Archive for ‘Thai’

January 7, 2011

Persephone’s Takeaway | Monkfish Tom Yum

I get it: the snow is falling, the wind is blowing, the streets are slippery.  You can’t be bothered to leave the warmth of hearth and home.  Well, here’s a dish that’s the perfect replacement for a phone call to the takeaway.  It’s bursting with the beautiful, aromatic, authentic Thai flavors that will transform your kitchen into a worthy competitor to a bought in meal, while offering the same warmth and hospitality of your favorite Thai restaurant.

There are as many versions of Tom Yum as there are cooks.  It’s a wonderfully warming soup that feels at once healing and satisfying.  I included mung beans to add some extra substance for these tough winter months, but they’re entirely optional, particularly if your goal is the thin, broth-y elixir that you traditionally find at your local Thai eatery.  Just know that if you honor the basics and the traditions of southeast Asian cuisine, you really can’t go wrong with a bit of improvisation.

Tom Yum with Lemongrass Monkfish Serves 2

For the Soup:

6 c of vegetable, fish, or chicken stock, I used crab stock

1 shallot, sliced

2 cloves garlic, grated

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