Hot And Sour Soup With Shrimp Tom Yum Goong Recipes

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HOT AND SOUR SOUP WITH SHRIMP



Hot and Sour Soup with Shrimp image

Hot and Sour Soup with Shrimp (tom yum goong, ?????????) is probably the most famous Thai dish, both inside and outside of Thailand. It's eaten very often here, usually in a type of hot pot with fire underneath. There are hundreds of variations of tom yum, and this recipe includes the two most common versions of Tom Yum Goong.

Number Of Ingredients 17

2 lemongrass stalks, cut into 1″ pieces and smashed a bit (about 1/3 cup)
6 lime leaves (1 tablespoon), torn with center vein removed
2 tablespoons galangal sliced thin
1 tablespoon coriander roots, about 2 roots
2 tablesoons shallots, whole with skin removed (1-2 shallots)
1 cup tomato (about 1 medium tomato), sliced into 6-8 pieces lengthwise
2 cups broth (pork, chicken)
1/2 cup straw mushrooms, ends removed and halved
2 tablespoons (about 7) red medium-sized thai chilies, smashed
4 or 5 medium-sized saltwater shrimp, whole and uncleaned, the fresher the better
pinch salt
1 1/4 teaspoon fish sauce
1 1/2 teaspoons :roasted chili paste:
1 tablespoon lime juice (or more to taste)
3 tablespoons milk (from a cow not a coconut). *optional
3 small dried chilies, roasted *optional - add if adding milk
1 tablespoon coriander chopped

Steps:

  • Prepare all the ingredients. Remove the outer layer of the lemongrass stalks and cut off the end. Cut into 1-2″ pieces and smash with the side of a heavy knife to release flavor. Tear the center vein off the lime leaves. Slice your galangal into thin slices. Cut the tomato into 6 pieces lengthwise. Peel the skin off the shallots and smash lightly. Clean your coriander roots well. Smash the fresh chilies with the back of a heavy knife, or in a mortar and pestle. If using fresh Thai straw mushrooms, slice the bottoms off and cut in 1/2 lengthwise. If making the version with milk: roast the dried chilies until fragrant and browned in a dry wok on medium heat (see note). Clean the shrimp by peeling off the backs and snapping off the top part of the heads, but leave the fat on at the base of the head (the reddish brown goop). This is very important, as that fat imparts a signature flavor into Tom Yum Goong. Don't discard it. Then, peel out the legs + intestine underneath, but leave the tails on. Set aside. Boil the broth on high until it comes to a rapid boil. (see note about broth below). Add the lime leaves, lemongrass, coriander root, galangal, shallot(s) and tomato. Boil for 4-5 minutes until the broth tastes herbal. if you're using fresh ingredients, 4-5 minutes should be enough. In a separate pan, boil the mushrooms in plain water. After you've boiled 4-5 minutes, add a pinch of salt and the shrimp. Strain the cooked mushrooms and add them to the soup as well. Cook until shrimp turn pink, about a minute. Add the fish sauce and remove from heat. You will now season the soup. Add lime juice, chili paste, smashed fresh chilies. Taste the soup. Is it sour? Is it salty? If no, add a bit more, 1/4 teaspoon at a time. If making the version with milk: Add the milk and dried chilies. If doing this step you'll need to add a bit more lime juice and fish sauce as the milk tames it down a bit. Add about a teaspoon more of each. Add cilantro and serve. This soup is best served really hot!

HOT AND SOUR THAI SOUP: TOM YUM GOONG



Hot and Sour Thai Soup: Tom Yum Goong image

Provided by Tyler Florence

Categories     main-dish

Time 50m

Yield 4 servings

Number Of Ingredients 12

2 quarts chicken broth
2 stalks fresh lemongrass, sliced on a bias in 2-inch pieces
4 kaffir lime leaves
1-inch piece fresh galangal or ginger, sliced
2 red chiles, sliced
2 tablespoons fish sauce, such as nam pla
1 1/2 teaspoons sugar
1 (8-ounce) can straw mushrooms, rinsed and halved
1 pound large shrimp, peeled with tails on
2 limes, juiced
2 green onions, sliced
1 handful fresh cilantro, chopped

Steps:

  • Bring the stock to the boil over medium heat in a saucepan. Add the lemongrass, kaffir lime leaves, galangal, and chiles. Lower the heat to medium-low, cover, and simmer for 15 minutes to let the spices infuse the broth.
  • Uncover and add the fish sauce, sugar, and mushrooms. Simmer for 5 minutes. Toss in the shrimp and cook for about 8 minutes until they turn pink. Remove from the heat and add the lime juice, green onions, and cilantro. Taste for salt and spices; you should have an equal balance of spicy, salty, and sour. It's a good idea to tell your guest's that the lemongrass and lime leaves are for flavor only and should be avoided when eating the soup.

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

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.

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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