OMIGAWD TOM YUM!

It's cold and flu season and our go-to cold hack is Hot and Sour Soup.  I decided it'd be nice to know how to cook it myself.

I mean what if the Thai Garden closes again?

Finding the galangal was a bit of a trick, but at worst you can buy the ingredients on-line.

The hack...

INGREDIENTS

1 fat glob of coconut oil
4 stalks lemongrass
2 yellow onion, sliced
6 cloves of garlic, minced
2 tablespoons galangal, peeled and sliced
1 big box of vegetable or chicken broth or stock
Thai red chili peppers to taste or a dab-to-taste of Thai chili paste
12 lime leaves
Mushrooms, sliced

Green beans
4 Roma tomatoes, diced

1/2 cup lime juice (+ 1-2 tablespoons, if needed)
4 tablespoons tamari
4 tablespoon coconut sugar
1 can coconut milk

DIRECTIONS

Deeply bruise lemongrass stalks. Cut off "bulb," and discard. Slice lemongrass stalks longways. Cut in half or thirds. Big enough to be able to find again in the soup and small enough to fit flat in your pan. 

Thinkly slice onions, mince garlic, slice galangal.  Set aside.

Sautee lemongrass in the coconut oil, it will start to smell amazing (about 5 minutes). Throw in onions, garlic and galangal. Cook until onions are just translucent. 

Add stock/broth, deglaze the pan. Toss in hot stuff and lime leaves.  Simmer for 20 - 30 minutes. FIsh out the lemongrass (or don't and just warn your guests). Add picos and mushrooms and whatever else. We're gonna try bell peppers, baby corn, bamboo shoots, water chestnuts, fresh tomatoes, and broccoli next time.

Add lime juice, tamari, coconut sugar and coconut milk. Stir to mix well. Taste soup, and adjust seasoning. Go easy, it'll blend. You're aiming for a nice balance of sweet, sour, and savory.

We added chicken cooked in coconut milk and ginger and tofu. 

So goooooood... 

Source recipe at Evergreen Kitchen