Vir Sanghvi writes in his weekly column Rude Food that he grades a restaurant with the quality of it's soup. To an extend this is true. Whenever trying a new restaurant I order a basic soup like cream of tomato or cream of mushroom ( since i am vegetarian and most Indian restaurants in India have these 2 soups at least). If the soup is good and made from fresh stock the food invariably turns out good. and if bad you know what to expect in your plate :)
Chinese/ Thai soup stock
This really amazing soup stock for Chinese or Thai soups is very versatile. It is flavourful and the slower it is cooked better it tastes.
In a pan take about 5-6 cups water and get it to boiling
In this boiling pot you add
- small pc of fresh ginger (1") chopped roughly
- chopped galangal ( Thai aromatic ginger)
- white only of 2 lemon grass stalk, smashed
- 2-3 cloves of garlic , smashed
- 1 cup shredded chinese cabbage
- 4-5 stalks of spring onions ( white only)
- a little sea salt or regular salt
Let the stock simmer for 1-2 hours and develop flavour. you can ad more water if needed.
Strain ( DO not blend) and use it as vegetable stock for Chinese or Thai soups.
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