Hot And Sour Thai Soup Tom Yum Goong Recipes

THAI HOT AND SOUR SOUP

Thai Hot and Sour Soup image

Fantastic authentic Thai hot and sour soup. Ideal as a starter in a Thai meal. Not very filling, but a great appetizer. Very quick and easy to prepare. The tom yum paste is hot, so try the soup before adding the chile and decide if any extra heat is required. Do not attempt if you do not have fresh coriander, as this is vital!

Provided by STEVE ALDER

Categories Soups, Stews and Chili Recipes Soup Recipes Chicken Soup Recipes

Time 25m

Yield 6

Number Of Ingredients 12

Ingredients

3 cups chicken stock
1 tablespoon tom yum paste
½ clove garlic, finely chopped
3 stalks lemon grass, chopped
2 kaffir lime leaves
2 skinless, boneless chicken breast halves - shredded
4 ounces fresh mushrooms, thinly sliced
1 tablespoon fish sauce
1 tablespoon lime juice
1 teaspoon chopped green chile pepper
1 bunch fresh coriander, chopped
1 sprig fresh basil, chopped

Steps:

In a large saucepan, bring the chicken stock to a boil. Stir in the tom yum paste and garlic, and cook for about 2 minutes. Stir in the lemon grass and kaffir lime leaves. Place the chicken in the saucepan, and cook 5 minutes, or until no longer pink and juices run clear.
Mix in the mushrooms. Add the fish sauce, lime juice, and green chile pepper. Continue cooking until well blended. Remove from heat, and serve warm with the coriander and basil.

Nutrition Facts : Calories 70.8 calories, Carbohydrate 4.9 g, Cholesterol 20.7 mg, Fat 1.8 g, Fiber 0.7 g, Protein 9.1 g, SaturatedFat 0.3 g, Sodium 638.5 mg, Sugar 0.7 g

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

Ingredients

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

TOM YUM GOONG (HOT AND SOUR THAI SOUP)

Tom Yum Goong (Hot and Sour Thai Soup) image

Of all the Tom Yum Goong recipes I've seen and tried, this is by far my favorite. Reminiscent of the first time we had it at Pearl of the Orient in Rocky River, OH. 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.

Provided by Spankie

Categories < 60 Mins

Time 50m

Yield 4 serving(s)

Number Of Ingredients 12

Ingredients

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

Steps:

Wrap lemongrass, kaffir lime leaves, galagal and chilies in cheesecloth and tie with twine.
Bring the stock to the boil over medium heat in a saucepan. Add the cheesecloth wrapped seasonings. 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.

Nutrition Facts : Calories 203.2, Fat 4.5, SaturatedFat 1, Cholesterol 143.2, Sodium 3066.4, Carbohydrate 11.8, Fiber 2, Sugar 5, Protein 28.6

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