With holidays around and all the decadent treats staring at me from every nook and cranny in my house, I sometimes feel I need a little break from all that sugar and baked goods with some exotic spice to satisfy my palate.
My family and I always make a point to get together between Thanksgiving and Christmas and enjoy dinner at our favorite Thai restaurant in town. We all seem to welcome the different flavors of Thai food and everyone always has their favorite dish they have been craving since the gluttonous Thanksgiving offerings. By a landslide, mine is the sweet, sour and spicy Thai soup that comes in a metal dish with its own fire underneath. Yep it’s on fire!
This soup has all the components I think a perfect cold weather soup needs, it is pure perfection on a plate. Below is my rendition of this simple but delicious treat. Although some ingredients sound foreign, you will most likely find them in your fresh produce section at your local grocers. You can choose to add or minus the amount of chili peppers you use, but it does need some heat to balance the flavors.
While you are at it, why not make some extra and freeze it to use later. This soup is known to have healing properties for when you are feeling under the weather.
6 cups vegetable broth
3 cups button mushrooms, sliced
6 lemongrass stalks, about inch long each
6 stalks galangal, about 1 inch long each
10 lime leaves
6 tsp fish sauce
10 Thai chile peppers, crushed
3 tomatoes, diced
1 onion, sliced and cut in half
juice of 1 lime
2 cups cubed firm tofu, chicken or whole shrimp
chopped cilantro and green onions
Add vegetable broth into the inner pot and set your rice cooker on steam. Once the broth boils add the lime leaves, galangal and lemongrass and let steep with lid closed for 10 minutes.
Add mushrooms, fish sauce, Thai Chile’s, lime juice, tomatoes, onions and tofu, chicken or shrimp and cook for another 5 minutes. Garnish with cilantro and green onions.
Over to You
What’s your version of Tom Yum Soup? Share and inspire us!