Oriental, NC

Ho Hum, not a lot going on!  Just some chores, laundry and general cleaning.  How about with you??

Another pretty day.

Dinner was on What If,  a nice chili - perfect for a slightly chilly day!

For those interested, here's the recipe I used for the Tom Yum soup (I more or less followed the recipe minus the lemon grass  and the coconut aminos - used extra lemon juice and soy sauce as substitutes)

Tom Yum Soup

Ingredients

• • 3 tablespoons ghee or organic butter
• • 5-6 scallions, tops and bottoms divided, sliced
  
• • 5 ounces shiitake mushrooms, sliced
  

• • 4 cups vegetable broth (or broth of choice)

• • 4 small lobster tails (about 1.5 cups of cooked meat) or shrimp or chicken

• • 2-3 garlic cloves, minced

• • 1 teaspoon coconut aminos

• • 1 teaspoon lime zest

• • 1 tablespoon red curry paste

• • 2 tablespoons minced lemongrass (the soft inner layer)

• • 2 teaspoons Sriracha (or preferred hot sauce)

• • 1/4 teaspoon finely chopped ginger

• • 1 tablespoon cooking Sherry

• • 1 cup coconut milk

• • 1 bunch of cilantro minus the stems, one handful + extra for garnish
  
  
•     Noodles of your choice
  

Directions

1. In a Dutch Oven or heavy bottomed pot, heat ghee, bottoms of scallions, mushrooms, and garlic until scallions are translucent.
2. Add broth. Add lobster tails. Bring to a boil. Reduce to a simmer and cook until tail shells just turn red.
3. Scoop out lobster and set aside.
4. Cut lobster tails down the center and scoop out undercooked lobster meat. Set lobster meat aside. Place the large lobster shell portions back into the broth. Bring to boil. Reduce to a simmer and cook covered for 30 minutes.
5. Remove lobster shells from broth and discard. Whisk in coconut aminos, lime zest, red curry paste, lemongrass, Sriracha, and ginger. Heat for 10 minutes.
6. Add Sherry, coconut milk, chopped tops of scallions, and a handful of cilantro. Whisk together and continue to cook for 5 minutes. Add lobster meat. Continue to cook for an additional 5 minutes.