Skip to main content

Tom yum nam khon Soup (from paste)


February 21 2016, Sunday Lunch

 WHAT:
  • 4 cups of water of veg. broth
  • 2.5/3 tbsp Instant Tom Yum soup paste   (less if you want less spicy)
  • 0.5 to 0.75 cup coconut milk (or as much as you would like based on thickness and taste)
  • 0.5 tbsp palm sugar
  • 5/6 fresh/frozen kafir lime leaves - split and remove stem from center
  • 5/6 fresh/frozen slices galangal
  • 1 fresh/frozen lemon grass - big pieces of fat white part
  • 1-2  whole fresh/frozen red thai chili (optional )
  • soy sauce - As needed
  • Sliced mixed vegetables as available: carrots, mushrooms, bamboo shoots, water chestnnuts
  • Baked or fresh  tofu and/or vegan thai link sliced
  • Cilantro for garnish  
  • juice of 1 lemon 

HOW:
  • In a pan add few tbsp of thick part of coconut milk and add tom kha paste in it and saute until fragrant and thick
  • Add rest of the milk, water/broth, sugar and all vegetables, tofu, soy sauce and boil 
  • Simmer for few minutes
  • Add cilantro and lemon at the end 
  • Enjoy!

    Comments

    Post a Comment

    Popular posts from this blog

    Upma Tamale

    January  6 2013, Sunday Lunch WHAT: For Upma: Upma rava flour(2 cups)  ginger garlic paste (1/2 tb spn) mustard seeds ( 1 tea spn) moong daal (1/2 tb spn) oil (3-4 tb spn) Ghee (2-3 tb spn) cashew, raisins carrot ( half,  shredded) cilantro (about 3/4 cup finally chooped) water (3.5 cups) salt For stuffing and tamale: Onion (1 large, sliced) red capsicum (chopped in small pieces) corn ( or any other veg. you have on hand) chili garlic paste (1 tb spn) sugar ( 1 tea spn) salt corn husks pomegranate seeds (optional) HOW: Making Upma and Stuffing: put 5-6 dry corn husks in warm water for about 30 minutes so they are re-hydrated and easy to work with add some oil in skillet and add sliced onion and them caramelize on low temperature you can add little salt and sugar once you see brown color to fasten the process. after onion is caramelized, add corn and red capsicum and cook for 3-4 minut...
    2 comments
    Read more

    Mapo Tofu

    Updated July 6 2020, Monday Dinner WHAT: Oil (1 Tbsp) 2 Shallots / 7-8 Spring Onion white part (finely chopped) Garlic (10-12 cloves, finely chopped) Ginger (About 1 inch piece, finely chopped) Soyrizo (2-3 inch pack) Soft Tofu (1lb) Pixian Doubanjiang paste ( 3/4Tbsp corrected) Sambal (1tbsp) Laoganma Spicy chili crisp sauce (1 Tbsp) Laoganma Black bean chili sauce  (1 Tsp) Hoisin sauce (1 Tbsp) Sugar (1 Tbsp) Rice Vinegar (2 Tbsp) Soy Sauce (1.5 Tbsp/corrected) Corn Starch (2 Tsp) Veg. Broth ( 1.5 cups) Roasted Peanuts (about 1/3 cup) Sichuan Peppercorn oil (1 Tsp) Green part of spring onion for garnish HOW: Heat oil in a wok at high temp. Add onions and fry until golden.  Add soyrizo and cook Add garlic and ginger and cook for 1-2 mins.  Add spicy sauces, hoisin sauce, sugar, vinegar, soy sauce and  peanuts Add stock and boil Add cubed tofu, gently mix. Lower the heat to medium and cover the wok and cook for 5-10 mins. Add scallions, and the corn ...
    Post a Comment
    Read more

    TJ's Zucchini Quinoa Burgers with Broccoli Slaw

    July 15, 2013, Monday dinner This was an experiment of cooking using all Trader Joe's ingredients using TJ's recipe. I kind of combined two recipes below with slight modifications and it turned out delicious. Burger patties from this recipe (Recipe Credit: Trader Joe's 2012 Quintessential Quinoa Recipe Contest Winner - Deborah Stone.) http://www.traderjoes.com/ recipes/recipe.asp?rid=156 Topping of broccoli slaw from this recipe http://www.traderjoes.com/ recipes/recipe.asp?rid=20 WHAT: For Zucchini Quinoa Burgers: (Makes about 6-8 patties) 2 cups TJ's frozen Quinoa, cooked 1/2 cup TJ's Brie (or Shredded Mozzarella) 1 cup TJ's Low Fat Cottage Cheese 1 cup TJ's Zucchini, Grated or Chopped 3 TJ's Eggs, Beaten 3 Tbsp TJ's White Whole Wheat Flour 2 TJ's Green Onion Stalks, Chopped 1 cup TJ's Panko Bread Crumbs 3 Tbsp TJ's Olive Oil 1 tsp TJ's Cumin 2 Cloves TJ's Garlic, Chopped TJ...
    Post a Comment
    Read more