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
THAI SPICY AND SOUR SOUP
Make and share this Thai Spicy and Sour Soup recipe from Food.com.
Provided by Lani D
Categories Soy/Tofu
Time 40m
Yield 1 serving(s)
Number Of Ingredients 11
Steps:
- Place the stock, Tom Yum paste, galangal, lemon grass, Kaffir lime leaves, chilli and 3 cups of water into a saucepan and bring to the boil. Then reduce the heat and simmer for 5 minutes.
- Add the mushrooms and tofu and simmer for 5 minutes or until mushrooms are tender.
- Add the bok choy and summer for a further minute or until wilted.
- Remove from the heat and add lime juice and coriander leaves.
- Serve.
Nutrition Facts : Calories 207.4, Fat 6.5, SaturatedFat 1, Sodium 215.5, Carbohydrate 20.4, Fiber 4.5, Sugar 10.2, Protein 22.2
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.
SPICY THAI-FLAVOR SOUP
Provided by Tyler Florence
Categories appetizer
Time 40m
Yield 8 to 10 servings
Number Of Ingredients 19
Steps:
- For the stock: Put all the ingredients into a large pot and cover with water by 1-inch. Bring to a boil, skimming any foam that rises to the surface. Reduce the heat and simmer for 30 minutes. Remove the chicken and save it for another meal; strain the stock. Makes 10 to 12 cups.
- For the soup: Put the Asian Chicken Stock into a pot over medium-high heat. Add the mushrooms, limes, chiles, fish sauce, and kaffir lime leaves, if using. Taste and adjust seasoning with salt. Add the shrimp and simmer just until the shrimp are cooked through, about 5 minutes, then add the cilantro and basil leaves. Taste and adjust seasoning. Serve garnished with cilantro leaves.
THAI CLEAR SOUP WITH SWEET AND SOUR CHILE
This is out of a cookbook called "Chiles"...now that's simple...hubby and I love hot and spicy foods so this is right up our alley...enjoy! Preparation time includes soaking the Chinese mushrooms...
Provided by teresas
Categories Clear Soup
Time 1h
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- If using the Chinese mushrooms, place them in a small bowl, cover with boiling water and soak for 30 minutes.
- Place the broth, garlic, ginger, rice vinegar, and brown sugar in a pan and heat, stirring constantly, until gently simmering.
- Add the chicken, scallions, lemongrass, red chile, and Chinese mushrooms, if using, and continue to simmer for 15 to 20 minutes until chicken is cooked through.
- Taste and adjust the seasoning, remove the lemongrass, then serve the soup, garnished with fresh cilantro leaves.
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TOM YUM SOUP (HOT AND SOUR THAI SOUP) - LEMON BLOSSOMS
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Ratings 17Calories 178 per servingCategory Soup
- In a medium pot, bring the stock to a boil over medium heat. Add the lemongrass, lime leaves, ginger and red chile peppers and lower the heat to medium-low. Cover the pot an simmer for 20 minutes.
- Uncover the pot and add the fish sauce, lime juice, brown sugar and red curry paste to the broth. Stir and simmer for 5 minutes.
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