Many of our customers were asking for an easy recipe using Arvinda’s Kafir Lime Leaves. The easiest one that comes to mind is Tom Yum Soup—Thai Hot & Sour Soup. Yesterday was rainy and today was cooler than the nice summer heat we’ve been having, so this soup and its leftovers was just right!
Kafir lime leaves are native to Southeast Asia and come from the knobby small kafir lime, lending a delicate fresh, citrus bouquet to Thai and Malaysian curries and soups. Fresh kafir lime leaves are available in Asian grocery stores, however keeping the dried ones on hand come in good use on the days you’re shopping your pantry for inspiration and recipe ideas. They’re a pantry must-have!
Turmeric is a rhizome coming from the ginger family. In Indian cuisine, we almost always use dry turmeric powder however it can be used fresh in Asian flavoured soups. If you cannot find fresh turmeric, substitute with fresh ginger. Another great way to boost your uptake of turmeric!
================================================================================================================================
Tom Yum Soup with Fresh Turmeric
Ingredients:
6 cups vegetable stock
½ cup firm tofu, cubed
2 tbsp. oyster mushroom sauce
2 tbsp. lime juice
1 tbsp. light soy sauce
1 tbsp. palm sugar (or add more to taste)
4-6 Arvinda’s Kafir Lime Leaves
2 red chilies
½ inch fresh turmeric or ginger, finely sliced
½ stalk lemongrass, cut into 1 inch pieces
4 green onions, chopped, to garnish
¼ cup cilantro, finely chopped, to garnish
Method: In a medium pot, add stock and simmer. Add mushroom sauce, lime juice, soy sauce, sugar, Arvinda’s Kafir Lime Leaves, chilies, turmeric (or ginger) and lemongrass.
Add tofu. Simmer and cook on low heat for 15 minutes. Serve in soup bowls and garnish with green onions and cilantro. Serves 4.
================================================================================================================================
My version is vegetarian but feel free to use fish sauce instead of the mushroom sauce and add shrimp, fish or chicken for protein. You can also add rice stick noodles so this is a more substantial soup.
Do you make hot soups only in winter? Or does soup make its rounds for your family mealtimes in the summer months too?
If you like soup, join us on October 1st, 2011 for Soupalicious, a harvest celebration of the gardening season. It’s all you can drink soups and last year’s event was fun! More details will follow.
A teaspoon of: Sam Roberts Band. Listening to: Twist The Knife.
we never put turmeric in tom yum.
Hi Sunny,
Thank you for your comment…I know it’s not traditionally used in Tom Yum, but I’m all about turmeric and put it in EVERYTHING! Hope you’ll try it too.
Preena
[…] 3) Tom Yum Soup with Fresh Tumeric […]
[…] are a few ideas how to use turmeric fresh: – Add to Asian-inspired or Thai soups like Tom Yum Soup. – Add to a pressed juice or smoothie (run it through a juicer). Try it in this Apple Ginger Chai […]
I drop a comment when I especially enjoy a article on a site or if I have something to valuable to contribute to the conversation. It’s a result of the sincerness communicated in the article I read. And after this article Tom Yum Soup with Fresh Turmeric – A Teaspoon of Turmeric. I was actually moved enough to drop a thought 🙂 If you are writing on other sites, I would like to keep up with you. Could you list all of all your social pages like your twitter feed, Facebook page or linkedin profile?