Jet Tilas Tom Yum Goong Soup Recipes

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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.

JET TILA'S TOM YUM GOONG SOUP



Jet Tila's Tom Yum Goong Soup image

Thai Hot and Sour Shrimp soup made with the Thai Trinity, lemon grass, galangal, and lime leaves.

Provided by JETTILA

Categories     Seafood Soup

Time 45m

Yield 6

Number Of Ingredients 9

6 whole Thai chiles
2 quarts Thai chicken broth
1 cup peeled and deveined medium shrimp
1 (15 ounce) can whole straw mushrooms, drained
6 tablespoons fish sauce
6 tablespoons lime juice
3 tablespoons Thai garlic chile paste
6 makrut lime leaves
6 sprigs fresh cilantro

Steps:

  • Preheat the oven's broiler and set the oven rack at about 6 inches from the heat source. Line a baking sheet with aluminum foil. Place the peppers onto the prepared baking sheet.
  • Cook under the preheated broiler, turning occasionally until the skin of the peppers has blackened and blistered, about 5 minutes. Place the blackened peppers into a bowl, and tightly seal with plastic wrap. Allow the peppers to steam as they cool, about 20 minutes. Once cool, remove and discard the skin, seeds, and stem. Chop the roasted chiles.
  • Pour the chicken broth into a large pot, and bring to a simmer over medium-high heat. Stir in the shrimp, mushrooms, and chopped roasted chiles. Return to a simmer, and cook until the shrimp are no longer translucent in the center, about 1 minute. Stir in the fish sauce, lime juice, and chile paste until the chile paste has dissolved. Ladle into bowls, and garnish each bowl with a lime leaf and a sprig of cilantro.

Nutrition Facts : Calories 66.4 calories, Carbohydrate 9.6 g, Cholesterol 32.2 mg, Fat 0.7 g, Fiber 2 g, Protein 7 g, SaturatedFat 0.1 g, Sodium 1470.4 mg, Sugar 2.3 g

JET TILA'S TOM YUM GOONG SOUP



Jet Tila's Tom Yum Goong Soup image

Thai Hot and Sour Shrimp soup made with the Thai Trinity, lemon grass, galangal, and lime leaves.

Provided by JETTILA

Categories     Seafood Soup

Time 45m

Yield 6

Number Of Ingredients 9

6 whole Thai chiles
2 quarts Thai chicken broth
1 cup peeled and deveined medium shrimp
1 (15 ounce) can whole straw mushrooms, drained
6 tablespoons fish sauce
6 tablespoons lime juice
3 tablespoons Thai garlic chile paste
6 makrut lime leaves
6 sprigs fresh cilantro

Steps:

  • Preheat the oven's broiler and set the oven rack at about 6 inches from the heat source. Line a baking sheet with aluminum foil. Place the peppers onto the prepared baking sheet.
  • Cook under the preheated broiler, turning occasionally until the skin of the peppers has blackened and blistered, about 5 minutes. Place the blackened peppers into a bowl, and tightly seal with plastic wrap. Allow the peppers to steam as they cool, about 20 minutes. Once cool, remove and discard the skin, seeds, and stem. Chop the roasted chiles.
  • Pour the chicken broth into a large pot, and bring to a simmer over medium-high heat. Stir in the shrimp, mushrooms, and chopped roasted chiles. Return to a simmer, and cook until the shrimp are no longer translucent in the center, about 1 minute. Stir in the fish sauce, lime juice, and chile paste until the chile paste has dissolved. Ladle into bowls, and garnish each bowl with a lime leaf and a sprig of cilantro.

Nutrition Facts : Calories 66.4 calories, Carbohydrate 9.6 g, Cholesterol 32.2 mg, Fat 0.7 g, Fiber 2 g, Protein 7 g, SaturatedFat 0.1 g, Sodium 1470.4 mg, Sugar 2.3 g

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