"Tom Yum" soup
4 cups chicken stock
1/2 package of extra firm tofu
2 tablespoons fish sauce (nam pla)
1/2 teaspoon ground ginger (can substitute fresh, but I only had this)
1 large handful (around 1 1/2 cups) bean sprouts
2 heaping teaspoons sriracha (chili sauce) --this makes it medium spicy (for me)
1 tomato, cut into wedges
1 cup roughly chopped cilantro
1 lime, juiced
whole grain udon noodles
1 cup mushrooms, halved
1. In a small saucepan, boil water. Once boiling, add udon noodles, cook 10-12 minutes. Drain.
2. In a large saucepan, boil the chicken stock. Once boiling, reduce heat to medium low and add fish sauce, lime juice, sriracha, ground ginger, and the mushrooms. Cook for 10 minutes. Then add the cilantro and the bean sprouts, and simmer for about 5 minutes.
3. Finally, toss in the cooked noodles and the tomatoes. Serve, and garnish with some additional cilantro.
Has a little kick to it-- clears those sinuses right up!