| Prep: 30 mins | Cook: 20 mins – 30 mins | Difficulty: Intermediate | Serves: 6 |
| kcal | fat | saturates | carbs |
| 150 | 7g | 1g | 20g |
| sugars | fibre | protein | salt |
| 6g | 2g | 6g | 1.5g |
Why I Love Thai Red Fire Morning Glory Sour Soup
As soon as you mention the Red Fire Morning Glory Sour Soup, my taste buds immediately come alive. The fusion of elemental fire from Thai chilis with the calming flow of morning glory, a prominently used vegetable in Asian cuisines, is a culinary spectacle in itself. And that’s before we even add in the play of sourness derived from an exciting blend of tamarind juice and kaffir lime leaves. Anchored in traditional Thai cuisine, this soup is an ambrosial dance of sweet, sour, and spicy notes.
The joy of cooking any dish for me is not just about the delicious results. It’s about travel, it’s about memories formed around the simmering pot, it’s about connection. With each dollop of vegetable oil and crushed garlic, I am transported back to the vibrant street food scene of Bangkok, reminding me of how my palate first fell in love with the rich, intricate flavors of Thai cuisine.
The making: an art
This recipe is nothing short of a masterpiece painting, where I, the artist, dabble with notes of flavors in my palette. The careful infusion of lemongrass stalks, Thai chilis and shallots into the vegetable broth sets the aromatic foundation for this soup. It’s my canvas. The vibrant morning glory, cherry tomatoes and oyster mushrooms then add a splash of colors and a diverse range of texture to this broth canvas, creating beautiful layers of flavor.
The Dance of Flavors
Similar to perfectly choreographed dances, the symphony of ingredients in the Red Fire Morning Glory Sour Soup build on each other, creating a stimulating flavor narrative. It’s like my flamenco classes, where each step, each swirl adds to the rhythm and emotion of the dance. Here, the heat of the chili, the sweetness of the sugar, the tanginess of the tamarind juice, and umami notes of fish sauce engage in a harmonious dance, challenging yet complementing each other in every spoonful.
I must confess, my love for this soup is also rooted in my admiration for Chef Jai Fai, the queen of Thai street food. Every slurp of this soup is a nod to her talent and mastery in blending ingredients to create food that’s an experience and not just a meal.
This soup pairs brilliantly with staple Thai dishes such as steamed jasmine rice or even Pad Thai for a comforting, well-rounded meal. Alternatively, serve it with some toasted garlic bread, and you have an East-meets-West fusion dish that’s sure to impress.
There’s something magical about Thai cuisine that has always charmed me, and this Red Fire Morning Glory Sour Soup embodies that enchantment quite perfectly. This soup encapsulates my culinary journey, mixing the spice of my adventures in Thailand with the celebration of my love for exotic flavors. Each spoonful invites you to be a part of this journey, experiencing cross-cultural dialogue through food.
What You’ll Need
- 3 cups Morning Glory (Water Spinach), washed and chopped
- 2 tablespoons Vegetable Oil
- 4 cloves Garlic, minced
- 5 Red Thai Chilis, finely chopped
- 2 Shallots, finely sliced
- 6 cups Vegetable Broth
- 2 Lemongrass Stalks, smashed and cut into 2-inch pieces
- 5 Kaffir Lime Leaves, torn into pieces
- 3 tablespoons Fish Sauce
- 1 tablespoon Sugar
- 1 cup Cherry Tomatoes
- 1 cup oyster mushrooms, torn into pieces
- 1/2 cup Tamarind Juice
- 1 bunch Fresh Cilantro, finely chopped for garnish
- 2 Red Bell Peppers, thinly sliced for garnish
- Salt to taste
Method
Step One
Start by washing and chopping the morning glory. Next, finely chop the garlic, shallots, and red Thai chilis. Tear the Kaffir lime leaves and oyster mushrooms into pieces. Slice the red bell peppers thinly for garnish.
Step Two
Heat the vegetable oil in a large pot over medium heat. Add the minced garlic to the pot and sauté until it becomes fragrant. This should take approximately one minute.
Step Three
Add the finely chopped red Thai chilis and shallots to the pot. Continue to sauté these ingredients until the shallots become transparent.
Step Four
Pour in the vegetable broth and add the smashed lemongrass stalks and torn Kaffir lime leaves. Bring the mixture to a boil.
Step Five
Once boiling, add in the fish sauce and sugar. Stir the mixture well until the sugar completely dissolves. Then, add the cherry tomatoes and torn oyster mushrooms. Reduce the heat and let it simmer for about 15 minutes to infuse all the flavors together.
Step Six
Add in the chopped morning glory and tamarind juice to the pot and stir well. Let it simmer for another 5 minutes. Adjust the taste of the soup with salt, if necessary.
Step Seven
Finish off by garnishing the soup with the finely chopped fresh cilantro and thinly sliced red bell peppers. Let it sit for a few minutes allowing the flavors to infuse before serving. Enjoy your Red Fire Morning Glory Sour Soup while hot!
