Tom yum soup = warm belly

Hilde and Bernt enjoy my soup


My tom yum soup is a combination between tom ka gai (a coconut chicken soup) and tom yum (sour and spicy soup). I make mine chock full of vegetables and protein so that it resembles a stew.

Makes 6-8 servings

2 large chicken legs (thigh and drumstick included)
8 cups water (about 2 liters)
4 dried shiitake mushrooms plus a bunch of extra stems
2 inch piece fresh ginger, peeled and sliced thinly
1/2 pound shrimp, peel but save shells for broth
1 onion, sliced thinly
1 cup ground tomatoes
4 heaping tablespoons tom yum soup base
3 tablespoons fish sauce or more to taste
1 bag frozen mixed vegetables (I used "Italian mix" that was hanging around my freezer- beans, zucchini, carrots, broccoli, cauliflower)
1/2 cup coconut milk
2 tablespoons frozen cilantro pesto (or 2 big handfuls fresh cilantro aka coriander, minced)

Make broth by simmering chicken legs, water, shiitake stems, shrimp shells, and ginger for at least an hour or two on low heat. The chicken should be just about falling off the bone. I left the stove on for about 4 hours. Strain broth and save the chicken meat. Shred chicken and set aside.

Soak shiitake mushroom caps in a little hot water for 10 minutes or so until rehydrated. Strain the liquid and add it to the broth. Slice mushrooms and add to broth. Add onion, tomatoes, tom yum base, and fish sauce. Simmer soup for a few minutes. Add frozen veggies (or whatever veggies you've got on hand). Simmer until they are heated through. Return chicken to the pot. Add coconut milk and cilantro. At the last minute, add shrimp and turn off heat. The shrimp will cook in 3-4 minutes.

Serve over brown or white steamed rice.




A little apprehensive...

This is how much Liam liked my soup. We mixed a little into his rice cereal.

After dinner drinks while watching the Olympics...




Banana-Pina-Colada

Makes 3 drinks
1 cup ice
3 shots spiced rum
4 chunks fresh pineapple
3 big tablespoons of coconut milk
dash milk
1/2 banana
3 tablespoons brown sugar

Give it a swirl in the blender. Decorate with fresh pineapple and freshly grated nutmeg.