[Sca-cooks] Re: Thai curry soup (was Dinner last night (long, OP))

[Sue Clemenger]

I think so, on the mushrooms (long, slender shapes?).
Ditto on the citrus influences! <g> I like them, too.  Those lovely, 
different citrusy elements are one of the things I actually enjoy most 
about Thai and Vietnamese cooking.  Whoever makes the soup at Big Cup 
*definitely* knows how much to put in--it's a note of citrus, and not 
the whole symphony, if you know what I mean.  I'm a less-experienced 
cook, and tend to overdo ingredients sometimes, myself.
--maire

Avraham haRofeh wrote:

> On Mon, 02 Aug 2004 20:31:54 -0600, Sue Clemenger 
> <mooncat at in-tch.com> wrote:
> 
> 
>>My guess is, it's pink from a red curry blend.  At least, that's the
>>source of the color in my neck of the woods....There's a little
>>coffee/pastry/caterer about two blocks from my house, and they sometimes
>>serve a thai curry soup, that's based on chicken broth, red curry,
>>coconut milk, bokchoy, and some sort of mushroom (not standard button
>>mushrooms).  
> 
> 
> Straw mushrooms? Very common in Asian cookery.
> 
> 
>>Got an amazing freshness that I think must come from lemon
>>grass, although there's definitely a bit of lime in there as well (not
>>sure if it's kaffir lime leaves, or lime zest/juice).
> 
> 
> I like using both the leaves and the juice, as well as lemongrass. IMHO, 
> YMMV.