Tom Yum Goong Soup Recipes

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HOT AND SOUR THAI SOUP: TOM YUM GOONG



Hot and Sour Thai Soup: Tom Yum Goong image

Provided by Tyler Florence

Categories     main-dish

Time 50m

Yield 4 servings

Number Of Ingredients 12

2 quarts chicken broth
2 stalks fresh lemongrass, sliced on a bias in 2-inch pieces
4 kaffir lime leaves
1-inch piece fresh galangal or ginger, sliced
2 red chiles, sliced
2 tablespoons fish sauce, such as nam pla
1 1/2 teaspoons sugar
1 (8-ounce) can straw mushrooms, rinsed and halved
1 pound large shrimp, peeled with tails on
2 limes, juiced
2 green onions, sliced
1 handful fresh cilantro, chopped

Steps:

  • Bring the stock to the boil over medium heat in a saucepan. Add the lemongrass, kaffir lime leaves, galangal, and chiles. 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. 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.

TOM YUM KOONG SOUP



Tom Yum Koong Soup image

Many of these ingredients can be found in Asian or specialty shops. Chili paste with soy bean oil comes in small jars and can be found in most Asian markets. Galangal, a member of the ginger family, is a knobby root that tastes like a cross between ginger and pepper. Tom Yum Soup paste can be found in Asian shops, or you can use Thai Red Curry paste. Kaffir lime leaves have an aromatic citrus-like smell and flavor. Garnish with fresh coriander leaves.

Provided by MC

Categories     Soups, Stews and Chili Recipes     Soup Recipes

Time 1h10m

Yield 5

Number Of Ingredients 13

½ pound medium shrimp - peeled and deveined
12 mushrooms, halved
1 (4.5 ounce) can mushrooms, drained
4 cups water
2 lemon grass
4 kaffir lime leaves
4 slices galangal
4 chile padi (bird's eye chiles)
1 ½ tablespoons fish sauce
1 ½ limes, juiced
1 teaspoon white sugar
1 teaspoon hot chile paste
1 tablespoon tom yum soup paste

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.

Nutrition Facts : Calories 62.8 calories, Carbohydrate 3.5 g, Cholesterol 69 mg, Fat 1 g, Fiber 0.6 g, Protein 9.9 g, SaturatedFat 0.2 g, Sodium 517.1 mg, Sugar 1.7 g

TOM YUM GOONG (HOT AND SOUR THAI SOUP)



Tom Yum Goong (Hot and Sour Thai Soup) image

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

2 quarts chicken broth
2 stalks fresh lemongrass, sliced on a bias in 2-inch pieces
4 kaffir lime leaves
1 inch fresh galangal or 1 inch fresh ginger, sliced
2 red chilies, sliced
2 tablespoons fish sauce, such as nam pla
1 1/2 teaspoons sugar
1 (8 ounce) can straw mushrooms, rinsed and halved
1 lb large shrimp, peeled with tails on
2 limes, juice of
2 green onions, sliced
fresh cilantro, chopped

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

AN AUTHENTIC THAI SOUP, TOM YUM GOONG RECIPE - (4.5/5)



An Authentic Thai Soup, Tom Yum Goong Recipe - (4.5/5) image

Provided by Bonbini

Number Of Ingredients 16

10-15 - 10-15 prawns, peeled
2 - 2 cups chicken broth
1 - 1 stalk lemongrass, cut into 1" long
5 - 5 slices galangal
5 - 5 kaffir lime leaves, split
5 - 5 shallots, halved
5 - 5 fresh Thai chilies, crushed
5 - 5 dried red pepper, soak in warm water and crushed
1/2 - 1/2 cup carrot, sliced
1/4 - 1/4 cup celery, sliced
1/4 - 1/4 cup straw mushroom
3 - 3 tb. fish sauce
2 - 2 lime juice
3 - 3 tb. chili paste or nam prik pao
1 - 1 cup evaporate milk
1/4 - 1/4 cup cilantro

Steps:

  • 1. Bring chicken broth, lemongrass, galangal, kaffir lime leaves, shallot and both chilies to a boil. 2. Add carrot, celery and mushroom. 3. Add fish sauce and lime juice. 4. Mix chili paste with evaporate milk, then add into the soup 5. Add prawns. 6. As soon as prawns turn pink, remove from the heat and garnish with cilantro.

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