Tuesday, November 23, 2010

Tom Yum Soup With Eggplant

There's not all that much to say about this, since the soup base came right out of an envelope, but I wanted to talk about the eggplant. I cubed it, tossed it in a little cornstarch, and pan-fried it. Then I drained it and did not add it to the soup until I served it. That way the outside stayed crispy and delicious for as long as it took to eat.

A squeeze of lemon juice and a dash of soy also really makes the soup pop - it cuts the heat and lets the flavor really stand out. You could also try a couple of drops of toasted sesame oil or even just a couple swipes of fresh nutmeg across your microplane grater.

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