January 20 | South East Asian Soups

In this class we will work to talk through the of stocks using aromatics, how they differ to a base stock and why they are so important. We will make Tom Yum Goong (hot and sour soup with shrimp), Tom Kha Gai (coconut chicken galangal soup), Beef Pho and Chicken Pho. We will make the base stocks for all of these soups as well. 

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Please note: We do our best to cover the recipes listed, but recipes are subject to change and will be replaced with something similar based on availability of ingredients.