Tom Yum is one of my favorite soups of all time. It's absolutely part of how I judge and remember a Thai food restaurant. Part of what I loved was the crisp, sweet spiciness of the cauliflower in the dish. The green beans weren't too shabby either.
So when I got both cauliflower and green beans in my farm share last week - I needed to try to emulate the wonderful, wonderful result that is vegetables in Tom Yum soup. You know, without the soup because I tried that once and am far from perfecting it.
This was a little over cooked due to multi-tasking. And a little too spice due to underestimating the chilies I was working with. But I'm determined to figure this shiz out.
Tom Yum Inspired Vegetables
1 medium head cauliflower
1 handful fresh green beans
(or whatever vegetables tickle your fancy)
2-4 shakes cayenne pepper
paprika
1/2 to 1 c chicken broth
2 dried ancho chilies (I wanted 1 birds eye chili)
Add chicken broth and chilies to sauce pan and bring to a simmer.
In the mean time, break down cauliflower into bite sized florets . Remove the ends from the green beans and cut into 1 to 1 1/2 inch lengths. Sprinkle with paprika and cayenne pepper (Can you tell I didn't trust the chilies to be spicy? I'm bright.). Add vegetables to simmering broth. Stir to coat vegetables and work spices into broth. Cover and cook for 5 minutes. Drain broth and return vegetables to pan. Saute for another 2 minutes.
Enjoy!
(I modified the written cooking times from what I did because, obviously, what I did wasn't quite right.)
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