Tom Yum Soup

Thai Cuisine has been a favorite in my household, especially, Pad Thai, Drunken noodles and such. Back in my vegetarian days, I always ordered pretty much same dishes, more so out of doubt as to what if the unwanted fish sauce was used in other dishes. I almost never resort to trying out soups in thai cuisine for the same reason, that most of them smell either fishy or way too salty (atleast the restaurants I have tried them at). When I started researching for soups to try out during the Mofo, I came across the famous Tom Yum Soup that is a spicy clear soup that is finished with little of regular or coconut milk (if used, it is about 1-2 tbsp). My Mofo Post 8 is Tom Yum Soup. Tom Yum (or Yam) Soup, when translated, Tom means 'boiling' and Yum (or Yam) means 'spicy and sour thai salad'. The base of some thai soups consists of lemon grass, kaffir lime leaves, galangal, thai chillies and lime juice. Adding these herbs makes it unbelievably flavorful and hard to resist, especially, when using the lemon grass and galangal, I couldn't help but think how these ingredients would work in a tea, now that's an idea I can't wait to try!!

For the life of me, I couldn't find Kaffir lime leaves in any of the asian supermarkets, Whole Foods or Trader Joe's. Not sure, if there is a shortage or some other kind of issues. After looking for weeks, I decided to cook with substitutions for Kaffir lime leaves and finally found one that kinda worked. Galangal (or thai ginger) is also a bit tricky to find. I would definitely urge you to try and find galangal, but incase, you can't get one, you can substitute with ginger although the taste would vastly differ because galangal has more of a citrusy, eucalyptus type of flavor.

Tom Kha Soup is a spicy soup that originates from Laos and Thailand. Tom Kha, literally translated means 'boiled galangal' soup. The original recipe is known as Tom Kha Gai which is a chicken-based galangal soup. This soup has dominant galangal flavor in the coconut-based broth. There are several variations to the Tom Kha soup with vegan or vegetarian versions that use either Tofu (Tom Kha Taohu) or Mushrooms (Tom Kha Het). It is similar to Tom Yum soup except adding more coconut milk and reducing the amount of vegetable stock or water.

Personally, I think it is still debatable as to whether this soup is Tom Yum (or Yam) or Tom Kha Soup. Most recipes that I came across were using significant amount of coconut milk in both of these soups which makes it hard to conclude. Anyway, irrespective of what it's called, this spicy and flavorful soup is sure to please your taste buds.

Ingredients:

1 stalk lemon grass
1 cup button (or shiitake) mushrooms, sliced (approx. 5-6 nos.)
1 1/2 - 2" piece galangal/thai ginger, thinly sliced
2 garlic cloves, minced
2 hot thai green chillies, finely chopped
3/4 - 1 tsp lime zest
3 tbsp low-sodium soy sauce
4 oz soft tofu (approx. 10-12 1" cubes)
3/4 cup bok choy, roughly chopped
1 bay leaf
4 1/2 cups water or vegetable stock
3/4  - 1 cup light coconut milk (adjust to taste)
1/2 - 1 tbsp lime juice (adjust to taste)
1/8 cup scallions, chopped (1 - 1 1/2 " long pieces)
1/4 cup fresh cilantro leaves, finely chopped
1 - 2 tsp raw sugar (adjust to taste)

Method:

To use lemongrass, cut off 2 inches of the lower bulb and discard the tough outer leaves. The pale yellow stalk can either be grated, sliced or crushed and used in the soup. If slicing, cut up to 2/3rd of the stalk until you get to the green and woody part of the stalk. The upper part of the stalk can be used in soups. The lemongrass is often crushed using a mortar and pestle to release the flavors.  To know more about how to use lemongrass, check out the link.

To use galangal, wash the root, slice thinly and use as required.

Instead of kaffir lime leaves, I substituted it with 1 bay leaf and freshly grated lime zest. 

Traditionally, thai bird's eye chilli is used in the soup. Since, I didn't have any, I used thai hot chillies which gave a good level of spice. You can also used crushed red pepper instead.

The choice of vegetables is based on the individual's preference. You can also add green or red bell pepper, broccoli, etc., 

Bring the water (or vegetable stock) to a boil and simmer for 5 mins (although I used vegetable broth, I would suggest using water for more depth of flavors). 

Add the lemon grass, galangal, garlic, thai chillies, bay leaf and lime zest and boil on medium-low for 8-10 mins.

Filter the vegetable stock and discard the lemon grass, kaffir lime leaves and bay leaf (optional). Add carrots and cook for few mins until slightly soft.

Add bok choy and mushrooms and simmer for 2-3 mins.

Add tofu, soy sauce and sugar. Stir well and simmer for few mins. Add the coconut milk, if using, and boil for 4-5 mins.

Add the green part of the scallions and lime juice. Simmer for another 2-3 mins. Add chopped cilantro and boil for 1-2 mins.

Ladle into bowls and garnish with freshly chopped cilantro and serve hot.

Makes 3-4 servings.

Ukrainian Borscht

My Mofo Post 7 is Borscht (or Borsch), a popular dish found in Eastern Europe. Borscht is a soup made with beets, carrots, potatoes, cabbage, onions, garlic and dill. Borscht is a diverse recipe and there are several varieties of the soup in the Ukrainian cuisine. Borscht can be made either hot or cold. The most popular among the two being hot borscht that contains starchy vegetables like potatoes and beets and is normally served with dark rye bread. Cold Borscht is prepared by boiling the beets and mixing sour cream and yogurt with the diced beets (dice after it cools completely) and the strained beet juice. Cucumber and scallions can be added to the cold soup.The soup is chilled for few hours or preferably, overnight and garnished with freshly chopped parsley or dill before serving.

Beetroot contains essential nutrients like potassium, iron etc., and vitamins like folic acid. It helps reduce blood pressure and its associated risks. It is low in calories and fat-free.It can lower cholesterol levels, stabilize blood sugar and is good for treating anaemia. Now, do you need more reasons to include beets in your daily diet??

Back to the soup, if given a choice, I prefer hot soups any day. They are perfect for any cold night.....warm, comforting and very satisfying meal. The deep red color of the soup is more fitting for either valentine's day or almost christmassy. But who says you can't enjoy it otherwise?? So, here's a hot Borscht recipe to try out.

Ingredients:

2 medium beetroots, peeled and diced (approx. 2 1/2 cups)
1 medium onion, finely chopped
2-3 cloves garlic, minced
1 medium potato, peeled and diced (approx. 3/4 cup)
1 medium carrot, peeled and diced (approx. a little over 1/2 cup)
3/4 cup green cabbage, grated or finely shredded
3 cups vegetable broth or water
2 tsp tomato paste (optional)
Salt and pepper, to taste
1 1/2 tbsp olive oil
1 - 2 tbsp freshly squeezed lemon juice (adjust to taste)
1 tbsp freshly chopped dill or parsley (optional)
1-2 tbsp vegan sour cream, for garnish (optional)

Method:

Cut the beets, potatoes and carrots into 1/2 -inch cubes or small bite-sized chunks.

In a stock pot or dutch oven, heat olive oil on medium heat. Sauté the onion and garlic until onion turns translucent for 4-5 mins.

Add the beets and sauté for 2-3 mins. Add potatoes and carrots and sauté for 4-5 mins.

Add the vegetable stock, tomato paste and salt. Mix well with the vegetables. Bring to a boil and add shredded cabbage and stir together. 

Cover with lid and simmer on medium-low heat for 30-35 mins until the vegetables are cooked.

You don't have to pureé the soup, I just chose to. Using an immersion blender, reserve about 1 cup of the soup and pureé the rest of the soup (optional). Mix the pureéd soup with the vegetables and boil for few mins. Add salt, pepper and lemon juice to taste. You can add some fresh dill or parsley (preferably, dill) and boil the soup for another 4-5 mins. 

Garnish with vegan sour cream (optional) and freshly chopped dill or parsley. Serve hot with dark rye bread (although I served mine with toasted bread and herb butter).

Makes 3-4 servings.

Cuban Black Bean Soup

Black Beans is high in protein and fiber, low fat and rich in essential vitamins and minerals. Black beans helps prevent heart disease and can also reduce cholesterol levels. It contains phytochemicals that can help fight cancer diseases. A cup of cooked black beans contains 15g of protein, 15g of fiber with no saturated fat. Now, that's something to consider?? It is a great meat substitute for vegans and vegetarians and can be used in soups, salads, burritos, burgers, etc.

My Mofo Post 6 is the Cuban Black Bean Soup. It is a traditional soup that is hearty and filled with earthy flavors that is served with white rice. If you don't care much for rice, add some cuban sandwich or salad to complete a satisfying meal.

I am midway through the Vegan Mofo and only 6 posts this month. Most of the times, the recipe is all done, just waiting for edits to get done delays it all. I don't give up that easily. So, one recipe every day until this month ends should do the trick. Who knows!! Maybe two, on some days, if I get a little too driven. So, check out for posts daily!!

Ingredients:

2 1/2 cup cooked black beans
1 1/2 tbsp olive oil
1 medium onion, finely chopped
3 - 4 garlic cloves, minced
1 medium green bell pepper, chopped (approx. 1 cup)
1 medium red bell pepper, chopped (approx. 3/4 cup)
1 1/4 tsp cumin powder
1 tsp smoked paprika (or chilli powder)
1/4 tsp dried oregano
1-2 bay leaf
2 cups water
Salt and pepper, to taste
1 1/2 tsp white wine vinegar (or apple cider or white vinegar)

Quick Cashew sour cream:

1/4 cup cashewnuts, soaked for 20 mins or so.
1 1/2 tsp lime juice
Salt, to taste

Method:

For the soup:

Soak the dried black beans overnight. Pressure cook the beans with 1/2 tsp salt and enough water for 5-6 whistles (fastest way to cook it) or cook in a stock pot for 35-45 mins until soft. Reserve the cooking liquid to use instead of broth or water (more nutrition never hurts).

In a dutch oven or stockpot, heat oil, add onions and garlic and sauté until onions are translucent. Add the green and red pepper and fry for 4-5 mins. If like more vegetables, you can throw in some chopped carrots and celery too.

Add the dried oregano, cumin powder and smoked paprika and/or chilli powder (add both or use 1 1/2 tsp chilli powder for a spicier soup) and bay leaf. Mix all the ingredients with the vegetables. This step of the process is known as 'sofrito'.

After the sofrito gets cooked, add the cooked black beans and water (or vegetable broth) and salt, to taste. Slightly mash the beans using a masher. Bring to a boil and cover the pot and simmer on medium-low flame for 20-25 mins or so. 

Remove the bay leaf and pureé about 1 cup of the soup (you can do more for a thicker and creamier soup but it's nice to have a chunky texture). Add the pureé to the soup and simmer for 4-5 mins. Add white wine vinegar and mix well before removing from heat. 

For the cashew sour cream:

Soak the cashews in water for 20 mins or so (you can skip this step, if you are in a hurry.

In a blender, add the soaked cashews, salt, lime juice and water and puree the ingredients well. Generally, people add vinegar to the mix but I don't care much for the vinegar. Honestly, I like the taste better without the vinegar, so if you like, you can add it when making the sour cream. Set aside.

The soup tasted good but just not spicy enough for my taste buds, so you can add some black pepper powder or your favorite hot sauce before serving.

Serve hot with cashew sour cream (optional) and  some tomatoes, cilantro and green onions (optional) over white rice or enjoy as-is. Oh, I almost forgot to mention....it works as a great dip for tortilla chips too!!

Makes 2-3 servings.