With the cold weather coming comfort soup is always on my list. Nicole
I am a recently married, vegan, cat mommy studying Dietetics at Hillsborough Community College and working toward my ACE Personal Training Certification. I love to cook and share delicious food because what’s life if you aren’t eating good food?
Blog name: Willow & Thyme
Blog URL: Willow & Thyme
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Tom Yum Pak
Prep time: 15 minutes
Cook time: 10 minutes
Serves: 2 as an entree, 4 as an appetizer
Ingredients:
For bouquet garni:
12 kaffir lime leaves, stem removed
55g fresh galangal+, sliced
2 stalk lemongrass, bottoms sliced until there is no purple left
For soup:
8 cups low sodium vegetable stock
31g enoki mushrooms
142g oyster mushrooms, sliced
118g shiitake mushrooms, stems removed and sliced
18 cherry tomatoes, halved
153g shallots, halved
7 Thai chilies, sliced at an angle*
2 limes, juice only
3 tbsp reduced sodium soy sauce
63g carrots, sliced
158g broccoli florets
For garnish:
1 tsp chili oil
fresh cilantro leaves
Method:
1. Bring stock to a boil and add all mushrooms, shallots, tomatoes and bouquet garni. Continue boiling for 2-3 minutes, or until fragrant.
2. Reduce heat to medium and add chilies, lime juice, soy sauce, carrots and broccoli. Continue to cook until vegetables reach desired tenderness.
3. Serve with chili oil and cilantro to garnish.
Notes:
+ Substitute ginger only if you have to, galangal is a more traditional and authentic flavor
* Use less chilies to reduce the heat of this soup, or seed all of the chilies first.
