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Soup of the Day 20110920

I've been skipping some of them, because they're all extemporaneous Phở.

Then, having eggplants and yams I didn't know what to do with, I tried emulating Pat's.

Not-as-good-as-Pat's-#6-Soup: Red onion, white onion, coconut milk, green curry paste, tom yum paste (mostly soy curd, lemongrass, and other spices), small asian eggplants, small white bonito yams, cubes of firm tofu, inoki mushrooms (aka lily sprouts), slices of galangal, slices of ginger, thai basil, coriander, lemon balm instead of lemongrass (thanks, asakiyume!), and mixed greens (looks like very young chard, kale, beet greens, spinach, mustard, and cress—it's a generic "asian greens" mix that both our CSAs subscribe to planting in the spring and autumn). Topped with slices of fresh cheyenne pepper.

Didn't get the timing right, and the eggplant, mushrooms, and yams were a little too soft. But the flavour was pretty close.


( 2 comments — Leave a comment )
Sep. 21st, 2011 09:58 pm (UTC)
Yay--glad you used the lemon balm.

And this soup sounds gorgeous, even if the veggies overcooked a little.
Sep. 26th, 2011 02:03 pm (UTC)
It wasn't too bad. And as leftovers, it worked fine.
( 2 comments — Leave a comment )