John’s Tom Yum Soup

I have lights in my house! Beautiful overhead lights in all the rooms and the porches! What an outstanding thing, when you live in shadows and candles for so long. I still forget I can turn on a switch!

Recipe of the Day – Tom Yum Soup

from my friend, John, in the States.

Prep time 15 minutes, Cook time 15 minutes, feeds 3 peeps

Cook rice in addition as desired by clan

Ingredients:

4 c. Chicken Broth: 4 c. water and 2 T. chicken bullion

1 chicken breast or 1.5 cups shrimp

5 T. of lime juice

2 tsp. of grated ginger

3 slices of lemon grass about 2 inches long: smash it, boil it, and then take out

1 c. of sliced button mushrooms

1.5 tsp. of spicy chili garlic paste

1 T. thin soy sauce

1 medium tomato, diced

½ onion sliced

After cooked: sprinkle a little in each bowl after serving

Dash of cilantro

Dash of green onion

 

Cooking directions:

In a medium saucepan, bring the vegetable broth to a boil. Once boiling, add the lime leaves,

ginger, and lemongrass and boil for 5 minutes. Remove the lemongrass.  Add the chicken,

mushrooms, thin soy sauce, lime juice, tomatoes, onions and boil for another 5 minutes.

Garnish with cilantro and green onions.

Consume the soup, fix rice to put in the soup, or consume soup and eat rice on side with soy

sauce. I prefer the rice in the soup!  John Ruddock with Julie Rosen

Word of the Day – luces – lights

Tip of the Day – I would do this soup without the fish, and substitute Bragg’s amino acids, or coconut crystal aminos, for the soy.

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