Welcome to my Tuesday ( Boot camp) where we have sensible conversations on what we eat and enjoy… Yes, enjoy! Let’s do this!
Just to recap on last week what have you been snacking on tell me???
Oh, and did you enjoy your pancakes ??? I did I had two with lime and a bit of sugar and they were delicious…
What did you think of last weeks post??? Which is just below in case you missed it…
Did you try any of the snacks or have you got your own go-to snacks??
This week as I know so many of my readers live in colder climes I will give you the recipes for some delicious soups..all healthy, made from scratch and good for you…
This is one of my favourite Thai soups and the first time I have made it. It also brings back memories of a certain lady…Keeleigh who when she visited us could not get enough of this fabulous soup.
You may also notice that it isn’t the bright orange colour of many Tom Yum soups you see or may have had it is because a mix is used and it has colouring in it …If it is this colour it is made from scratch from fresh ingredients no preservatives and colourings.
Tom Yum soup with Prawns
- 2 litres of water
- 4 stalks of lemongrass
- 1-inch chunk of galangal
- 10 kaffir lime leaves
- 10 Thai chillies
- 5 cloves of garlic
- 500 gm Prawns
- 300 grams of oyster mushrooms
- 2 medium tomatoes cut into quarters.
- 2 white onions (medium-sized) cut into large chunks.
- 1 and a half teaspoons of sugar
- 7 – 10 tablespoons of fish sauce (depending on your taste)
- Juice of 5 -8 limes.
- A handful of cilantro.
N.B Next time I will use shallots instead of white onions and I recommend using the lowest amount of limes and fish sauce and Taste! Adjust if necessary as everyone’s taste varies.
The first thing to do is put about 2 litres of water in a large pot to boil.
Then I like to start by squeezing my limes. This is not the first step of the recipe, but it’s best to have your limes squeezed so when you need them later, you don’t need to rush to squeeze them all.
Take your stalks of lemongrass, and first tear off the outermost leaf and throw it out. Then, I like to use a rolling-pin or the handle end of a knife to lightly pound the lemongrass to release the flavours. Then just slice it diagonally into 1-inch strips or so.
Take about 1 thumb-sized chunk of the root part of galangal, and chop it into slices.
Coarsely break about 10 kaffir lime leaves – no need to cut them, just tear them – which is going to help release their flavour.
Peel about 5 cloves of garlic.
I used about 10 Thai bird chillies for this recipe, but you can use however many you’d like. First, take off the stem, and then you can either just slice them in two pieces, or give them a little pound on your cutting board like I did (just be careful of flying seeds). You can also remove the seeds if you’d still like the chilli flavour but not as much heat.
Throw the lemon grass, galangal, kaffir lime leaves, garlic and chillies into the water.
You can put the lid on just so it starts to boil which releases the herb flavours quicker.
Now prepare your prawns I remove everything except for the tail…..others put in whole prawns…personal preference.
Boil your soup with all the herbs in it for about 10 minutes.
Then add your mushrooms, which you should pre-rinse beforehand.
Cook for 4-5 minutes.
Add tomatoes and onions.
Cook for further 6-8 minutes.
Now add prepared prawns and cook for 2-3 mins( if overcooked the prawns will sink to the bottom of the pan. If you get any scum on the surface of soup it’s from the prawns then just skim it off the surface.
Remove from heat and stir in fish sauce, lime juice, sugar and cilantro.
Taste and adjust if necessary.
This delicious soup is now ready to serve.
I hope you enjoy this soup as much as we do and remember to add the smallest amount of fish sauce and lime juice and taste and build on it, taste and build until you get the right level of salty and sour for you 🙂
Thai Rice Soup.
This soup is eaten for breakfast, it is given to babies, anyone who is maybe a little unwell or just because they want a comfort food. If you use cooked rice then it will be more like a porridge and how it would be given to babies and also with less seasoning for babies.
If you want a bit more of a substantial soup then add a few prawns and if you are vegetarian just omit the meat and maybe add some pak choi or white cabbage shredded., some tomato…Play with the flavours.
1/4 cup minced chicken or pork
3 cloves of minced garlic
1 and a half tbsp oil
1/2 tsp salt
2 tsp soy sauce
1 and 1/2 cup of fresh chicken broth
1 cup of steamed rice
1 tbsp finely Julienned fresh ginger
1 spring onion finely sliced
1 tbsp coriander chopped
Pinch of white pepper.
Heat the oil and add the minced ginger and cook until ginger is golden remove half and set to one side for garnish.
Add the chicken or pork and season with salt and the soy sauce then pour in your chicken broth and the rice. Cook for 3-5 minutes depending on whether you want a soup or more of a porridge.
Turn up the heat and crack the egg in the middle of the rice either sir to combine through the rice or let the egg poach.
Pour into your bowl and top with the garlic, spring onions and ginger sprinkle with a dash of white pepper.
Two lovely soups ..No calorie counting…I don’t do that… we all have a good idea of what our food contains and whether or not we could eat bowls of it or not…Don’t we???
I eat fairly small portions but if I am still hungry I would have a little more obviously with these soups you don’t eat bread…
I generally never ever feel bloated I eat enough..enough to satisfy my appetite…I don’t count calories..I am old enough to know what is calorie laden and I am not on a diet… It is a lifestyle for me and easy to maintain because …I had my pancakes ..did I not on Shrove Tuesday… I enjoyed them…
That was my treat and no guilt…BUT… I was extra careful the next day and also walked a few extra km.
What I am really saying is MODERATION AND COMMON SENSE…Cheat every day…Who is the loser…It isn’t me…
I do hope this is helping you along with your feeling healthier and eating healthier path… If you have any questions or foods you love and need recipes for ..Ask me…I don’t bite and enjoy my food and my sundowners… But also lose weight or maintain it as now I seem to lose in little bursts…If I feel it needs a kick-start then I up my walking or cut my snacks not that I eat many anyway or will have a soup day.
Until next time eat well but eat sensibly xxx