Some nights ago when I arrived home from work (it was really so late!), I went to the kitchen and found these in my refrigerator:
2 chicken ribs
1 big portion of sheep stomach
1 whole packet of tiny little green chllis
2 medium-sized onions
1 packet of stalk mushrooms
1 packet of oyster mushrooms
1 stalk of lemongrass
1 packet of salt (small)
Thailand soup stock (Tom Yam)
It was really cold, and I had badly wanted something really hot; so I took out the ribs, chillis, carrots, onions, and mushrooms and the lemongrass – I nearly forgot about them- and rinsed them under the tap. I diced the chilis into tiny bits, and sliced a carrot and an onion. When that was done, I poured about 5ooml water into the slow cooker and then slid all the contents into it.
Leaving the soup to boil, I hunted around for the lemongrass. The lemongrass, lemongrass. Where are you skinny green stalk of a vegetable? I finally found the whole bunch still intact, sitting quietly at the second sink. Why didn’t it occur to me that I had left it there just minutes ago? Somehow I shredded the lemongrass into really small, tiny bits , and strew them into the simmering soup. It would take approximately four hours to be all ready for consumption, so I went to do some writing.
Of course, I did not use up all the stuff I had. I just made what was enough for me. Here is the recipe:
Tom Yam Soup
1 chicken rib
2 green chillis, finely chopped
1 carrot, diced
some stalk mushrooms
some oyster mushrooms
lemongrass, finely chopped
1/2 cube of Maggi Tom Yam stock
a pinch of salt
These soups which originate from Thailand are really good for keeping the body cosy and warm on a cold night. The spice really helps a lot. To be a little adventurous on the taste buds, add a dash of black pepper. Thechicken and sheep stomach ca be replaced with beef, mutton, etc.
All these for a great single serving. Enjoy!
Note: I learned all these flavorful cooking when I was young as I was exposed to such dishes at a very tiny-winy age.