Farro and Bean Soup
Martha Rose Shulman
1219 ratings with an average rating of 5 out of 5 stars
1,219
About 2 hours, plus soaking of the beans and farro
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Mix together the shallot, half the garlic, the pepper, 1 tablespoon of the fish sauce and the shrimp. Set aside.
Combine the remaining garlic and the lemon grass in a mortar and pestle, and grind to a paste. Alternatively, mince in a mini-chop.
Combine the water or stock and water, remaining fish sauce and rice in a soup pot, and bring to a boil. Stir in the garlic and lemon grass paste, and reduce the heat. Taste the water and add salt if desired. Cover and simmer 40 minutes until the rice is tender.
Heat the oil over high heat in a wok or skillet, and add the shrimp mixture. Stir-fry until the shrimp begins to turn pink, about one minute. Add one ladleful of liquid from the soup pot, stir together, then transfer the contents of the wok or pan to the soup. Bring back to a simmer, and simmer five minutes. Taste and adjust seasonings.
Serve, garnishing each bowl with cilantro, chopped peanuts, bean sprouts and chilies if desired. Have guests squeeze lime into their bowls.
Very flavorful. Used home made lobster stock and half water as suggested. Instant brown rice was what I had on hand. Added some lime juice and Sriracha also a little shredded Savoy cabbage.
My husband loved this (me too). Made exactly as described. Next time I'd just use regular, much less expensive brown rice, and probably serve with sriracha sauce instead of the chopped hot peppers.
The version I made combines a similar Korean soup with this Thai recipe- I made the following adjustments - 1. Added Sliced ginger, about four slivers & 2tsp ginger paste 2. Added local clams to the broth (about 15-20) 3. Added 2 Tbsp of soybean paste to the broth to darken 4. Subbed brown rice for the sprouted rice (already had cooked brown rice in the rice cooker and added it to the broth at the end) 5. Sprinkled seaweed and topped with the fresh bean sprouts and cilantro. My wife loved it!
My husband loved this (me too). Made exactly as described. Next time I'd just use regular, much less expensive brown rice, and probably serve with sriracha sauce instead of the chopped hot peppers.
Very flavorful. Used home made lobster stock and half water as suggested. Instant brown rice was what I had on hand. Added some lime juice and Sriracha also a little shredded Savoy cabbage.
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