Souped up Tom Yam with TortelliniDear Recipe Contest Editor: Please consider my recipe for Tom Yam Soup with Tortelini under the category of Entrees. I love spicy Asian foods. Thai restaurants offer Tom Yam Kum Soup, a spicy shrimp soup with several exotic flavors including lemon grass and tamarind. I use a shortcut by buying Tom Yam cubes in Asian markets and keeping them on hand. The cubes are like boullion cubes and packaged two to a box the size of a matchbox. The soup never fails to impress guests. Souped up Tom Yam with TortelliniJames Speed Hensinger A spicy soup with lots of flavors. 20 minutes. Easy cleanup. Makes 4 servings. 6 oz can Crown Prince Crab Meat Rinsed and picked. 4 1/4 oz can Crown Prince Peeled Tiny Shrimp Rinsed. 3 14oz cans Chicken stock. 2 cubes Knorr brand Tom Yam seasonings Available in Asian (Thai) markets 9oz package Fresh cheese tortellini 4 Italian plum tomatoes Washed and chopped 4 Green onions Chopped 14 1/4oz can Straw Mushrooms Drained 1/4 cup Fresh cilantro Chopped 1 Avocado Cut into 1/4" cubes Reduce the fat content of the canned chicken stock by refrigerating cans 1 hour or more before opening and then skimming solid lumps. In a 4 quart sauce pan, dissolve 2 cubes of Tom Yam seasoning in the chicken stock and heat to a slow simmer. If necessary mash cubes with stirring spoon after bringing to a simmer. Add tortellini, tomatoes, and green onions. Wait until simmer returns and start timer for 6 minutes. Add crab meat and mushrooms and wait for simmer to return. Add shrimp and cilantro and serve. To serve: Divide avocado equally into four soup bowls. Ladle soup over avocado and serve. Enjoy! James Speed Hensinger |