This is certainly one of the most interesting soup recipes we’ve posted here at into the Soup.  But, then again, Hula’s Modern Tiki ain’t no slacker when it comes to ingenuity and unique flavor combinations.  Although I’ve not yet tasted this lovely little concoction, my familiarity with these  ingredients sets my taste buds on fire, kind of like a tiki torch!  Light it up : )

Ingredients:

  • 3.5 oz  KOMBU                        
  • 3.5 oz  BONITO FLAKES                                     
  • 36 oz GINGER                                                
  • 3 cups GARLIC                                                 
  • 5 each SERANO  CHILI                                     
  • 2 cups KAFFIR LIME LEAF                   
  • 5 each LEMON GRASS                           
  • 5 each ONIONS                                              
  • 6 oz TOMATO PASTE                             
  • 2 qts SAKE                                                 
  • 16 oz can COCONUT MILK                        
  • 1 cup SOY SAUCE                                                   
  • 1.5 cups FISH SAUCE                                   
  • 3/4 cup LIME JUICE* (use in place of kaffir lime leaves, if necessary)
  1. WIPE THE KOMBU WITH A WET CLOTH. BREAK IT UP INTO PIECES AND PUT INTO A POT WITH 3 GALLONS OF COLD WATER. BRING TO A BOIL AND ADD THE BONITO FLAKES. BRING BACK TO A BOIL, THEN STRAIN IMMEDIATELY.
  2. MEANWHILE, ROUGHLY CHOP serrano, kaffir lime leaves, lemon grass, and onions AND SAUTE IN A LARGE POT WITH garlic and ginger AND SOME OIL. COOK UNTIL THE VEGGIES BEGIN TO BREAK DOWN A BIT THEN ADD TOMATO PASTE AND SAKE. REDUCE BY 1/2; ADD THE STRAINED LIQUID from step 1. BRING TO A BOIL and REDUCE HEAT TO SIMMER FOR 20- 30 MINUTES. STRAIN, PUT BACK INTO A POT, AND ADD the remaining ingredients. BRING BACK TO A BOIL. SEASON TO TASTE!!

*Note: 1 to 1 1/2 total lbs of Crab, shrimp (coarse chop) and/or any diced, firm white fish (a combo is nice) to be added at the end of the cooking process. 

 

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