Tom Yam Pasta With Shrimp And Chicken Recipes
TOM YAM SOUP WITH CHICKEN OR PRAWNS (LARGE SHRIMP)
I LOVE Thai food!!! Our family eats a lot of foods from around the world and this one is a favorite. This is one soup I could eat every day. In fact, it was one of the only things that I could eat in my 2nd trimester of pregnancy.
Provided by clownes
Categories Stocks
Time 35m
Yield 3-4 bowls, 3-4 serving(s)
Number Of Ingredients 14
Steps:
- Using only the white part of the lemongrass (discard the rest), pound to release the flavor and cut into 2 inch segments.
- Put lemongrass, fish sauce, ginger root and stock into a pot and bring to a simmer. Cover and simmer for another 15 minutes.
- Uncover the pot and add the Kaffir lime leaves, chilies, onion, sugar and chicken pieces (if using prawns, add during last two minutes of cooking).
- Simmer for 2-3 minutes, then add Nam Prik Pao and mushrooms. Simmer for yet another 2 minutes. Now add the green onions and let it simmer for 30 seconds.
- Turn off the heat, add lime juice and garnish with coriander leaves. Test for saltiness and sourness. If required, adjust with more fish sauce (salt) and lemon juice (sour).
- If you can't find Kaffir Lime leaves, lime zest is the closest thing (use 1-2 tsp).
Nutrition Facts : Calories 237, Fat 7.1, SaturatedFat 1.9, Cholesterol 46.4, Sodium 2524.1, Carbohydrate 19.5, Fiber 2.6, Sugar 8, Protein 24.6
TOM YAM KUNG, DELICIOUS, SHRIMP
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
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
TOM YAM PASTA WITH SHRIMP AND CHICKEN
Steps:
- 1)Cook the pasta in boiling water for 4-8 min. Drain and run it under tap water. Keep it aside. 2) Add olive oil, and fry the garlic until slightly brown. Add the tom yam paste in with the chicken and the shrimp fry for another 1-2 min. 3) Add the pasta and mix well. Stir in the lemon juice, salt, pepper. 4) Garnish the dish by placing the shrimp at the side and coriander leaves on the top of the pasta serve while hot
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