Tom Yum Soup with Shrimp

Yay for husbands!

Before I went off to be a bridesmaid last weekend I put together another Asian dish. This version of Tom yum soup is DELICIOUS and satisfying. It would be perfect for a cold or rainy day. The flavor reminded me of the fantastic Tom Yum soup we used to eat at Thai Cafe in Stillwater. J was my lovely assistant, helping me out with this dish because I was also frantically trying to remember what to pack. He even set the table.

Another awesome Recipezaar find, “Simple Thai-style Lemongrass Shrimp Soup” is VERY easy to put together. I read the comments/suggestions on the recipe and changed the water to chicken stock, added canned bamboo slices for veggie firmness, and tossed in basil leaves with the cilantro. We probably used a lot more veggies than the measly amounts the recipe recommends. Don’t worry if it looks like you’ll be low on broth, you won’t want to sip this strong stuff it alone. We also just used the chopped lemongrass and ginger we already had rather than stalks of lemongrass. I bought the shrimp raw and de-veined, pulled off the tails, and sauteed them in olive oil with garlic. Mmmmmm…

We had some lovely Kung Fu Girl Riesling with our soup. I’m a sucker for sweet, light wines (especially if they’re cheap!) and this paired quite well with the spicy, citrusy soup. Aren’t the colors great? This was a lovely, simple meal we will be trying again. It would make a great first course for four, although we two finished off the pot for dinner.

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