![]() ![]() My wife is Thai and she owns a Thai restaurant and she liked it, can’t be too bad. ![]() Great recipe especially being in the west and not having fresh lime leaves or galangal to hand. This soup is basically a version of Tom Yam Gung without the gung(Shrimp)a Thai fish broth. Did you taste the broth before adding the fish to make sure it was seasoned correctly? This soup is wonderful. People who think this dish has no flavor are insane. I also left out one cup of water and added back a cup of stock made from the shells of about 8 shrimp. Our lemon grass was not mature enough so I added about a tablespoon of lemon zest near the end. If you have a complete white fish or cod, just remove the fillets and simmer the heads + spine for about an hour with some celery and onion to make a quick stock that will add much more flavor then just water.Įxcellent recipe. I would also add a 2 tsp to 1 tbsp of S&B Crunchy garlic for a little bit more umami, and if its available, substitute fish stock for the cold water. Made this the other day and it was great! Not bland at all, and had a very rich flavor. It’s a light meal but very filling and tastes just as good as leftovers. I also added salt/onion powder to my preference. ![]() I really enjoyed this soup! I added some bone broth (turmeric and ginger) to substitute for some of the water. Would have given this 4 stars if the recipe called for broth instead of water. I should have definitely used a chicken broth instead of water and also add tamarind. Overall, great flavors! However, I agree with half of these reviews the broth was bland. I used some turmeric, more chilis and fish sauce to my taste. I must say, the one with broth is better and has a lots of depth of flavor. And they become eager to help others avoid it.Made it twice, one without any broth and one with homemade chicken broth. For those who learned the lesson making something that sticks to the skin as well as 200 degree Vichysoisse (as did I), they NEVER make the mistake a second time. Most everyone who has this experience only does it once. The rest is simple chemistry: Because air that hot takes up more space than air at room temperature, the second you turn the blender on, your two cups of steaming vichysoisse stay the same, but the 3 cups of air in your blender instantly turn into about 3 3/4 cups - easily enough to instantly blow the blender's lid off - and, in this case, blast scalding vichyssoise all over you and your kitchen. In the case of hot vichyssoise, that's often around 200 degrees. The thing is, not only does all of that air get mixed in with the liquid - over the course of that same half second it takes for that to happen, every bit of that air also becomes EXACTLY THE SAME TEMPERATURE as the liquid. The reason is that the blender blends everything inside of it together so hard, so fast, and so thoroughly that if you're starting with anything liquid, it almost instantly gets turned into sort of a foam, as all the air and all of the liquid in the container become one over the space of about a half of a second. ![]() Lots of people know not to blend hot liquids in a blender, but not everyone knows why - except that you'll burn the hell out of yourself. Keep covered with plastic, not foil in the refrigerator, or it will pick up other tastes.
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