|A few of the prepped ingredients for Sour Orange Curry Soup - cabbage, string beans, red onions and tomatoes.|
|Ruth Kopelman is an adventurous vegetarian, open to all new flavors and tolerant of the escalated heat levels characteristic of Thai cuisine.|
|Roasted eggplant, onions and red bell peppers, dressed with a zippy and sweet almond sauce, helped balance the soup's fieriness. Much like revenge, a dish people of taste prefer served cold.|
|Our own house made kimchi.|
THAI SOUR CURRY SOUP
Strict vegetarians may substitute soy sauce for the fish sauce used here but sour curry paste generally includes some form of dried seafood. Further information re: substitutions might be found at this Thai Vegetarian site.
Add a scoop of rice or a fistful of noodles to soup bowls for a complete meal and consider embellishing with tofu or shrimp when appetites are hardier. Such as Winter. Such as now.
Heat a large pot or saucepan over medium-high heat and add 2 T. vegetable oil. Toss in 5 T. sour curry paste (available in cans at all Asian grocery stores and many supermarkets - substitute red curry paste if sour is unavailable) and 1/2 t. turmeric powder. Fry, stirring constantly, for one full minute.
Immediately pour in 4 cups vegetable or chicken stock, 2 cups water, 2 T. sugar, 1 cup chopped onions (red or shallots preferred), 1 cup chopped green beans, 1 cup chopped cabbage and 1 cup chopped tomatoes. bring to a boil for 3 minutes.
Now stir in: 3 T. tamarind paste or concentrate, 2 T. fish sauce and 2 T. lime juice. Check for seasoning and adjust to your tastes. Remove from heat and add 2 cups chopped watercress, spinach or arugula. Serve piping hot.