This soup is like the hot and tangy Tom Yum soup served in Thai restaurants. If your grocer doesn't carry lemongrass, use 1/2 tsp finely grated lemon rind. Make ahead and let cool for 30 minutes. Refrigerate until cold. Transfer to airtight container and refrigerate up to 2 days.
Recipe From food.com
Provided by franrobson
Categories Catfish
Time 50m
Yield 6 serving(s)
Number Of Ingredients 15
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Web For the soup base: Heat a 3 1/2 pint capacity wok over a high heat, and add the groundnut oil. Stir-fry the chiles and Sichuan peppercorns until fragrant.
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From jessicagavin.com
Web Nov 24, 2023 · Add celery, and cook for 3 minutes. Add carrots, and cook for 3 minutes. Add garlic, thyme, rosemary, salt, and pepper, stir, and cook for 30 seconds. Simmer the Soup – Add the chicken stock and bay leaves to the pan. Bring the stock to a boil, then reduce to a simmer over medium-low heat.
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From cookpad.com
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From allrecipes.com
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From tiffycooks.com
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From thewoksoflife.com
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From omnivorescookbook.com
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