Mati I totally understand the problem with making beans. Monday and Tuesday you love them but as the week progresses you do not even want to mention the word beans anymore. What I have been trying to do with much success is that I make a whole bag/pot of beans and then I freeze half in order to (a) make life easy and (b) not eat beans for a whole week in all forms possible. Freezing prepared foods helps simplify a busy life as well as to add variety to our meals during crazy busy weeks. I suggest you try it next time around, it is simple to freeze in a container, or my method of choice, a ziplock back that I can squeeze into my freezer. Regardless, inspired from your blog post I made a vegetable lentil soup to have for dinners this week and then a small portion of black beans for a couple of our lunches this week. They turned out pretty delicious so maybe the recipes will find their way onto the blog, one day. For now I really need to focus on publishing this one and then studying for the 4 exams I have coming up in the next week and a half.
Five years ago, on my first trip out to Las Vegas a friend recommended we go to a Thai restaurant called The Lotus of Siam. I fondly remember that first visit to Vegas for many reasons but one of them is because I tried Thom Kha soup for the first time. The flavors of this soup are so delicious that they are hard to describe with words as the soup satisfies a spicy yet sour craving in such a way that just thinking about it makes your mouth water. You just have to try it if you have not. It also introduced me to red chili paste which adds a delicious spiciness to your dishes. Saturday night I had one of those cravings for Tom Kha soup and since we still have not found a place in Miami where we can have a vegetarian version of this soup so I just improvised at home and to my surprise it was excellent, even better the next night. It also satisfied my craving for rainbow soup from DaLat, oh how I miss Pho.
- 1 medium sized yellow onion
- 3 stalks of celery
- 3 medium sized carrots
- 8 ounces white mushrooms, sliced
- 1 medium red pepper
- 1 tsp of red chili paste (you can add more if you like hot flavors)
- 1 can of Tom Kha soup as a base for the soup flavor
- 1 tablespoon low sodium soy sauce
- 2 tablespoons ginger, minced, short 1/4 inch strips
- 3 cloves of garlic, minced
- 1 cup fresh cilantro, chopped (leave the stems in!) for garnish
- 1 cup of bean sprouts for garnish
- 1-2 tablespoon lime juice, to taste
- Soba Noodles
- 4 cups of water
- 1 tbs of sesame oil
- In 4qt or larger pot heat up the sesame oil and cook the onions until translucent.
- Add the minced ginger and garlic and cook until aromatic.
- Add the vegetables to the pot and cook for about 2-3 minutes so that the vegetables are still fresh when you eat the soup.
- Add the Tom Kha soup can, the 4 cups of water, the lime juice and red chili paste
- Add the Soba noodles and bring the mixture to a boil and lower the heat to simmer for 6 minutes
- Do not overcook the noodles or the vegetables as you will have a mushy soup.
- Once the noodles are ready, taste the soup and add some additional lime juice and/or red chili paste as desired to punch up the flavor.
- Garnish with fresh cilantro and bean sprouts
- We also added some extra Sriracha sauce for added heat.
Enjoy the next day again, if you have any leftovers! Flavors intensify overnight making it an even better meal.