Category Archives: Thai

Tom Yummmm(!!!) Soup

CH and I enjoy going out and trying new restaurants, new cuisines and new perspectives on the cuisines we love.  Going out to restaurants inspire me to re-create many dishes at home, so we can enjoy them more often.

We have grown to love Thai food.  Lemon grass, kafirr leaves, cilantro….I could go on and on.  I was always intimidated to try cooking Thai at home as the flavours were always so perfect and I didn’t think I could re-create them.  But that changed quickly!

As a wedding gift, we were given a cooking class at a local store/gourmet cookshop!  Luckily, the one day CH and I had off together, they were offering a Thai cooking class.  It was a great experience and we received some delicious recipes – this was one of them!

Feel free to play with the ingredients – if you don’t like tofu, omit it!  If you don’t like shrimp, use (cooked) chicken!  This soup really depends on your palate, so taste the soup as you add the ingredients, and adjust to your preference.  It’s a very forgiving soup, so don’t be worried.

The other bonus, this soup is SO quick to prepare.  Literally, on the table in under 20 minutes.  You have to love that.

I paired it with a Thai Mango Salad, which will be posted soon, and it made a perfect lunch!


Tom Yum Soup

Yield:  4 Servings
Prep Time:  5 minutes
Cook Time:  20 minutes


  • 6 cups of chicken stock
  • 1 inch piece of ginger (or galangal, Thai ginger)
  • 6 kafirr lime leaves
  • 3 stalks of lemon grass, bottom 3 inches only
  • 3 red chilies, diced
  • 2 tbsp lemon juice
  • 3 tbsp fish sauce
  • 1 tsp sugar
  • 1 tsp soy sauce
  • 1 bunch of Enoki mushrooms (or substitute 8 button mushrooms), diced into bite sized pieces
  • 1/2 pack of medium-firm tofu, diced into 1 inch pieces (about 225 grams of tofu)
  • 1/2 lb shrimp, uncooked
  • 1 cup fresh spinach
  • 1/2 cup cherry tomatoes, diced
  • cilantro, to taste, for garnish


In a large saucepan, over high heat, bring chicken stock to a boil.

Once chicken stock is at a boil, add in ginger, kafir, lemon grass and red chilies.  Reduce heat to medium and simmer for 5 to 10 minutes.  Give it a taste after 5 minutes, if you are happy with it, proceed with next step.  If you want a little more flavour, continue to simmer.

Once the broth is ready, remove ginger pieces, kafir leaves, lemon grass stalks and large pieces of red chilies.

Continuing over medium heat, add in the lemon juice, fish sauce, sugar and soy sauce.  Stir and allow flavours to meld together for a minute or two.   Give it a taste and adjust fish sauce/soy sauce to your liking.

Once you are happy with the broth, add in the shrimp, tofu, mushrooms, spinach and cherry tomatoes.  Simmer for 5 to 10 minutes, until shrimp are cooked and mushrooms/tomatoes are soft.

Serve immediately and garnish with cilantro!


Recipe Adapted from Jill’s Table



Filed under Healthy, Mains, Soups & Stews, Thai

Thai Quinoa Salad

I am happiest when I get to cook for my family and friends.  Nothing makes me happier than thinking up a meal that they will love and enjoy and then preparing it for them!  Moving to Ontario, I’ve had the opportunity to make some great new friends and for that I am very grateful.

One of my girlfriends came over recently and I made this salad with her in mind.  I was searching for a recipe with quinoa and stumbled upon a Cate’s World Kitchen recipe!  I used her recipe as my inspiration but added my own touch with the vegetable mixture, changing the dressing and omitting and substituting several items.  I served the salad with a piece of grilled mahi mahi on top and it was a delicious meal that disappeared quite quickly!

Quinoa is a super food and I don’t cook with it nearly as much as I should!  It is a delicious and filling item to add to your daily salad or as a side dish to your main meal!  When you have flavours like this one in the mix, it is irresistable!

So, cheers to good friends – new and old!

Thai Vegetable Quinoa Salad

Yield:  About 10 cups of salad (Serving size is 2 – 3 cups per person)
Prep Time:  30 minutes
Cooking Time:  15 minutes


  • 1 cup uncooked quinoa
  • 2 cups water (or substitute with chicken broth for enhanced flavour)
  • 3 stalks of lemongrass (bottom 3″ only), finely chopped
  • 5 kaffir lime leaves, finely chopped
  • 2 small red Thai chiles, finely chopped (optional or remove inner seeds for less heat)
  • 1 garlic clove, minced
  • 1 tsp kosher salt
  • large handful cilantro, chopped
  • 10 basil leaves, chopped (use Thai basil if you can find it)
  • 3 green onions, chopped
  • 1 yellow pepper, chopped
  • 1 red pepper, chopped
  • 1 orange pepper, chopped
  • 1/2 green pepper, chopped
  • 1 cucumber, seeded and chopped
  • 2 tbsp fresh lime juice
  • 2 tbsp unsweetened light coconut milk


Wash and prepare all of your ingredients.  Place cilantro, basil, green onions, yellow pepper, red pepper, orange pepper, green pepper and cucumber in a large bowl.  Set aside.

In a large saucepan, add your quinoa.  Over medium heat, toast the quinoa for a few minutes, until you hear it begin to crackle.  Add 2 cups of water, lemongrass, kaffir leaves, red chiles, garlic and salt.

Increase the heat to high and bring the quinoa mixture to a rapid boil.  Once it’s reached a boil, cover and lower heat to a simmer.  Allow mixture to cook for 12 – 15 minutes, or until all of the liquid is absorbed.

When the quinoa is cooked, remove from the heat and let it sit for 5 minutes.  Then, remove lid and fluff the quinoa with a fork.

Spread quinoa mixture into a large bowl (or platter) and allow to cool at room temperature. (Note – I avoid putting it in the fridge to cool as I find it clumps when you cool it down rapidly.  I will however, place it outside for 20 minutes or so to speed up the cooling process!)

Once quinoa is cooled, add the quinoa to your vegetable and herb mixture.  Stir well with a fork.  Add the lime juice and coconut milk and stir well again.

Serve immediately or place in fridge until ready!


Adapted from Cate’s World Kitchen.


Filed under Healthy, Mains, Salads, Side Dishes, Thai, Vegetarian and Vegan