RE: [CH] What to do with Thai peppers?

Mary & Riley (uGuys@ChileGarden.com)
Wed, 25 Jul 2001 11:55:38 -0700

> 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