Asian Soupe De Poissin With Saffron Garlic Foam Recipes

17 BEST ASIAN SOUPS

Steps:

• Select your favorite recipe.
• Organize all the required ingredients.
• Prep an Asian soup in 30 minutes or less!

ASIAN SOUPE DE POISSIN WITH SAFFRON-GARLIC FOAM

Steps:

• In a small stock pot on high heat, coat lightly with olive oil and saute the leeks, sliced garlic, kaffir, lemongrass, and ginger until soft, about 3 minutes. Add the mussels and clams, stir, and season. Deglaze with wine, and cover, to steam open the shellfish.
• Check after 3 to 5 minutes, most of the shellfish should be slightly opened. Remove and discard the tightly closed shellfish. Add the stock. Bring to a simmer and reduce by 1/3.
• Meanwhile, in a small saucepan coated very lightly with olive oil, saute the smashed garlic until light brown. Add the saffron and stir. Season and add the cream. Bring to a simmer and reduce by 1/3. Transfer to a blender and puree smooth. Check for seasoning.
• Remove and discard the kaffir, lemongrass, and ginger pieces. Add the fish sauce and check for seasoning.
• While still simmering, add the cod and shrimp, and cook for 3 minutes. Then add the crab and lime juice and check again for flavor.
• In 4 heated rice bowls, ladle the soup with the seafood. Serve immediately, drizzled with Saffron-Garlic Foam, or, if possible, place the warm Saffron-Garlic Foam in a cream canister with 2 cartridges and foam on top of the soup.
• Beverage: Domaine Tempier from Bandol

GALETTE DE CRABE LE BEC-FIN

Steps:

• Cross cut the green part of the scallion 1/8-inch thick and sweat in 1 teaspoon butter. Mix together with picked crabmeat. Set aside. Put shrimp in very cold bowl of food processor. Process on high speed for 1 minute. Add eggs and process on high speed until mixture is smooth and shiny (approximately 2 minutes). Keep shrimp mixture in bowl and put into freezer to rechill. Return bowl to machine and slowly add heavy cream while machine is running. Scrape sides of bowl. Process one more time to make sure the cream is incorporated. Add mustard, hot pepper sauce, Worcestershire to the mousse, then fold into crabmeat and scallions.
• To Cook: Saute 1/2 cup portions in oil in a non-stick pan over medium-high heat. Cook approximately 2 minutes on each side.

SINGANG

Steps:

• Blend tamarind and 8 cups water in a blender and set aside.
• Blend the shallot, garlic, ginger, galangal, lemongrass, candlenuts, coriander, white pepper, turmeric and 1 cup water in a blender until smooth and set aside.
• Heat coconut oil in a stew pan at medium heat and add shallot mixture. Simmer for approximately 2 minutes.
• Add cod fillets to pan. Cook for 1 minute, then add the tamarind water and allow to cook approximately 10 minutes.
• Add the shrimp, red pepper, onion, sugar, chicken base, tomatoes and scallions to the boiling broth in the pan and simmer until shrimp is cooked, 2 to 3 minutes. Transfer to a serving dish and garnish with fresh Thai basil and fried onion on the top.