yum yum soup

if there is one thing that I crave when the weather begins to turn cold or a cold begins to turn in my body, it's tom yum soup, or as I like to call it "yum yum soup". it warms the soul like a hot cup of lemon tea, but is savory and filling.  I've got some Thai ingredients around, so I looked up the recipe the other day, and it's pretty easy to make at home, and a good one to master as winter comes our way.  All you'll need is lemongrass, fresh ginger, chicken broth and some mushrooms. Here's the recipe for a little winter warmer of Thai hot and sour soup.

TOM YUM SOUP

2 quarts chicken broth
2 stalks fresh lemongrass, sliced on a bias in 2-inch pieces
4 kaffir lime leaves
1-inch piece ginger, sliced
2 red chiles, sliced
2 tablespoons fish sauce
2 teaspoons sugar
2 cups mushrooms, rinsed and halved
2 limes, juiced
2 green onions, sliced
1 handful fresh cilantro, chopped


Bring the stock to the boil over medium heat in a saucepan. Add the lemongrass, kaffir lime leaves, ginger, and chiles. Lower the heat to medium-low, cover, and simmer for 15 minutes to let the spices infuse the broth. Uncover and add the fish sauce, sugar, and mushrooms. Simmer for 5 minutes. Remove from the heat and add the lime juice, green onions, and cilantro. Taste for salt and spices; you should have an equal balance of spicy, salty, and sour.