THAI HOT AND SOUR BROTH
 
 Recipe By     : Chef du Jour
 Serving Size  : 1    Preparation Time :0:00
 Categories    : 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
      1/4  cup           peeled ginger -- julienned
    1      tablespoon    peeled Galangal -- julienned
    1                    white onion -- sliced
    3                    Thai bird chiles
    2      stalks        lemongrass -- white part only
      1/4  cup           3 crabfish sayce
    4      cups          chicken stock
      3/4  cup           rice wine vinegar
      1/2  tablespoon    ground white pepper
      1/2  cup           Thai basil leaves
    1      package       Enoki mushrooms
      1/4  cup           sliced scallions
 
 Saute until soft first four ingredients with a little canola oil. Deglaze
 with fish sauce and add chicken stock. Simmer and reduce by 1520
 percent. Add vinegar, basil and pepper. Adjust if needed. Strain and
 keep hot. 
 Place small mound of Enoki mushrooms in the middle of a soup plate.
 Place snapper on top and ladle in broth. Garnish with scallions and
 chile oil. 
 Yield: 4 portions
 
 
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