Tom Yum Sweet Sour Soup

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Fresh Mint
Fresh mint makes Spring Rolls pop with flavor... use extra sprigs on the plate to dress it up.

I was able to harvest fresh mint from an area that my mother planted years ago. If you don't have mint planted in your garden, I highly recommend planting some. It's easy to grow and the insects and animals seem to stay away.

Oriental markets usually have the least expensive freshest mint. And you know it's fresh because so many purchase it in Asian markets.

Since mint does not last long once picked, use it within 2 days of purchase for the best taste.

Fresh Ginger Root
Don't confuse fresh ginger with the powdered ginger type. Fresh ginger has a sweet woody aroma and should be a light golden tan color with a smooth skin. The ginger root is knobby, but the skin should be tight and smooth. Don't buy ginger root that has mold or shriveled skin.

Selection & Storage
Ginger root has white to creamy yellow flesh. The texture is stringy and can be coarse and hard to cut. It was one of the first spices to be traded to the west. Ginger root is available year-round and the best prices are usually found in Asian markets.

Keep unpeeled ginger, tightly wrapped, in the refrigerator for up to 3 weeks. Or you can peel the ginger root and place it in a jar of sherry and kept refrigerated for 3 months... if you keep a jar of ginger root in your refrigerator, you'll never be without when that ginger taste is needed in that favorite recipe.

Preparation
Cut off as much as you will need. Gently peel the thin beige skin from the root with a teaspoon. The flesh just beneath the skin is the most flavorful. You can slice, grate or mince ginger root. The ceramic grate gives the finest grate and the most pungent flavor.

SCI Scandicrafts Garlic Slicer

Garlic and Shallot Slicer
This is my second favorite mini-mandoline. It's made by SCI/Scandicrafts, Inc. It makes fine slicing of garlic quick and easy. Crafted of durable stainless steel, measures 8.5"x 2" and dishwasher safe.

Item #616653

Find this at Cooking.com

Vegan Sandwiches, Soups, Lunches & Snacks
Tom Yum Sweet Sour Soup

This is the soup I love to make when I want to warm up on a cold day or when my sinuses are full and my head is splitting. I was too sick to photograph this, but you can still create Tom Yum Sweet Sour Soup.

Imagine No Chicken Broth Ingredients for Soup Base
2 teaspoons Thai Kitchen Red Curry Paste
1 tablespoon grapeseed oil
1/4 cup rice wine vinegar
4 tablespoons lime juice
2 tablespoons tamari
1 teaspoon organic granulated sugar
2 or 3 Kaffir lime leaves, optional*
1 stalk lemon grass, optional*
1 jalapeno pepper, cut in half
4 cloves garlic, sliced on mini-mandoline
4 rounds of fresh ginger, 1/4 inch slices
1 box Imagine No Chicken Soup

*Some of you are not going to have fresh Kaffir lime leaves or fresh lemon grass available. There are no substitutes for these two ingredients, but don't worry, the soup will still be good without them. But if you do have a chance to find them in your Asian market place, you will taste the REAL Tom Yum flavor as it should be.

Thai Kitchen Curry Paste (gang pa nang): Is HIGH on the heat scale and very similar to their Green Curry Paste. Red Curry Paste is made with fresh red chili, garlic, lemongrass, galangal (Thai ginger), ginger root and onion.
Flavor: Spicy chili and ground pepper.
Spice Level: Very spicy.
For more information on Thai herbs and spices, check out the Thai Kitchen.

Ingredients Added to Soup Base
1 cup mushrooms, precooked, crimini
3 small Yukon Gold potatoes, or 1 large russet

Add the following AFTER Potatoes are DONE.
2 organic carrots, peeled & shredded
1 can water chestnuts, drained & rinsed
2 ripe tomatoes, large dice
7 ounces fresh tofu, large dice
1/2 cup fresh organic pineapple, large dice
1/2 package frozen spinach or 1 cup Napa cabbage, rough chop

2 cups cooked rice noodles or left over capellini pasta

Ingredients to ADD just before serving:
lime cilantro
scallions
mint

Tools
measuring spoons & cups
can opener
cutting board
large soup pan with lid
ladle
garlic shredder
knives
potato peeler
heavy bottomed fry pan

Preparation
Soup Base
Measure out the grapeseed oil and Thai Kitchen Curry Paste into a heavy bottomed soup pan.

Stir over medium heat until the oil and paste are combined.

Add the garlic and ginger and sauté for two minutes over medium heat.

Add the remainder of the Soup Base Ingredients and stir until it comes to a boil.

Potatoes
Add the diced potatoes and bring the pot contents to a boil again.

Boil the potatoes over medium heat until they become fork tender.

Vegetables
Once the potatoes are done, add all the remaining vegetables that you desire.

Turn the heat off and allow the heat from the soup base and potatoes to heat the added vegetable items.

The key at this point is to keep the vegetables crispy and the noodles or pasta warm.

Do not boil the soup again!

HINT: The vegetables you add to the soup base can be ANYTHING! Don't be afraid to empty out the refrigerator! Summer squash, okra, cabbage, celery, etc. Use fewer vegetables or more noodles. You'll want crunchy and soft to go with the sweet, sour and spicy base.

Presentation
Select your favorite bowl and ladle plenty of the Tom Yum Sweet Sour Soup Base, the vegetables, and the noodles. Top the serving with chopped cilantro, mint and scallions. This soup will not disappoint in flavor for anyone who loves spicy, hot, sweet, sour and crunchy.

"Vegan Tom Yum Sweet Sour Soup"