Tom Yum Koong Recipes

HOT AND SOUR THAI SOUP: TOM YUM GOONG

Hot and Sour Thai Soup: Tom Yum Goong image

Provided by Tyler Florence

Time 50m

Yield 4 servings

Number Of Ingredients 12

Ingredients

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.

THAI SPICY SHRIMP SOUP (TOM YUM KOONG)

Thai Spicy Shrimp Soup (Tom Yum Koong) image

Delicious, bright and flavorful -- authentic, quick, and EASY too! This Spicy Thai Soup will satisfy your palate!! From a neighbor's cookbook. You can easily use frozen cooked shrimp in this dish, just throw them into the hot stock, and heat through! Note: Use EITHER the fresh chile pepper OR the chile paste, or just a little of each (unless you want it truly HOT)!! ENJOY!

Provided by BecR2400

Categories Thai

Time 30m

Yield 2-4 serving(s)

Number Of Ingredients 13

Ingredients

1/3 lb shrimp (shelled, with tail)
8 fresh mushrooms, cut in half
12 canned straw mushrooms
2 cups stock (fish or chicken stock)
1/2 stalk fresh lemongrass, cut in 1-inch long pieces
4 fresh lime leaves (kaffir lime leaves- or can use pesticide-free lime leaves from your garden, washed)
1 inch fresh galangal, sliced thinly (Thai ginger root)
4 -6 fresh chili peppers (I use ONE fresh serrano chile-optional, see note)
2 tablespoons premium fish sauce
2 tablespoons fresh lime juice
1/2 teaspoon sugar
1/2 teaspoon chili paste, with soya oil (optional)
fresh snipped cilantro, as desired

Steps:

Devein shrimp; rinse and drain.
Bring stock to a boil, and add remaining ingredients; cook until shrimp changes color.
Remove chunks of lemon grass and whole chiles. Sprinkle with fresh cilantro; serve.

Nutrition Facts : Calories 155.6, Fat 1.9, SaturatedFat 0.2, Cholesterol 159.2, Sodium 2139.5, Carbohydrate 14.3, Fiber 2.1, Sugar 8.1, Protein 22.1

TOM YUM KOONG

Tom Yum Koong image

Thai soups are a skillful blend of taste, texture and color. This recipe came from a cookbook that my daughter brought back from Singapore. Some of the ingredients are unusual but can be found in Asian markets or online.

Provided by Cucina Casalingo

Categories Asian

Time 35m

Yield 4 serving(s)

Number Of Ingredients 13

Ingredients

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

Steps:

Bring the stock to a boil over medium heat in a saucepan. Add the lemongrass, galangal, kaffir lime leaves 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 5 minutes until they turn pink. Remove from the heat and add the limes and 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 and slices are for flavor only and should be avoided when eating the soup.

TOM YUM SOUP WITH TOFU AND VERMICELLI

Tom Yum Soup With Tofu and Vermicelli image

Tom yum is a hot and sour soup from Thailand with lively notes of lemongrass, makrut lime leaves and galangal. There are many variations of this iconic soup, including tom kha (coconut milk and dominant galangal notes), tom yum pla (fish) and tom yum gai (chicken). This version is vegetarian, hence not traditional, but it is reminiscent of tom yum koong nam khon, a creamy version that uses canned evaporated milk. (Use coconut milk if you prefer). Tom yum is often moored by nam prik pao, a staple Thai chile paste of roasted chiles, shrimp paste and fish sauce, but in this recipe, a combination of soy sauce, lime, garlic and sambal oelek provides a similar umami kick. The addition of vermicelli and tofu is also unconventional, but it turns this soup into a hearty, quick and comforting weeknight dinner. To get vegetarian recipes like this one delivered to your inbox, sign up for The Veggie newsletter.

Provided by Hetty McKinnon

Categories soups and stews, main course

Time 20m

Yield 4 servings

Number Of Ingredients 16

Ingredients

3 ounces rice or mung bean vermicelli
2 tablespoons soy sauce
2 tablespoons lime juice (from 1 lime)
1 tablespoon sambal oelek
1 garlic clove, grated
1 stalk lemongrass, cut into 2-inch sections and crushed
1 (2-inch) piece ginger or galangal, peeled and finely sliced
2 makrut lime leaves, finely sliced
4 cups vegetable stock
4 to 6 shiitake mushrooms (4 ounces), stemmed and cut into 1/4-inch slices
6 cherry or grape tomatoes, halved
1 16-ounce package silken tofu, broken into 5 or 6 large chunks
2 teaspoons kosher salt (Diamond Crystal)
1/4 cup evaporated milk (optional)
2 scallions, finely sliced
Handful of cilantro leaves

Steps:

Soak the vermicelli in room temperature water for 10 minutes, until they have softened. (Disregard package instructions.) Drain and set aside.
Meanwhile, whisk together the soy sauce, lime juice, sambal oelek and garlic. Set aside.
In a large pot over medium-high heat, combine the lemongrass, ginger, makrut lime leaves and vegetable stock. Bring to a boil, and cook for 3 to 4 minutes. Reduce the heat to medium, add the mushrooms, and cook for 5 minutes. Discard the lemongrass stalks. Add the tomatoes and tofu, and cook for 2 to 3 minutes, until the tofu is warm and the tomatoes have softened.
Add the sambal oelek mixture, salt and drained vermicelli to the soup, stirring gently to break the tofu into bite-size pieces. Cook for 2 to 3 minutes or until the noodles are transparent. Turn off the heat, and stir in the evaporated milk, if using.
Divide the soup into four bowls, top with scallions and cilantro leaves, and serve immediately.

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