Tom YUM soup. YUUUUUUUUUM.
I impressed myself with this soup…I admit it, it was a surprise.
I love when I can surprise myself, it’s such a treat!
It’s a pretty rare occasion because you obviously can’t hide what you’re thinking from yourself…or can you? Hopefully I’ll find out the ways of the mind in my Psychiatry rotation next month! Woohoo.
Back to how impressive this soup is.
I bought a bunch of ingredients that I thought would go well into a thai-inspired soup. I decided to be adventurous and go sans-recipe into this spicy world, that’s right – This is a Jennie Original.
I figured if it didn’t taste good I could add so much spice that all I’ll taste is the flesh of my tongue. Tasty!
Lucky for me, this soup turned out to be so full of flavor (and heat of course) that I ate the entire pot of soup in less than 24 hours. I admit, I had nothing else in my fridge to eat (student life) but regardless, this soup was one of my favorite things I’ve ever made. It was full of veggies, tofu, rice noodles and the broth was spicy with a touch of sweetness. Amazing.
Taking photos of this soup got a little wacky though. My mint kept posing on my furniture and begged me to snap photos of it. How weird is that? Does your mint do that too?
Thai Tom Yum Soup
- 4 cups vegetable stock (or chicken stock)
- 1 cup light coconut milk
- juice of 2 limes
- 2 pieces of lemongrass
- 2 tbsp fish sauce (can use soy sauce instead)
- 1 1/2 tbsp red curry paste (use 1 tbsp for less spicy)
- 1 tsp garlic-chili sauce
- 1 tsp sugar
- Fresh ginger, sliced (about 1 tbsp)
- 1 cup mushrooms, sliced
- 1/2 small onion, sliced
- 3 thai chilis, chopped (2 for less spicy)
- 1 small tomato, diced
- 1/2 cup bamboo shoots
- 1/2 cup mini corn
- 1/3 cup fresh basil
- 1 cup sliced tofu (extra firm)
- Rice noodles – cooked (optional)
- cilantro, green onion, mint and bean sprouts for garnish
- In a large pot, mix together stock, coconut milk, garlic-chili sauce, basil, lime juice, fish sauce, sugar, lemongrass, and ginger. Bring to boil on high heat. Reduce heat to low; simmer 15 minutes.
- Stir in red curry chili paste. Add tofu, mushrooms, corn, onion, bamboo shoots and chiles. Simmer another 15 minutes. Stir in tomato and cooked rice noodles.
- Before serving, remove lemongrass and ginger or you can eat around it.
- Ladle soup into bowls and garnish with a handful of bean sprouts, green onion, mint and cilantro. Serve with a slice of lime.
Thai food is one of my favorite foods to eat (and cook!).
I hope you try out this soup, it really is great! Don’t be scared to substitute or leave out ingredients – use what you have on hand! Whatever ingredients you have left over you can use in this Thai Mango Salad!
Hope you enjoy!
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