Nothing warms the heart and stomach than a good hot bowl of soup.
Tom Yam inspired chicken and sotanghon noodle soup:
I passed by the local grocery to grab a few ingredients to make my own version of a tomyam soup at home.
Tomyam is an intensely aromatic, spicy and rich soup/stew from Thailand. On the other hand, I wanted to make one but with a bit of twist as I wanted to add noodles and more importantly, make the stock a bit clear and not swimming in oil, coconut milk and red chili. In short a dish you want to sip and savor the flavors.
I purposely didn’t include measuring portions in the recipe below as this one was more of a personal experiment. The result came out pretty good though so I probably need to jot it down at one point.
Chicken breast without the skin, medium sized tomato and onion sliced into thin wedges, two cloves of garlic crushed and minced, kafir lime leaves from my verandah garden, shredded cabbage and carrots and sotanghon or glass noodles. All thrown in a pot of boiling water in the order listed above with the last two only added at the very end as you don’t want the vegetables and noodles to be overcooked.
Season it with salt, black pepper, cayenne chili, fish sauce and voila! No oil was added to this soup. For less than 150 pesos it can fill three big bowls, still have some left for dinner!
(post update, still had some left over for another big bowl lol! just adding a picture as it is pretty pretty!)