This is the Tom Yum Soup that Marilyn Made

M

marilynfl

Moderator
This is the broth that formed the base for the Tom Yum Soup that Marilyn made.

http://i56.photobucket.com/albums/g166/Finer_Kitchens/2014%20Marilyn/Broth.jpg~original

This is the coconut that mellowed the broth that formed the base for the Tom Yum Soup that Marilyn made.

http://i56.photobucket.com/albums/g166/Finer_Kitchens/2014%20Marilyn/Coconut.jpg~original

These are the savories (carrot, yellow sweet pepper, shitake mushroom) that flavored the coconut that mellowed the broth that formed the base for the Tom Yum Soup that Marilyn made.

http://i56.photobucket.com/albums/g166/Finer_Kitchens/2014%20Marilyn/Veggies.jpg~original

These are the aromatics (lemongrass, ginger, garlic, kaffir leaves, shallots, Thai chili) that brightened the savories that flavored the coconut that mellowed the broth that formed the base for the Tom Yum Soup that Marilyn made.

http://i56.photobucket.com/albums/g166/Finer_Kitchens/2014%20Marilyn/Aromatics.jpg~original

These are the spices (dried galangal, Thai red chili paste, Thai spice mix) that enhanced the aromatics that brightened the savories that flavored the coconut that mellowed the broth that formed the base for the Tom Yum Soup that Marilyn made.

http://i56.photobucket.com/albums/g166/Finer_Kitchens/2014%20Marilyn/Spices.jpg~original

These are the soba noodles that lapped up the spices that enhanced the aromatics that brightened the savories that flavored the coconut that mellowed the broth that formed the base for the Tom Yum Soup that Marilyn made.

http://i56.photobucket.com/albums/g166/Finer_Kitchens/2014%20Marilyn/Soba.jpg~original

These are the shrimp that kissed the noodles that lapped up the spices that enhanced the aromatics that brightened the savories that flavored the coconut that mellowed the broth that formed the base for the Tom Yum Soup that Marilyn made.

http://i56.photobucket.com/albums/g166/Finer_Kitchens/2014%20Marilyn/Shrimp.jpg~original

These are the greens (mint, cilantro, chives) so vibrant and fresh that showcased the shrimp that kissed the noodles that lapped up the spices that enhanced the aromatics that brightened the savories that flavored the coconut that mellowed the broth that formed the base for the Tom Yum Soup that Marilyn made.

http://i56.photobucket.com/albums/g166/Finer_Kitchens/2014%20Marilyn/Herbs.jpg~original

This is the citrus all limey and bright that added the zest to freshen the greens that showcased the shrimp that kissed the noodles that lapped up the spices that enhanced the aromatics that brightened the savories that flavored the coconut that mellowed the broth that formed the base for the Tom Yum Soup that Marilyn made.

http://i56.photobucket.com/albums/g166/Finer_Kitchens/2014%20Marilyn/Lime.jpg~original

This is the fish sauce, so alive with umami that balanced the zest that freshened the greens that showcased the shrimp that kissed the noodles that lapped up the spices that enhanced the aromatics that brightened the savories that flavored the coconut that mellowed the broth that formed the base for the Tom Yum Soup that Marilyn made.

http://i56.photobucket.com/albums/g166/Finer_Kitchens/2014%20Marilyn/Fish.jpg~original

This is the Tom Yum Soup that Marilyn Made

http://i56.photobucket.com/albums/g166/Finer_Kitchens/2014%20Marilyn/Soup.jpg~original

Yum. Yum.

 
Mel, I'll have to write it up. I've made it 3 times now and each was slightly different based on

what I had available.

 
Won't it always be a work in progress? I don't expect the blogs

I enjoy to have brilliant "something's" every day but I do like it when they have a little something every day. Don't try to be perfect Mar, just be yourself and all will fall in place. We've got your back....

 
O, I'm having to work through the recipes...many are flawed the way I wrote them because

I tend to do things..."because"...and don't realize that not everyone else does it that way.

For example, I love my sweet barbeque sauce from Mary W. However, several friends told me it doesn't cook up for them the way it taste when they eat it from me. I realized that when I bake off the short ribs, I dump out all the excess water extruded while baking BEFORE adding the sauce. That's just a logical step, but it's not in the recipe steps. So the sauce was getting very watered down for other folks who followed the recipe.

It's stuff like that that I'm trying to correct before putting online. And taking photos because a lot of my original photos were lost in photobucket.

 
I'm just glad to know you're still going forward with it cause it

sounded like maybe you were thinking twice about it. I will just keep encouraging you to go with it though so just ignore me whenever you need to. How about posting them as you work through them maybe? See...I can't help myself!

 
Tom Yum Soup

Tom Yum Soup

32 oz of broth (all chicken or half chicken/half beef)
1 15 oz can coconut milk (not low fat)
1-2 tablespoon peanut oil for sautéing

Savories:
1/2 pound fresh shiitake mushrooms, sliced
3 carrots, peeled and sliced into thin coins
1/2 red, yellow or orange sweet bell pepper, diced

Aromatics:
2 shallots, sliced thin
1 to 2 tablespoons grated fresh ginger
1 stalk lemon grass, minced
2 cloves of garlic, minced
2 Kaffir leaves *optional, remove before serving
Fresh Thai chilies (*optional and unpredictable in hotness, remove before serving)

Spices
1 TBL Thai red curry paste
1 tsp Galangal *optional
1 tablespoon light brown sugar

10 shrimp, cleaned and deveined
1 to 2 bundles of soba noodles
3 tablespoons fish sauce
2 tablespoons fresh lime juice (one fresh lime)
1/4 cup chopped fresh cilantro (or mint and cilantro...or mint and cilantro and chives)

Bring broth to low simmer. I used homemade when I had it, which is just a rotisserie chicken simmered with two 32-oz containers of BJ’s organic chicken broth and some carrots. If needed, add “Better than Bouillon” paste to augment flavor.

Sauté mushrooms, carrots, and bell pepper for 2 minutes.

Add to broth and continue to simmer until cooked to your preference, about 10 minutes.

Sauté aromatics: ginger, lemongrass, garlic, shallots for 1 minute; set aside

Sauté shrimp for 1 minute, flip, sauté for 1 minute, set aside.

Bring pot of water to boil. Cook soba noodles for 5 minutes. Drain and portion out into deep bowl. One stick will serve two portions

When the veggies in broth are cooked to a tender state, add coconut milk, sautéed aromatics, curry paste, sugar, fish sauce and fresh herbs. Simmer for 2 minutes to ensure détente.

Ladle into bowls over noodles, float shrimp on top and squeeze fresh lime juice over bowl.

Slurp happy.

(Note: By not adding the noodles, shrimp and fresh lime to the broth until serving, you can save any leftover broth and reheat without a problem.)

 
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