I added too much spice to my spicy Thai soup. Anything I can do to rescue it?
The short answer is no. The right answer is to start over and taste as you go. The frugal and prudent answer would be to make the same soup again, but delete the spice, combine them both and hope for the best.
Heat is a matter of balance and personal taste. Some heat can be balanced with sweet. Spice can be enhanced and embraced with fresh herbs such as lemon grass and galangal . . . but only to a degree.
There’s no magic or secret trick. Copious amounts of beer tend to mitigate the elevated levels of spice. Credit the soup and its spice to your love of all things authentically Thai. Send someone out for more Singha.
Chef Mark Fischer of Restaurant SIX89 (six89.com) and phat thai (phatthai.com) in Carbondale.
