Tom Yum Goong Hot And Sour Thai Soup Recipes
TOM YUM GOONG (HOT AND SOUR THAI SOUP)
Of all the Tom Yum Goong recipes I've seen and tried, this is by far my favorite. Reminiscent of the first time we had it at Pearl of the Orient in Rocky River, OH. It's a good idea to tell your guest's that the lemongrass and lime leaves are for flavor only and should be avoided when eating the soup.
Provided by Spankie
Categories < 60 Mins
Time 50m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Wrap lemongrass, kaffir lime leaves, galagal and chilies in cheesecloth and tie with twine.
- Bring the stock to the boil over medium heat in a saucepan. Add the cheesecloth wrapped seasonings. Lower the heat to medium-low, cover, and simmer for 15 minutes to let the spices infuse the broth.
- Uncover and add the fish sauce, sugar, and mushrooms. Simmer for 5 minutes.
- Toss in the shrimp and cook for about 8 minutes until they turn pink.
- Remove from the heat and add the lime juice, green onions, and cilantro. Taste for salt and spices; you should have an equal balance of spicy, salty, and sour.
Nutrition Facts : Calories 203.2, Fat 4.5, SaturatedFat 1, Cholesterol 143.2, Sodium 3066.4, Carbohydrate 11.8, Fiber 2, Sugar 5, Protein 28.6
THAI HOT AND SOUR SHRIMP SOUP - TOM YUM GOONG
Make and share this Thai Hot and Sour Shrimp Soup - Tom Yum Goong recipe from Food.com.
Provided by PalatablePastime
Categories Thai
Time 33m
Yield 4-6 serving(s)
Number Of Ingredients 14
Steps:
- Heat oil in a pot with garlic until aromatic; add onion and cook, stirring, until onion is light brown.
- Add the water and bring to a boil.
- Add black pepper, lemongrass, galangal, chiles, and lime leaves; return to a boil and boil for 2 minutes.
- Place shrimp in the pot along with the fish sauce and lime juice.
- Simmer for 3 more minutes, or until shrimp are firm and cooked.
- Garnish soup with fresh cilantro before serving.
Nutrition Facts : Calories 255.2, Fat 15.1, SaturatedFat 1.9, Cholesterol 143.2, Sodium 2783.2, Carbohydrate 12.6, Fiber 1.9, Sugar 5.4, Protein 18.8
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- Add the shrimp stock, lemongrass, kaffir lime leaves, galangal and chilies to the pot. Bring to a boil and let it boil for 3-4 minutes until you can smell the fragrance of the herbs from the pot.
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- It's really easy and best to make the stock from the ingredients you will use. So devein the shrimp first and remove the outer shell which you will use for making stock (see post for easy tips on deveining and shell removal). I like to leave the tails on as you can grab these to eat.
- If you have young lemongrass and galangal then you can eat it. If you wish to eat these healthy ingredients then slice thinly as they are not too woody if they are young. If you prefer not to eat them or they are older then slice more thickly so they are easily visible and so not likely to end up your mouth by mistake.
- When the stock is done simmering which will probably coincide with you finishing your prep work, add the sliced galangal, lemongrass, and kaffir lime leaf. Allow to simmer for a few minutes before adding in the shrimp and mushrooms.
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