Mushroom “Tom Yum Thai” Soup February 25, 2008

Filed under: Soup's on,Thai — s mcdowall @ 1:58 am
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I love having sweet/savory/hot soup from any Thai restaurant … and I just got a whack of mushrooms on sale … so I thought why not whip some up at home (plus it is ridiculously fast and easy). There are endless variations, but sometimes the nice and simple version is all I crave.
2 cups broth
2 cups sliced fresh Mushrooms (white, oyster, or crimini)
1/2 tsp finely grated lime rind
3 tbsp freshly squeezed lime juice
2 tbsp “fish” sauce althernative (you can use the authentic fish sauce if you’re not a veggie)
1/2 tsp Asian chili paste
1 cup rice vermicelli noodles, broken in pieces (I’ve been using brown organic ones … yummers and a heathier option)
2 green onions, thinly sliced

1) In medium saucepan bring broth to boil, and add mushrooms, lime rind and juice, fish sauce and Asian chili paste.
2) Cover and cook over medium heat for about 5 min or until mushrooms are tender.
3) Stir in rice noodles and bring to boil for 2-3 minutes (or until noodles are soft).
4) Serve in bowls garnished with green onions.

*Omit noodles altogether and serve over cooked jasmine or rice of your choice.
*Add diced medium/firm chunked tofu, cooked chicken, or small cooked shrimp.
*To add some heat, use more chilli paste or throw in some hot peppers (well chopped).
*Bamboo shoots make a nice addition too. The canned kind are really good, and easy to find.


Crunchy Thai-Style Salad with Mango January 16, 2008

Fresh herbs, sweet mango and a bt of heat … now that’s an awesome combo. That’s what I love about Thai food in general: the ability to combine sweet, savory, sour and spice all in one delicious bite. This salad will not disappoint!



1 long English cucumber (leave the skin left on) seeded and julienned

1 crisp red pepper, cored and julienned

1 medium ripe mango, julienned (don’t pick an overly ripe mango – the salad will be mushy if you do)

1/2 red onion, thinly sliced

1/4 cup loosely packed cilantro leaves

1/4 cup shredded fresh basil leaves

For the Dressing:

1/3 cup freshly squeezed lime or lemon juice

1 1/2 tbsp medium-light palm sugar or soft brown sugar

1 large garlic clove crushed

1 mild or hot fresh chili, seeded and finely minced (you can used dried here too)

1/3 cup unsalted roasted peanuts, chopped

few sprigs fresh cilantro leaves to garnish

1. Mix the cucumber, pepper strips, mango strips, sliced red onion, basil and cilantro in a salad bowl.
2. To make the dressing, in a small bowl, whisk together the lime or lemon juice, sugar, garlic and chili.
3. Pour over the salad and toss to mix.
4. Sprinkle chopped peanuts over the salad and give it another light toss.
5. Garnish with fresh cilantro leaves and enjoy!