Monday, January 3, 2011

Mushroom Soup With Chillies

Food has been great round here as of late, but a little too rich and plentiful owing to the holiday season. I needed a light and invigorating soup to make me feel new. I found just the thing: dtom het bpa gap prik dam or mushroom soup with chillies.

I quickly gathered the necessary ingredients.
Shallots, galangal, garlic, and chilis. They fit nicely into the palm of my hand. There was something so simple and comforting about this. Next it was time to grill it all up.
After things started to brown and the chilis began releasing lung irritants, it was into the mortar and pestle. I also roasted some gapi and filled the house with an aroma that attracted all the neighborhood cats.
What a great stress reliever this is.

A great reason for following this recipe was the mushroom component. On new years eve I picked a few young chantrelles in the east bay. Actually, this rather meager harvest almost didn't happen, but this morning I was glad that I had them as they would be perfect in my soup.
Hey who invited the old mushroom? I should have just left the larger one out, but it seemed a shame to waste it. I've come to be wary of chantrelles as the texture can often leave much to be desired, but the young ones are really something.
After the mushroom porn it was time to make the soup. I readied four cups of stock, threw in a handful of shredded ginger and the mushroom. when they'd simmered for a few minutes I put the paste in.
A little more simmerin and it was ready. I served a bowl and topped with cilantro.
This soup would make an excellent component of a larger meal, or on this day a light and satisfying lunch on its very own. It's not much to look at, but the rich, salty, and smoky broth was both comforting and invigorating.

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