Hot and Sour Mushroom Soup

6 cups bouillon
1 6” piece lemongrass, split lengthwise and crushed
Rind of one lemon, grated
2 garlic cloves, minced
1/2 cup bamboo shoots cut in matchsticks
1 bunch green onions, sliced thin
1/2 pound mushrooms, sliced
2 tablespoons oyster sauce
2 tablespoons cornstarch
2 tablespoons water
juice of one lemon
1/2 teaspoon chili paste, or a pinch of cayenne, to taste
1/4 cup chopped cilantro

In a large pot, bring the bouillon, lemon grass, lemon rind, garlic and; simmer, covered, 15-20 minutes. Add the bamboo shoots, green onions, mushrooms and oyster sauce and cook 5 minutes. Mix the cornstarch and water into a smooth paste and stir into the soup; return the soup to a boil. Remove the lemon grass, stir in the lemon juice and add chili paste or cayenne to taste. Ladle into soup bowls and garnish with the cilantro.

4-6 servings

 

Festive Shrimp Chowder

8 cups bouillon
1 pound shrimp
6 cloves garlic, minced
4 green onions, chopped
2 jalapeno chiles, seeded and
chopped, or to taste
1/2 teaspoon nutmeg
2 potatoes, cut in 1/2” dice
1 cup cooked barley or brown rice
3 cups frozen corn
2 cups frozen peas
2 cups soy milk or light coconut milk
Freshly ground black pepper to taste
Chopped cilantro or flat parsley for garnish (optional)
Lime wedges

Bring the bouillon to a boil in a large pot. Add the shrimp and cook just until they turn pink, about 2 minutes. Remove the shrimp with a slotted spoon. Place the shrimp in a colander and rinse with cold water. Peel the shrimp and set aside.
Meanwhile, add the garlic, green onions, chiles, nutmeg and potatoes to the bouillon. Bring the soup back up to a boil, then reduce the heat and simmer until the potatoes are just tender, about 15 minutes. Stir in the barley and frozen corn and bring back to boiling again. Reduce the heat; stir in the frozen peas, soy milk and reserved shrimp. Heat through and adjust the seasonings. Garnish with cilantro or parsley if desired and serve with lime wedges.

6-8 servings