TOM YUM SOUP RECIPE
Tom Yum Soup - the BEST Thai Tom Yum Goong recipe you'll find online. Loaded with shrimp and mushroom, Tom Yum is spicy, sour, savory, and addictive!
Provided by Rasa Malaysia
Categories Thai Recipes
Time 25m
Number Of Ingredients 12
Steps:
- Peel the shell and head off the shrimp, keep the tails on. Save the shell and shrimp head. Devein the shrimp and set aside.
- In a pot, bring 3 cups of water to boil. Add the shrimp head and shell to make shrimp stock. Boil until the water turns slightly orange in color. Press the shrimp heads with a spatula to extract the juice from the heads. Simmer and let the stock reduce to 2 1/2 cups. Drain the shrimp stock and discard the shrimp heads and shells.
- Turn the heat to high and add the lemongrass, galangal, kaffir lime leaves, bird's eye chilies, mushroom, nam prik pao and nam prik pao oil to the shrimp stock. Bring it to boil.
- Add in the shrimp and fish sauce. Lastly, add the lime juice (if you add lime juice too early, the soup might turn bitter). Boil until the shrimps are cooked, dish out, and garnish with cilantro leaves. Serve immediately.
Nutrition Facts : Calories 270 calories, Carbohydrate 41 grams carbohydrates, Cholesterol 53 milligrams cholesterol, Fat 4 grams fat, Fiber 1 grams fiber, Protein 14 grams protein, SaturatedFat 1 grams saturated fat, ServingSize 2 people, Sodium 1402 grams sodium, Sugar 7 grams sugar
HOT AND SOUR THAI SOUP: TOM YUM GOONG
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
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
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
This is my mom's recipe and method of making tom yum goong and it is the best! This is definitely a recipe that you can only balance by taste -- tom yum goong should never be bland, but hot and sour.
Provided by M3 Guy
Categories < 30 Mins
Time 20m
Yield 2 serving(s)
Number Of Ingredients 10
Steps:
- Start boiling the water in a 2 quart pot. Peel and devein the shrimp and set them aside. Cut lemon grass into pieces, 5-6 inches long. Use the back of your knife to pound the lemon grass, just to bruise it to release the flavor. If you want, you can tie the lemon grass into a knot to make it easier to manage. Drop the lemon grass in water and let boil for 5 minutes.
- Put the fish sauce and 1 lime's juice into the bottom of the bowls you will serve the soup inches Crush chili pepper and add to the bowl.
- Remove the stems from the kaffir lime leaves and add the leafy part to the pot. Clean and halve the mushrooms and add them to the pot. Add the shrimp and turn off the heat. Shrimp gets too tough very quickly, and will cook even when it is just sitting in the warm broth. Scoop the shrimp and liquid into the serving bowls immediately. As soon as you add the liquid to the serving bowl, you will see that the broth becomes cloudy because of the lime juice. Add the nam prig pow. Sprinkle with cilantro and serve.
- Be very careful, the peppers can be hot. Take a small sip at a time. Add more fish sauce and/or lime juice if it tastes bland. It's right if it's good for your sinus.
Nutrition Facts : Calories 166.7, Fat 1.8, SaturatedFat 0.4, Cholesterol 221, Sodium 1664.5, Carbohydrate 11.8, Fiber 2.6, Sugar 5.6, Protein 27.6
TOM YUM GOONG (HOT AND SOUR SOUP THAI STYLE)
Make and share this Tom Yum Goong (Hot and Sour Soup Thai Style) recipe from Food.com.
Provided by Member 610488
Categories Lunch/Snacks
Time 27m
Yield 4 serving(s)
Number Of Ingredients 17
Steps:
- Combine chicken broth, lime rind, lemongrass, and habanero in a large saucepan and bring to a boil. Cook 5 minutes.
- Heat dark sesame oil in a large nonstick skillet over medium-high heat. Add snow peas and fresh ginger to pan then sauté 3 minutes.
- Add mushrooms and shrimp to broth in saucepan. Cook 3 minutes or until shrimp are done. Add juice, fish sauce, tomato, and onions to pan and cook 2 minutes.
- Remove soup from heat then stir in coconut milk and cilantro. Discard lemongrass stalk and lime leaves. Serve.
- Stir the soy sauce and black pepper into the snow peas and serve.
Nutrition Facts : Calories 147.4, Fat 3, SaturatedFat 0.5, Cholesterol 86.4, Sodium 625.2, Carbohydrate 16, Fiber 3.5, Sugar 6.2, Protein 15.4
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