Hot And Sour Shrimp Soup Tom Yum Kung Recipes

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HOT AND SOUR SOUP WITH SHRIMP (TOM YUM GOONG)



Hot and Sour Soup with Shrimp (Tom Yum Goong) image

Provided by Marian Burros

Categories     dinner, quick, soups and stews, main course

Time 25m

Yield 4 servings

Number Of Ingredients 10

3 or 4 stalks lemon grass
4 cups chicken stock, preferably homemade
3 kaffir lime leaves, very thinly sliced
5 ounces oyster mushrooms, trimmed and quartered
8 ounces jumbo shrimp
2 to 3 bird pepper chilies, stemmed, seeded and minced
2 to 3 teaspoons nam pla (fish sauce)
3 to 4 tablespoons (or more) lime juice
5 sprigs cilantro, washed, dried and chopped
4 whole kaffir lime leaves, for garnish

Steps:

  • Trim the bottom of the lemon grass, and remove tough layers. Using a food processor or Japanese or French mandoline, slice the bottom 3 or 4 inches of the stalk tissue-thin.
  • Bring the stock to a boil. Add lemon grass and sliced lime leaves, and boil one minute.
  • Add the mushrooms, and simmer until mushrooms have softened, 2 or 3 minutes.
  • Add the shrimp, chilies and fish sauce, and cook until shrimp are just done. (Do not overcook the shrimp.)
  • Stir in the lime juice, tasting as you add. Serve, sprinkled with cilantro and the 4 whole lime leaves.

Nutrition Facts : @context http, Calories 167, UnsaturatedFat 2 grams, Carbohydrate 18 grams, Fat 4 grams, Fiber 1 gram, Protein 16 grams, SaturatedFat 1 gram, Sodium 969 milligrams, Sugar 5 grams, TransFat 0 grams

HOT AND SOUR SHRIMP SOUP (TOM YUM KUNG)



Hot and Sour Shrimp Soup (Tom Yum Kung) image

Tom Yum is made so many different ways that no two batches are really ever alike. Simultaneously spicy, tart, and sweet, this soup grows on you the more you eat it. Try it along with rice to cut some of the heat, or eat it throughout a meal for a welcome contrast.

Categories     Slow Cooker     Shrimp     Chile     Lemongrass     Soup/Stew     Mushroom     Shellfish     Lime Juice     Dinner

Yield Serves 4-6

Number Of Ingredients 11

6 cups chicken stock
1 stalk lemongrass, trimmed and cut into thin slices
Rind of 1 key lime
2 tablespoons store-bought Tom Yum paste (Thai chile-tamarind paste)
1 cup quartered button mushrooms
3 to 5 Thai chiles, thinly sliced
1 pound medium shrimp
1/4 cup fish sauce
1/2 cup freshly squeezed lime juice
1/4 cup palm sugar
Cilantro, for garnish

Steps:

  • In the slow cooker, stir together the chicken stock, lemongrass, lime rind, Tom Yum paste, mushrooms, and Thai chiles.
  • Cook on low for 6 hours, or on high for 2 hours.
  • Adjust the heat to high, and add the shrimp, fish sauce, lime juice, and palm sugar, and cook for 10 minutes more, or until the shrimp are uniformly pink.
  • Ladle the soup into a tureen or individual bowls, garnish with the cilantro, and serve.

THAI HOT AND SOUR SHRIMP SOUP - TOM YUM GOONG



Thai Hot and Sour Shrimp Soup - Tom Yum Goong image

Make and share this Thai Hot and Sour Shrimp Soup - Tom Yum Goong recipe from Food.com.

Provided by PalatablePastime

Categories     Thai

Time 33m

Yield 4-6 serving(s)

Number Of Ingredients 14

4 tablespoons vegetable oil
4 cloves garlic, crushed
1 small red onion, finely chopped
7 cups water
1 tablespoon black pepper
1 stalk lemongrass, cut into 2 inch lengths
1 (1 inch) piece fresh galangal root
3 fresh red chilies, thinly sliced (amount optional)
3 fresh green chilies, thinly sliced (amount optional)
4 kaffir lime leaves, scored (if using dry, soak in warm water until pliable)
1 lb medium shrimp, cleaned and deveined
6 tablespoons fish sauce
2 tablespoons fresh lime juice
1/4 cup chopped fresh cilantro

Steps:

  • Heat oil in a pot with garlic until aromatic; add onion and cook, stirring, until onion is light brown.
  • Add the water and bring to a boil.
  • Add black pepper, lemongrass, galangal, chiles, and lime leaves; return to a boil and boil for 2 minutes.
  • Place shrimp in the pot along with the fish sauce and lime juice.
  • Simmer for 3 more minutes, or until shrimp are firm and cooked.
  • Garnish soup with fresh cilantro before serving.

Nutrition Facts : Calories 255.2, Fat 15.1, SaturatedFat 1.9, Cholesterol 143.2, Sodium 2783.2, Carbohydrate 12.6, Fiber 1.9, Sugar 5.4, Protein 18.8

THAI HOT AND SOUR SOUP (TOM YUM)



Thai Hot and Sour Soup (Tom Yum) image

A traditional Thai tom yum soup with shrimp and straw mushrooms.

Provided by Dad

Time 1h45m

Yield 4

Number Of Ingredients 12

1 ½ pounds uncooked medium shrimp
9 ½ cups water, divided
½ cup chopped galangal
½ cup lemon grass, cut into 1-inch pieces
6 leaf (blank)s kaffir lime leaves
2 (15 ounce) cans whole straw mushrooms, drained
2 tablespoons red curry paste (such as Thai Kitchen®)
2 tablespoons fish sauce
2 peppers Thai chile peppers, sliced
½ cup green onions, chopped
½ cup fresh cilantro, chopped
2 medium limes, juiced

Steps:

  • Peel and devein shrimp, reserving shells.
  • Combine shrimp shells and 6 cups water in a large saucepan; bring to a simmer. Cook for 45 minutes. Add galangal, lemon grass, and lime leaves; simmer 15 minutes more.
  • Strain broth mixture through a sieve into a bowl; discard solids.
  • Return broth mixture to the pan. Add remaining 3 1/2 cups water, mushrooms, curry paste, fish sauce, and chiles; bring to a boil. Stir in shrimp, green onions, and cilantro; cook until shrimp are bright pink and firm, about 5 minutes. Stir in fresh lime juice and serve.

Nutrition Facts : Calories 249.9 calories, Carbohydrate 22.6 g, Cholesterol 258.9 mg, Fat 7.4 g, Fiber 7.5 g, Protein 40.4 g, SaturatedFat 0.9 g, Sodium 1832.3 mg, Sugar 2.5 g

TOM YUM KOONG (HOT AND SOUR SOUP WITH SHRIMP)



Tom Yum Koong (Hot and Sour Soup With Shrimp) image

Tom yum is one of the most favorite dishes in thailand. There are 2 kinds of Tom Yum: Clear soup and with milk for the smoother taste. This is a Thai recipe and it might be too spicy for most people, you may reduce the spices or lime juice for lighter taste.

Provided by THAI CHEF

Categories     < 30 Mins

Time 20m

Yield 2-4 serving(s)

Number Of Ingredients 13

10 -12 medium shrimp, peeled and deveined
2 stalks lemongrass
5 -6 kaffir lime leaves
3 slices galangal
10 button mushrooms
1 teaspoon salt
2 tablespoons fish sauce
3 -4 tablespoons lime juice
3 -5 chilies, pounded
4 cups water
1/3 cup coriander leaves
2 tablespoons roasted chili paste
1/2 cup milk

Steps:

  • Clean and devein the shrimps. Pound lemon grass lightly and cut diagonally for 2 inches long. Tear the center part of kaffir lime leaves. Wedge mushrooms into quarters. Coarsely cut the coriander leaves.
  • Bring water to boil over medium high heat. Add salt, lemon grass, galangal, kaffir lime leaves and mushrooms for 3-5 minutes or until fragranced. Then add shrimps and quickly lower the heat to low otherwise shrimps will shrink down the size. After the shrimps is cooked turn off the heat.
  • In a serving bowl, combine fish sauce, pounded chili and lime juice. Pour the soup into the bowl and taste. Topped with coriander leaves. Serve while hot.
  • *****For thai cooking all ingredients are not to be exact. You may reduce down the spices.
  • *****You may add roasted chili pasted right after you add mushrooms into a soup and bring the soup to boil, and follow every steps until you pour the soup into a bowl then topped with milk and stir well. Then top with coriander leaves for garnish.

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