I have been craving Tom Yum for a while, we haven’t been able to find good Thai since moving and we were in love with the Thai place down the road from us when we lived in NC. So I was on a mission to replicate the Tom Yum Soup we missed so much. I searched for an authentic Tom Yum soup base, bought it and then it sat in my pantry for a long time. Currently I am on a mission to save money by using up everything we have and getting creative instead of just buying the usual supplies and wasting money. I happened to have a lot of Asian Food (specifically Thai) staples so I grabbed it all and used what seemed to go together. I didn’t get quite satisfy my Tom Yum craving but what I created was kind of a fusion recipe – part Thai, part Vietnamese Pho style, part American. So delicious.
Thai Coconut + Pumpkin-Ginger Noodle Soup
- 1-2 Chix Breast, skinless + seasoned with Thai seasoning blend (I use Frontier Thai Blend)
- Coconut Oil
- Thai Wok Oil (or coconut oil)
- 4 Green onions, sliced *cut whites + greens separately
- 1/2 Red onion, sliced
- 1 Tbsp Garlic, minced/crushed
- 3-5 Large Mushrooms, wiped clean + sliced
- Handful Baby Carrots or 1-2 Large Carrots, cut into matchsticks or at an angle
- 1 tsp + Chili paste (depending on level of spice you like, I used 1 Tbsp)
- 1 Tbsp Ginger, fresh minced (I love Ginger People)
- Lemongrass, fresh crushed/minced (I use lemongrass in a jar – cheap at Vitacost)
- 2 tsp Tom Yum Paste
- 2-3 Limes, halved for juicing
- 1 Lime, cut into wedges for serving
- 1 cup Chix broth, (I use Organic Chicken Base) + water if you need to add more volume
- 2 cups + Coconut Milk (Any kind you like is fine, I used the refrigerated So Delicious Plain kind)
- 1 Bundle Pumpkin Ginger Rice Noodles (2 if feeding more than 2 people) you can sub w/ any Rice Noodle you like but these are worth it – affordable price at Vitacost.
- Handful Fresh Cilantro, chopped finely
- Kaffir Lime Leaves, dried (Optional) use them the same way you would a bay leaf in the broth, remove before serving
- Heat oil over med heat in a cast-iron skillet (like a creuset style pot or any pot you would use for soup).
- Saute garlic, red and the whites of the green onions, until softened.
- Add mushrooms, stirring and lightly browning.
- Move food to the sides of the pan, add coconut oil in the middle and the chix, searing a golden brown on both sides.
- When chix has finished cooking, remove and let rest on a cutting board.
- Add carrots, 1/2 green onions, chix broth, ginger, lemongrass, chili paste, Tom Yum Paste to pot and gently simmer for 5 min, covered.
- Chop chicken into bite-sized bits + add to simmering soup.
- Pour in coconut milk, ensure you have enough liquid to cook noodles in the pot. If needed, add more coconut milk or water.
- Add noodles, submerging in soup and cook for the time on package, I think this brand was 4-5 min.
- Serve immediately, top with fresh cilantro, remaining green onions + a wedge of lime.
- You can add other veggies to this, if you need to use them up or are looking for more of a healthy veggie punch to this. I’d stick with similar flavors and Asian veggies, you could add bean sprouts, snap peas, or tomatoes.
- You can replace or add shrimp to the chicken to make this soup ultra satisfying.
- If you want this very hot, add finely diced hot pepper in with the onions.
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