> Well I have quite a few "Thai Hot" peppers coming in. From looking > around most recipes I have found have them dried. I was planing on > drying most of them but was I looking for a recipe or two with them > used fresh. So does anyone have any recipes with fresh thai's? > > Matt Matt, I was wandering around the garden last night and came up with this. Most of the chiles were green except the De Arbol and cayenne. Straight Thais would be great. Riley * Exported from MasterCook * Mushroom Pepper Soup Recipe By :Riley McIntire Serving Size : 6 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 large yellow onion -- diced fine 1 teaspoon sesame seeds w/seaweed 1 cup white wine (Pinot Grigio) 1 teaspoon Toasted sesame oil 2 small bell peppers, purple -- diced fine 1 each cayenne pepper, long -- cut crosswise into rings w/seeds 1 each De Arbol pepper -- rings 2 each Aji Habanero -- rings 3 each serrano peppers -- reserve 2 4 each Thai Dragon -- reserve 3 2 teaspoons Kosher salt 2 quarts vegetable broth 1 quart chicken broth (non-fat) 4 ounces mushrooms, woodears -- sliced into thin strips 8 ounces shiitake mushrooms -- sliced lengthwise 1 medium Chinese bitter melon (about 2" x 8") -- diced fine, soak in brine 18 ounces firm tofu -- fine cubes Bouquet Garni 3 stalks lemon grass -- trim leaves, cut lengthwise and crush, then cut into 1" pieces 3 sprigs basil -- crushed 1 sprig dill -- crushed 3 sprigs thyme -- crushed 1 sprig curry -- crushed 1 teaspoon peppercorns -- cracked Seed and clean the bittermelon, then dice--soaking in salt water takes some of the bitterness out. Saute the onion and peppers in wine with sesame/seaweed, sesame oil and salt (first 11 ingredients) until onion is clear. Add the broth. While the soup heats, trim the stem ends from mushrooms, slicing the woodears into thin strips. Slice the shiitakes lengthwise, slicing the stems thinly. Rinse, then add to soup. Drain the bittermelon and add to soup. Prepare herbs, wrap in cheesecloth and add. Bring to boil, then simmer. Adjust salt and heat. It wasn't hot enough for me so I added 3 more Thai Dragons and 2 Serranos here. Some MSG if you like. Cayenne powder for color. Simmer about 20 min, until mushrooms are cooked. Serve with thick pieces of toasted sourdough peasant bread. Garnish with garlic chives or cilantro. Description: "Spicy clear mushroom soup" Yield: "5 quarts" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 417 Calories; 10g Fat (19.1% calories from fat); 19g Protein; 72g Carbohydrate; 11g Dietary Fiber; 3mg Cholesterol; 2811mg Sodium. Exchanges: 4 1/2 Grain(Starch); 2 Lean Meat; 1/2 Vegetable; 2 Fat. Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0