Southeast Asian Shrimp Broth
Guest Chef: Norm Van Aken. If you've ever had Thai food, chances are you've had Tom Yum Goong, their famous spicy shrimp soup, flavored with lemongrass, kaffir lime leaves, galangal, and hot chilies. It's one of Ming's favorites, because there is so much going on, but it all harmonizes. Ming's Southeast Asian Shrimp Broth is the perfect way to deliver those exotic, rich flavors to all kinds of dishes. He'll use it as a poaching liquid for Striped Bass with Leek, Carrot, and Rice Noodle Soup. Ming visits Boston area chef Jae Chung to see how he uses the broth to make a spicy seafood soup. Back in the kitchen, Ming uses the broth as a braising liquid for Coconut-Braised Chicken and Purple Potatoes, and in place of the standard chicken broth in a Thai Basil Risotto with Shrimp. A chef that knows a little something about harmonizing exotic flavors, Norman Van Aken, joins Ming to make his Stuffed Chicken Breasts with prosciutto, shrimp, and shiitake.
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