Recipes

(This soup tastes Amazingggg)

2 garlic cloves, chopped
2 lemongrass stalks, chopped
1 inch piece fresh ginger root, chopped
5 scallions, sliced
1 red chile, seeded and shopped
6 1/4 cups vegetable stock
1 tablespoon chile or olive oil
1/2 cup baby corn, halved lengthwise
2 small carrots, cut into matchsticks
1 1/2 cups shredded kale
1 1/2 cups quartered button mushrooms
8 ounces fresh Chinese noodles, or 4 ounces dried
1 tablespoon dry sherry (I did not use any)
2 tablespoons soy sauce
2 tablespoons lime juice
Vegetable oil for frying
salt and pepper

1. Place the garlic, lemongrass, ginger, scallions, and chile in a food processor and blend to a coarse paste. Heat the stock in a pan with the paste until boiling. Lower the heat, cover and simmer for 30 minutes.

2. Meanwhile, heat the chile or olive oil in a wok or large skillet. Add the corn, carrots, 1 1/4 cups of the kale and cook for 5 minutes until soft. Add the mushrooms and stock mixture, and cook for 3 minutes longer. Add the noodles and cook for 2 minutes (4 if using dried noodles). Stir in the sherry, soy sauce, and lime juice, and simmer for 1 minute longer. Season to taste.

3. Heat about 3/4 inch vegetable oil in a skillet. Add a little of the remaining kale to the pan. if it sizzles, the oil is hot enough. Add the rest of the remaining kale and fry for a few seconds. Remove with a slotted spoon and drain on paper towels; it should become crisp.

4. Serve broth and noodles in bowls, topped with crisp kale.