Thai Soup Paste Tom Yum Recipes

THAI TOM YUM PASTE

Thai Tom Yum Paste image

Enjoy Tom Yum Soup and other creative Tom Yum dishes anytime with this easy Thai Tom Yum Paste. Use it as a Classic Tom Yum Soup base, or to spice up your stir-fries and marinades.

Provided by Char

Time 30m

Number Of Ingredients 11

Ingredients

10 - 15 dried red chilies
1 tablespoon tamarind paste
3 fresh red chilies (sliced into 1/4 inch pieces)
3 stalks lemongrass (white portion only, thinly sliced)
5 small shallots (peeled)
1 inch galangal (grated)
5 kaffir lime leaves (julienned)
2 tablespoons brown sugar
2 tablespoons coconut oil
1 tablespoon dried shrimp (optional)
1 cup cilantro leaves

Steps:

Rinse then soak the dried red chilies in a bowl of warm water, and the tamarind paste in a separate small bowl in 1/4 cup of warm water. Allow the dried red chilies and the tamarind to soak for 15 minutes.
Remove the seeds from the dried red chili as you slice them into 1-inch pieces.
Gently squeeze the tamarind paste with your fingers to extract as much of the juice as possible. Discard the tamarind paste and seeds (if any).
Pour the tamarind juice into a food processor along with the sliced dried red chili, fresh red chili, lemongrass, shallots, galangal, kaffir lime leaves, brown sugar, coconut oil, dried shrimp (optional), and cilantro leaves.
Blend the ingredients into a paste.

TOM YUM SOUP

Tom Yum Soup image

This Thai tom yum soup will stay on your family favorite list forever. It's made with shrimp, chicken stock, mushrooms, veggies, and spices.

Provided by Darlene Schmidt

Categories Appetizer Entree Dinner Lunch Soup

Time 30m

Number Of Ingredients 19

Ingredients

6 cups chicken stock
1 stalk lemongrass (lower third finely minced, top bulb smashed and bound with twine)
1 carrot (thickly sliced)
4 cloves garlic (minced)
3 tablespoons onion (minced)
2 tablespoons galangal (or ginger, grated)
3 leaves makrut lime (or bay leaves and long strip of lime zest)
1 1/2 tablespoons plus 1 teaspoon fish sauce (divided)
1/2 tablespoon soy sauce
1 teaspoon lime juice (or lemon juice)
1 to 2 cups shiitake mushrooms (stems removed)
1 small zucchini (sliced into half-moons)
12 to 14 medium shrimp (or 8 to 10 large; raw, shells left on or removed)
1 cup cherry tomatoes (sliced in half)
1/4 to 1/3 (13.5-ounce) can coconut milk
Optional: 1 teaspoon chili oil
Optional: brown sugar (to taste)
Optional: crushed chili pepper flakes (to taste)
1/3 cup fresh cilantro (fresh coriander)

Steps:

Gather the ingredients.
Pour the stock into a deep cooking pot over medium-high heat. Add the prepared lemongrass, including the upper sections of the stalk you didn't mince. Boil 5 to 6 minutes to soften.
Add carrot, garlic, onion, galangal or ginger, lime leaves, 1 1/2 tablespoons of the fish sauce, soy sauce, and lime juice. Reduce heat slightly, cover, and continue simmering 5 minutes. Add the mushrooms and zucchini, and continue simmering another 5 minutes.
Add shrimp and cherry tomatoes. Cook 3 minutes or until shrimp are pink and plump.
Turn down the heat to low and add 1/4 can coconut milk, chile oil, and brown sugar and red pepper flakes to taste (if using). Add the remaining teaspoon of fish sauce or more chile oil to taste. Discard the lime or bay leaves and the zest, if using. Serve with fresh cilantro sprinkled over and enjoy.

Nutrition Facts : Calories 183 kcal, Carbohydrate 19 g, Cholesterol 25 mg, Fiber 2 g, Protein 10 g, SaturatedFat 5 g, Sodium 866 mg, Sugar 6 g, Fat 8 g, ServingSize 4 to 6 servings, UnsaturatedFat 0 g

TOM YUM PASTE

Tom Yum Paste image

This Thai Tom Yum paste is more than a just a soup base. It also makes an exquisite marinade for all types of fish, seafood and meat.

Provided by Darlene Schmidt

Categories Soup Sauce Ingredient

Time 12m

Number Of Ingredients 13

Ingredients

1/4 cup lemongrass (fresh or prepared frozen, finely minced, available at Asian food stores)
5 cloves garlic
1 thumb-size piece ginger (or galangal, sliced)
1 fresh red chili (sliced, or 1/2 to 1 tsp. dried crushed chili or cayenne pepper)
1/2 cup coriander/cilantro leaves and stems (fresh chopped)
2 tablespoons fish sauce (available at Asian food stores)
1 tablespoon vegetable oil
1 tablespoon soy sauce
1/2 teaspoon shrimp paste (available at Asian food stores)
1/4 cup freshly squeezed lime juice
3 heaping teaspoon palm sugar (or brown sugar)
2 to 3 spring onions (sliced)
1 to 2 tablespoon coconut milk (this thins it out to make blending easier; if you want a thick paste, don't add it)

Steps:

Use in Tom Yom soup or as a marinade and enjoy.

Nutrition Facts : Calories 317 kcal, Carbohydrate 45 g, Cholesterol 6 mg, Fiber 5 g, Protein 9 g, SaturatedFat 1 g, Sodium 3986 mg, Sugar 21 g, Fat 14 g, ServingSize 3/4 Cup (1 Serving), UnsaturatedFat 0 g

THAI HOT AND SOUR SOUP (TOM YUM)

Thai Hot and Sour Soup (Tom Yum) image

A traditional Thai tom yum soup with shrimp and straw mushrooms.

Provided by Dad

Time 1h45m

Yield 4

Number Of Ingredients 12

Ingredients

1 ½ pounds uncooked medium shrimp
9 ½ cups water, divided
½ cup chopped galangal
½ cup lemon grass, cut into 1-inch pieces
6 leaf (blank)s kaffir lime leaves
2 (15 ounce) cans whole straw mushrooms, drained
2 tablespoons red curry paste (such as Thai Kitchen®)
2 tablespoons fish sauce
2 peppers Thai chile peppers, sliced
½ cup green onions, chopped
½ cup fresh cilantro, chopped
2 medium limes, juiced

Steps:

Peel and devein shrimp, reserving shells.
Combine shrimp shells and 6 cups water in a large saucepan; bring to a simmer. Cook for 45 minutes. Add galangal, lemon grass, and lime leaves; simmer 15 minutes more.
Strain broth mixture through a sieve into a bowl; discard solids.
Return broth mixture to the pan. Add remaining 3 1/2 cups water, mushrooms, curry paste, fish sauce, and chiles; bring to a boil. Stir in shrimp, green onions, and cilantro; cook until shrimp are bright pink and firm, about 5 minutes. Stir in fresh lime juice and serve.

Nutrition Facts : Calories 249.9 calories, Carbohydrate 22.6 g, Cholesterol 258.9 mg, Fat 7.4 g, Fiber 7.5 g, Protein 40.4 g, SaturatedFat 0.9 g, Sodium 1832.3 mg, Sugar 2.5 g