it wasn’t too long ago that I had my first real deal kung pao chicken. I always thought of it as an americanized-chinese-mall-food-court thing, often looking way too electric orange for comfort, and always mixed with an assortment of previously frozen vegetables (including the dreadful baby corn) note: fresh baby corn is actually amazing but really difficult to come by in north america
this soup is as easy as combining 5 ingredients in a pot and waiting for 10 minutes! I highly recommend tracking down tom yum paste as this is the base of your flavour. plus, you’d need even more ingredients to substitute it in order to find the right balance. tom yum paste should be available in the international aisle of your major supermarket or at your local east/southeast asian grocery store. if you’re looking for a quick, and I mean rrreeaallyy quick appetizer with not much effort and all the gain, you’ll win with this one. add a little rice vermicelli to make it more filling, or a lot to make it a full meal. we all deserve an easy fix sometimes!
your mind will be blown the first time you make fresh curry paste. pounding each ingredient in the mortar and pestle and smelling the wafting perfumes that are released is absolutely intoxicating. even if you don’t have a mortar and pestle, the satisfaction of making fresh curry paste from your food processor, blender, whatever it may be, is well worth the effort. your curry will turn out more fragrant, flavourful, and luscious, plus, you can freeze portions of it for a quick weeknight meal! this does require some ingredient hunting, but most of it can be found at your local asian market. if you’re okay with store bought paste, skip to part 2 of the recipe for instructions. serve with steamed white rice, or try our coconut rice for some extra richness.