ChefTalk.com › ChefTalk Cooking Forums › Food and Cooking Forums › Food & Cooking Questions and Discussion › Thai Pumpkin Soup - too much lemon juice
New Posts  All Forums:Forum Nav:

Thai Pumpkin Soup - too much lemon juice

post #1 of 4
6/30/08 at 10:08pm
Thread Starter 
Help!!
I made some yummy Thai Pumpkin soup yesterday and put in 2 cups of what I thought was frozen chicken stock (real), but I think one or both may have been lemon juice because on ttasting the soup today it is very lemony!!!!!
What can I put in the soup to lessen the lemon flavour. It is still quite tasty once you get used to the lemon flavour, but would be better disguised.
I haven't used tis site or form of forum before so I hope I am in the right spot on the website.
thanks
Twigs
Reply
post #2 of 4
7/31/08 at 12:20am
I dont know very much about what would counteract a lemon, but you have one of two options I think. Either find something that accompanies it well, im not sure what would go well with lemon by try expermenting with tiny portions of your soup till you fine a spice/seasoning that works. Or, what would probably be better.... just make more soup and let the lemon diffuse through the higher quantity, you said it was yummy so just freeze the extra and have it whenever you feel like it! Just one humble cullinary student's opinion. Good luck!
Reply
post #3 of 4
7/31/08 at 8:58am
Are you sure it was lemon juice and not just chicken stock that had turned?
Reply
post #4 of 4
7/31/08 at 5:58pm
Make lots more pumpkin soup and diffuse the one you've already made, maybe add some sugar, then more chicken stock (make sure this time :) ), then balance up your other Thai flavourings. You'll end up with lots of soup but as Dekatsu says, freeze it and enjoy for much longer.
Reply
New Posts  All Forums:Forum Nav:
  Return Home
ChefTalk.com › ChefTalk Cooking Forums › Food and Cooking Forums › Food & Cooking Questions and Discussion › Thai Pumpkin Soup - too much lemon juice