With the cold weather coming comfort soup is always on my list. Nicole, author of Willow & Thyme, is no stranger to recipe development. Here she is in her own words, “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?” We couldn’t agree more.
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Blog URL: Willow & Thyme
The new hubby and I recently returned from our honeymoon in Thailand. I cannot wait to show you the photos of the food and the adventures we had– including an epic cooking class at Paresa Resort in Phuket! We had the private class at Recipe. I’ll tell you more about it when I get to sharing all of the photos, but for now I had to share this recipe. Jason and I loved it so much that in the three days since we’ve been home I’ve made it twice and we’ve had it for three meals.
I really hope you try it and I’ll share the other recipes (and will be hosting a giveaway!) starting next week.
Recipe notes: I included a section of the ingredients called “bouquet garni”. If you don’t know what that is have a quick read here. The idea is to keep all your non edible herbs bound together so you can remove them without leaving the remnants. This recipe includes a play on that idea as we’re using different herbs and spices than are traditional, but the result is the same. No rock hard lemongrass and overpowering lime leaves during your meal. If you don’t have a reusable spice bag then use a coffee filter tied off- trust me, it works!
Tom Yum Pak
Prep time: 15 minutes
Cook time: 10 minutes
Serves: 2 as an entree, 4 as an appetizer
For bouquet garni:
12 kaffir lime leaves, stem removed
55g fresh galangal+, sliced
2 stalk lemongrass, bottoms sliced until there is no purple left
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
1 tsp chili oil
fresh cilantro leaves
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.
+ 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.