I like to say we have a strong Asian cuisine appreciation in our household. We have two nights dedicated to anything Asian and left over nights usually turn into “stir-fry-all-the-leftovers”. It’s okay though because there’s such a broad definition of ‘Asian cuisine’ that it’s not like I’m stuck for ideas each week!
D has been having an especially strong appreciation for our local Thai take-out place lately. His favourite thing to get is the Tom Yum Soup. It’s at the point now that’s it’s bordering on a possible obsession where if I even mention Tom Yum he immediately gets pregnancy-like cravings for it and reaches for his phone to order.
I’m all for some soup, but for the amount we spend on each order (minimum $20 for delivery), I can feed both of us (including left overs for the next day). So instead of calling in our order, I went to the market and bought some fresh ingredients for my very first homemade Tom Yum Soup.
It’s far from a very traditional Tom Yum I’m sure, but let’s just say we probably won’t be ordering from the local Thai take-out any time in the near future (just sayin’).
- 1 fresh chilli
- 2 small green onions
- 1 cup chopped coriander
- 1 tablespoon freshly grated ginger
- 6-8 fresh kaffir lime leaves
- 2 tablespoons tomato paste
- rind of 1 lime
- 8 cups water
- small button mushrooms, sliced in half
- cherry tomatoes, sliced in half
- 2 small green onions (or one medium sized brown onion)
- 2 tablespoons brown sugar
- 3 tablespoons tamari
- 1/3 cup lime juice
- bean sprouts (to serve)
- fresh coriander (to serve)
- chopped fresh chilli (to serve)
- Bring to the boil water and all stock ingredients in a large pot
- Turn down heat and let simmer for 20-30 minutes
- Season with salt
- Drain through a colander, keeping the liquid and discarding the solids
- Place back on stove and add the cherry tomatoes, mushrooms and scallions
- In a small bowl to the side, combine tamari, lime juice and brown sugar. Combining well.
- When the onions are slightly translucent, take soup of the heat.
- Add the tamari mixture and combine well.
- Taste to make sure there is a nice balance of sweet, sour, salty and spicy. If not, make adjustments to your tastes.
- Pour over cooked rice noodles and top with bean sprouts, coriander, fresh chilli and a lime wedge.