Martin Yans Hot Sour Soup Recipes

HOT AND SOUR SHRIMP SOUP

Hot and Sour Shrimp Soup image

Provided by Food Network

Time 1h20m

Yield 6 soup servings or 4 main-cour

Number Of Ingredients 10

Ingredients

1 pound medium shrimp
2 fresh lemongrass stalks
4 fresh or dried kaffir lime leaves, or 1 tablespoon finely grated lemon zest
6 cups chicken stock
1 tablespoon fish sauce, or salt, to taste
3 tablespoons lime juice, or to taste
1 teaspoon chile paste
1 (15-ounce) can straw mushrooms, or 12 medium fresh mushrooms
3 fresh hot green chiles, for garnish
3 tablespoons fresh cilantro leaves, for garnish

Steps:

Wash the raw shrimp, then peel and devein, saving the peelings. Wash the shrimp again, drain and pat dry. Cover and refrigerate.
Cut each lemongrass stick into 3 (2-inch) pieces, starting from the rounded bottom end; discard the straw-like top. Lightly crush the 6 pieces with a heavy pestle, a mallet, or the blade of a knife.
Combine the lemongrass, kaffir lime leaves, the stock, and shrimp peelings in a pan. Bring to a boil. Lower the heat and simmer very gently for 20 minutes. Strain this stock and return to the rinsed-out pan.
Add the fish sauce, lime juice, and chile paste. Stir and taste again, adding more fish sauce or lime juice if required.
Drain the straw mushrooms and add them to the seasoned stock. If using fresh mushrooms cut into quarters, drop into lightly salted boiling water, and boil for 1 minute. Drain and add to the seasoned stock. (The soup may be prepared to this stage several hours ahead if necessary and refrigerated.)
Prepare the garnishes shortly before you are ready to serve the soup. Cut the green chilies into very fine rounds, and wash and dry the cilantro leaves.
Just before serving, heat the stock with the mushrooms in it. When it begins to bubble, drop in the peeled shrimp. Cook over a medium heat for about 2 minutes or just until the shrimp turn opaque. Serve the soup immediately in individual bowls, garnished with the green chiles and cilantro leaves.

MARTIN YAN'S HOT & SOUR SOUP

MARTIN YAN'S HOT & SOUR SOUP image

Categories Soup/Stew Pork Tofu

Yield 4 servings

Number Of Ingredients 14

Ingredients

4 dried black mushrooms or 8 dried shitake
1 oz dried bean thread noodles
4 cups chicken stock
3 ounces boneless lean pork, cut into strips about 1/4" x 2"
1/3 cup carrot matchsticks
8 oz tofu, cut into 1/2" cubes or strips
3 Tbsp distilled white vinegar
3 Tbsp soy sauce or 2 Tbsp regular + 1 of dark soy sauce
1 1/2 tbsp chile garlic sauce
2 tsp sugar
1/2 tsp white pepper
2 Tbsp cornstarch dissolved in 3 Tbsp water
1 egg, lightly beaten
2 green onions, trimmed and cut diagonally into thin strips

Steps:

Pour enough hot water over the mushrooms to cover completely. Soak about 20 minutes until soft, then drain and cut into thin slices, discarding the hard stems. Meanwhile, pour enough warm water over the bean thread noodles to cover (in a separate bowl). Soak until softened, about 10 minutes. Drain thoroughly and cut the noodles into 4" lengths. Bring the chicken stock to a boil in a large saucepan. Stir in the mushrooms, pork and carrot, and simmer about 2 minutes. Stir in the noodles, tofu, vinegar, soy sauce, chili garlic sauce, sugar and pepper. Simmer until heated through, about 2 minutes. Pour in the dissolved cornstarch mixture, and cook until slightly thickened, about 30 seconds. Slowly pour in the egg, stirring constantly. Taste for seasoning, and add ketchup, soy and vinegar as needed. Ladle the soup into bowls and garnish with green onions.

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