After a chilly evening run, I decided to experiment with a belly-warming soup for dinner. One of my favorites is the Tom Yum soup that most Thai restaurants serve. Not being someone who likes to follow recipes, I attempted to recreate something similar that could satisfy my craving. I also wanted to feel full, so I decided that adding buckwheat soba noodles to it would make it a more complete meal than the soup which is normally just broth and shrimp and a few veggies. As always, this recipe is really just a concept and can be played with as you see fit. I’ll give you a list of ingredients I used and a basic idea- and you can run with it from there. This turned out wonderful but (note to self) next time I will only add the noodles to the portion I plan to eat because the following day, the remaining noodles had pretty much sucked all of the soup up and I had to add some water to reconstitute it.
Add to 8 cups of chicken stock the following:
grated fresh ginger
chopped chiles or jalapenos.
a couple of teaspoons of oyster sauce
long pieces of lemongrass (so that you can easily remove them later)
a couple of teaspoons of soy sauce
a couple of tablespoons of almond butter (whisk this in once the soup has simmered for 10 minutes or so)
Let that all simmer for 20 minutes or so and them drop in a pound of cleaned shrimp. Continue to simmer until the shrimp turn pink and curl up.
Cook your soba (or vermicelli, or udon etc) noodles in a separate pot of boiling water. (this is the part I didn’t do…I made the mistake of adding the noodles to the soup along with the raw shrimp. I won’t do that next time)
Put a cup of raw baby spinach in a big bowl. Add a scoop of noodles on top of that. Fill the rest of the bowl with the soup and finish with a little hot sauce. Voila. Yum. Well, Tom Yum. Sort of.
P.S. I think next time I will also add some baby corn and straw mushrooms to this.