As I made my weekly stroll through the isles of the OSU-OKC Farmer’s Market yesterday, I looked around trying to come up with recipes that would allow me to use as many of the items in season right now. I noticed a lot of ingredients typical to Asian dishes, such as bok choy, cilantro, basil, green onions, lemongrass, ginger, garlic, etc.
The weather has started to cool down a bit and even when it is hot, I thoroughly enjoy a bowl of spicy soup so I decided to post a recipe for a soup I refer to as Faux Pho Tom Yam. I am not sure I ever make it quite the same way. It is very versatile and so darn good, warm on the tummy and spicy on the lips! OMG, I am drooling….and the best part, it can be made start to finish in less than 30 minutes!
This is my basic recipe that I go from.
4-5 oz of rice sticks
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3 tablespoons peanut oil
10 cloves fresh garlic, peeled and minced
1.5 inch piece fresh garlic, peeled and minced
1-2 teaspoons crushed red pepper
1 pound boneless chicken breast, slightly frozen
72 oz chicken stock
5 tablespoons fish sauce
2 large tomatoes, diced
8 oz mushrooms, quartered
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1/2 bunch cilantro, chopped
fresh basil leaves, chopped
3-4 green onions, thinly sliced
sri racha sauce
hoisin sauce
Add noodles to a bowl of very hot water to allow time to soften while you make the soup. Do not add them to the soup or you will have a starchy mess on your hands!
Mince garlic and ginger. Set aside. Remove fat from chicken and slice in to very thin strips about 1/8 inch thick. Heat a pot or large saute over medium high. Add peanut oil, garlic, ginger and crushed red pepper, stirring constantly for one minute. Add chicken and continue to stir for another minute. Add chicken stock and fish sauce. Increase heat to high and bring to a boil. While the soup is coming to a boil, dice tomatoes and quarter mushrooms. Add to pot and let cook just slightly (or to desired tenderness.) Turn off heat. Make sure noodles are soft-ish. Remember that they will soften even further when you pour the hot hot soup over them so they should not be anywhere near mushy.
Prepare cilantro, basil and green onion for garnish.
To serve, place a serving of noodles in the bottom of the bowl, ladel soup over noodles and top with cilantro, basil and green onion. Sri Racha will make it even spicier and the hoisin adds a salty liquorice flavor, so if you are unsure about either sauce, add a tiny bit at a time.
Bok choy and lemongrass are a lovely addition to this soup and shrimp is a good substitution for chicken. However, you will want to add the shrimp at the very end so that it doesn’t get chewy. if it is already cooked shrimp, you can literally add it as you turn the heat off to prep the garnish.
Enjoy!
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