Tom Yum Soup (modified)

AKA the “kill your fucking cold/flu” soup.

“Tom Yum Soup is currently under study for its ability to boost the immune system & help fight off cold & flu viruses.” – thaifood.com

For hypochondriacs, add in some dried astragalus root (like this). Warning: this is filling…

Ingredients:

4 cups (1 carton) vegetable stock (or fake/real chicken broth)
1 stock lemongrass
1 cup soft tofu, cut into squares
2 red chilis, finely chopped
1/2 cup fresh basil
2-3 garlic cloves
“thumb sized” piece of fresh ginger
1.5 cup baby bok choy
1 cup cherry tomatoes
1/2 cup fresh broccoli
1 tsp brown sugar
approx. half can coconut milk
2 tbsp soy sauce
4 dried shiitake mushrooms
1 tbsp lemon or lime juice

*The original recipe I played with called for 3 whole kaffir lime leaves, but I couldn’t find these (went to 2 Asian markets & a Safeway… grr)

Directions:

Put vegetable stock in pot & heat just enough to bring to a light boil. Add lemongrass, chilis, garlic, & ginger. Boil about 5 min. Add mushrooms, bok choy, basil, broccoli, & tomatoes. Then add soy sauce, lemon/lime juice, sugar, tofu, & coconut milk.

Taste; if it needs to be sweeter, add more sugar. More salt, add more soy sauce. Etc.

Serves 2-4

30-minute Borscht

BORSCHT (Russian Beet Soup)

2 cups vegetable stock
2 cups peeled & finely diced beets
4 medium carrots, peeled & diced
1 large onion, finely chopped
2 tbsp. butter
1 cup shredded cabbage
2 tbsp. lemon juice
1/2 cup thick sour cream

Boil 2 cups of water & lower temperature to medium heat. Add beets, carrots & onion. Simmer about 7 minutes. Add butter, salt, vegetable stock & cabbage. Cover & cook 15 minutes at medium heat. Add lemon juice & stir.

Serve in soup bowls topped with sour cream, with bread or crackers or whatever on the side (I think it’s usually rye bread). Realistically serves 2-4.

Food.

So, I have a food blog now. How about that?