Sunday we also had trouble getting started although we did manage to get dog food and go snowshoeing. I think we take care of the way the dogs eat better than ourselves!!
Sunday night a friend made dinner for us, though, so maybe that could count? We had steak, roasted vegetables, and an incredible spinach salad with a poppy seed dressing (sans actual seeds). I loved the dressing!!
And then there was Monday... I had a crazy day at work and only made it to the grocery store at 7:30pm. I know... excuses, excuses!! I picked up roasted chicken legs (they had no full chickens) and some things for the next night and headed home. When I started unloading the groceries I realized I had an asian salad in the fridge!! Dinner suddenly became asian salad with chicken. Yummy!
Sigh.
At least I made something interesting tonight.
Let me tell you - buying the groceries ahead of time was the best idea ever! After working a 13 hour day I was really not in the mood to go grocery shopping. But I was so excited about this recipe so having stuff at home made it all work out!
I love Tom Yum soup! A few weeks ago my mom gave me a Chatelaine magazine. I was a little unsure about making it... and this recipe like a safe start (recipe copied below).
I decided to make a veggie version, though, so I added broccoli, snow peas, and bean sprouts. I ended up adding the broccoli too early though and it was too well done for my liking. I also added rice noodles to make it closer to the soup I'm used to.
I tasted it along the way and though it didn't taste at all like Tom Yum soup from the Thai place where I normally get it. Then again, I thought, I was using a recipe from Chatelaine. I added a bit more of the chili garlic sauce and it still wasn't quite right but coconut milk saves everything.
Then I added the fish sauce.
I was very nervous about the fish sauce beforehand for some reason. I was worried it would be very fishy and wasn't sure I would like it. Once I had put in the two tablespoons the recipe called for the whole soup was transformed. Suddenly it was the Tom Yum soup I know and love! I was so impressed with myself.
Eventually R got home and we sat down to eat and despite the over cooked veggies he loved it as well!
This is now going to be one of my go to recipes. It was incredibly fast, delicious and filling. Plus I got to use that little lime juicer thingy. The proper name escapes me right now.
Classic tom yum soup with chicken and shrimp
Published by Chatelaine on 1/1/2011
Ingredients
- 900 ml container chicken broth
- 400 ml can regular coconut milk
- 1/2 tsp granulated sugar
- 1 tsp hot chili-garlic sauce
- 2 to 3 kaffir-lime leaves
- 1 skinless, boneless chicken breast, cut into thin bite-sized strips
- 227 g pkg sliced mushrooms or 90 g pkg enoki mushrooms
- 1 ripe tomato, chopped
- 1/2 454 g pkg medium shrimp, peeled
- 2 tbsp lime juice
- 2 tbsp fish sauce
- 1/4 cup finely chopped cilantro
- Pour broth and coconut milk into a large saucepan and set over medium. Whisk in sugar and chili-garlic sauce. Add lime leaves. Cover and bring to a boil.
- Add chicken, mushrooms, tomato and shrimp and cook, stirring occasionally, until chicken is cooked through, about 5 min. (If using enoki mushrooms, stir in with cilantro at the end of cooking.)
- Stir lime juice, fish sauce and cilantro into soup. Soup will keep well, covered and refrigerated, up to 1 day.
Pantry Tip:
Can’t find lime leaves? Substitute 1/2 tsp lime zest.
- 228 calories
- 17 g protein
- 7 g carbohydrates
- 17 g fat
- 2 g fibre
- 1245 mg sodium
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