Tom Yum

This traditional Thai-style soup is my personal favorite. I love coconuts, and this soup is all about the coco. I like to use different ages of coconut meat to get varied textures. A more mature nut makes a chunky soup, while a younger one makes a creamy soup. I also like to use a variety of hot peppers: jalapeño, serrano, and even the super-spicy Thai chile, just to get a wide range of spiciness. Some peppers are hot as you eat them, others after you eat them; my favorites are hot only when you stop eating them.

1 coconut

7 leaves basil, plus additional for garnish

1 sprig oregano

5 sprigs cilantro, stemmed

1/2 Thai, jalapeño, or Serrano chile, seeded and minced

2 tablespoons Bragg Liquid Aminos or nama shoyu

Open the coconut with a machete, cleaver, drill, or knife. Pour the coconut water into a blender. With a metal spoon, scoop out the coconut meat and place in the blender with the coconut water. Add the basil, oregano, cilantro, chile, and Braggs and blend until smooth. Pour the soup into individual bowls and garnish each with a few basil leaves.

Recipe Credit: www.epicurious.com

Tomato Soup

Tomato-Basil Soup

ingredients

• 3-1/2 pounds ripe tomatoes
• 2 tablespoons unsalted butter
• 2 cloves garlic, minced
• 1 cup finely chopped onion (1 large)
• 1-1/2 cups loosely packed fresh basil leaves
• 1-1/2 teaspoons sea salt or kosher salt
• 1/4 teaspoon ground black pepper
• 1-1/2 cups finely shredded Gruyere or Emmentaler cheese (6 ounces)
• 1/2 cup whipping cream
• 1 tablespoon Armagnac or cognac (optional)

directions

1. Set aside 1 tomato. To peel remaining tomatoes, dip in boiling water for 30 seconds or until skins start to split. Dip in cold water. When cool enough to handle, remove skins and core tomatoes. Coarsely chop; set aside.
2. In a 4-quart Dutch oven, melt butter over medium heat. Add the garlic and cook for 30 seconds. Add onion and cook for 4 to 5 minutes or until tender. Add the chopped tomatoes. Bring to boiling; reduce heat. Cover and simmer for 30 minutes, stirring occasionally.
3. Transfer tomato mixture in batches to a food processor or food mill. Cover and process until smooth. (If using a food mill, discard tomato seeds and onions.) Return pureed mixture to pan. Meanwhile, finely chop basil; reserve 1/4 cup.
4. Stir remaining basil, the salt, and pepper into tomato mixture. Heat through. Add cheese, cream, and, if desired, Armagnac. Heat and stir until cheese is just melted.
5. Chop remaining tomato; combine with reserved basil. Ladle soup into bowls. Sprinkle with chopped tomato and basil. Makes 6 servings.

recipe source BHG.com