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Recipe: Soup for Savoring

Owners Keith Dusko and Tiffany King, along with chef James Cooke, warm us up with Chiba’s Lemongrass Hot and Sour Soup.

Owners Keith Dusko and Tiffany King

Jeffery Johnston Photographs




Lemongrass Hot and Sour Soup


3 ounces Tom Yum oil
3 ounces chopped onions
2.4 ounces lemon grass
2 quarts water
0.2 ounces Hon-Dashi
3 ounces Tom Yum paste
3 ounces oyster sauce
0.3 ounces lemon juice
0.3 ounces lime juice

Use the Tom Yum oil to coat the bottom of a pot. Add onions and lemon grass and sauté for 3-6 minutes. Add water. Boil all for 30 minutes and then strain. Reheat and finish with Hon-Dashi, Tom Yum paste, oyster sauce and lemon and lime juices.


Soup and plating:

5 ounces base (recipe above)
3 ounces fresh crawfish
2 ounces clear rice noodles
1 ounce fresh shiitake mushroom, sliced
1 ounce pealed edamame
Chopped cilantro for garnish
1 lime

Add all ingredients except cilantro and lime to a sauté pan and cook until boiling. Pour into two bowls and garnish with chopped cilantro and slices of lime. Serves 2.


8132 Oak St.

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