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Old 08-30-2007, 06:40 PM   #11
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nick, you can pour some boiling water over the mushrooms and let them soak for as little as 15 minutes. Longer won't hurt either. The egg will cook, literally, in seconds. The soup will be very, very hot and you will see the egg cook. You'll know when it's done just by its appearance.
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Old 08-30-2007, 06:48 PM   #12
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Okay - when I make this soup I put all the dried fungi in hot water for at least 30 minutes (in my experience, 15 minutes won't do it), changing the hot water every 10 minutes or so. I then cut then remove the tough parts (stems for the mushrooms, nodules for the wood ears) & cut the rest into strips. Tiger lily buds are also soaked for the same amount of time, & then rinsed & tied into knots (to make for easier eating).

And as KatieE said, when you add the beaten egg to the boiling soup, it will virtually cook in seconds, making those well-known egg shreds you see in Egg Drop Soup (another big favorite of mine).
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Old 08-30-2007, 07:44 PM   #13
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This recipe is from a special friend of mine, who has lived and worked all over the world, including a considerable amount of time in Singapore. He took advantage of that time to travel to surrounding areas, including Thailand. He is also, at the age of 77, still creating new dishes all the time.
Wish I had his energy!


Bern's Vietnamese Hot, Sweet and Sour Shrimp Soup ( Amounts Approx.)

A quart of hot chicken stock,fish stock, or a combination.
1# of colossal shrimp, shells on, vein removed, defrosted
1 medium can of chunk pineapple in juice
1 tsp or to taste, cayenne pepper, or a pepper sauce like Tabasco
[please be careful, here. to your taste, taste by drops.
1 tbsp lemon or lime juice
Some ripe plum tomatoes, cut into chunks,
Some sweet onion cut thin into rings
A medium cuke, thinly sliced.
1 c of rice raw, cooked with stock and turmeric [long or short grain or
brown]
4 large soup bowls

Method:
place a goodly scoop of rice in a large soup bowl
shell the shrimp and saute the shells with some oil. Discard shells.
Add hot broth, vegetables
add shrimp, cook until pink
Add pineapple and lemon or lime juice
Add flat leaf parsley.

Ladle over rice. Enjoy with a spoon, chopsticks or both. Don't drip on a
white shirt or blouse, use a large napkin.

CAUTION: The is very addictive and healthy for you. Eat it until you are
120 years old, and then start on creating a new baby.
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Old 11-05-2007, 01:31 PM   #14
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Quote:
Originally Posted by Constance View Post
This recipe is from a special friend of mine, who has lived and worked all over the world, including a considerable amount of time in Singapore. He took advantage of that time to travel to surrounding areas, including Thailand. He is also, at the age of 77, still creating new dishes all the time.
Wish I had his energy!


Bern's Vietnamese Hot, Sweet and Sour Shrimp Soup ( Amounts Approx.)

A quart of hot chicken stock,fish stock, or a combination.
1# of colossal shrimp, shells on, vein removed, defrosted
1 medium can of chunk pineapple in juice
1 tsp or to taste, cayenne pepper, or a pepper sauce like Tabasco
[please be careful, here. to your taste, taste by drops.
1 tbsp lemon or lime juice
Some ripe plum tomatoes, cut into chunks,
Some sweet onion cut thin into rings
A medium cuke, thinly sliced.
1 c of rice raw, cooked with stock and turmeric [long or short grain or
brown]
4 large soup bowls

Method:
place a goodly scoop of rice in a large soup bowl
shell the shrimp and saute the shells with some oil. Discard shells.
Add hot broth, vegetables
add shrimp, cook until pink
Add pineapple and lemon or lime juice
Add flat leaf parsley.

Ladle over rice. Enjoy with a spoon, chopsticks or both. Don't drip on a
white shirt or blouse, use a large napkin.

CAUTION: The is very addictive and healthy for you. Eat it until you are
120 years old, and then start on creating a new baby.
I made this soup last night and it was fabulous!
When I make this again, I will wait to add the tomatoes with the pineapple. The tomatoes cooked away. I cooked the onions for a few minutes in the oil to get them going before adding the broth.
I will be making this soup again in the very near future!
thanks for sharing the recipe!
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Old 11-05-2007, 02:01 PM   #15
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Dave or GB do you have the recipe you are talking about? The Cook's Illustarated only offers their recipe to members. PM me if you can, please.
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Old 11-05-2007, 02:14 PM   #16
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Quote:
Originally Posted by CharlieD View Post
Dave or GB do you have the recipe you are talking about? The Cook's Illustarated only offers their recipe to members. PM me if you can, please.
You can get a 14 day trial for free without a credit card or anything.

Also if you do a quick google search you can find that other people have posted it eleswhere.

Cooks Illustrated Hot and Sour Soup? - Community - CookingLight.com
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Old 11-06-2007, 11:31 AM   #17
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Thank you.
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Old 11-06-2007, 12:04 PM   #18
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Jen, I will pass your message on to my friend. I tried to get him to join here, but he says he doesn't have the time. As I said, I wish I had his energy.
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