Cold winter days call for hot and sour Tom Yum soup made with rich bone broth.

Mmmmmm.

RECIPE: Hot and Tangy Tom Yum Soup

3 quarts bone broth/stock

5 kefir lime leaves

2 stalks lemongrass chopped

1 piece sliced galangal

2 tsp red curry powder

1/2 jalapeño

6 fresh squeezed limes

2 tsp molasses

2 tsp umi plum vinegar

2 cups shiitakes

4 pieces chopped chicken thighs

cilantro, basil, green onion chopped  (added at the end)

Put all ingredients together in a pot. Simmer on medium for 1 hour then turn down to low for 1/2 hour.

Season as desired.

Be Well.