The Vagrant Epicure’s Tom Yum Soup

Before I made this recipe, I’d never had a Thai inspired soup. I know, right?! And I eat Thai food like mad! My husband takes me out for Thai food and I eat and eat and eat and eat and… Well, you get the point. I used to be able to polish off a dish, maybe two. I’d eat circles around my husband. And then he figured out that Thai food is freaking good, and now he eats circles around me. We are hopeless. But if you make fine, fine Thai food, we might just make you very rich!
While on the hunt for recipes for Project Food Blog Cook-off, I saw this one, which happens to be from a fellow Foodbuzz Featured Publisher, and thought: Oh yeah. I’m gonna make me some Tom Yum Soup. But I was hesitant, too. I love the flavors of lemongrass, ginger, and red curry, but I wasn’t sure how they’d go with mushrooms and tomatoes. Especially the tomatoes. I really couldn’t see them adding anything to the dish, and was tempted to leave them out. I’m glad I didn’t however. They *do* add something to the dish—a surprising burst of freshness and complexity. Lovely touch.

While this recipe is a tad on the involved side (which doesn’t bother me unless I need a quick dinner) it’s divine. I’m addicted. My husband is too. We spent a long dinner slurping up noodles and broth and chicken, and savoring the spice of the ginger, lemongrass, and red curry combo. This will definitely go on my make-again-soon-list. Thanks, Vagrant Epicure!

View the recipe here. Clicky.