Ravioli Tom Yum Soup

In 2004, I changed to a low fat diet and now I look for new ways to introduce old favorite foods back into the menu.  I always loved pasta, and used to eat it with butter, lots of butter.  About 60 pounds of butter apparently.  For several years I didn’t eat it at all, I was afraid to fall into bad habits with it.  Last month I had some real butter for the first time in 5 years and it had no real taste to me and I didn’t care for the feel of it on my tongue.  Thank God for small favors, I kid you not.

So in the past I’d have a big bowl of ravioli with butter and garlic, probably with garlic bread on the side.  Now, I’ll add 3 or 4 to a light soup, such as the tom yum soup I made yesterday, with crushed lemongrass, galangal, keffir lime leaves, several dried chilies simmered in a light chicken broth for 20 minutes then broth strained.  Do not eat the lemon grass or lime leaves or gangalal – they are woodsy bits.  To the clear broth, add 1 thinly sliced shallot, 2 sliced scallions, a handful of beansprouts and a handful (or can) of straw mushrooms. 1 teaspoon of tom yum paste or nam prik pao.

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