Monday, September 21, 2009
Missing
I have been MIA in the last couple of weeks. First, I was too sick to really cook, and I think a blog about canned soup isn't really anything anyone wants to read. Then, something was wrong with my login info. I have finally gotten that all straightened out. My cooking and blogging will resume soon! Thanks for reading, everyone.l
Tuesday, September 1, 2009
Thai Soup
I recently came home from a trip to Savory with a few things I've never bought before... kaffir lime leaves being one of them. I know that kaffir lime leaves are used often in Asian cooking, especially Thai food. I don't eat Thai as much as I do Chinese or Indian, but I do occassionally enjoy their coconut milk sauces and Tom Yum soups.
Tom Yum are Thai hot and sour soups made with a variety of styles, such as Tom Yum Goong (shrimp), Tom Yum Gai (chicken), or Tom Yum Nam Khon (with milk added). There are many ways to make this soup, as I have discovered. The most common ingredients are broth, fish sauce, lime juice, kaffir lime leaves, lemongrass, and galangal (or ginger).
I decided to make a vegetarian version of this soup. I've made all kinds of soups before, but I have never made Thai soup, nor any Thai cuisine, for that matter. But, I gave it a shot. I used Better Than Boullion mushroom base to make a broth, and also added some coconut powder (made into a milk) for a little extra flavor. I used the kaffir lime leaves, dehydrated lime peel, and lemon juice (I didn't realize until I was cooking that we were out of lime juice!) for that nice tart flavor. I also added ginger, lemongrass, cilantro, chiles, and other seasonings. The only veggies I had in the house were onions and red bell peppers; in they went.
The soup was tart and spicy, and not too bad for the first go. I definitely will make sure to use lime juice instead of lemon next time. It was not the best, but ok considering I've never used some of those ingredients before. When my husband got home, he said he loved the soup - I am more critical of myself, however. I know it could have been better.
I count the Thai soup adventure as a mediocre success. It was good, but it will be better next time.
Happy Eating!
Tom Yum are Thai hot and sour soups made with a variety of styles, such as Tom Yum Goong (shrimp), Tom Yum Gai (chicken), or Tom Yum Nam Khon (with milk added). There are many ways to make this soup, as I have discovered. The most common ingredients are broth, fish sauce, lime juice, kaffir lime leaves, lemongrass, and galangal (or ginger).
I decided to make a vegetarian version of this soup. I've made all kinds of soups before, but I have never made Thai soup, nor any Thai cuisine, for that matter. But, I gave it a shot. I used Better Than Boullion mushroom base to make a broth, and also added some coconut powder (made into a milk) for a little extra flavor. I used the kaffir lime leaves, dehydrated lime peel, and lemon juice (I didn't realize until I was cooking that we were out of lime juice!) for that nice tart flavor. I also added ginger, lemongrass, cilantro, chiles, and other seasonings. The only veggies I had in the house were onions and red bell peppers; in they went.
The soup was tart and spicy, and not too bad for the first go. I definitely will make sure to use lime juice instead of lemon next time. It was not the best, but ok considering I've never used some of those ingredients before. When my husband got home, he said he loved the soup - I am more critical of myself, however. I know it could have been better.
I count the Thai soup adventure as a mediocre success. It was good, but it will be better next time.
Happy Eating!
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