Diane wrote:

Jean wrote "--or maybe I will work on a hot and sour soup that is just
unthickened broth and egg. (I am too lazy to deal with the wood ears
and golden needles right now.)"

Sorry to hear you're feeling rotten....however if you feel well enough
to work on that h/s soup recipe please remember to share it!!!!

Hope you feel better.

MsDee

I didn't do that. Last night I copped out and bought some H&S
soup. I was going to dilute it to make it less carby, but all I
did was add more heat and sourness.

Now I just put together a sort-of cross between Tom Kha Gai and
Tom Yum Goong. Not that great either. It probably doesn't help
that I wasn't following a real recipe.

Unless I have MY H&S soup recipe in a notebook, I have no idea it
is. It isn't jotted down in my favorite books anyway. Ack!

I do still have to cull some of my Asian recipes....

Nope, not there either.

Here is my recipe for Tom Kha Gai. I would have done MUCH better
if I had followed it. Maybe I will get the ingredients tomorrow.
It IS chicken soup....

Tom Kha Gai (ca 3)
(exc for LC)

2 14-oz cans coconut milk
1 1/2 lbs chicken breast
6 slices galangal (or use dried, soaked for 15 minutes and
drained)
1 stalk lemongrass, outer layers removed, peeled and sliced
5 kaffir lime leaves, in pieces
2-3 chiles, broken up
5 peppercorns
15-oz can straw mushrooms, drained
1/2 tsp sugar (use your favorite sugar sub)
2 tsp fish sauce
2 tsp lime juice
1/3 c chopped cilantro

Spoon most of the solids out of the cans of coconut milk and
reserve. Place liquid in pot with chicken, galangal, lemongrass,
lime leaves, peppercorns, straw mushrooms, and sugar. (Your life
will be easier if the galangal, lemongrass, lime leaves, and
peppercorns are in cheesecloth or some little perforated
container.) Stirring, occasionally, bring slowly to a boil over
medium heat, and simmer, still stirring occasionally, for 15-20
minutes or until chicken is cooked but not dry. Remove chicken
from pot, and add coconut milk solids, fish sauce, and lime juice
to pot. Heat to just below the boiling point, stirring constantly
(or just about). Slice the chicken meat and return it to the
pot. Add cilantro and serve. Jean B. via asdl-c

--
Jean B.