Thursday, December 30, 2010
This is the view outside my window as I am typing this.
This is my version which I have been playing with and perfecting for quite some time, but have been too lazy to post ;)
It's very simple to prepare... if you have ginger garlic onions and a few veggies in your fridge, you have everything you need!
2-3 Quarts Good vegetable stock (you can just use water if you don't have stock on hand)
14 cloves or more garlic minced (For me it's not possible to have too much ginger & garlic in this soup)
2- 2 1/2 inch piece of fresh ginger minced
1 medium onion or more sliced
5-6 big mushrooms sliced
3-4 slicks of celery sliced
4-5 dried shiitake mushrooms broken up into smaller pieces (optional)
a few slices or fresh or dried galangal- Thai Ginger (absolutely optional)
Sambal Oelek Chili paste/fresh green chilies/dried red chili pods/cayenne powder
2-3 carrots Sliced
Any other vegetables that you have on hand
Cilantro as a garnish (optional)
In a large pot bring the stock to a boil and add ginger, garlic, onions, mushrooms, celery, chili paste, salt. Let this come to a boil again and cover it and simmer for at least half an hour.
Taste for salt and chili. Add juice of one lemon (more or less) according to your taste).
Have all your veggies prepared like carrots, broccoli, etc.
Bring the soup to a boil, Add all the veggies, take the heat off the pot right away and put the lid on for at least 5 minutes.
These veggies will get slightly cooked int he hot broth and still remain slightly crunchy.
Posted by Srishti at 1:22 PM