Today I am sharing a flavorful ,easy and delicious soup from Thai Cuisine. We are experiencing winter in some parts of the world. In my part of the world the climate is humid and we experience rain and shine very often. After the festivities I wanted to make something light and filling for my family. This delicious soup was on my mind for quiet sometime and finally i made it. Tom Yam Flavored Coconut Noodle Soup is incredibly delicious and flavorful. The fragrance of lemon grass stalks and galangal with coconut milk is just out of the world.
Some Facts about Thai Cuisine:
People in Thailand are very warm and welcoming. Thai cuisine is a perfect blend of all the four seasonings–sweet,sour,salty and spicy.
Phad Thai and Tom Yam soup are popular dishes from Thai cuisine world wide.
Thai desserts are unique as they are made of coconut flesh, coconut cream and rice flour rather than cream or wheat flour.
Did you know that thai people do not use chopsticks to use but use fork and spoon instead?
Thai cuisine lays a lot of importance to fresh fruits and vegetables which is very much evident in their curries and every desserts that come loaded with fruits.
Did you know that when people visit restaurants with family they order the same no of dishes as the number of people? Thai culture treats eating alone as a gesture of bad luck . All the dishes are shared and enjoyed together, always.
What is the 271st theme for Foodiemonday Bloghop?
This week the theme is #AsianFoodiedelights suggested by Priya Iyer. She is a wonderful blogger who blogs at thephotowali.wordpress.com . Her blog has a an amazing collection of South Indian ,Gujarati and international recipes. She is a great fan of Thai Cuisine. I have bookmarked her Thavala Dosai recipe. My humble contribution to this theme is Tom Yam Flavored Coconut noodle soup.
Insights into the Ingredients :
Lemongrass Stalks— It is fragrant and a popular ingredient in thai cuisine
Shallots— One of the main ingredient for tom yam flavor soup
Galangal— Galangal contains anti-inflammatory properties and therefore is beneficial in treating arthritis and rheumatoid arthritis. It has many health benefits.
Kafir Lime Leaves— Imparts a nice citrus flavor and is an integral part of thai Cuisine
Red & Green Chillies—- Adds some heat to the soup
Baby Corn—Rich in fiber and low in carbs. I love them in soups.
Baby Bok Choy—-contains vitamin C, vitamin E, and beta-carotene. Rich in Anti oxidents
Tofu Puffs–I love to add them in soups and when they soak the soup it tastes amazing.
Snow Peas–Snow peas are mildly flavored and can be served raw or cooked.The tough strings along the edges are removed. Tastes good in soups and stir fries.
Salt –To taste
Coconut Milk–Adds a nice flavor and taste to the soup
Coconut Cream— Enhances the taste and makes the soup a little thicker
Vegetable Stock— Enhances the taste of the soup
Linguine Noodles — These are flat Noodles easily available in Asian Stores.
Bean Sprouts— It is healthy.Adds a nice crunch and taste to the soup.
Recipe for Tom Yam Flavored Coconut Noodle Soup:
Author: Preethi Prasad
Prep Time : 15 Mins
Cook Time : 20 Mins
Total Time : 35 mins
Course : Appetizer
Cuisine : Thai
Serves : 3
3 Small Shallots
6 Kafir Lime Leaves
3 Stocks of lemon grass with edges trimmed and woody part removed
2 Birds Eye Fresh red chilli
1 fresh Green Chilli
4 Baby Corns Cut into small pcs
5 Tofu puffs cut into small squares
4 Cups Vegetable Stock
200 ML thick Coconut Milk
100 ML Coconut Cream
Salt to taste
1 Cup cooked and cooled Linguine Noodles (Follow instructions on the pack)
10 Snow Pea with tough strings removed
3 Baby Bok Choy with ends trimmed and roughly chopped
1 Tsp Oil
Handful of Bean Sprouts
Pound shallots, galangal , kafir lime leaves ,red chilli,green chilli,lemon grass stalks using a mortar pestle . Keep them aside.
Heat a heavy bottom pan . Add oil and slightly roast the baby corn.
Add baby bok choy, snow peas and pounded ingredients.
Mix well . Add bean sprouts ,vegetable stock ,cooked noodles , tofu puffs and salt to taste.
Once it starts to boil add coconut milk and coconut cream and keep stirring.
Turns off the heat after 3 minutes.
Garnish with fresh coriander and serve with Vinegar Soaked green chilli. It is completely optional.