Quote:
Originally Posted by nekokami
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....
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Oh, my! That sounds magic. Some nice fresh banana prawns and some fresh salmon or tuna steaks will be nice too (maybe some udon noodles too?).
Sheesh, I haven't made it yet, and I'm already bastardising it. Maybe I should stick to the recipe first (though perhaps some fresh scallops, quickly and lightly pre-fried and added at the end...).
Cheers,
Marc (who may have to add this to "laksa" on his Favourite "Soups" list)