THAI HOT AND SOUR SOUP
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
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
HOT AND SOUR THAI SOUP: TOM YUM GOONG
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
Provided by Food Network
Yield 4 servings.
Number Of Ingredients 15
Steps:
- In a bowl combine shrimp, 2 tablespoons of the lime juice, 2 teaspoons of the fish sauce, 1 tablespoon of the green chilies, and 1 teaspoon of the finely-minced lemongrass. Mix well and let marinate while you prepare the soup.
- In a large saucepan heat oil over high heat. Add shrimp shells and cook, stirring occasionally, 5 minutes, or until shells have begun to brown. Add chicken stock, 2 tablespoons of the green chilies, the 2 tablespoons sliced lemongrass, kefir lime leaves, coriander roots and stems, galanga root, shallots and tamarind pulp; bring to a boil. Reduce heat to simmering, cover and cook 30 minutes.
- Into a clean saucepan strain soup through a fine sieve, pressing on solids to extract as much liquid as possible; discard solids. Heat over medium-high heat and add remaining 2 tablespoons lime juice. remaining 2 teaspoons fish sauce, remaining 1 tablespoon green chilies, remaining teaspoon minced lemongrass, straw mushrooms, coriander leaves, and scallions; stir well. To serve, add shrimp in their marinade and cook 30 seconds or until shrimp turn pink and are cooked through.
THAI HOT AND SOUR SHRIMP SOUP - TOM YUM GOONG
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
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 SEAFOOD SOUP
I love hot and sour soup and i found this recipe and i thought i would post it even thought i am not a big fan of scallops. From the kitchen of Martin James.
Provided by Xexe383
Categories Lunch/Snacks
Time 1h
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- Combine shrimp shells with stock, Green chiles, salt, lime, zest, lime leaves and lemongrass stalks in heavy non-aluminum pot.
- Bring to a boil, reduce heat, cover and simmer for 20 minutes.
- Strain.
- Return liquid to pot and place over medium-high heat and bring to a boil.
- Add shrimp and scallops and cook for 1 minute.
- Stir in fish sauce and lime juice.
- Add chopped cilantro, slivered red chili, shiitake slices, and green onions.
- Stir and ladle into individual bowls.
Nutrition Facts : Calories 192.1, Fat 4.6, SaturatedFat 1.1, Cholesterol 66.4, Sodium 1683.5, Carbohydrate 18.7, Fiber 1, Sugar 7.1, Protein 19.1
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