Abbys Oriental Yum Yum Soup Recipes

HOMEMADE TOM YUM SOUP

Steps:

• Combine vegetable broth and shrimp in a pot over medium-high heat. Bring to a low boil for 10 minutes, then lower heat and simmer for 10 minutes. Remove shrimp from the broth and remove and discard shells; set shrimp aside.
• Add lime juice, lime pulp, chile peppers, lemon grass, tom yum paste, fish sauce, sugar, chile sauce, and ginger slices to the broth; cook for 10 minutes. Remove chile peppers, lemongrass, and ginger slices with a slotted spoon and discard. Add cooked shrimp and remove from the heat.
• Ladle soup into bowls and top with mushroom slices and green onions.

TOM YUM KOONG SOUP

Steps:

• Trim lemongrass and cut into matchstick size pieces.
• To make stock: Add the shrimp heads and shells to water, then cook for 20 minutes. Turn the fire off. Soak the heads and shells for further 20 minutes before discarding.
• Trim lemongrass and cut into matchstick size pieces.
• Add stock, lemon grass, kaffir lime leaves, galangal, chili padi, fish sauce, lime juice, sugar, and chili paste to a pot and bring to a boil. After boiling for 5 minutes, add shrimps and both mushrooms. Cook for further 10 minutes. Garnish with coriander leaves.

ABBY'S ORIENTAL YUM YUM SOUP

Steps:

• In a heavy based pan put prawns, chicken and all the veg; stir fry for 5 minutes in cooking oil. Add ginger and continue to stir fry for 2 minutes.
• Add liquid stocks and water, stir.
• Add sesame oil and soy sauce, salt and pepper.
• Stir well, bring to the boil and gently simmer for 10 minutes.
• Add egg noodles and simmer for another 30 minutes, stirring every 5 minutes.
• Don't let this soup boil.
• WALA ENJOY1.

HOT & SOUR TOM YUM SOUP

Steps:

• Combine 4 litres water; 1 cup carrots, sliced; 1 cup cabbage, sliced; 1/2 cup celery stalks, sliced; 1 cup white radish, sliced; and 1.5 tsp salt in a saucepan and boil for 1 hour, or until the liquid has reduced by half.
• Strain, and set aside.
• Pound the coriander roots, lemongrass, asafetida and chili to a rough paste using mortar and pestle. Alternatively, process in a blender with a few drops of water.
• Boil the vegetable stock in a saucepan over full heat. Drop in the kaffir lime leaves, mushroom, and tomato and cook for 2 or 3 minutes.
• Add the spice paste, reduce the heat to a simmer, add the tofu and sorrel and cook for another 2 minutes.
• Serve: Divide the extra chili, the soy sauce, lime juice and chopped coriander into large deep serving bowls and pour the boiling soup over. Serve with hot steamed rice.