Thai Tom Yum Soup Recipes

VEGETABLE TOM YUM SOUP

Vegetable Tom Yum Soup image

This is a vegetable version of the classic Thai Tom Yum soup. You can find lemongrass, kaffir lime leaves, and galangal (a close relative of ginger) at any Asian supermarket. If you can't find the lime leaves, you can add extra lime juice to taste, but do try to find the lime leaves because they make a big difference. It tastes just like my local Thai restaurant!

Provided by trooworld

Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes

Time 1h15m

Yield 6

Number Of Ingredients 14

Ingredients

10 ½ cups chicken stock
12 thin slices galangal
6 kaffir lime leaves
3 stalks lemon grass, smashed and cut into 1 inch pieces
3 tablespoons hot chile paste
6 tablespoons fish sauce
9 tablespoons fresh lime juice
6 shallots, thinly sliced
3 plum (Roma) tomatoes, chopped
1 cup sliced button mushrooms
1 ½ cups thinly sliced bok choy
1 cup thinly sliced carrot
6 sprigs fresh cilantro, for garnish
6 green onions, thinly sliced

Steps:

Bring chicken stock, galangal, lime leaves, lemon grass, and hot chile paste to a boil in a large pot. Stir in fish sauce, lime juice, shallots, tomato, mushrooms, bok choy, and carrot. Reduce heat to medium-low, and simmer until the vegetables are tender, about 25 minutes. Garnish with cilantro and green onion before serving.

Nutrition Facts : Calories 118.9 calories, Carbohydrate 25.1 g, Cholesterol 1.3 mg, Fat 2.4 g, Fiber 2.4 g, Protein 4.8 g, SaturatedFat 0.9 g, Sodium 2397.6 mg, Sugar 7.5 g

THAI TOM YUM SOUP

Thai Tom Yum Soup image

This is a bit different from the others sounds good and this has always been one of our favorite soups in Thailand. Fragrant, spicy and absolutely delicious Thai chicken soup. I've eaten a bit of Thai, and I think this comes very close. Add noodles if you like with the fresh coriander Posted for ZWT 2010 - Thanks Tea Jenny for the help while I can't get on the internet.

Provided by Bonnie G 2

Categories Asian

Time 25m

Yield 6 bowls, 6 serving(s)

Number Of Ingredients 14

Ingredients

2 teaspoons peanut oil
2 garlic cloves, thinly sliced
2 tablespoons ginger, grated fresh
4 tablespoons lemongrass, chopped
2 teaspoons red chili pepper flakes, crushed
1 teaspoon ground coriander
1 teaspoon ground cumin
1 chicken breast fillet, boneless and skinless cut into thin strips
1 onion, thinly sliced
1/3 lb bok choy, shredded
3 cups water
240 ml coconut milk, one can
1/3 cup fish sauce
4 tablespoons coriander, chopped fresh

Steps:

In a large saucepan over medium heat, heat peanut oil. Stir in garlic, ginger, lemongrass, red chilli, coriander and cumin and cook until fragrant, 2 minutes.
Stir in chicken and onion and cook, stirring, until chicken is white and onion is translucent, 5 minutes. Stir in pak choi and cook until it begins to wilt, 5 to 10 minutes.
Stir in water, coconut milk, fish sauce and coriander. Simmer until chicken is thoroughly cooked and flavors are well blended, 30 minutes.

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