Experimenting With Thai Soups

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Here is the lovely Tom Yum Goong soup that I made the other night….it is a clear spicy soup made from a chile-tamarind paste, which gives it a delightful sour note. I am still perfecting the recipe, so can’t post the details yet.

Winter, by the way, is a great time to experiment with Thai soups — nothing like a bowl of steaming spiciness to combat the blizzard blues! (Side note: It’s always crazy to me that Thai food, in general, comes from such a blistering hot country…it’s really the perfect food to heat up a cold night, which you don’t get a lot of in, say, Bangkok).

Stay turned for my version of Tom Kha Gai, a Thai classic.

2 Responses to “Experimenting With Thai Soups”

  1. jo(e) Says:

    Oh, but I think a bowl of hot soup is great in any weather. Soup is my favourite food.

  2. crackingcurry.com » Blog Archive » Carrot Ginger Soup With Curry Spices Says:

    […] reported, I have been experimenting with soups this winter…here on the East End of Long Island, we’ve been getting socked with snow, so nice […]

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