Tom Yum Recipe Jamie Oliver

TOM YUM SOUP RECIPE BY TASTY

Tom Yum Soup Recipe by Tasty image

Here's what you need: lemongrass, thai red chili peppers, garlic, galangal, refined coconut oil, vegetable broth, large tomato, lime leaves, coconut milk, soy sauce, extra firm tofu, cremini mushroom, lime juice, agave, salt, fresh cilantro leaf

Provided by Rachel Gaewski

Categories Lunch

Yield 4 servings

Number Of Ingredients 16

Ingredients

2 stalks lemongrass
2 thai red chili peppers, sliced
3 cloves garlic, minced
1 tablespoon galangal, minced
1 tablespoon refined coconut oil
5 cups vegetable broth
1 large tomato, diced
5 lime leaves
1 cup coconut milk
2 tablespoons soy sauce
7 oz extra firm tofu, cubed
6 oz cremini mushroom, sliced
¼ cup lime juice
1 tablespoon agave
salt, to taste
fresh cilantro leaf, for garnish

Steps:

Trim off the top third and very bottom of the lemongrass stalks. Using the side of a knife, press down across the stalks to bruise the lemongrass and release the oils. Chop each stalk into 4 pieces and set aside.
Add the chili peppers, garlic, and galangal to a mortar and pestle and grind into a paste. Set aside.
Melt the coconut oil in a large pot over medium heat. Once the oil begins to shimmer, add the lemongrass and cook for 3-4 minutes, until fragrant. Add the chili pepper paste and cook for another 3-4 minutes, until fragrant.
Add the vegetable broth, tomato, lime leaves, coconut milk, and soy sauce and stir to combine. Bring to a boil. Cover, then reduce the heat to low and simmer for 20 minutes, until broth has reduced slightly.
Add the tofu and mushrooms and stir to combine. Cook for 5 minutes, until the mushrooms are tender.
Add the lime juice and agave and stir to combine. Season with salt to taste.
Garnish with cilantro and serve.
Enjoy!

Nutrition Facts : Calories 1235 calories, Carbohydrate 76 grams, Fat 95 grams, Fiber 2 grams, Protein 8 grams, Sugar 24 grams

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

Ingredients

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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