Tsam Thuk Tsampa Soup Recipes
TSAMPA SOUP/TSAM-THUK
Provided by Marvellina
Number Of Ingredients 10
Steps:
- To make sure your tsampa or roasted flour is fine enough, pass it through a fine sieve. Set aside
- Peel the daikon radish, then grate it on a coarse grater into long strands. Set aside
- Pour 3 cups of the broth into a wide heavy pot (4 quarts is a good size) and bring to a boil. Add the tsampa or roasted flour and stir until smooth. Add the remaining 3 cups broth and bring to a boil. Add the radish strands and simmer until tender, about 10 minutes
- Meanhile, heat the oil or butter in a heavy skillet over medium heat. Add the onion and saute gently for several minutes. Add the meat strips and 1/2 tsp salt, raise the heat to medium-high, and cook, turning once, just until the beef has changed color, about 3 minutes total. Use tongs to lift out the meat and set it aside on a plate. Add the onion and oil or butter to the soup
- To deglaze the skillet, place the pan over high heat, add 1 cup water, and bring to a boil. Scrape the bottom of the pan with a spatula to detach any browned bits of caramelized juices, then add the flavored water to the soup. (The recipe can be prepared ahead to this point and set aside for up to 1 hour. Or let cool, and refrigerate for up to 36 hours. Bring the soup to a simmer before proceeding)
- Add 1 cup more water to the soup and bring back to a simmer. Add the meat and bring back to a simmer. Add extra water if you wish a thinner broth. Taste for salt and add up to 2 more teaspoons if necessary. Add the spinach leaves to the simmering broth. When they turn bright green, after a minute or two, add the butter and stir to blend it in
- Serve the soup hot in large bowls, with bread, or with rice if you prefer
TSAM-THUK (TSAMPA SOUP)
I have yet to make this, but here is what Beyond the Great Wall: Recipes and Travels in the Other China has to say about it: "There is something soothing and sustaning about tsam-thuk, as this classic soup is called in Lhasa dialect...a beeth broth thickened with tsampa...there's a seductive taste, almost nutty, from the roasted grain, and a smoothness on the tongue from the blend of tsampa and the butter aded at the last moment."
Provided by Shire Born
Categories Meat
Time 30m
Yield 4-5 serving(s)
Number Of Ingredients 10
Steps:
- To make sure your flour is fine enough, pass it through a fine sieve and set aside. Peel the daikon radish and grate into long strands. Set aside.
- Pour 3 cups of the broth into a wide, heavy pot and bring to a boil. Add roasted flour and stir until smooth. Add remaining 3 cups broth and bring to a boil. Add radish strands and simmer until tender, about 10 minutes. Bring the 2 tablespoons of oil or butter in a skillet over medium heat. Add the onion and saute gently for several minutes. Add the meat strips and 1/2 tablespoon soy sauce, raise the heat to medium-high and cook, turning once, just until the beef has changed color, about 3 minutes total. Use tongs to life out the meat and set it aside. Add the onion and oil or butter to the soup.
- Deglaze the skillet by placing it over high heat, add 1 cup of water and bring to a boil. Scrape the bottom of the pan with a spatula to detach any browned bits of caramelized juices, then add the flavored water to the soup.
- Add an additional cup of water and bring back to a simmer. Add meat and soy sauce to taste, maintaining the simmer. Add spinach leaves to the simmering broth. When they turn bright green, after a minute or two, add the butter and stir to blend.
- Serve hot soup in large bowls with bread.
THE BEST THAI TOM KHA SOUP RECIPE
Tom Kha Gai - Thai chicken coconut soup aromatic of lemongrass, lime kaffir leaves and galangal, gives you a refreshing aftertaste with a creamy taste from coconut.
Provided by natty's pantry
Categories Soups, Stews and Chili Recipes Soup Recipes Chicken Soup Recipes
Time 1h
Yield 8
Number Of Ingredients 11
Steps:
- Bring coconut milk and chicken stock to a boil in a pot over high heat. Reduce heat to medium. Add cilantro, lemongrass, galangal, Thai chile peppers, and kaffir lime leaves; simmer for 5 minutes.
- Increase heat to medium-high heat. Add chicken; simmer until no longer pink in the center, about 7 minutes. Stir in cabbage; cook until wilted, about 3 minutes. Remove soup from heat; stir in lime juice and fish sauce.
Nutrition Facts : Calories 451.8 calories, Carbohydrate 13 g, Cholesterol 69 mg, Fat 36.2 g, Fiber 3.2 g, Protein 23 g, SaturatedFat 27.5 g, Sodium 243.8 mg, Sugar 2.8 g
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