Tom Yum Goong Shrimp Soup Clear Broth Recipes

TOM YUM SOUP WITH SHRIMP | TOM YUM GOONG

Steps:

• Roughly chop the Long fresh red (mild) chilli, the shallots, and the galangal. Add to a grinder jar, and without adding water, grind to a paste - (as smooth as possible).
• Heat oil in a pot and add the freshly made spice paste. Stir till it gets, nice and aromatic.
• Also, add the dried red chilli paste and stir this in. Stir till the oil somewhat separates.
• Now add the cleaned prawns. Coat the pawns with the paste and cook them for just about a minute till slightly seared.
• Pour in the water(3 1/2 cups) and bring this to a boil.
• Meanwhile, gently bruise the white portion of lemongrass stalks, by pounding on them ( without breaking up the stalks). Also remove the midvein section of the kaffir lime, thereby tearing each leaf into 2 pieces. This is to help release more aromatics and flavour from the lemongrass and Kaffir lime leaves.
• Once the soup has come to a boil, add the lemongrass stalks and kaffir lime leaves.
• Add tamarind solution (3 tsp) or (to taste) if using concentrated paste.
• Also add salt or fish sauce, whichever you are using, to taste. Although Thai fish sauce is used traditionally, not everyone likes the pungent smell of the fish sauce in their soup.
• Add light brown sugar (1/2 tsp) to balance the overall taste.
• Simmer the soup on a medium flame for 8-10 minutes, till the prawns are just cooked. Once simmered a while, add the whole green and red (/ small) chillies. Taste once more and add salt if needed.
• At the very end, add lime juice. Taste as you go. Add the juice of half the lime and add the rest if needed.
• Delicious, simple and satisfying Tom Yum Soup is ready. After the soup has rested for some time, you can remove the lemongrass stalks, kaffir lime leaves, and whole green and red chillies. This is so that none of these overpowers the soup, by being left in the soup too long.
• Garnish with chopped fresh cilantro(coriander) and serve along with your meal. Tom yum soup is often served alongside steamed white rice. It is even poured over rice at times, instead of adding curry.

TOM YUM GOONG (SHRIMP) SOUP, CLEAR BROTH.

Steps:

• Soup Base:
• Add Stock, Lemon Grass, Galanga root, Lime Leaves, Thai Chili pods, Garlic, Shallots, and Cilantro stems in to a pot, and bring to a boil. Lower heat to keep it simmering.
• When you can smell the flavors of the stock, you can continue.
• Add Mushrooms, Tomato's and bring to a quick boil, and then back to a simmer.
• Add Shrimp and bring to a quick boil, and turn off the stove. The heat will cook the shrimp to perfection.
• Add the rest of the ingredients, Lime Juice, Fish Sauce, Chili Shrimp Paste, and Sugar.
• Serve when the shrimp are cooked.
• Some put cilantro leaves as a garnish.

TOM YUM GOONG (HOT AND SOUR THAI SOUP)

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.

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.

HOMEMADE TOM YUM SOUP

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.

TOM YUM GOONG (SPICY THAI SHRIMP SOUP)

Steps:

• Peel and devein shrimp, reserving shells. Combine shrimp shells and 6 cups water in a Dutch oven; bring to a simmer. Cook 1 hour.
• Strain broth through a sieve into a bowl; discard solids. Combine broth and remaining 3 1/2 cups water in a large saucepan; bring to a boil.
• Add galangal, lemongrass, and kaffir lime leaves to pan; simmer 10 minutes. Strain broth mixture through a sieve into a bowl; discard solids.
• Return broth mixture to pan. Add mushrooms, chili paste, fish sauce, and chiles; bring to a boil. Stir in shrimp, green onions, and cilantro; cook 3 minutes or until shrimp are done. Discard chiles.
• Stir in fresh lime juice. Ladle 2 cups soup into each of 4 bowls; sprinkle evenly with peanuts. Serve with lime wedges.