Description
Thai inspired - Tom Yum Soup and Rice paper Spring rolls Guest: Revathi Angajan Tom Yum Soup as interpreted by Revathi, Make a tom Yum Paste keep aside 10 dry red chili pepper Soak in hot water for 15 min. 2 fresh red Thai chili pepper 1 large onion or 6 shallots Garlic to taste, fresh garlic about 20 1 1/2 inch fresh galangal on show we used juice Blend above ingredients and keep aside Ingredients for soup 2 Tblsp coconut oil (optional) Tom Yum paste, add to hot pot cook until separates add 1 lb shitake mushroom sliced 2 cans X 14 oz organic simply coconut milk Approx 4 cups of boiling water Salt to taste on show we used 4 tsp Cook above for about 10 minutes then add flavorings 1 TBLsp tamarind extract 4 stalks of lemon grass 1/2 Tblsp pure chili powder optional 5 Tblsp jaggery or palm sugar or coconut sugar 1 Tblsp tamari sauce or soy sauce 2 Tblsp lemon juice add at the end Rice paper 22 cm circle vegetable rolls Prepare Tofu Block extra firm tofu Marinade 2 Tblsp Ume plum vinegar 1 Tblsp tamari 1 tsp hot sauce 1 Tblsp Rice flour Bake 400*F for 20 minutes Vegetable rolls Prepared Baked tofu 1 cup shredded purple cabbage 2 carrots shredded 4 radishes sliced thin 1 large red bell pepper sliced lengthwise 1/2 cup mung bean sprouts Basil or mint 6 oz power baby greens 3 ladies brand 22 cm diameter rice paper http://www.actontv.org
