Seafood noodle soup recipe:
(From
Basic Flavorings: Ginger by Clare Gordon-Smith)
For a light ginger flavor, peel the fresh gingerroot, grate it, and infuse in the stock. For a stronger flavor, infuse the peel as well. Galangal or krachai could be used instead of the ginger to give a subtly different flavor.
1 inch fresh gingerroot, peeled and sliced
2 cups chicken stock
3 tablespoons light soy sauce
1 tablespoon Thai fish sauce
2 teaspoons brown sugar or palm sugar
1/2 stalk lemongrass, lightly crushed
14 oz. trout fillets
8 uncooked shrimp, peeled and deveined
6 oz crabmeat (optional)
1 sheet Chinese rice noodles
To Serve
3 scallions, sliced diagonally
sprigs of cilantro
Serves 4
Peel and slice the ginger, reserving the peel if preferred. Pour the stock into a large saucepan and bring to a boil. Add the soy sauce, fish sauce, sugar, lemongrass, sliced ginger, and peel (optional), and simmer gently for 10 to 20 minutes to develop the flavors. Strain into a bowl then return to the rinsed pan. Bring to just below boiling point, add the fish and seafood, then simmer for 8 minutes more, or until the fish is just cooked, and the shrimp turn pink. Break the trout fillets into large pieces, add the noodles, return to a boil, then serve in small Chinese-style bowls, sprinkled with sliced scallions and sprigs of cilantro.
Feh. Now I'm hungry.
