Prep 20 mins
Cook 20 mins
This is a medicinal soup from north Thailand anad is believed to prevent and reduce colds and fever. The base is a hand ground paste of chiles, garlic, lemongrass, and shallots. If you don't have a mortar and pestle, blend all of the ingredients in a food processor. Serve with rice.
- 15 dried arbol chiles (or japones chiles)
- 8 garlic cloves, peeled
- 1⁄2 teaspoon salt
- 2 stalks lemongrass, minced
- 2 shallots, minced (1/2 cup)
- 1 teaspoon red miso
- 4 cups vegetable broth (preferably low sodium)
- 2 tablespoons soy sauce
- 1 1⁄2 cups sliced beet leaves (or Swiss chard or escarole, turnip greens, kale, etc.)
- 1 cup fennel, diced (or turnips)
- 1⁄2 cup sliced mushrooms
- 1 cup firm tofu, diced
- 1 cup coarsely chopped arugula
- 1⁄2 cup fresh mint leaves
- 1⁄4 cup fresh parsley, coarsely chopped
- Chile Paste:.
- Soak chiles in a bowl of boiling water 30 minutes. Drain, pat dry, and finely chop.
- Combine garlic and salt in mortar, and pound with pestle(or food processor). Add lemongrass, shallots, miso and chiles, pounding and crushing after each addition to make a thick paste(or use food processor).
- Bring the broth to a boil in a saucepan over high heat. Stir in soy sauce and chile paste.
- Add greens, fennel, and mushroooms, and bring to a boil. Cook 5 minutes. Reduce heat to medium low, and simmer 5 minutes.
- Add tofu, and cook 2 more minutes.
- Stir in arugula, mint and parsley. Simmer 1-2 minuttes, or until herbs wilt. Enjoy!