Todd left for Arizona this morning at an obsene time (3am!) just when I'm finally starting to feel semi-human again! But now I have to find people to cook for this week while he's gone :(
Last night I made a quick and spicy soup that most people are familiar with "Tom Yum Soup" a Thai sweet and sour soup that usually is made with coconut milk, which is super high in calories, though the type of fat is really good for you. It's one of those confusing things - since I didn't actually have any coconut milk in the pantry, I reached for a can of coconut juice, which Todd had bought a flat of at Costco one day (really good for smoothies!)
Lightened Up Tom Yum Soup
4 cups chicken broth
2 cups coconut juice
zest of one large lime
2 tbsp lime juice
1/2 tsp brown sugar
2 tsp sambal oelek
1 1/2 cups thinly sliced button mushrooms
1 large roma tomato, seeded and chopped
1 lb large shrimp
1/2 cup chopped cilantro
2 bundles of vermicelli noodles
This is a recipe that comes together super quick, so best have everything chopped and ready before you even start cooking! Get a kettle going with hot water and then pour over top of the vermicelli noodles - let soak for about 5 minutes, until the noodles are transparent and then drain the water.
In a large pot, combine chicken broth & coconut juice. Add the lime zest, brown sugar and sambal oelek and bring to a boil over medium heat.
Add the tomatoes, mushrooms and shrimp and cook for about 5 minutes.
Get two big soup bowls ready: divide the noodles between the two bowls and set aside.
Once the shrimp is cooked through, add the cilantro and stir. Ladle over top of the noodles and you're ready to eat! This is a soup you could totally tailor to what you have on hand - chicken breast, bean sprouts, julienned carrots - whever you are craving!