Tom Yom Gai
In other words, and as we phrase it to our customers, Mushroom and Chicken Hot and Sour Soup. This is the basic, restaurant quantity recipie I used today to much sucess.
1 quart chopped each garlic, ginger, and lemongrass
5 limes zest only
3 whole jalapeno
1 cup tomato paste
1 cup garlic oil
1 cup flour
3 gallons chicken stock
Enoki, shitake and portobella mushrooms where added to order, along with chicken breast that was cooked in the broth, then removed and chopped up. A mixture of equal parts lime juice, soy sauce and fish sauce was added to taste. Cilantro and mint ganished the soup.
First we chopped the aromatics in the robo-coup, sweated them in the garlic oil, stirred in tomato past, cooked out, then stirred in the flour as a thickener, covered with stock and cooked for an hour. After the stock simmered, it was stained, and that is the base.