Tom Yum Recipe Jamie Oliver

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TOM YUM (HOT & SOUR) SOUP WITH PRAWNS



Tom yum (hot & sour) soup with prawns image

An authentic and deliciously nourishing clear Thai broth with seafood and big bold flavours by John Torode

Provided by John Torode

Categories     Lunch, Starter

Time 23m

Number Of Ingredients 9

700ml chicken stock
1 lemongrass stalk, bruised and cut into large pieces
5 thick slices galangal
3 coriander roots or 6 stems, bruised, plus leaves to garnish
3 lime leaves, torn
6 large prawns, shelled
3 tbsp Thai fish sauce
6 small green chillies, chopped
4 tbsp lime juice

Steps:

  • Bring the stock to a boil in a medium-sized saucepan. Add the lemongrass, galangal, coriander roots and lime leaves, then simmer for 2 mins.
  • Add the prawns, fish sauce, chillies and lime juice, then return to the boil. Taste and adjust the seasoning with either more lime juice or fish sauce, then garnish with coriander leaves and serve.

Nutrition Facts : Calories 90 calories, Fat 1 grams fat, Carbohydrate 5 grams carbohydrates, Sugar 1 grams sugar, Fiber 2 grams fiber, Protein 17 grams protein, Sodium 5.8 milligram of sodium

TOM YUM SOUP RECIPE



Tom Yum Soup Recipe image

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

12 oz. (350 g) shrimp or tiger prawn, head-on and shell-on
2 1/2 cups shrimp stock (preferred), canned chicken stock, or water
1 stalk lemongrass, cut into 3-inch strips, pounded with a cleaver
3 slices galangal
6 kaffir lime leaves, bruised
6 bird's eyes chilies, pounded
6 fresh oyster mushrooms, cut into pieces
2 tablespoons nam prik pao, Thai roasted chili paste
2 tablespoons nam prik pao oil
3 teaspoons fish sauce
3 1/2 tablespoons lime juice
Cilantro leaves, for garnishing

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

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