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Tom Yum Soup

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Tom Yum Soup

 

Who's ready for an insanely delicous, 15 minute Thai recipe?

Enter:  Tom Yum Soup

This stealthy combination of silky-smooth coconut milk, lemongrass, shitakes, and ginger is rich and magical.  Papery-thin slivers of chicken drenched in vibrant, buttery broth deliver perfection in every spoonful.

A dish this simple- yet so complex, so incredibly delicious, is a keeper in my repertoire! Soul warming, refreshing and filling at the same time.  I’m obsessed

~ you will be too!

 

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Ingredients for Tom Yum Soup

 

Recipe for Tom Yum Soup (Serves 4)

Ingredients (substitute tofu & vegetable stock for vegetarian version)

  • 5 cups reduced sodium chicken stock
  • 1 stalk lemongrass thinly sliced into rounds
  • 1 inch piece fresh ginger root thinly sliced
  • 1 large clove garlic, minced
  • 1 tsp thinly sliced, fresh, medium-heat red chili pepper + slices for garnish (seed & devein for less heat)
  • 2 cooked pasture raised, chicken breasts, thinly sliced across the grain **(See Note below)
  • 1 ½ cups thinly sliced shitake mushrooms
  • 3/4 cup coconut milk (DON’T use light!)
  • 2 tablespoons fish sauce
  • 2 tablespoons fresh lime juice
  • 2 tablespoons fresh cilantro + extra for garnish

 Method

  1. In a large pot combine first 5 ingredients (chicken stock through red chilies) and bring to a simmer for about 5 minutes.
  2. Add remaining ingredients and simmer 1 minute.
  3. Ladle into bowls adding extra fresh cilantro leaves & thinly sliced chili pepper for garnish.  Enjoy!
**For perfect, easy roast chicken breasts:  Preheat oven to 400F.  Spray heavy duty, rimmed baking sheet with grapeseed oil (or canola) spray.  Rub chicken breasts with a small amount of grapeseed (or canola) oil to coat and sprinkle with salt and pepper.  Roast for 30-35 minutes or until cooked through. Let rest for 10 minutes in order to let the juices redistribute into the meat- otherwise those beautiful juices will all run out onto your cutting board & you'll be left with dry meat & no flavor!

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Tom Yum Soup Simmering Away!

Questions of the day:

Do you have a favorite Thai dish?

What is your favorite cuisine?

Cozy Lentil Soup with Sauteed Sausages

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Cozy Lentil Soup with Sauteed Sausages

Funny, each time I sit down to write about food, I instantly think of my mom. She is my culinary inspiration after all! And her lentil soup is to die for… as are every single one of the other 15 to 20 cold weather delights she makes. Really, she's Queen of Soup! One of the best parts of a soup night growing up was the fresh bread she served alongside. Perfectly crusty, steaming fresh from the oven, a little towel over top. Smeared with butter that melted instantly under jam, it was the perfect accompaniment. Of course it didn't stop there, she'd always arrange a simple, refreshing cool bite- a medly of crunch to contrast with our steaming bowls of nourishment.

I know Mom will love this Cozy Lentil Soup with Sauteed Sausages. Your family will also!  For an easy accompaniment, set out sliced pears or apples. Feeling more ambitious? A mixed green salad with apples or pears, blue cheese and walnuts would be lovely.

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Sausages Sauteeing in Butter! Could anything smell better!?


Cozy Lentil Soup with Sauteed Sausages Recipe (Serves 4)

Ingredients

  • 10 ounces lentils 
  • 3 quarts ham, chicken or vegetable stock (I love "Better Than Bullion" added to water)
  • 1 large leek (white part only) chopped
  • 2 celery sticks chopped
  • 2 carrots chopped
  • 1 onion quartered
  • 1 whole clove (insert sharp end into an onion quarter for easy removal)
  • 1 bay leaf
  • sea salt
  • freshly ground pepper 
  • 4 high quality sausages (I love kielbasa, or use any high quality sausage you love)
  • 2 tablespoons organic butter (organic because it's CHOCK full of vitamins & minerals unlike non-organic & tastes AMAZING!)
  • 2 tablespoons flour
  • a couple of handfuls of fresh baby spinach (optional, adds a lovely burst of green freshness- I normally use it!)

Method

  1. Add the lentils and stock to a large dutch oven or stockpot and bring to a boil
  2. Add all the vegetables and seasonings through the bay leaf.  Add sea salt and freshly ground pepper to taste (be careful with the salt if your stock isn't low sodium).  Allow to simmer for 1 hour.
  3. Near the end of the cooking time, saute the sausages in 1 tablespoon of butter until browned.  Add the browned sausages to the lentils.
  4. Melt the remaining tablespoon of butter and mix with 2 tablepoons of flour until smooth.  Add flour mixture to the soup, stirring over the heat until thickened slightly.
  5. Toss in a couple of handfuls of fresh, baby spinach for a vibrant punch of color.  Allow to wilt. Check seasonings.
  6. Ladle into serving bowls and garnish with finishing salt if desired. 
  7. Enjoy!

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Cozy Lentil Soup in the making…

Do you have a favorite cold weather dish?