Tom Yum Soup
I followed the recipe for Tom Yum soup from Araya's Place, a plant-based Thai restaurant that I had visited on a trip to Seattle in 2015. I recreated the dish with some minor modification, like topping with bean sprouts. But I need to mention that as written, this recipe calls for 10 fresh red Thai chiles (crushed) for 3 C of broth. This is way way way too spicy to eat. All I could manage was to eat half of it, and only after diluting it with more water and lime. And even still I had a gnarly stomach ache throughout the night. The flavor of the soup was amazing, but I could barely get through it. If I make this again I would put 2-3 chilis max!
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