Thai Soup Tom Yum Goong 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.

AN AUTHENTIC THAI SOUP, TOM YUM GOONG RECIPE - (4.5/5)



An Authentic Thai Soup, Tom Yum Goong Recipe - (4.5/5) image

Provided by Bonbini

Number Of Ingredients 16

10-15 - 10-15 prawns, peeled
2 - 2 cups chicken broth
1 - 1 stalk lemongrass, cut into 1" long
5 - 5 slices galangal
5 - 5 kaffir lime leaves, split
5 - 5 shallots, halved
5 - 5 fresh Thai chilies, crushed
5 - 5 dried red pepper, soak in warm water and crushed
1/2 - 1/2 cup carrot, sliced
1/4 - 1/4 cup celery, sliced
1/4 - 1/4 cup straw mushroom
3 - 3 tb. fish sauce
2 - 2 lime juice
3 - 3 tb. chili paste or nam prik pao
1 - 1 cup evaporate milk
1/4 - 1/4 cup cilantro

Steps:

  • 1. Bring chicken broth, lemongrass, galangal, kaffir lime leaves, shallot and both chilies to a boil. 2. Add carrot, celery and mushroom. 3. Add fish sauce and lime juice. 4. Mix chili paste with evaporate milk, then add into the soup 5. Add prawns. 6. As soon as prawns turn pink, remove from the heat and garnish with cilantro.

TOM YUM KOONG SOUP



Tom Yum Koong Soup image

Many of these ingredients can be found in Asian or specialty shops. Chili paste with soy bean oil comes in small jars and can be found in most Asian markets. Galangal, a member of the ginger family, is a knobby root that tastes like a cross between ginger and pepper. Tom Yum Soup paste can be found in Asian shops, or you can use Thai Red Curry paste. Kaffir lime leaves have an aromatic citrus-like smell and flavor. Garnish with fresh coriander leaves.

Provided by MC

Categories     Soups, Stews and Chili Recipes     Soup Recipes

Time 1h10m

Yield 5

Number Of Ingredients 13

½ pound medium shrimp - peeled and deveined
12 mushrooms, halved
1 (4.5 ounce) can mushrooms, drained
4 cups water
2 lemon grass
4 kaffir lime leaves
4 slices galangal
4 chile padi (bird's eye chiles)
1 ½ tablespoons fish sauce
1 ½ limes, juiced
1 teaspoon white sugar
1 teaspoon hot chile paste
1 tablespoon tom yum soup paste

Steps:

  • Trim lemongrass and cut into matchstick size pieces.
  • To make stock: Add the shrimp heads and shells to water, then cook for 20 minutes. Turn the fire off. Soak the heads and shells for further 20 minutes before discarding.
  • Trim lemongrass and cut into matchstick size pieces.
  • Add stock, lemon grass, kaffir lime leaves, galangal, chili padi, fish sauce, lime juice, sugar, and chili paste to a pot and bring to a boil. After boiling for 5 minutes, add shrimps and both mushrooms. Cook for further 10 minutes. Garnish with coriander leaves.

Nutrition Facts : Calories 62.8 calories, Carbohydrate 3.5 g, Cholesterol 69 mg, Fat 1 g, Fiber 0.6 g, Protein 9.9 g, SaturatedFat 0.2 g, Sodium 517.1 mg, Sugar 1.7 g

THAI HOT AND SOUR SHRIMP SOUP - TOM YUM GOONG



Thai Hot and Sour Shrimp Soup - Tom Yum Goong image

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

4 tablespoons vegetable oil
4 cloves garlic, crushed
1 small red onion, finely chopped
7 cups water
1 tablespoon black pepper
1 stalk lemongrass, cut into 2 inch lengths
1 (1 inch) piece fresh galangal root
3 fresh red chilies, thinly sliced (amount optional)
3 fresh green chilies, thinly sliced (amount optional)
4 kaffir lime leaves, scored (if using dry, soak in warm water until pliable)
1 lb medium shrimp, cleaned and deveined
6 tablespoons fish sauce
2 tablespoons fresh lime juice
1/4 cup chopped fresh cilantro

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

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