Tom yum soup

This fantastic spicy soup had the nice side effect of helping with one of my migraine—perhaps sinus-clearing spice or improvement of my blood flow?

The adventure began with the chef sauteeing finely chopped leeks and cuttlefish with minced garlic and ginger. Next, he added 880 mL of water and brought it to a boil.

Next, he added a store-bought tom yum soup paste. To quote today’s Wikipedia article, “The basic broth is made of stock and fresh ingredients such as lemon grass, kaffir lime leaves, galangal, lime juice, fish sauce and crushed chili peppers.”

The recipe on the package recommended adding chicken broth, but we added vegetable bouillon instead. Next, lime juice was added, along with 1 tsp of nam pla (Thai fish sauce).

Finally, sliced mushrooms and carrots were added to the simmering broth.

A bit more lime juice was added when served.

Fantastic spice! Yusuke thought he had boiled it a bit too much, because the red spots of spice weren’t visible, but I thought that it was great.

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1 Comment

  1. Nice. I may be willing to try anything to get some relief from migraines.

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