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Kung Pao Shrimp Soup Review - HomeCulinarian - 08-12-2008
Kung Pao must translate to "mouth on fire!" I had an evening meeting, so I prepared the broth ahead of time and Hubby finished the soup. Of course, he used the full amount - 2 T - of Sriracha sauce and the 6 peppers. He omitted the pinch of red pepper flakes. When the peppers were frying, the oils they let into the air made me cough. I was worried I wouldn't be able to eat it. I was wrong... it was really very good and I enjoyed it. I would make it again. The tasty broth base really made the dish a hit.
Re: Kung Pao Shrimp Soup Review - coco hernandez - 08-12-2008
Where is the Kung Pao recipe?
Re: Kung Pao Shrimp Soup Review - labradors - 08-12-2008
Quote:
Kung Pao must translate to "mouth on fire!".
Not exactly, but it IS a Szechuan recipe, so that is to be expected. Since I don't like shrimp, I'll have to try this with chicken.
Re: Kung Pao Shrimp Soup Review - HomeCulinarian - 08-12-2008
Sorry - it's in the new Soups book.
Re: Kung Pao Shrimp Soup Review - Mare749 - 08-12-2008
That has got to be one hot soup, HC! I frequently put that sauce into a chicken soup to give it an asian flair, and never use more than 1 T. Don't think I could take more than that. Can't wait to get my book. Every recipe looked good to me. Just love soup!
Re: Kung Pao Shrimp Soup Review - coco hernandez - 08-12-2008
Thanx!!!!!!!!