Monday, May 18, 2009

Tom Yum Pla - Hot and Sour Fish Soup

Recently, my husband came home from work looking like death warmed over. He collapsed onto the chaise, cough drops and box of tissues in hand.

"What would you like for dinner?" I asked. "Nothing", he responded between coughing fits. After thinking a moment he added, "Unless you're making something tasty."

Tom yum pla fit the bill (more like tom yum yum!)...with good protein, leafy greens, and a nice spice, I hoped to feed his cold and kick the nasty virus out of his body.

This recipe is fast and easy. You can even shorten the broth simmering time to 10 minutes if you need to.

Broth Ingredients and Directions:
2 cups fish stock
2 cups water
4 kaffir lime leaves, torn (use zest of one lime if no lime leaves are available)
4 bird's eye chilies, stem removed and cut in half lengthwise
3 pieces of dried galangal
3 stalks of lemongrass, halved lengthwise
2 shallots, chopped

1. Put all ingredients into a pot. Bring to a boil. Reduce heat and simmer for 20 minutes.
2. Strain the broth through a sieve into a saucepan.

Soup Ingredients and Directions:
12 ounces of fish (white fish like halibut, sole, etc), skinned and filleted
1 lb green leafy vegetable, chopped (ex. water spinach, baby spinach, baby bok choy)
1 package beech mushrooms
1 package straw mushrooms
2 tbs fish sauce
1 tbs lime juice
Cilantro, a handful, chopped

1. Bring the broth to a boil.
2. Add the fish and the mushrooms to a pot. Return to a boil. Reduce heat and simmer 4 minutes.
3. Add remaining ingredients. Simmer for one or two minutes, just long enough for the greens to wilt or soften.
4. Divide into bowls and serve.

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