Tom yam kung, from She Simmers
When I meet my friend Christine for lunch at a local Thai restaurant, I always order a double bowl of tom yam kung, and happily slurp while the hot pepper makes me sniffly and nose-runny. To me, that is heaven. This version of tom yam kung, from Leela at She Simmers, aims to replicate in the best possible way the taste you grew to love at your favorite Thai restaurant. It's a modern recipe, one that relies on using the very best and freshest ingredients. A video guides you through the steps, really quite simple, to making this spicy and addictive soup. When I have a cold, or when the weather is cold, or when it's the middle of summer and I need to cool down, this is the soup I crave.
Love. Love. Love. (Really nasty day in St. Paul. Wish I had some. Spent four hours at a work night meeting. Cold pizza.)
Alyce, this is my favorite "chicken soup" for whatever ails me. And it's especially good on raw, cold days (even though it's a soup that originates in a hot-weather country).
I love this dish too. It might even be my favorite Thai dish of all but that would be a hard choice.
Kalyn, sometimes I order a bowl of this soup, and nothing else, at Thai restaurants. Sometimes, I have two bowls! I hardly ever go to a Thai restaurant without at least starting my meal with this soup.