Tom Yum Noodle Soup Recipes
TOM YUM NOODLE SOUP RECIPE
Steps:
- Method: Prepare the soba noodles according to package instructions. Usually it takes about 5 minutes or so to cook the soba noodles. Drain the noodles, rinse with cold water and set aside in a serving bowl. At the same time, bring the 1 1/4 cups water to boil in another small pot. Add in all the aromatics, follow by the shrimp, mushrooms, and nam prik phao. Keep boiling until the shrimp is cooked through. Add the fish sauce and chili powder. Turn off the heat, add in the lime juice. Stir to combine well. Pour the Tom Yum soup over the noodles and topped with some cilantro leaves. Serve immediately.
HOMEMADE TOM YUM SOUP
This homemade hot and sour soup (tom yum) is easier than most recipes you will find. I have simplified a sometimes complex recipe for those like me who can have a hard time finding some of the original ingredients. This is my favorite recipe, better than any tom yum in the many restaurants I have been to.
Provided by Nader
Categories Soups, Stews and Chili Recipes Soup Recipes Seafood Shrimp Soup
Time 50m
Yield 6
Number Of Ingredients 12
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.
Nutrition Facts : Calories 145.9 calories, Carbohydrate 18.1 g, Cholesterol 115 mg, Fat 2.2 g, Fiber 3.4 g, Protein 15 g, SaturatedFat 0.2 g, Sodium 1009.1 mg, Sugar 7.1 g
TOM YUM SOUP WITH TOFU AND VERMICELLI
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
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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TOM YUM NOODLE SOUP - ROTI N RICE
2014-04-13 Add 1½ cups (360ml) water. Stir to dissolve tom yum paste. Cover and bring soup to a boil. Remove lid. Season soup with salt and pepper. Add …
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- Heat vegetable oil in a small clay pot over medium low heat. Sauté lemongrass, onion, and garlic until fragrant, about 2 minutes.
- Stir in to yum paste. Add 1½ cups (360ml) water. Stir to dissolve tom yum paste. Cover and bring soup to a boil.
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4.8/5 (11)Total Time 15 minsCategory Thai RecipesCalories 31 per serving
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4.8/5 (11)Total Time 15 minsCategory Thai RecipesCalories 31 per serving
- Prepare the soba/egg noodles according to package instructions. Usually it takes about 5 minutes or so to cook the soba noodles. Drain the noodles, rinse with cold water and set aside in a serving bowl.
- At the same time, bring the 1 1/4 cups water to boil in another small pot. Add in all the aromatics, follow by the shrimp, mushrooms, and nam prik phao. Keep boiling until the shrimp is cooked through. Add the fish sauce and chili powder. Turn off the heat, add in the lime juice. Stir to combine well.
- Pour the Tom Yum soup over the noodles and topped with some cilantro leaves. Serve immediately.
TOM YUM SOUP & NOODLES - KHIN'S KITCHEN | TOM YUM …
2020-08-01 Cut galangal into thin slices and lightly bruise the lemongrass and cut into two pieces. Discard the centre part of kaffir lime leaves and cut the red …
From khinskitchen.com
5/5 (6)Servings 2Cuisine Thai CuisineCategory Main, Side Dish, Soup
From khinskitchen.com
5/5 (6)Servings 2Cuisine Thai CuisineCategory Main, Side Dish, Soup
- Cut the chicken into thin slices. Cut the mushroom into half and cut tomato into small cubes. Cut galangal into thin slices and lightly bruise the lemongrass and cut into two pieces.
- Pour water and chicken stock in the pot. Bring it to boil, add lemongrass, galangal, tom yum paste and chilli paste in. Stir well and let it boil for few seconds.
TRADITIONAL AND AUTHENTIC TOM YUM NOODLE SOUP RECIPE
2020-10-07 Bring 1 ¼ cups water to a boil in a small pot. Add ramen seasoning packet, if desired. Bruise lemongrass and lime leaves and add to pot along with galangal, tomatoes, shrimp, Napa cabbage and Nam Prik Pao. Add about 15-20 cilantro leaves. Boil until shrimp is cooked through. Remove soup from heat and add fish sauce, chili powder and lime juice.
From ireallylikefood.com
Estimated Reading Time 1 min
From ireallylikefood.com
Estimated Reading Time 1 min
TOM YUM SOUP – LOTUS FOODS WEBSITE
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From cookwithcampbells.ca
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