Sunday, March 29, 2009

Another Friday Night Recipe

While grocery shopping Friday evening, I had on my list to pick up a soup I saw on I love Thai Kitchen products and since reading this post I've been craving Tom Kha Soup. After searching the pretty sad ethnic section at HyVee and then heading over the to organic/health market section, I was bummed to learn that they didn't carry it. I decided to take a stab at it myself.

Here's what I did:

1 can lite coconut milk
1 can of chicken broth
1 can of sliced water chestnuts
1 can of bamboo shoots
1 can of sliced baby corns
1/2 package of fresh sliced mushrooms
A few tablespoons of fresh cilantro chopped
1 package Thai Kitchen Bangkok Curry Noodle Soup
Lemon juice to taste(would have preferred lime, but did not have it)
Garlic Powder taste
1 tablespoon of soy sauce

I mixed all the of the ingredients minus the noodles in the soup, brought to a boil to make sure the shrooms cooked, stirred regularly, and reduced to low heat. I then broke up the noodles that I previously left out, threw them in and let cook for another 5 minutes or so.

All in all this was GREAT! It really hit the spot for me, I ate it for lunch both Saturday and Sunday. I already bought the ingredients to make this again in the next week or two. I'll keep mixing up the seasonings until I get it just right. I bought the Thai Kitchen Lemongrass Garlic noodle soup for next time.

O, and while writing this blog I visited the Thai Kitchen website and noticed they have homemade soup recipe suggestions! Maybe I'll borrow some of their ideas.


Maureen said...

I made this, YUM! I sauteed onions, mushrooms, and a little broccoli, then added a little spinach at the end. And extra red pepper for Ric.

The Adventuresome Road to Where? said...

Glad you liked it! I made it again and used the Thai Kitchen Lemongrass Chili rice noodles packet. Super tasty!