Mr. D (aka David with an E) decided that he wanted to go on a mostly gluten-free diet. Knowing him (and many of the men in my life), I didn’t expect he’d be eating well cooked meals unless you consider yogurt 3x a day, awell cooked meal. So I decided to help out by preparing him meals to bring to work (and also for myself to save money rather than eating out).
For this week, I decided to cook tom yum noodle from scratch. I know it’s much easier to just use the paste that you can buy from any Asian market. But I thought, why not give it a try from scratch?
On these cold winter days, soup is always a good idea.
Plus, it’s also the season to start planting anew. I started a nursery for herbs and also took some old scallions with roots, soaked it in water until it started to regrow and then repotted them. This is a good way to say scallions and not pay $1 to only use a stalk or two.
Tom Yum Soup Ingredients
- 6 cups of chicken broth
- 2 stalks of lemongrass, halved
- 1 tbps galangal (or 4 slices dried)
- 6 kaffir leaves
- 3 Thai chili pepper, smashed
- 2 large clove of garlic, smashed
- 4 tbsp fish sauce
- 2 limes, juiced
Directions
1. Bring chicken broth to a boil and add lemongrass, galangal, kaffir leaves, pepper and garlic. Once it boils again, add fish sauce and lime juice. Taste as needed. Note, it is a bit spicy with 3 chili peppers.
2. You can serve the soup as is but if you’d like to eat with vegetables, remove the solid bits.
Tom Yum Noodle Ingredients
- 20 shrimps, shelled and deveined
- 1 block of tofu, baked and cubed
- 4 cups of kale, sliced
- 1 cup of cherry tomatoes
- 1 cup of baby corn
- 1/4 cup scallion and cilantro, for garnish
- 1 cup, rice noodle, cooked
1. After removing solid soup base, add carrots, baby corn, and tomatos. Cook until carrots are not too hard to eat.
2. Add kale, shrimp, and tofu. Cook until shrimp is pink. Set aside.
3. Cook noodles and serve with garnish. Add soup and veggies over noodles. Serve hot.
