Friday, 13 April 2012

Irish Moss Soup

1 Bunch of Coriander leaves
3 Qts. Water
3 oz. Ginger
4 Fingers of Krachai
2 oz. Ginseng root
1 Bunch of Thai Basil
1 oz. Re-hydrated Irish Moss (see directions)
2 Tbsp. Miso
1 Finely diced Carrot
1 Finely diced Onion
½ tsp. Sesame Oil
½ Cup Cooked Rice
1 Lime Leaf
2 oz. Soy Sauce
2 Cloves Garlic
Chiffonade of Napa Cabbage

Preparing Irish Moss

When you buy Irish Moss it comes dehydrated. It must be soaked for at least 24 hours in water which is changed regularly. Once it has finished soaking you will notice it has doubled or almost tripled in size. Put it in the blender with a bit of water and blend. It should have a creamy appearance. You can purchase Irish Moss at Caribbean Food Stores.


Rough Chop your Krachai, Ginger, Ginseng Root, Garlic, Lime Leaf, Coriander leaves and Thai Basil. Put in Sauce Pan and boil in your 3 qts. of water for about 20 minutes to create your stock. Strain your stock so that you are left with the liquid only. To your liquid add the Irish Moss, Cooked Rice, Sesame Oil, Soy Sauce, Miso, Onions and Carrots. Let simmer for about 15 minutes and serve hot with a garnish of Napa Cabbage.

No comments:

Post a Comment

Your comments are always appreciated.