Tom Yam Kung Delicious Shrimp Recipes

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TOM YUM KUNG



Tom Yum Kung image

Provided by Seonkyoung Longest

Time 18m

Yield 4

Number Of Ingredients 16

3 cups water
3 cups chicken stock
3 shallots, small diced
2 oz galangal, sliced
3 cloves garlic, chopped
3 lemongrass, cut into 3" long and smashed
3 to 4 kaffir lime leaves
4 tbsp fish sauce
4 tbsp Thai chili paste (adjust to your taste)
8 to 10 oz mushrooms (I used shimeji & oyster mushrooms but you can use any mushrooms you have)
1 lb whole prawn or U13-15 shrimp, head removed & deveined (you can peel if you prefer)
3 to 6 Thai chilies, smashed
2 tomatoes, diced, optional
4 to 5 limes
1/2 cup evaporated milk, optional
Handful cilantro, chopped

Steps:

  • Combine water, chicken stock in a large pot. Add shallot, galangal, garlic, lemongrass, & lime leaves and bring it to boil over high heat.
  • When it's boiling, stir in fish sauce and Thai chili paste to season. Squeeze shrimp heads into pot if you are using. Add mushrooms as well.
  • Bring back to boil and add prepared shrimp. Cook shrimp until 3/4way cooked (cooking time depends on size of shrimp you're using & depends on if skin is on or off. Small to medium, 1 to 2 minutes. Large to jumbo 2 to 4 minutes. Head-on prawns 5 minutes.)
  • Now, reduce heat to low and squeeze all of lime into pot. Add 3 limes first, then adjust to your taste. Remove from heat, add evaporated milk if you are using and chopped cilantro. Stir well and serve in a bowl, garnish with some cilantro and shredded lime leaves if you'd like. Serve with lime wedge and extra chili oil and enjoy!

Nutrition Facts : Calories 491 calories, Sugar 12.6 g, Sodium 2095.2 mg, Fat 7.8 g, SaturatedFat 1.4 g, TransFat 0 g, Carbohydrate 72.7 g, Fiber 8.6 g, Protein 43.7 g, Cholesterol 187.9 mg

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

TOM YAM KUNG, DELICIOUS



Tom Yam Kung, Delicious image

got this recipe from thaiwaysmagizine.com and that recipe is very good but I made some changes and I like my version more. If you like Tom Yam I recommend trying both. This is very easy to make. The hardest part might be finding the ingredients if you don't have an oriental grocery store handy.

Provided by rod_n_daisy

Categories     Poultry

Time 1h

Yield 2 serving(s)

Number Of Ingredients 14

1 quart water
1/2 lb chicken or 1/2 lb fresh shrimp
4 ounces sliced mushrooms, fresh
2 stalks lemongrass
3 -4 fresh lime leaves
1 tablespoon coriander or 1 tablespoon cilantro
1/2 teaspoon chili paste (Adjust to taste)
2 tablespoons lime juice (fresh) or 2 tablespoons lemon juice (fresh)
1 -2 jalapeno, more if you like hotter (Sliced or diced)
2 green onions (Sliced)
2 tablespoons fish sauce (I used Que Huong Sodium 730 mg. per 1/2 cup)
1 tablespoon galangal (About 1/8th inch slice) or 1 tablespoon fresh ginger (About 1/8th inch slice)
1/4 medium onion, chopped
1/2 teaspoon sugar

Steps:

  • For the lemongrass use only the solid portion and discard the woody grass part. With a heavy object bruise the sides, I use a meat tenderizer. Then cut into 2-3 inch sections. Take the lime leaves and make 3 to 5 slices in them from 3/4 of the way from the top of the leaf all the way down. Take a 12 inch square piece of cheese cloth and place the lemongrass, lime leaves and galangal in the center tie it shut with some string. This makes it much easier for when you eat, no suprises.
  • Add chicken broth fish sauce and cheese cloth bag into pot and bring to a simmer. Cover and simmer for 15 minutes.
  • Uncover the pot and add jalapeno's, onion, sugar and chicken.
  • Simmer for 2-3 minutes, then add chile paste,and mushrooms. Simmer for 2 more minutes. Add green onions and simmer 30 seconds.
  • Turn off the heat and add lime juice and garnish with coriander or cilantro.
  • Test for saltiness and sourness. If required, adjust with more fish sauce Salt) and lime or lemon juice (sour).Discard spice bag and enjoy.
  • If cooking with shrimp remove the heads and add them to the cheese cloth bag. Discard the rest of the shell deveinthe shrimp and add them 1 minute before everything is done.

Nutrition Facts : Calories 187.8, Fat 10.7, SaturatedFat 3, Cholesterol 51.8, Sodium 1453.6, Carbohydrate 7.8, Fiber 1.4, Sugar 4.1, Protein 16.1

HOT AND SOUR SHRIMP SOUP (TOM YUM KUNG)



Hot and Sour Shrimp Soup (Tom Yum Kung) image

Tom Yum is made so many different ways that no two batches are really ever alike. Simultaneously spicy, tart, and sweet, this soup grows on you the more you eat it. Try it along with rice to cut some of the heat, or eat it throughout a meal for a welcome contrast.

Categories     Slow Cooker     Shrimp     Chile     Lemongrass     Soup/Stew     Mushroom     Shellfish     Lime Juice     Dinner

Yield Serves 4-6

Number Of Ingredients 11

6 cups chicken stock
1 stalk lemongrass, trimmed and cut into thin slices
Rind of 1 key lime
2 tablespoons store-bought Tom Yum paste (Thai chile-tamarind paste)
1 cup quartered button mushrooms
3 to 5 Thai chiles, thinly sliced
1 pound medium shrimp
1/4 cup fish sauce
1/2 cup freshly squeezed lime juice
1/4 cup palm sugar
Cilantro, for garnish

Steps:

  • In the slow cooker, stir together the chicken stock, lemongrass, lime rind, Tom Yum paste, mushrooms, and Thai chiles.
  • Cook on low for 6 hours, or on high for 2 hours.
  • Adjust the heat to high, and add the shrimp, fish sauce, lime juice, and palm sugar, and cook for 10 minutes more, or until the shrimp are uniformly pink.
  • Ladle the soup into a tureen or individual bowls, garnish with the cilantro, and serve.

TOM YAM KUNG, DELICIOUS



Tom Yam Kung, Delicious image

I got this recipe from thaiwaysmagizine.com and that recipe is very good but I made some changes and I like my version more. If you like Tom Yam I recommend trying both. This is very easy to make. The hardest part might be finding the ingredients if you don't have an oriental grocery store handy.

Provided by rod_n_daisy

Categories     Asian

Time 1h30m

Yield 1 serving(s)

Number Of Ingredients 12

1 pint water
1/2 lb shrimp
1/4 lb mushroom
1 stalk lemongrass
3 -4 fresh lime leaves
1 tablespoon chopped coriander or 1 tablespoon cilantro
1/2 teaspoon ground chili powder (Adjust to taste)
1/2 teaspoon sea salt
2 tablespoons lime juice
1 -2 jalapeno, more if you like hotter (Sliced or diced)
2 green onions
2 tablespoons fish sauce (I used Veit Huong - 3 Crab Brand)

Steps:

  • Separate and save shrimp heads, remove shrimp from shells and devein and butterfly.
  • Pour water into pot with the lemon grass, kaffir-lime leaves, sea salt and shrimp heads. Simmer for 1 hour.
  • Add Additional water if to much evaporation occured to return to the original level.
  • Add mushrooms, jalapenos and green onions. Cook for 5 minutes.
  • Add shrimp, lime juice , ground chile powder to taste and fish sauce. Cook for 3 to 5 minutes till shrimp are done.
  • Garnish each bowl with chopped coriander before serving.

Nutrition Facts : Calories 287.7, Fat 3.2, SaturatedFat 0.8, Cholesterol 441.7, Sodium 4483.6, Carbohydrate 11.4, Fiber 2.9, Sugar 5, Protein 53.8

TOM YAM KUNG, DELICIOUS, SHRIMP



Tom Yam Kung, Delicious, Shrimp image

I got this recipe from thaiwaysmagizine.com and that recipe is very good but I made some changes and I like my version more. If you like Tom Yam I recommend trying both. This is very easy to make. The hardest part might be finding the ingredients if you don't have an oriental grocery store handy.

Provided by rod_n_daisy

Categories     Asian

Time 1h30m

Yield 4-6 serving(s)

Number Of Ingredients 13

1 quart chicken broth
1/2 lb fresh shrimp
4 ounces sliced mushrooms
2 stalks lemongrass
6 -8 fresh lime leaves
8 tablespoons fresh cilantro
2 teaspoons chili paste (Adjust to taste)
2 tablespoons fresh lime juice
2 -3 fresh jalapenos, more if you like hotter (Sliced or diced)
2 green onions (Sliced)
2 tablespoons fish sauce (I used Que Huong Sodium 730 mg. per 1/2 cup)
2 tablespoons fresh galangal root (About 1/8th inch slice)
1 teaspoon sugar

Steps:

  • Take the fresh shrimp and remove the heads and set aside, remove the shell then devein the shrimp, discard the shells. With a heavy object bruise the sides of the lemon grass, I use a meat tenderizer. Then cut into 2-3 inch sections. Take the lime leaves and make 3 to 5 slices each side.Slice the galangal in about 1/8" sections. Take a 12 inch square piece of cheese clothplace the lemongrass, shrimp heads and galangal in the center tie it shut with some string. This makes it much easier for when you eat, no suprises.
  • 2Add chicken broth, fish sauce and ,lime leaves cheese cloth spice bag into pot and bring to a simmer. Cover and simmer for 15 minutes.
  • 3Uncover the pot add jalapeno's, onion and sugar.
  • 4Simmer for 2-3 minutes, then add chile paste,and fresh mushrooms. Simmer for 2 more minutes. Add green onions and shrimp simmer for 1 minute.
  • 5Turn off the heat and add lime juice and garnish with coriander or cilantro.
  • 6Test for saltiness and sourness. If required, adjust with more fish sauce Salt) and lime (sour).Discard spice bag and enjoy. ,.

Nutrition Facts : Calories 118.9, Fat 2.5, SaturatedFat 0.6, Cholesterol 86.4, Sodium 1545.9, Carbohydrate 5.4, Fiber 0.8, Sugar 3.1, Protein 18

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