Northern Thai Sour Curry Soup   

Ingredients :
4	cup	Thai Chicken Stock see below
1 1/2	tbl	sour curry paste - (to 2 tbspns)
2	cup	oyster mushrooms
1	cup	sliced bamboo shoots
2	cup	chopped nappa cabbage
1 1/2	tbl	fish sauce - (to 2 tbspns)
1	tbl	lime juice
		Cilantro leaves for garnish
THAI CHICKEN STOCK
1	x	chicken carcass
8	cup	water - (to 10 cups)
3/4	cup	thinly-sliced galangal - (to 1 cup)
6	stalk	lemon grass, lower thick portion only pounded
10	x	kaffir (Thai) lime leaves

How to cook :

For the Thai Chicken Stock: Place chicken carcass in stockpot.
Add water, galangal and lemon grass.
Roll lime leaves and crush lightly with hand, then add to pan.
Bring to boil, then reduce heat and simmer 45 minutes to 1 hour.
Strain. (Makes 6 cups)Bring stock to simmer in saucepan.
Stir in sour curry paste.
Add mushrooms and bamboo shoots and cook 2 minutes over medium heat.
Stir in fish sauce and lime juice.
Divide among serving bowls and garnish with cilantro leaves.
This recipe yields 4 to 6 servings.
Comments: If you want to make this a hearty meal, add 2 (4-ounce) catfish filets, cut into strips.

Tags : Soups Stews Spices Thai Thailand Asian Oriental Thai

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