly ground black pepper to taste 1 cup whipping cream (or light cream) 2 egg yolks 1 teaspoon caribe (crushed New Mexico red chile, hotness 8.5 / 10), or to taste Melt butter in in medium, heavy saucepan. Add onion and cook until lightly browned. Add broth and broccoli; cover and bring to simmer. Cook about 30 minutes or until onions are very soft. Add jalapenos. While mixture is still hot, process it in a food processor or blender until smoothly pureed. Add salt and pepper if desired. At this stage, it may be chilled overnight. Return soup to pan and place over very low heat. Beat cream and egg yolks together; pour into soup in a very thin stream, stirring constantly. Cook, stirring, until soup coast a wooden spoon in a fine film; do not boil. Add caribe and serve immediately. Tom Ka Gai (Coconut Chicken Soup) Serves 4-6. 3/4 lb boneless chicken 3 tablespoon vegetable oil 2 14oz. cans coconut milk 2 cups water 2 or 3 tablespoons of minced ginger (an amount equivalent to an 1 inch section of ginger) 4 tablespoons nam pla (thai fish sauce) 1/4 cup lime juice 2 tablespoons sliced scallions 1 tablespoon fresh chopped cilantro Red chili powder (or cayenne pepper) to taste 1/2 teaspoon turmeric Cut chicken into thin strips and saute in oil for 2-3 minutes until the chicken turns white. In a pot, bring coconut milk and water to a boil. Reduce heat. Add everything except the scallions and fresh cilantro. Simmer for 10-15 minutes, 15 until the chicken is done. Sprinkle with scallions and fresh cilantro and serve steaming hot. Tom Yam Pla (Coconut Fish Soup) Serves 6. 1/4 cup lemon grass 4 slices dried laos root (don't use powder) 3 cups fish or vegetable stock or water 2 14-oz. cans coconut milk 1/4 - 1 teaspoon sambal olek (Thai chili paste) 3 scallions, minced 2 tablespoon chopped fresh cilantro leaves 3/4 lb. white fish fillets, cut into bite size pieces Juice of two limes 3 tablespoon nam pla (fish sauce) In a small saucepan, simmer the lemon grass and Laos roots in 1 cup of the stock or water for 1/2 hour. Add more liquid as necessary to retain one cup. Meanwhile in a large saucepan, simmer the coconut milk and the remaining 2 cups of stock, uncovered for 5 minutes. Add the sambal olek, scallions, cilantro, and fish. Strain the lemon grass and laos root mixture and add the liquid to the pot. Simmer, uncovered, until the fish is just cooked. Remove from heat. Stir in the lime juice and the fish sauce. Taste and adjust the flavor for tartness and saltiness by adding more lime juice and/or fish sauce. Tom Yam Kung Soup (Thai Hot and Sour Shrimp Soup) Serves 8 1 lb shell-on shrimp (or more, for roughly 5 shrimp per person) 3 tablespoons sesame oil 2 tablespoons chile oil 15 stalks lemon grass 5 lime leaves (makrut) (or a poor substitute: one lime, chopped) peel from one lime, coarsely chopped 5 green chillies, chopped, or more, to taste 1 tablespoon crushed red chili peppers, or more, to taste 1 large yellow onion, coarsely chopped 2 tablespoons black peppercorns 3 cloves garlic, crushed 16 cups (1 gallon, 4 litres) strong vegetable stock 1 tablespoon tamarind paste or soup base 16 1 lb mushrooms, quartered 1 tablespoon crushed dried red chillies, or more, to taste half bunch green onions, cut into 1 inch lengths 1 bunch cilantro, coarsely chopped 3 tablespoons nam pla (fish sauce) 3 tablespoons grated coconut Remove shells from shrimp and devein. Heat oils in deep saucepan, and when hot, add shrimp shells, lemon grass, lime leaves, lime peel, chillies, onion, peppercorns and garlic. Fry until onion is browned (about 10 minutes). Add half the vegetable stock and the tamarind flavouring. Bring to boil, then simmer one hour. Steep 24 hours (if you don't, the flavours won't be quite so rich). Strain, discarding solids. Add remaining vegetable stock, and bring to a boil. Add shrimp, mushrooms, chillies, and green onions. Cook 2 minutes longer, then remove from heat. Add cilantro, fish sauce and coconut. Serve immediately. Tom Yam Kung (Thai Hot and Sour Shrimp Soup) Serves 5. 6 cups water 2 tablespoons dried lemon grass 2 large slices dried laos root 1/4 teaspoon whole peppercorns 4 makrut leaves (optional) 3 garlic cloves, minced 3 tablespoon vegetable oil 10 oz. shelled shrimp 2 tablespoons nam pla (fish sauce) 1/4 cup lime juice 2 red chiles (dried or fresh) 4 scallions finely sliced 2 tablespoon fresh chopped cilantro In a large soup pot, bring to boil the water, lemon grass, laos root, peppercorns, and makrut. Simmer for 20 minutes. 17 In another large soup pot, heat the oil and stir fry the shrimp for a few minutes until they turn quite pink. Add the lemon grass broth directly from the other pot and return it to boil; simmer for 10 minutes. Add the garlic and cilantro root and simmer for another 2 minutes, until the shrimp are done. Stir in the fish sauce, lime juice, scallions, and chopped chiles. Garnish with cilantro and serve piping hot.