Soup De Jour

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.