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03 February 2015

Dishes with Dee: Tom Yum Pho

Is anyone else pissed at the damn groundhog?
Like, seriously.
Can we move that guy to Seattle or London or somewhere that is always cloudy so he'll never see his shadow again?

Not that six weeks is all that long, but I definitely could use some vitamin D and a mojioto on a patio.

In the meantime, I am filling my weeknights with meals that will warm you up from the inside out.

It is no secret that I love Asian inspired food.
I wrote about a quick stir-fry option here.
I shared this awesome place to eat in Clifton here.
I told you guys about a go-to weeknight meal here.

If it originated anywhere in the South Eastern hemisphere of our planet, I will likely try it, love it, and try to make it on my own. And then, I'll probably try to change it, fuse it, and post a pic of it on instagram, because let's face it- #instafood.

 One thing I love the most is the preparation for this food is quick. It is fast paced, high heat, quick prep stuff that always delivers. Tonight was no exception.

Tonight was a fusion of two of my favorite cuisines: Thailand's tom yum goong and Vietnam's pho.
Spicy, heartwarming awesomeness,

Tom Yum Pho


Here's what ya need:

4 c. of water
2 c. vegetable broth
1 packet of tom yum soup paste- hot
1/2 pound shrimp- peeled and deveined, tails on
1/2 c. green onion- sliced
1 c. button mushrooms- sliced
1/4 a white onion- cut into wedges
1 c. bean sprouts
1/2 bunch cilantro- chopped
1 package of fresh pho noodles
1 lime cut into wedges



I definitely recommend you find an Asian market to buy the tom yum and the noodles. I go to Cam Asian market off Glendale-Milford road. They do everything right there, you guys. For the noodles, they will be in the refrigerated section because they're fresh. They should feel slightly soft and cooking instructions should only be a flash 5-10 seconds in hot water.

And here's what ya do:

1. Combine water and broth in a large pot and bring to a boil. Add tom yum mix and stir well. Bring back to a boil. Add shrimp and cook for one minute. (I told you guys to leave the tails on because they are going to help flavor the broth).
2. Add mushrooms, onion, green onion, cilantro, and bean sprouts, reserving some green onion, sprouts, and cilantro for topping. Cook for 2-3 additional minutes.
3. Turn off heat and add noodles. Stir until soft.
4. Serve in large soup bowls and top with cilantro, green onion and bean sprouts. Garnish with a lime wedge.
5. Curl up on the couch to eat it.





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