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Sour Soup with Tomato
recipe filesoups & saladssour soup
Sour Soup
Serves 4 - 6
3 cups chicken broth
2 stalks lemongrass, bulbs only, smashed *
1/4 cup fish sauce*
2 tablespoons sugar
2 teaspoons peeled, coarsely chopped galangal root*
2 teaspoons salt
1/4 pineapple, peeled, cored, sliced 1/4 inch thick and julienned
1/4 pound lotus roots, cut into 2-inch lengths*
1 medium tomato, cut into wedges 3/4 pound catfish filets, cut into 1-inch cubes
1/2 cup tamarind juice
3 tablespoons vegetable oil
10 garlic cloves, coarsely chopped 1/2 cup fresh basil leaves, coarsely chopped
1/3 cup coarsely chopped fresh
cilantro and mint
1 large egg
Bird's eye chilies, thinly sliced*

*Available in Oriental markets

Sour Soup with Tomato and Lotus Somlah Machou Khmer

Recipe by Chef Nadsa deMonteiro

Bring to a boil. Add the pineapple, lotus roots and tomato and return to a boil, then reduce the heat to low and simmer until the vegetables are soft.

Gently stir in the catfish and tamarind juice and cook for another 10 minutes. Meanwhile, heat the oil in a small pan over medium-high heat and fry the garlic until brown but not burned, 20 to 30 seconds; set aside.

When the fish is cooked, add the garlic, basil, and cilantro and mint. Turn off the heat and add the egg, stirring it as it cooks. Serve the soup piping hot with sliced bird's eye chilies.

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