Saturday, November 07, 2009
Woodear Mushroom & Chicken Thai Soup
Wood Ear Mushrooms (Auricularia Polytricha), also known as Tree Ear, Dry Black Fungus, Silver Ear, Mook Yee, and Cloud Ear. The Wood Ear have a firm, thick skin and an interesting jelly-like, springy yet soft texture when fresh that becomes slightly crunchy when cooked. They're not strong in flavor compared to some other popular exotics - yet, boasting a very delicate forest aroma and a mild, earthy essence. Widely respected in the Orient for its taste, Wood Ear mushrooms are also believed to have medicinal benefits - thought by many to prevent heart disease and contain anticoagulant-type substances, acting like blood thinners that may prevent blood clots.
6-7 Woodear Mushroom (you can buy them from any Filipino/Thai store)
7-8 pieces of boneless chicken (chopped)
4 cups of Water
2 tsp of Soya Sauce
3-4 Thai chillies (chopped) reduce it if you don’t want it spicy
1 inch piece of Galangal (Thai ginger) chopped
2 tbsp vinegar
3-4 Kaffir lime leaves chopped
Salt as per taste
½ tsp pepper
½ cup coconut milk
Take a saucepan add 2 cups of water boil it and then add the wood ear mushroom and leave it to soak for 15 minutes. Rinse the soaked mushrooms again and leave it aside.
Take a pot add 2 cups of water, 2 tsp soya sauce, salt to taste, pepper powder, chopped galangal, kaffir lime leaves, boneless chicken, chillies, woodear mushrooms, vinegar and let it boil for 5 minutes. Now lower the flame and leave it on sim for another 10 minutes.
Now add the coconut milk and put off the flame.
Enjoy the Yummy Tangy Spicy Soup.