Spicy Devils Tom Yum Soup Recipes

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TOM YUM (SPICY THAI SOUP)



Tom Yum (spicy Thai Soup) image

I received this recipe from Nussara Boonkungwan who prepared it for a Thai cooking demonstration on 6-11-99 at ESKing Village at NCSU. She is a great cook and I enjoyed this very much!

Provided by Impera_Magna

Categories     Thai

Time 30m

Yield 4-5 serving(s)

Number Of Ingredients 10

1 lb shrimp or 1 lb chicken, cut up
4 -5 kaffir lime leaves
1/4 cup tomatoes, chopped
1 1/2 cups mushrooms, sliced
3 cups water
1 stalk lemongrass, cut into 1/2-inch pieces
4 -5 tablespoons fish sauce
7 -8 tablespoons lime juice
2 tablespoons red chili peppers, freshly ground (or to taste)
1 tablespoon chili paste, in soy bean oil (Thai name -- Nam Prik Pao, can be found in Asian grocery store)

Steps:

  • Pour water into medium saucepan and place over high head on stove; bring to boil and add Kaffir lime leaves & lemon grass; cook for 2 minutes.
  • Reduce to low heat, add fish sauce, lime juice, fresh ground red chili, and chili paste in soy bean oil.
  • Add mushrooms & tomatoes; cook for several minutes.
  • Add shrimp or chicken.
  • Turn heat to high, do not stir.
  • When shrimp or chicken is cooked, continue to cook for 2 minutes more.
  • Serve with hot rice.

Nutrition Facts : Calories 134.9, Fat 1.4, SaturatedFat 0.3, Cholesterol 220.9, Sodium 1649.7, Carbohydrate 4.7, Fiber 0.6, Sugar 2.1, Protein 25.7

SPICY DEVIL'S TOM YUM SOUP



Spicy Devil's Tom Yum Soup image

You can get the ingredients easily in any Asian supermarket. But be careful, this is super spicy - which is the best way to eat Tom Yum!

Provided by FAIQAH

Categories     Seafood Soup

Time 1h10m

Yield 8

Number Of Ingredients 18

2 pounds tiger prawns with heads and shells
4 cups water
2 tablespoons vegetable oil
1 tablespoon minced garlic
2 stalks fresh lemon grass, tough outer leaves removed and and white part slightly crushed
5 lime leaves
5 shallots, thinly sliced
5 slices galangal
10 chile padi (bird's eye chiles), thinly sliced
1 tablespoon Asian red chili paste
1 skinless, boneless chicken breast half - cut into cubes
¼ cup lime juice
2 large squid, cleaned and sliced into rings
½ (15 ounce) can baby corn, drained
½ (6 ounce) can whole straw mushrooms, drained
3 fresh tomatoes, quartered
½ cup coconut milk
salt to taste

Steps:

  • Wash the prawns, remove the heads, shells, and black veins, and retain the heads. Set the cleaned prawns aside. Place the prawn heads in a large saucepan or soup pot with the water, bring to a boil, and boil over high heat to reduce the stock and concentrate the flavor, about 15 minutes. Strain out the prawn heads and discard.
  • Heat the vegetable oil in a large skillet over medium heat; cook and stir the garlic, lemon grass, lime leaves, shallots, galangal, and red chilies until the shallots are translucent and the seasonings are fragrant, about 3 minutes. Stir in the chili paste, cook and stir for 1 minute, and add the chicken breast and lime juice. Stir well to evenly mix in the chili paste, and let the mixture simmer for 5 minutes. Pour the seasoned chicken-lime juice mixture into the prawn stock, and bring to a boil over medium-low heat.
  • When the soup begins to boil, stir in the squid rings, baby corn, straw mushrooms, cleaned prawns, and tomatoes. Turn the heat to low, stir in the coconut milk, and let the soup simmer until the prawns are pink and opaque, about 5 minutes. Add salt to taste, and serve.

Nutrition Facts : Calories 223.6 calories, Carbohydrate 12.9 g, Cholesterol 180.4 mg, Fat 8.3 g, Fiber 3.3 g, Protein 25.3 g, SaturatedFat 3.7 g, Sodium 280.5 mg, Sugar 3.9 g

SPICY DEVIL'S TOM YUM SOUP



Spicy Devil's Tom Yum Soup image

You can get the ingredients easily in any Asian supermarket. But be careful, this is super spicy - which is the best way to eat Tom Yum!

Provided by FAIQAH

Categories     Seafood Soup

Time 1h10m

Yield 8

Number Of Ingredients 18

2 pounds tiger prawns with heads and shells
4 cups water
2 tablespoons vegetable oil
1 tablespoon minced garlic
2 stalks fresh lemon grass, tough outer leaves removed and and white part slightly crushed
5 lime leaves
5 shallots, thinly sliced
5 slices galangal
10 chile padi (bird's eye chiles), thinly sliced
1 tablespoon Asian red chili paste
1 skinless, boneless chicken breast half - cut into cubes
¼ cup lime juice
2 large squid, cleaned and sliced into rings
½ (15 ounce) can baby corn, drained
½ (6 ounce) can whole straw mushrooms, drained
3 fresh tomatoes, quartered
½ cup coconut milk
salt to taste

Steps:

  • Wash the prawns, remove the heads, shells, and black veins, and retain the heads. Set the cleaned prawns aside. Place the prawn heads in a large saucepan or soup pot with the water, bring to a boil, and boil over high heat to reduce the stock and concentrate the flavor, about 15 minutes. Strain out the prawn heads and discard.
  • Heat the vegetable oil in a large skillet over medium heat; cook and stir the garlic, lemon grass, lime leaves, shallots, galangal, and red chilies until the shallots are translucent and the seasonings are fragrant, about 3 minutes. Stir in the chili paste, cook and stir for 1 minute, and add the chicken breast and lime juice. Stir well to evenly mix in the chili paste, and let the mixture simmer for 5 minutes. Pour the seasoned chicken-lime juice mixture into the prawn stock, and bring to a boil over medium-low heat.
  • When the soup begins to boil, stir in the squid rings, baby corn, straw mushrooms, cleaned prawns, and tomatoes. Turn the heat to low, stir in the coconut milk, and let the soup simmer until the prawns are pink and opaque, about 5 minutes. Add salt to taste, and serve.

Nutrition Facts : Calories 223.6 calories, Carbohydrate 12.9 g, Cholesterol 180.4 mg, Fat 8.3 g, Fiber 3.3 g, Protein 25.3 g, SaturatedFat 3.7 g, Sodium 280.5 mg, Sugar 3.9 g

TOM YUM



Tom Yum image

Nice, flavorful Thai soup. Easy to make and very tasty. Got the recipe from a Vegetarian magazine. I'm not a Vegetarian, but I love this soup!

Provided by K c6462

Categories     Clear Soup

Time 35m

Yield 2-4 serving(s)

Number Of Ingredients 13

4 cups vegetable broth
2 large lemongrass, stalks (peeled and cut into pieces)
3 thai dried kaffir lime leaves
1 teaspoon vegetable oil
2 teaspoons minced garlic
1 teaspoon peeled minced fresh ginger
2 teaspoons roasted chili paste
1 1/2 cups chopped white mushrooms or 1 1/2 cups oyster mushrooms
2 tablespoons fresh lime juice
2 tablespoons soy sauce
3/4 cup finely chopped tomatoes
1 tablespoon minced cilantro
1 -3 small hot green chili pepper (seeded and halved)

Steps:

  • Medium saucepan, heat vegetable broth, lemon grass, chilis and lime leaves to a simmer.
  • In a small skillet over medium heat, add oil, garlic and ginger. Cook, stirring often for 30 seconds.
  • When broth has simmered about 5 minutes, remove lemon grass, chilis and leaves and discard them.
  • Add the cooked garlic and ginger to the broth. Return broth to a boil.
  • Stir in chili paste and mushrooms. Cook until mushrooms have wilted (about 30-45 seconds). (At this point, you may want to include cooked chicken - shredded or cubed, if desired).
  • Stir in lime juice and soy sauce.
  • Remove from heat, ladle into bowls and top each bowl with tomato and cilantro.

Nutrition Facts : Calories 83.2, Fat 2.7, SaturatedFat 0.4, Sodium 1016.1, Carbohydrate 12.5, Fiber 2.4, Sugar 5.8, Protein 5.4

TOM YUM SOUP RECIPE BY TASTY



Tom Yum Soup Recipe by Tasty image

Here's what you need: lemongrass, thai red chili peppers, garlic, galangal, refined coconut oil, vegetable broth, large tomato, lime leaves, coconut milk, soy sauce, extra firm tofu, cremini mushroom, lime juice, agave, salt, fresh cilantro leaf

Provided by Rachel Gaewski

Categories     Lunch

Yield 4 servings

Number Of Ingredients 16

2 stalks lemongrass
2 thai red chili peppers, sliced
3 cloves garlic, minced
1 tablespoon galangal, minced
1 tablespoon refined coconut oil
5 cups vegetable broth
1 large tomato, diced
5 lime leaves
1 cup coconut milk
2 tablespoons soy sauce
7 oz extra firm tofu, cubed
6 oz cremini mushroom, sliced
¼ cup lime juice
1 tablespoon agave
salt, to taste
fresh cilantro leaf, for garnish

Steps:

  • Trim off the top third and very bottom of the lemongrass stalks. Using the side of a knife, press down across the stalks to bruise the lemongrass and release the oils. Chop each stalk into 4 pieces and set aside.
  • Add the chili peppers, garlic, and galangal to a mortar and pestle and grind into a paste. Set aside.
  • Melt the coconut oil in a large pot over medium heat. Once the oil begins to shimmer, add the lemongrass and cook for 3-4 minutes, until fragrant. Add the chili pepper paste and cook for another 3-4 minutes, until fragrant.
  • Add the vegetable broth, tomato, lime leaves, coconut milk, and soy sauce and stir to combine. Bring to a boil. Cover, then reduce the heat to low and simmer for 20 minutes, until broth has reduced slightly.
  • Add the tofu and mushrooms and stir to combine. Cook for 5 minutes, until the mushrooms are tender.
  • Add the lime juice and agave and stir to combine. Season with salt to taste.
  • Garnish with cilantro and serve.
  • Enjoy!

Nutrition Facts : Calories 1235 calories, Carbohydrate 76 grams, Fat 95 grams, Fiber 2 grams, Protein 8 grams, Sugar 24 grams

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