Clark's inspiration was some leftover, takeout tom yum soup that she brought to life with coconut milk. In trying to recreate the hot-and-sour flavor of the tom yum, she starts with a recipe but eventually swaps in shallots for galangal and lime zest for kaffir lime. The only remotely exotic ingredient in her final recipe is lemon grass, and we're sure our soup would have been the better for it.
The broth was so good that we almost regretting having to eat another bite of shrimp or fish (Clark uses snapper; we bought tilapia). We're thinking we may try it with tofu next time, to let the broth take center stage.
Overall, it took us less time to make this soup than to wait for takeout. We were eating alone, and there were still barely any leftovers.
Read the original article:
Doggie-Bag Leftovers, Made This Time From Scratch
Here's the recipe:
Coconut Fish Stew with Basil and Lemon Grass
(All images: Elizabeth Passarella)