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Surimi Soup w/Cilantro Paste (P, TNT)
Source: Adapted from Boston Globe Sunday Magazine, 2 Jan 2000
Serves: 4

Cilantro Paste:
1 cup fresh cilantro leaves (also called Chinese parsley)
1/2 cup whole unsalted peanuts
2 tbsp. vegetable oil, or to taste

1 tbsp. peanut oil
1 clove garlic, finely chopped
1 pound surimi
8 cups vegetable stock
2 plum tomatoes, peeled, quartered, and seeded
2 cups thinly sliced Napa cabbage
1-1/2 cups shredded surimi
2 tbsp. lime juice
1 tbsp. soy sauce
1 cup mung bean sprouts
4 scallions, trimmed and slice on the diagonal
1 lime cut into wedges (for serving)

Make Paste:
In the food processor with the steel blade, work the cilantro and peanuts until they are finely chopped. With the motor running, add the oil through the feed tube a teaspoon at a time until it is incorporated. Add enough additional oil to make the mixture just fall from a spoon. Transfer the paste to a small bowl.

Make Soup and Assembly:
In a skillet, heat the oil and cool the garlic for 30 seconds. Add the surimi and cook, stirring, for 2-4 minutes, until warmed through.

In a large flameproof casserole, bring stock to a boil. Add the tomatoes, 1 cup of the cabbage, shredded surimi, and the heated surimi, and garlic. Heat just to boiling. Remove the soup from the heat and stir in the lime juice and soy sauce.

Ladle the soup into 4 large bowls. Top with bean sprouts, scallions, and the remaining cabbage. Add a spoonful of the cilantro paste and serve at once with the lime wedges.

Posted by Maxine in RI

Nutritional Info Per Serving: N/A