SIMPLE THAI-STYLE LEMONGRASS SHRIMP SOUP
You won't believe how easy and good it is. Try this and you may never be able to eat a shrimp soup in a Thai restaurant again. This is a blend of two recipes from a really good Thai cookbook, adapted to use easier-to-find ingredients (as recommended in the book, ginger instead of galangal, lime juice instead of lime leaves) and simplified a little. You can make it also with thinly sliced chicken breast instead of shrimp if you add the chicken about the time you add mushrooms and tomatoes and cook everything for a bit longer.
Provided by Anya4405
Categories Thai
Time 30m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Cut off the dry end and a few top leaves of the lemongrass stem.
- Bruise the stem with the handle of a knife and cut into 1-inch long pieces.
- Reserve.
- Bruise the chilies, cut them in half, scoop out and discard the seeds.
- Reserve the chilies.
- Bring the water to boil.
- Add lemongrass and ginger, and squeeze out half the lime into the water.
- Boil 2-3 minutes.
- Add fish sauce and chili-garlic paste.
- Cook for another minute.
- Add tomatoes and mushrooms.
- Cook for 2-3 minutes (or longer, until it boils and the tomatoes start to fall apart).
- Squeeze the other half of the lime into the soup.
- Take off the heat.
- Add the chilies and let stand a few seconds, then add the shrimp.
- Garnish with cilantro and serve immediately.
- Leave lemongrass, ginger and chilies in the soup and either try to pour the soup without them, or, better, pour the soup with chunks of lemongrass and ginger in it and warn your guests not to eat these.
- They do add flavour when left in the soup while you eat it.
THAI LEMONGRASS SOUP
Steps:
- Cut off the dry end and a few top leaves of the lemongrass stem. 2 Bruise the stem with the handle of a knife and cut into 1-inch long pieces. 3 Reserve. 4 Bruise the chilies, cut them in half, scoop out and discard the seeds. 5 Reserve the chilies. 6 Bring the water to boil. 7 Add lemongrass and ginger, and squeeze out half the lime into the water. 8 Boil 2-3 minutes. 9 Add fish sauce and chili-garlic paste. 10 Cook for another minute. 11 Add tomatoes and mushrooms. 12 Cook for 2-3 minutes (or longer, until it boils and the tomatoes start to fall apart). 13 Squeeze the other half of the lime into the soup. 14 Take off the heat. 15 Add the chilies and let stand a few seconds, then add the shrimp. 16 Garnish with cilantro and serve immediately. 17 Leave lemongrass, ginger and chilies in the soup and either try to pour the soup without them, or, better, pour the soup with chunks of lemongrass and ginger in it and warn your guests not to eat these. 18 They do add flavour when left in the soup while you eat it.
LEMONGRASS AND LIME THAI NOODLE SOUP
A filling Thai noodle soup with tons of flavor. The leftovers are even better cold the next day! You can add meat instead of tofu, make it vegetarian by using vegetable broth, or change up the veggies with whatever you have on hand.
Provided by Jacqueline
Categories Soups, Stews and Chili Recipes Soup Recipes Noodle Soup Recipes
Time 1h15m
Yield 6
Number Of Ingredients 17
Steps:
- Heat 1 tablespoon peanut oil in a large saucepan over medium heat. Add lemongrass, lime juice, ginger, garlic, and red pepper flakes; heat until fragrant, about 30 seconds. Add onion; cook and stir until soft, about 5 minutes. Add remaining 1 tablespoon peanut oil and tofu; stir-fry until tofu is lightly browned, about 5 minutes.
- Combine water, chicken stock, coconut milk, soy sauce, fish sauce, and brown sugar in a large pot; bring to a boil. Pour in lemongrass mixture. Simmer over low heat until flavors combine, about 20 minutes. Add bok choy and rice noodles; cook until tender, about 5 minutes. Garnish with cilantro.
Nutrition Facts : Calories 541.9 calories, Carbohydrate 74.4 g, Cholesterol 2 mg, Fat 23 g, Fiber 3.3 g, Protein 12.5 g, SaturatedFat 13.8 g, Sodium 1887 mg, Sugar 11.8 g
THAI LEMONGRASS AND CHILE SOUP (TOM YUM)
Make and share this Thai Lemongrass and Chile Soup (Tom Yum) recipe from Food.com.
Provided by Aariq Skought
Categories Clear Soup
Time 16m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- In medium saucepan, heat vegetable broth to a simmer with lemongrass and lime leaves if desired.
- In small skillet, heat oil over medium-high heat.
- Add garlic and ginger, and cook, stirring often, about 30 seconds.
- When broth has simmered for 5 minutes, remove lemongrass and lime leaves and discard.
- Add cooked garlic and ginger to broth.
- Return broth to a boil, and stir in chile paste and mushrooms.
- Cook until mushrooms have wilted, about 30 seconds, then stir in lime juice and fish sauce.
- Remove from heat, and ladle soup into small bowls along with your favorite rice noodles.
- Top each bowl with chopped tomatoes, cilantro and a pinch of hot green chiles if you want it really really spicy.
- Alternatively, tomatoes and chiles can be mixed together and placed in small serving bowl for people to help themselves (this way people can make it as spicy as they want).
- For Vegetarian/Vegan omit the fish sauce and use the soy.
THE BEST THAI COCONUT SOUP
Authentic, bold, and delicious Thai flavors make this soup irresistible! This is the best Thai coconut soup I've had. You won't be disappointed with this one! Serve over steamed rice.
Provided by Jessica
Categories Soups, Stews and Chili Recipes Soup Recipes Seafood
Time 1h5m
Yield 8
Number Of Ingredients 13
Steps:
- Heat the oil in a large pot over medium heat. Cook and stir the ginger, lemongrass, and curry paste in the heated oil for 1 minute. Slowly pour the chicken broth over the mixture, stirring continually. Stir in the fish sauce and brown sugar; simmer for 15 minutes. Stir in the coconut milk and mushrooms; cook and stir until the mushrooms are soft, about 5 minutes. Add the shrimp; cook until no longer translucent about 5 minutes. Stir in the lime juice; season with salt; garnish with cilantro.
Nutrition Facts : Calories 367.6 calories, Carbohydrate 8.9 g, Cholesterol 86.3 mg, Fat 32.9 g, Fiber 2 g, Protein 13.2 g, SaturatedFat 27.6 g, Sodium 579.4 mg, Sugar 2.3 g
THAI CHICKEN LEMONGRASS SOUP RECIPE
Provided by á-1046
Number Of Ingredients 14
Steps:
- Bring the stock to a boil over medium heat in a soup pot. In a strainer, add the lime leaves, chiles, garlic, ginger and lemongrass. Lower the heat to medium-low; cover the pot and gently simmer to let the spices infuse the broth, about 10 minutes. Pull out "infusing" ingredients. Uncover the pot and stir in the chicken, coconut milk, fish sauce, sugar and lime juice. Simmer to heat the chicken through, about 5 minutes. Sprinkle with salt and pepper. Place jasmine rice in the bottom of soup bowls. Ladle the soup on top. Garnish with the cilantro and lime wedges. Cook's Note: Lemongrass imparts a delicate citrusy flavor and aroma, but if you can't find lemongrass, use equal parts lemon peel and ginger. Kaffir lime is gently limey with lots of aroma, but you can substitute lime peel if you can't find it.
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