Blue Elephant Tom Yam Sour And Spicy Soup Recipes

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BLUE ELEPHANT TOM YAM SOUR AND SPICY SOUP



Blue Elephant Tom Yam Sour and Spicy Soup image

A friend gave me some sample curry pastes from the company Blue Elephant:Royal Thai Cuisine, and oh joy, they have recipes on the back! This one uses the Tom Yam Chili Paste(Hot), the description reads "Combined with lemongrass and galanga, this aromatic paste will give you a hot and sour "Tom Yam" soup..". Kaffir lime leaves are available in most Asian supermarkets. Storing it here, when I've made it, I'll update.

Provided by Karen Elizabeth

Categories     Curries

Time 25m

Yield 2 serving(s)

Number Of Ingredients 12

500 ml water
1 chicken stock cube
5 g galangal, sliced
1 lemongrass, sliced and crushed
2 kaffir lime leaves
2 small red chilies, crushed
8 mushrooms, quartered
6 prawns, headless
1 1/2 tablespoons fish sauce
20 g chili paste
1 tablespoon lime juice
5 g coriander leaves

Steps:

  • Bring 500 ml water to the boil, add chicken stock cube.
  • Add sliced galangal, lemongrass, kaffir lime leaves, crushed chillies and quartered mushrooms.
  • Bring back to the boil.
  • Add prawns, fish sauce and chilli paste.
  • Simmer until cooked through.
  • Remove from heat, add lime juice.
  • Garnish with fresh coriander.

SPICED AND SOUR MUSHROOM SOUP (_TOM YAM HED_)



Spiced and Sour Mushroom Soup (_Tom Yam Hed_) image

Provided by Paisarn Cheewinsiriwat

Yield Makes 4 servings

Number Of Ingredients 12

600 ml (1 pint/2 cups) Vegetable Stock
3 medium shallots, quartered and crushed
3 tbsp julienned galangal
3 tbsp finely diagonally sliced lemongrass
3 kaffir lime leaves, finely sliced
3 bird's eye chiles, pressed
90 g (3 1/4 oz) oyster mushrooms, sliced
90 g (3 1/4 oz) straw mushrooms, trimmed and halved
60 g (2 1/4 oz) cherry tomatoes, halved
4 tbsp miso paste
3 tbsp lime juice
1 tbsp apple concentrate or honey

Steps:

  • In a saucepan, bring vegetable stock, shallots, galangal, lemongrass, kaffir lime leaves and chiles to a boil. Continue to boil for 4-5 minutes. Add oyster and straw mushrooms and cherry tomatoes. Once cooked remove from heat and season with miso paste, lime juice and apple concentrate.

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