Sunday, April 26, 2009
Tom Yum Soup with Noodles (Vegan)
Thai Noodle Soup - as I have posted before - is a favourite in this house. Light on the stomach and tongue tickling to the palate, it's an instant favourite! I'm posting this last but it was a wonderful beginning to the Thai meal I cooked for a friend and her daughter.
There was also Som Tam Mia Noi - a piquant salad of cucumber and cherry tomatoes tossed with a dressing made of garlic, chillies, jaggery, lime juice and soy sauce pounded together and served over with crushed,roasted peanuts - and a creamy Thai Red Curry (Gaeng Daeng) with babycorn, mushrooms, bell pepper and tofu.
My version of Tom Yum Soup is almost the same as this one here (which could probably be called Tom Kha). The changes I made to that recipe -
--- I added 2 fresh red chillies, cubes of tofu, sliced galangal and ginger.
--- I did away with the coconut milk and the peanut butter.
--- I added a stalk of lemon grass and several stalks of coriander leaves.
--- I put in a tsp of the Thai Red Curry paste (more if you want it spicy) and increased the vegetable stock.
I know I know, seems like a lot of changes - but really - its very, very simple. (Sigh.. If you really think I'm being lazy and would like to know the complete recipe, please mail me and I will send it to you.)
Coincidentally, just after I posted the first of the Thai dishes I made, Priya of Akshayapaatram announced the next edition of Vaishali's event It's a Vegan World and the theme she picked was Thai! So sending the Thai Noodle Soup to Priya - can't wait for the delicious round up!