Tom Yam Soup With Chicken Or Prawns Large Shrimp Recipes

TOM YAM SOUP WITH CHICKEN OR PRAWNS (LARGE SHRIMP)

Tom Yam Soup With Chicken or Prawns (Large Shrimp) image

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

Ingredients

3 cups chicken stock
1 stalk lemongrass, fresh
2 -3 kaffir lime leaves
2 tablespoons thai roasted chili paste (Nam Prik Pao)
6 thai green bird's eye chilies (or Serrano chillies)
4 tablespoons fish sauce
4 tablespoons coriander leaves (cilantro)
1 medium lime, juice of
1 medium onion (sliced)
1 teaspoon white sugar
1 cup boneless cooked chicken breasts (chopped if using chicken) or 1 cup raw prawns (chopped if using chicken)
1 (8 ounce) can straw mushrooms (or regular button mushrooms)
3 tablespoons green onions, sliced thin
1 piece peeled fresh gingerroot

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

THAI PRAWNS AND SQUID HOT SOUP (TOM YUM KUNG LAE PIA MUK)

Thai Prawns and Squid Hot Soup (Tom Yum Kung Lae Pia Muk) image

Ideally, the stock for this soup should be made with pork bones. If these are not available, however, use chicken stock (bouillon) cubes instead.

Provided by Olha7397

Categories Squid

Time 50m

Yield 4 serving(s)

Number Of Ingredients 10

Ingredients

1/2 lb squid
5 cups stock
3 fresh lime leaves
1 stalk lemongrass, crushed
1/2 lb shrimp, shelled and deveined
nam pla, to taste
2 -4 fresh chili peppers, sliced into rounds
2 garlic cloves, peeled and crushed
1 limes, juice of (to taste) or 1 lemon, juice of (to taste)
chopped coriander leaves, to garnish

Steps:

Clean the squid, cut off and chop the tentacles, then cut the body into rings.
Put the stock, lime leaves and lemon grass in a pan, bring to the boil, then lower the heat and simmer for 5 minutes.
Add the prawns (shrimp), squid and nam pla. Cook until the prawns have turned pink, then add the chilies.
Pour the soup into 4 warmed individual bowls. Mix together the garlic and lime or lemon juice to taste, then stir into the soup. Sprinkle with coriander. Serve hot. Serves 4.
NOTE: Nam pla is Thailand fish sauce.
Lemon grass, fresh lemon grass is available from Asian stores. The lower third of the stalk, the bulb like portion, is the part to use when a recipe specifies 'chopped or sliced lemon grass'. Alternatively, the whole stalk may be bruised and added during cooking, but then it should be removed before serving. Dried lemon grass is a good substitute:--Soak in hot water for about 2 hours before using then remove from the dish before serving. 1 Tablespoon dried lemon grass is roughly equivalent to 1 stalk fresh. Powdered lemon grass is also available.
Lime leaves, fresh lime leaves are preferred, but virtually unobtainable in the West. Dried lime leaves are available from Asian stores.
Asian Cooking.

Nutrition Facts : Calories 126, Fat 1.9, SaturatedFat 0.4, Cholesterol 218.5, Sodium 111.5, Carbohydrate 5.5, Fiber 0.4, Sugar 1.4, Protein 20.9

HOMEMADE TOM YUM SOUP

Homemade Tom Yum Soup image

This homemade hot and sour soup (tom yum) is easier than most recipes you will find. I have simplified a sometimes complex recipe for those like me who can have a hard time finding some of the original ingredients. This is my favorite recipe, better than any tom yum in the many restaurants I have been to.

Provided by Nader

Categories Soups, Stews and Chili Recipes Soup Recipes Seafood Shrimp Soup

Time 50m

Yield 6

Number Of Ingredients 12

Ingredients

4 cups vegetable broth
1 pound raw shrimp, unpeeled and deveined
4 limes, juiced with pulp
4 Thai chile peppers, quartered
2 stalks lemongrass, quartered
2 tablespoons tom yum paste
1 ½ tablespoons fish sauce
1 tablespoon white sugar
1 tablespoon chile sauce
4 (1/4 inch thick) slices fresh ginger root
6 baby bella mushrooms, sliced
2 green onions, thinly sliced

Steps:

Combine vegetable broth and shrimp in a pot over medium-high heat. Bring to a low boil for 10 minutes, then lower heat and simmer for 10 minutes. Remove shrimp from the broth and remove and discard shells; set shrimp aside.
Add lime juice, lime pulp, chile peppers, lemon grass, tom yum paste, fish sauce, sugar, chile sauce, and ginger slices to the broth; cook for 10 minutes. Remove chile peppers, lemongrass, and ginger slices with a slotted spoon and discard. Add cooked shrimp and remove from the heat.
Ladle soup into bowls and top with mushroom slices and green onions.

Nutrition Facts : Calories 145.9 calories, Carbohydrate 18.1 g, Cholesterol 115 mg, Fat 2.2 g, Fiber 3.4 g, Protein 15 g, SaturatedFat 0.2 g, Sodium 1009.1 mg, Sugar 7.1 g

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