{"id":1225,"date":"2016-10-12T18:23:10","date_gmt":"2016-10-12T22:23:10","guid":{"rendered":"https:\/\/ruku.kazia.com\/?p=1225"},"modified":"2018-02-22T20:23:59","modified_gmt":"2018-02-23T01:23:59","slug":"tom-yum-soup","status":"publish","type":"post","link":"https:\/\/ruku.kazia.com\/?p=1225","title":{"rendered":"Tom Yum Soup"},"content":{"rendered":"

I<\/b>‘ve had this recipe up on my personal Facebook page for almost a year now, and when I first put it up it was winter so a lot of my friends made it at the time. Fast forward one year, autumn has come in and it’s feeling a lot like soup season again. A friend was looking through this blog for the soup recipe, and when she couldn’t find it, asked me if I could please put it up here! \ud83d\ude00 .<\/p>\n

This soup is the perfect mix of tangy, spicy and sweet, and because it is broth based, it doesn’t leave you feeling like you ate too much. I like to make the soup and chicken panang curry <\/a>together because they are so good eaten at the same meal, and really hit the spot, especially on a chilly day.<\/p>\n

No step by step pictures for this recipe as yet, but here’s a write up of how to make this soup :<\/p>\n

    \n
  1. Heat 4 cups of vegetable stock in a pot.<\/span><\/li>\n
  2. Whisk 2 tbsp Thai red curry paste in 1\/2 cup of warm water and transfer to the stock. Bring to a boil.<\/span><\/li>\n
  3. Add in 1\/2 a chicken breast cut into bite sized pieces, <\/span>one peeled + chopped tomato<\/span><\/a>, 1 stalk of chopped lemon grass, 1 tbsp minced ginger, 1 tbsp brown sugar, 1\/2 cup sliced mushrooms, 1\/2 tsp salt, 1\/4 cup Thai basil, and the juice of half a lemon. Bring to boil, then lower heat to simmer, and cook for 15 minutes.<\/span><\/li>\n
  4. Add in 1\/4 cup coconut milk, bring to boil, and turn off the heat. Garnish with 1 tbsp chopped cilantro and 2 tbsp of chopped Thai basil, and serve hot.<\/span><\/li>\n<\/ol>\n

    Note : Add more or less curry paste\/sugar depending on how spicy or sweet you like your soup.<\/p>\n","protected":false},"excerpt":{"rendered":"

    I‘ve had this recipe up on my personal Facebook page for almost a year now, and when I first put it up it was winter so a lot of my friends made it at the time. Fast forward one year, autumn has come in and it’s feeling a lot like soup season again. A friend … Continue reading Tom Yum Soup<\/span><\/a><\/p>\n","protected":false},"author":1,"featured_media":1201,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":[],"categories":[22],"tags":[186,243,251,242,172,99,250,196],"_links":{"self":[{"href":"https:\/\/ruku.kazia.com\/index.php?rest_route=\/wp\/v2\/posts\/1225"}],"collection":[{"href":"https:\/\/ruku.kazia.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/ruku.kazia.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/ruku.kazia.com\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/ruku.kazia.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=1225"}],"version-history":[{"count":3,"href":"https:\/\/ruku.kazia.com\/index.php?rest_route=\/wp\/v2\/posts\/1225\/revisions"}],"predecessor-version":[{"id":1366,"href":"https:\/\/ruku.kazia.com\/index.php?rest_route=\/wp\/v2\/posts\/1225\/revisions\/1366"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/ruku.kazia.com\/index.php?rest_route=\/wp\/v2\/media\/1201"}],"wp:attachment":[{"href":"https:\/\/ruku.kazia.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=1225"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/ruku.kazia.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=1225"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/ruku.kazia.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=1225"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}