Tom Yum Soup

Spicy, sweet, sour, crunchy, soft and comforting, Tom Yum soup has become my all time favorite soup. (Pre-gluten free life it was my mom's Italian wedding soup, but I have yet to successfully recreate a gf version of it... yet.)

I having gotten over a fever, but not quite feeling 100% I thought I would make some soup to help kick the remainder of this cold to the curb. The recipe I made came out pretty well, except for the fact that lime zest is not a decent substitute for lime leaves - the resulting broth was a bit bitter. Otherwise it hit all of the other notes of a good tom yum soup and hopefully will have me back up and running again in no time.

Tom Yum Soup w/Noodles
1 carrot, cut
1 rib of celery, cut
2 bay leaves
2 cloves of garlic
1 onion, quartered
[zest of 1 lime] - made bitter, omit
homemade chicken stock
roast/pan fried peanuts
bean sprouts
fresh cilantro
5 sliced scallions
sliced mushrooms
1 diced carrot
1/2 diced onion
1 diced rib of celery
rice noodles
sugar
lime juice
fish sauce

1. Place cut carrot, cut celery, bay leaves, garlic, onion in a pot. Cover with chicken stock. Bring to a boil, lower to a simmer.
2. In a separate pan, toast the peanuts. Place a handful of the bean sprouts in the bottom of a bowl with a few peanuts and a few cilantro leaves. Set aside.
3. Add the mushrooms and diced veggies to the stock pot.
4. In a separate pot, boil water and cook rice noodles as directed. Make sure to follow directions and rinse noodles in cold water (if you are not going to use them immediately, you can store them in the cold water).
5. Add the sugar, lime juice and fish sauce (to taste) to the stock pot.
6. Assemble - pour the soup atop the bean sprouts/peanuts/cilantro leaves and rice noodles. Top with additional peanuts and cilantro.
7. Enjoy!










A spoon and chop sticks help with the delivery.