Tom Yam Kung Delicious 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.

TOM YUM KOONG SOUP

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.

TOM YUM KUNG

Steps:

• Pour stock and lime juice into a deep cooking pot.
• Place lemongrass in a food processor and process until finely grated. Add to pot. The bulb can be thrown into the pot for additional flavor (remove before serving).
• Add the galanga powder to the pot.
• Add garlic, chilies, peppers, and Kaffir leaves (or lime peel). Bring to a mild boil.
• Add the mushrooms and shrimp. Gently simmer 'til shrimp is pink.
• Turn down the heat to low then add the coconut milk and fish sauce. Taste to adjust seasonings, adding more chilies and/or fish sauce (instead of salt) as desired.
• Serve in bowls with cilantro sprinkled over. And on the side, steamed jasmine rice and quarters of fresh lime.

TOM YAM KUNG, DELICIOUS

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.

TOM YAM KUNG, DELICIOUS, SHRIMP

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. ,.

TOM YAM KUNG, DELICIOUS

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, 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 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.