Arayas Place Tom Yum Soup Recipes
TOM YUM SOUP
Provided by Food Network
Time 40m
Yield 2 to 4 servings
Number Of Ingredients 14
Steps:
- Heat the stock in a saucepan and add your flavors 1 by 1: begin with the galangal, kaffir lime leaves, and lemongrass. Add the shallots, chili paste, fish sauce and lime juice. Then add the chopped tomatoes, Thai chilies and straw mushrooms and simmer for 5 minutes. Remove from the heat and stir in the shrimp. When they turn completely pink, the soup is ready. Garnish with cilantro and spring onions and serve immediately.
HOMEMADE TOM YUM SOUP
This homemade hot and sour soup (tom yum) is easier than most recipes you will find. I have simplified a sometimes complex recipe for those like me who can have a hard time finding some of the original ingredients. This is my favorite recipe, better than any tom yum in the many restaurants I have been to.
Provided by Nader
Categories Soups, Stews and Chili Recipes Soup Recipes Seafood Shrimp Soup
Time 50m
Yield 6
Number Of Ingredients 12
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.
Nutrition Facts : Calories 145.9 calories, Carbohydrate 18.1 g, Cholesterol 115 mg, Fat 2.2 g, Fiber 3.4 g, Protein 15 g, SaturatedFat 0.2 g, Sodium 1009.1 mg, Sugar 7.1 g
TOM YUM SOUP RECIPE BY TASTY
Here's what you need: lemongrass, thai red chili peppers, garlic, galangal, refined coconut oil, vegetable broth, large tomato, lime leaves, coconut milk, soy sauce, extra firm tofu, cremini mushroom, lime juice, agave, salt, fresh cilantro leaf
Provided by Rachel Gaewski
Categories Lunch
Yield 4 servings
Number Of Ingredients 16
Steps:
- Trim off the top third and very bottom of the lemongrass stalks. Using the side of a knife, press down across the stalks to bruise the lemongrass and release the oils. Chop each stalk into 4 pieces and set aside.
- Add the chili peppers, garlic, and galangal to a mortar and pestle and grind into a paste. Set aside.
- Melt the coconut oil in a large pot over medium heat. Once the oil begins to shimmer, add the lemongrass and cook for 3-4 minutes, until fragrant. Add the chili pepper paste and cook for another 3-4 minutes, until fragrant.
- Add the vegetable broth, tomato, lime leaves, coconut milk, and soy sauce and stir to combine. Bring to a boil. Cover, then reduce the heat to low and simmer for 20 minutes, until broth has reduced slightly.
- Add the tofu and mushrooms and stir to combine. Cook for 5 minutes, until the mushrooms are tender.
- Add the lime juice and agave and stir to combine. Season with salt to taste.
- Garnish with cilantro and serve.
- Enjoy!
Nutrition Facts : Calories 1235 calories, Carbohydrate 76 grams, Fat 95 grams, Fiber 2 grams, Protein 8 grams, Sugar 24 grams
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