Koyadofu to kinoko no raapu-fu / freeze-dried tofu and mushroom larb salad

Zesty, sweet and salty. Commonly made with meat or fish, this is a vegetarian-friendly Thai larb (with fish sauce). Freeze-dried tofu has a sponge-like texture and soaks up the tasty seasoning. Mixed with umami-packed mushrooms, this filling dish works as a starter or even a quick bite when feeling hungry. Cilantro and mint provide a pungent, tangy and fresh note to complete the melody.  

1/6 of recipe:
60 calories; 4.0 g protein; 3.3 g fat; 4.8 g carbohydrate; 3.3 g net carbs; 84 mg sodium; 0 mg cholesterol; 1.5 g fiber

1/4 of recipe:
90 calories; 6.0 g protein; 5.0 g fat; 7.2 g carbohydrate; 5.0 g net carbs; 126 mg sodium; 0 mg cholesterol; 2.2 g fiber

Whole recipe:
362 calories; 24.2 g protein; 19.9 g fat; 28.8 g carbohydrate; 20.0 g net carbs; 504 mg sodium; 0 mg cholesterol; 8.8 g fiber

Tomuyamukun / tom yum goong

Here is the tom yum goong I longed for. I finally was able to make this simple soup that indeed reminds me of what I routinely had from a locally popular Isan restaurant near my apartment in Bangkok. There is no secret. As with any cuisine, all you need is good ingredients. What I learned from my trials and errors over the years is not to add too much of aromatic ingredients and make a good stock.

1/4 of recipe:
111 calories; 14.9 g protein; 2.0 g fat; 10.3 g carbohydrate; 8.1 g net carbs; 427 mg sodium; 93 mg cholesterol; 2.3 g fiber