Recipe - A Tangy Broth

I made this simple soup broth last night and it tasted amazing, so I figured that I might as well make it again while I exit my cleanse. Perhaps it tasted so good because I haven't eaten in 15 days.

Serves 2-3
40 minutes

• 1 cup diced yam
  
• 1 medium onion, sliced thin
  
• 4 cloves garlic, sliced thin
• pinch of cayenne
• 1 Tbsp dried Wakame seaweed
• 1 tsp Yellow (or Red or Green) Thai Curry paste
• 1/2 tsp turmeric powder
  
• 1 tsp olive oil
• half a small lime
• 1 tsp Thai Fish Sauce (optional but recommended)
  

1. Sautee the first 3 ingredients at medium high in a heavy pot with the olive oil, curry paste and turmeric until onions turn slightly brown.
2. Add a bit of water, the cayenne, and seaweed. Turn to low, cover the pot and cook for a further 10-15 minutes.
3. Add 4 cups of water, bring to a boil, and then simmer on low for a further 15 minutes.
4. Remove from the stove and pour soup though a strainer.
5. Add 1 tsp fish sauce per serving. (optional)
   
6. Serve with a slice of lime to squeeze in
   

Eat this wonderful broth as is (very filling on it's own!) or use it as a base for any soup recipe calling for vegetable broth. Keep the vegetables to have a soup instead of a broth or mix them in with rice, pasta, scrambled eggs, or anything else you can think up.