I have made some changes to this traditional hot and sour Thai soup to make it reflect Pepperfield. My version utilized ingredients grown here entirely on the farm excluding the sambul (chili paste), fish sauce and sugar.
Yields 6 Portions
9C Chicken Stock
1ea lemongrass with leaves (or more if using just stalk)
1in Galangal, or ginger
10 kaffir lime leaves
8T Fish Sauce
8T Lime juice
- Bruise lemongrass with the back of a chef knife, remove leaves and tie in a bundle around lemongrass, tear lime leaves into rough pieces, slice galangal, place all in a cheesecloth sachet and tie for easy removal. For a more rustic soup omit the cheesecloth.
- Combine sachet and chicken stock and bring to a simmer for 20 minutes.
- Add sambul, thinly sliced garlic, thin sliced onions and mushrooms to broth, cook for another 10 minutes until items are soft.
- Season with fish sauce and sugar, adding more of each until desired profile is reached. Cook for a few minutes and remove from heat.
- Add lime juice until desired tanginess is reached, season with salt and serve immediately.
This dish is traditionally cooked with shrimp but to make it more in the essence of Pepperfield we used a whole chicken instead. I also added the meat back into the soup for some added protein but it is entirely optional.