Freak snow storm two days before May means…soup! Our birthday calendar is March/April heavy, that combined with the family gathering for Easter (read: mass quantities of delicious food), meant we were in the mood for something light. Asian flavors are a big hit in our house, so I decided to make a vegetable-based Tom Yum soup. You could easily adapt this by adding different vegetables to suit your preference (or refrigerator) and /or with including chicken or shrimp and serving with rice noodles. For an extra kick add some sliced chilies or red pepper flakes.
As it is, the warm spicy/sour duo was a great combination to sip and savor as the snow fell outside.
Tom Yum Soup
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Serves: 6
Ingredients
- 1 T oil
- 4 bell peppers, chopped (I used a mixture of yellow and red)
- 2 yellow squash, chopped
- 2 c fresh or frozen green beans
- 6 c water
- 3 T Tom Yum Soup base
- 3 T fish sauce (or to taste)
- juice from 1 lime
Instructions
- In a large pot, heat oil and saute peppers, squash, and green beans until starting to soften, 3-5 min.
- Add water and Tom Yum soup base; bring to a boil. Reduce heat and simmer until all of the vegetables are tender.
- Turn off heat, add fish sauce and lime juice.
- Serve as is or over softened rice noodles.
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