Tom Yum Goong – Hot & Sour Soup

It’s -24°c outside right now.  Perfect weather for soup!

Fish or Chicken Stock:

1 pound fish bones (sole cod or other white fish), OR 1 chicken carcass, broken into pieces OR 1 pack of chicken wings (We used a whole chicken but kept aside the breasts and thighs etc. )
1 onion, quartered
1-inch piece fresh ginger, bruised
1 lime leaf
6 cilantro stems, stalks and roots bruised
salt and fresh ground black pepper to taste


1. Wash your fish or chicken bones in cold water first.  Place in a saucepan and cover with 6 cups water.
2. Bring to a boil, skim if necessary.
3. Add the onion, ginger, lemongrass, lime leaf, and cilantro. Season with salt and pepper.  Return to a boil, turn heat down and simmer for 20 minutes only (no lid), for the fish stock.  For the chicken stock- simmer half covered for 30 minutes.  Remove from heat.
4. Cool, strain into a clean pot and get ready to make the soup. 

Hot & Sour Soup


3 cups chicken (or fish) stock
1 1/2 cups water
1 lemongrass stem
4 red bird’s eye chilies, seeded and finely sliced
1-inch piece galangal, peeled and finely sliced
3 lime leaves, torn into pieces
1 ready cleaned squid tube, cut into rings
1/2 pound cooked shrimp  (shelled is easier to eat obviously)
4 button mushrooms, sliced
juice of 1 lemon
1 tsp. sucanat (sugar)
3 Tbsp. fish sauce
1 red chili, seeded and finely sliced for garnish
cilantro leaves for garnish


1. Place the stock in a large saucepan with the water.  Heat gently.
2. Trim the root from the lemongrass and slice the bottom 2 inch section into very fine slices.  Bruise the remaining stalk and add all this to the stock with the chilies, galangal, and the torn limes leaves.
3. Bring to a boil, reduce the heat and simmer gently for 10 minutes.
4. Remove the bruised lemongrass, add the shrimp, squid rings, and the mushrooms, then add the lemon juice, sugar, and fish sauce a bit at a time until you have the right balance of flavours.
5. Serve in bowls with red chili slices and cilantro garish.

I chose to start with a chicken stock rather than a fish stock and it was very delicious!  This soup is of course HOT and SOUR so be aware of the number of chilies you use.  Use less than I have if you can’t take the heat.  :)

Thai Red Chili Mango Shrimp

Super fast and super easy. If you don’t like your food too spicy, half the spices. I generally double the spices whenever I see a recipe. haha. I made this for my fella to celebrate Canada Day. It was a gorgeous day out, so rather than spending extra time making Thai red curry paste from scratch, I “gasp” used store bought. And I don’t regret it at all! Delicious! Also, the lettuce came from my very own container garden as did the cilantro. :)


150ml of organic coconut milk
2 heaping Tbsp of Thai red curry paste
2 Tbsp fresh cilantro , finely chopped
2 small red chili’s, finely sliced
3 to 4 cloves of garlic, finely minced
Juice of 2 limes
2 ripe mangoes
1 pound raw large shrimp, deveined with tails intact
oil for grill (coconut is best)
1 tsp. sucanat
fresh lettuce leaves
lime wedges for garnish


1. In a medium bowl, combine the coconut milk, curry paste, cilantro, chili, garlic and lime juice and whisk together until blended. Put half of the dressing in a lidded container for the marinade and the other half will be used as dressing.

2. Cut your mangoes and cube the fruit and divide into two half’s. (youtube how to cut a mango if you have never done this). Add half of the mango to the marinade and half of it to the dressing.

3. Add your shrimp to the marinade and toss to cover. Refrigerate and marinate for at least one hour. Add one tsp. sucanat to “dressing” half of your mixture and cover in another bowl refrigerated.

4. Heat your grill to a nice hot temperature, remove shrimps from marinade (discard leftover marinade) and grill until cooked through, turning once. Just a minute or so each side.

5. Remove shrimps from heat and serve on fresh lettuce leaves. Spoon mango dressing on to your shrimp and lettuce. Serve with lime wedges. Yum!

Martha’s Jalapeno & Garlic Shrimp

I decided to make that yummy Cucumber & Dill salad again and thought a simple shrimp dish would go nice.  This shrimp recipe comes from Martha Stewart Living May 2010.  It might appeal to some of you who don’t like your food too spicy.  I found it a bit bland for my taste and would prefer to have something with a bit more kick like my Adobo Shrimp .  Still, I liked it enough to eat a bunch of them.  And I did just run out of black pepper so, maybe that would have helped.  :)


1 pound of peeled, deveined shrimp
3 garlic cloves pressed
1/2 jalapeno chile, seeds removed, finely chopped (I recommend the entire chile)
1 Tbsp fresh lime juice
3 Tbsp olive oil
salt and pepper to taste


1. Toss together the shrimp, garlic, lime juice and a Tbsp of the oil.  Season with salt and pepper, and marinate in fridge for 45 minutes.

2. Heat remaining oil in large skillet over med/high heat.  Remove the shrimp from the marinade and add to skillet.  You can use less oil if you use a non stick skillet.  Cook through, about 2 minutes per side.

serve with lime wedges.

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