Assam tea provides a flavorful, fat-free broth on which to build the other flavors in the soup. Serving tip: Serve this spicy dish with bowls of fragrant rice.
Recipe Ingredient Details:
4 tablespoons loose-leaf Assam black tea
2 tablespoons whole white peppercorns
2 tablespoons whole green cardamom pods, crushed
4 hard cinnamon sticks, each 4 inches long
1 3-inch piece fresh ginger, peeled and thinly sliced
12 cups water
1/4 cup soy sauce
3 tablespoons low-sodium fish sauce
4 green onions, sliced into 1/2-inch pieces
1 teaspoon crushed red pepper flakes (or to taste)
3 ears fresh corn, husked
3 medium, slender zucchini
1 pound raw shrimp, shelled and deveined
1/4 pound green or yellow wax beans, cut into 1/2-inch pieces
Make a cheesecloth bundle with tea leaves, peppercorns, cardamom pods, cinnamon sticks, and ginger. Bring 12 cups water to boil in a large stockpot. Remove from heat and add cheesecloth bundle; let steep for 4 minutes. Remove cheesecloth bundle and discard. Add soy sauce, fish sauce, green onions, and crushed red pepper flakes; adjust seasoning to taste.
Steam corn for 5 minutes; remove from heat. Cut each ear into 1 1/2-inch rounds. Cut each zucchini lengthwise into four quarters; cut each quarter into 1/2-inch pieces using a diagonal cut.
Return tea liquid to a simmer and add corn; simmer for 5 minutes. Add shrimp and simmer for 5 minutes, then add beans and simmer for 3 minutes. Add zucchini and simmer for 2 minutes, until crisp-tender. Serve.
Recipe Additional Notes:
PER SERVING: 109 cal, 11% fat cal, 1g fat, 0g sat fat, 86mg chol, 14g protein, 11g carb, 2g fiber, 886mg sodium
Thu, 2012-06-28 13:42