spicy

Tom Yum Soup

Well it has been quite some time since I have posted, my sincerest apologies. 2017 has been a very exciting and busy year, from becoming engaged, planning a wedding, getting married and then honeymooning! It has been the best, but I have missed being in the kitchen and connecting with all my dear followers, but now I am back. ๐Ÿ™‚

I promise 2018 will bring lots of new things and I will post an update soon on all the fun we have been having, but in the meantime, I am finding inspiration again in the kitchen and wanted to share. Even though, there was some debate in my head on whether to post with pictures or without as my camera is donezo and these photo’s aren’t great, but this dish is too good not to share.

For the month of October, we were away in Bali, enjoying all the honeymoon bliss and boy, were we ever inspired with all the delicious food and drinks that were had. We were absolutely blown away in every way. From their local Indonesian fare to some of the best Italian food we have ever had, the food in Bali was incredible. Wow wow wow! Not to mention all the local and plant based food they served; it really inspired me to pay more attention to my food consumption and habits.

Last week, we were hit with a cold spell in the city and I was craving warm and spicy dishes to warm the soul. I decided to finally give one of my favourite Thai dishes, a try. Tom Yum,ย  was super easy to make and turned out amazing that I found myself going back for seconds and could have gone back for thirds. This is definitely becoming part of our weekly rotation.

The ingredients in this soup easily blend together for some amazing flavour. One thing to note is do taste test as you go, add a little bit of this and a little bit of that if you need, don’t be shy here, this is how I developed such an amazing soup. If you want it more spicy add in more chilli, prefer it less creamy skip a can of coconut milk, if it is too sour add in more sugar.ย The great thing about this dish, is once you get the broth portion to your liking, you can add in whatever you like in terms of veg or protein. Don’t be scared off by the number of ingredients, it is SO GOOD!! I also chose to make mine extra brothy, so feel free to add more veg or less liquid if you prefer.

Tom Yumย (yields 6-8 servings)

  • 1400 ml no salt added vegetable broth
  • 2 cans coconut milk (1 regular and 1 light)
  • 1 tsp of sugar (your choice, I used cane)
  • 3 tbsp tom yum paste
  • 1 tbsp lemongrass paste or the lower third of lemongrass stalk cut into matchsticks
  • 1 tbsp ginger, grated
  • 2 garlic cloves, minced
  • 2 tbsp chilli garlic sauce
  • 1 tsp Himalayan sea salt
  • 2-4 tbsp lime juice
  • 2 tbsp fish sauce
  • 1 small bunch of green onions, finely chopped
  • 1 red pepper, thinly sliced
  • 1 zucchini, sliced into half mooons
  • half a cup of cherry tomatoes, halved or quartered
  • 8-10ย  mushrooms, sliced
  • Thai rice noodles
  • 2 cups of shrimp, I used cooked but raw would be best
  • handful of cilantro

Tom Yum IngredientsTom Yum Ingredients

  1. Pour broth and coconut milk into a large saucepan and set over medium. Whisk in sugar, tom yum paste, lemongrass, ginger, garlic, and chilli-garlic sauce.ย  Cover and bring to a boil
  2. Add onion, pepper, wait 5 minutes then add carrot, zucchini,ย  mushrooms, tomato and cook, stirring occasionally, until veg is cooked through, about 7-10 min
  3. Stir in lime juice, fish sauce and salt
  4. While the above is cooking, boil rice noodles in a separate pot for 5 minutes (according to package but not to fully soft), drain and rinse
  5. Stir in cilantro, rice noodles and shrimp, cook for 3 minutes
  6. Serve topped with fresh cilantro, and enjoy!Tom Yum Soup

Keep Cozy! xx

Blackened Tilapia

I’ll admit that I always get nervous each time I mix these spices together, in fear that it is going to be too much flavour in all the wrong ways but I always end up being blown away with how well they blend together.

To save yourself some time, mix up 4 x’s the amount of spice, that way you always have this spice on hand.

Blackening Spice:

  • 3 tbsp paprika
  • 1 tsp himalayan sea salt
  • 1 tbsp onion powder
  • 1 tsp ground black pepper
  • 1 tsp cayenne pepper
  • 1/2 tsp dried oregano
  • 1/2 tsp cumin
  • 1/2 tsp garlic powder

Blackening Spice

For the Fish:

  • 4 tilapia fillets
  • 3 tbsp coconut oil
  • lemon wedges

Blackened Fish

  1. Mix spices.
  2. Pat Tilapia dry, coat with spice mix, allow to sit at room temperature for about 30 minutes.
  3. Heat oil on med-high heat, heat until hot.
  4. Cook fillets for 3 minutes per side or until fish is opaque and can be flaked.
  5. Plate and squeeze with lemon juice.

Blackened Tilapia

Keep it Spicy! xx

Sriracha Buffalo Chicken Wings

Surprisingly so, a weakness of mine, is a love of chicken wings. Not so much for the chicken but for the delicious sauce that ensues each pound (so bad- I know haha). I most recently discovered an at home oven-fried method to get the crispy crunch of your restaurant style fried wing and an easy to make Sriracha buffalo sauce that is bomb, courtesy of Honestly Yum (and really they are!)

The trick is to get the skin of the wings as dry as possible before baking at a high heat. This recipe I discovered uses baking powder to help crisp up the skin to that perfect golden crunch, which really works!

To sauce up your wings, Sriracha, cilantro and jalepeno combine for an extra spicy twist to the classic buffalo wing. These three ingredients together make a killer combo. I’ve tried several sauces for these oven-fried wings, but this one is by far a favourite in our household. Here’s the dish –

Chicken Wing Ingredients:

  • 4 pounds of chicken wings
  • 1 tablespoon of baking powder
  • 1 tablespoon of himalayan sea salt

Sriracha Buffalo Sauce Ingredients:

  • 1 cup of Sriracha
  • 6 tablespoons of unsalted butter
  • 2 jalapenos, thinly sliced
  • 1 small bunch of cilantro, roughly torn

Pat dry the wings with paper towels. Combine salt and baking powder in a bowl and toss wings to coat. Arrange on a baking rack on top of a baking sheet. Leave wings out for at least an hour to dry out the skin. To speed this up, next to a window or fan can help.

Preheat the oven to 475 degrees with the rack placed at the top of the oven. Bake for 20 minutes, flip, bake for another 15 minutes, until golden brown.

To prepare the wing sauce, melt butter and Sriracha together in a small pot until simmering. Pour into a bowl and toss hot wings in the sauce. Add jalapeรฑos and cilantro and toss.

Pair with blue cheese dressing with extra blue cheese crumbled within and your wings are ready!

Sriracha Chicken Wings

Keep it Spicy! xx