Thaispicyshrimpsouptomyumkoong Recipes
TRADITIONAL TOM YUM KUNG
Steps:
- Gather ingredients.
- Place the stock in a large pot over high heat. Add the minced makrut lime leaves, minced lemongrass, and any leftover lemongrass stalks if you're using fresh lemongrass. Bring to a boil.
- When the soup reaches a bubbling boil, reduce the heat to medium or a steady simmer. Add the garlic, galangal, chile, mushrooms, lime juice, fish sauce, soy sauce, and sugar. Simmer for 3 minutes, stirring occasionally.
- Add the shrimp and any other vegetables, if using. Simmer until shrimp are pink and plump, about 3 minutes. Remove and discard any lemongrass stalks, if used.
- Reduce the heat to medium-low and add the coconut milk or evaporated milk, if using. Taste-test the soup, looking for a balance of salty, sour, and spicy. If not salty or flavorful enough, add 1 additional tablespoon of fish sauce or soy sauce. If too sour, add more sugar. If too spicy and/or salty, add another squeeze of lime juice.
- Ladle the soup into bowls and serve topped with a generous sprinkling of fresh cilantro leaves.
Nutrition Facts : Calories 209 kcal, Carbohydrate 27 g, Cholesterol 43 mg, Fiber 1 g, Protein 15 g, SaturatedFat 1 g, Sodium 1597 mg, Sugar 8 g, Fat 5 g, ServingSize 3 to 4 servings, UnsaturatedFat 0 g
THAI SPICY SHRIMP SOUP (TOM YUM KOONG)
Delicious, bright and flavorful -- authentic, quick, and EASY too! This Spicy Thai Soup will satisfy your palate!! From a neighbor's cookbook. You can easily use frozen cooked shrimp in this dish, just throw them into the hot stock, and heat through! Note: Use EITHER the fresh chile pepper OR the chile paste, or just a little of each (unless you want it truly HOT)!! ENJOY!
Provided by BecR2400
Categories Thai
Time 30m
Yield 2-4 serving(s)
Number Of Ingredients 13
Steps:
- Devein shrimp; rinse and drain.
- Bring stock to a boil, and add remaining ingredients; cook until shrimp changes color.
- Remove chunks of lemon grass and whole chiles. Sprinkle with fresh cilantro; serve.
Nutrition Facts : Calories 155.6, Fat 1.9, SaturatedFat 0.2, Cholesterol 159.2, Sodium 2139.5, Carbohydrate 14.3, Fiber 2.1, Sugar 8.1, Protein 22.1
THAI HOT AND SOUR SOUP (TOM YUM)
A traditional Thai tom yum soup with shrimp and straw mushrooms.
Provided by Dad
Time 1h45m
Yield 4
Number Of Ingredients 12
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
TOM YUM GOONG (SPICY THAI SHRIMP SOUP)
Make and share this Tom Yum Goong (Spicy Thai Shrimp Soup) recipe from Food.com.
Provided by dicentra
Categories Thai
Time 1h20m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Peel and devein shrimp, reserving shells. Combine shrimp shells and 6 cups water in a Dutch oven; bring to a simmer. Cook 1 hour.
- Strain broth through a sieve into a bowl; discard solids. Combine broth and remaining 3 1/2 cups water in a large saucepan; bring to a boil.
- Add galangal, lemongrass, and kaffir lime leaves to pan; simmer 10 minutes. Strain broth mixture through a sieve into a bowl; discard solids.
- Return broth mixture to pan. Add mushrooms, chili paste, fish sauce, and chiles; bring to a boil. Stir in shrimp, green onions, and cilantro; cook 3 minutes or until shrimp are done. Discard chiles.
- Stir in fresh lime juice. Ladle 2 cups soup into each of 4 bowls; sprinkle evenly with peanuts. Serve with lime wedges.
Nutrition Facts : Calories 293.4, Fat 10, SaturatedFat 1.5, Cholesterol 259.2, Sodium 704.9, Carbohydrate 12, Fiber 2.6, Sugar 2.4, Protein 39.8
THAI SHRIMP SOUP
This tasty soup comes together in minutes, and it's a crowd pleaser. The ingredients are available in my little Maine grocery store, too. -Jessie Grearson-Sapat, Falmouth, Maine
Provided by Taste of Home
Categories Lunch
Time 40m
Yield 8 servings (2 quarts).
Number Of Ingredients 19
Steps:
- In a Dutch oven, saute onion in oil until tender. Add the broth, water, brown sugar, ginger, fish sauce, curry paste and lemongrass. Bring to a boil. Reduce heat; carefully stir in shrimp and edamame. Cook, uncovered, for 5-6 minutes or until shrimp turn pink., Add the coconut milk, corn, bamboo shoots, basil, cilantro, lime juice, lime zest and curry powder; heat through. Discard lemongrass.
Nutrition Facts : Calories 163 calories, Fat 7g fat (3g saturated fat), Cholesterol 69mg cholesterol, Sodium 505mg sodium, Carbohydrate 9g carbohydrate (5g sugars, Fiber 2g fiber), Protein 14g protein. Diabetic Exchanges
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