How to Make Thai Mildly Spiced Vegetable Consomme Asian Cooking Recipe Cuisine

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Thailand Pak Gaeng-Chud (Mildly Spiced Vegetable Consomme)




 This recipe was taken from centuries old cooking techniques and when possible applied modern cooking methods and/or ingredients.  It uses Asian cooking styles, Asian Spices, Asian Sauces and Asian Ingredients.  The style of cooking may have a slight alteration while still maintaining the dish's overall purpose.  In this blog we touch on recipes that may be predominant for the Chinese Cuisines.  We will also share recipes based upon country, or regions such as: Burma, Cambodia, Indian, Indonesia, Japan, Korea, Laos, Malaysia, Nepal, Philippines, Singapore, Sri Lanka, Taiwan, Thailand, Tibet and Vietnam.  Some cuisines are considered South Asian, South East Asian, Central Asian and/or Middle Eastern and may not be strictly connected to a specific country or culture.

 Recipe Makes for 4 Servings:

 1.5 pints water

 1.75 oz spring onion

 1.75 carrot, shredded

 2 oz baby sweetcorn, sliced

 1 oz aubergine, chopped

 1-3 tbsp chili paste

 1 tsp tamarind puree

 1 tbsp chopped/sliced red pepper

 1 tbsp chopped/sliced green pepper

 2 stalks lemongrass, finely cross cut

 1 tbsp chopped basil leaf

 3 lime leaves, shredded

 1.75 spring onion leaves

 light soy or fish sauce

 Garnish:

 a few dried egg noodles

 some whole cilantro leaves

 Directions:

 Bring the water to the simmer in a 3.5 litre saucepan.

 Chop the spring onions, separating the bulbs from the leaves.
Add  the onion bulbs, carrot, baby corn, aubergine,  chili paste, garlic,tamarind, pepper and the lemongrass.

 Simmer for about 10 minutes. Add  the  leaves  (including the  spring onion  leaves).  Simmer  for  a further  minute.  Strain  and  discard  the  solids  (keep  a few  bits  for serving).

 Season with soy or fish sauce to taste. Add the noodles. Remove the pan from the stove and leave it for a few minutes to allow the noodles to soften.
Serve into soup bowls and garnish.

For the adventurous palate, a great side dish that compliments this recipe is Jaew Bong.  Discover more about Jaew Bong, check out www.jaewbong.com.
Enjoy..



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