Tom Yum Soup

This is the clear version of the traditional hot and sour Thai soup. You can sub in any protein you wish to fit your tastes. Serve with white rice to soak up extra broth.

Step: 1

Bring broth to a boil in a large pot.

Step: 2

Remove the outermost leaf from each stalk of lemongrass. Pound stalks to release flavor; cut into 1-inch lengths. Add the lemongrass, Thai chiles, garlic, lime leaves, and galangal to the broth. Cover and boil for 10 minutes.

Step: 3

Reduce heat and add shrimp, mushrooms, onions, and tomatoes to the broth. Boil for 3 minutes. Add fish sauce and sugar; cook for 2 minutes more and remove from heat. Stir in cilantro and lime juice.

Per Serving: 291 calories; protein 35.3g; carbohydrates 30.5g; fat 3g; cholesterol 268.9mg; sodium 4430mg.

The word “stew” can refer to 2 time a dish and a cooking method. Stewing makes slowly cooking chunks of meat, raw fruit or beans in a tastefull liquid . It’s same as to braising, instead it does have a few notable differences. The raw animal vested is chopped into few of pieces instead of being cooked all of it , and the water based material all of it covers the essential in a stew as compared to a braise’s halfway all of it . When meat or raw fruit are cooked using this method, the resulting dish is called stew.

Stew has a reputation for being a rib-sticking eating process that comfortable you up on a cold , winter day. It’s true ; a bowl of old menu of beef stew does have warming properties , but stew’s cozy factor goes way beyond protecting you from the cold . It’s all about those tender chunks of meat and vegetables, swimming in a thick, ultra-rich gravy. The way they come together creates the greatest comfort food, no matter the weather.