Amazing Thai Hot Sour Soup Food

THAI HOT AND SOUR SOUP

Steps:

• In a large saucepan, bring the chicken stock to a boil. Stir in the tom yum paste and garlic, and cook for about 2 minutes. Stir in the lemon grass and kaffir lime leaves. Place the chicken in the saucepan, and cook 5 minutes, or until no longer pink and juices run clear.
• Mix in the mushrooms. Add the fish sauce, lime juice, and green chile pepper. Continue cooking until well blended. Remove from heat, and serve warm with the coriander and basil.

THAI HOT AND SOUR SOUP

Steps:

• 1. Assemble and prep all ingredients. Boil 4 cups water in a soup pot. Add soy, black pepper, garlic, sugar, vinegar, chili-garlic sauce and salt. Lower heat to medium and cook 2-3 minutes.
• Add bamboo shoots and mushrooms and cook for 1 minute. Add tofu and sesame oil and cook 3-5 minutes. Dissolve corstarch in 1 T. water, and stir into soup.
• Slide egg yolks into soup. Turn off the heat, and do not stir. You want the egg to stay in pieces.
• Transfer to soup tureen and garnish with pepper strips and cilantro. Serve immediately.

THAI HOT AND SOUR SOUP

Steps:

• In a large saucepan, bring the chicken stock to a boil. Stir in the tom yum paste and garlic, and cook for about 2 minutes. Stir in the lemon grass and kaffir lime leaves. Place the chicken in the saucepan, and cook 5 minutes, or until no longer pink and juices run clear.
• Mix in the mushrooms. Add the fish sauce, lime juice, and green chile pepper. Continue cooking until well blended. Remove from heat, and serve warm with the coriander and basil.
• Prawns (approximately 1/2 pound) may be substituted for chicken in this recipe. Cook them only until opaque. If kaffir lime leaves are not available, substitute 1 tablespoon lime zest.

THAI HOT AND SOUR SOUP

Steps:

• Prep lemongrass: Trim 1-inch off both sides of the lemongrass. Use the back of your knife to pound each stalk (this helps release the oils). Cut each stalk into 3-inch lengths.
• Cook soup: Heat oil in a Dutch oven over medium heat. Add lemongrass, sauté until fragrant, about 3 minutes. Add onion, sauté until translucent, about 5 minutes. Add garlic and ginger, and stir constantly until fragrant, about 1 minute (be careful not to let garlic burn).
• Simmer: Add vegetable broth and chili. Cover with a lid and bring to a boil. Reduce heat to medium-low and simmer for 25 to 30 minutes to let the flavors develop.
• Grate tofu: Meanwhile, shred tofu on the large holes of a box grater.
• Strain broth: Strain broth using a fine-mesh sieve or strainer. Return strained broth to the pot over medium heat. Stir in mushrooms, tomatoes, and tofu. Cover with a lid and cook until mushrooms are soft, about 5 minutes.
• Season: Stir in lime zest and juice, tamari, and sugar. Taste and adjust seasonings as desired (tamari for salt, chili for spice, lime for sour, sugar for balance). Stir in Thai basil and spinach (if using).
• Serve: If using rice noodles, divide them into bowls. Ladle soup into bowls. Top with more Thai basil and serve with lime wedges for squeezing.

THAI HOT AND SOUR SHRIMP SOUP

Steps:

• In a bowl combine shrimp, 2 tablespoons of the lime juice, 2 teaspoons of the fish sauce, 1 tablespoon of the green chilies, and 1 teaspoon of the finely-minced lemongrass. Mix well and let marinate while you prepare the soup.
• In a large saucepan heat oil over high heat. Add shrimp shells and cook, stirring occasionally, 5 minutes, or until shells have begun to brown. Add chicken stock, 2 tablespoons of the green chilies, the 2 tablespoons sliced lemongrass, kefir lime leaves, coriander roots and stems, galanga root, shallots and tamarind pulp; bring to a boil. Reduce heat to simmering, cover and cook 30 minutes.
• Into a clean saucepan strain soup through a fine sieve, pressing on solids to extract as much liquid as possible; discard solids. Heat over medium-high heat and add remaining 2 tablespoons lime juice. remaining 2 teaspoons fish sauce, remaining 1 tablespoon green chilies, remaining teaspoon minced lemongrass, straw mushrooms, coriander leaves, and scallions; stir well. To serve, add shrimp in their marinade and cook 30 seconds or until shrimp turn pink and are cooked through.

HOMEMADE HOT AND SOUR SOUP

Steps:

• Bring chicken broth to a simmer in a 2-quart saucepan. Add mushrooms, chicken, soy sauce, chile paste, and garlic. Simmer for 5 minutes. Add tofu, bamboo shoots, vinegar, and white pepper. Simmer for 5 minutes more.
• Combine water and cornstarch in a cup; stir until smooth. Add mixture to the soup and stir well. Let simmer until soup thickens, about 5 minutes more.
• Beat egg in a cup and slowly pour, in a fine stream, into the soup. Stir well and heat through for 30 seconds. Mix in green onions and sesame oil. Remove from heat; serve hot.

TOM YUM - THAI HOT AND SOUR SOUP

Steps:

• Soak the wood ears in warm water for 20-30 minutes until they swell up and become soft.
• Rinse under cold water, and cut into thin ribons, discarding any hard centers; set aside.
• Slice tofu into long thin strips; set aside.
• Bring the 4 cups of water to a boil in a soup pot; add the soy sauce, black pepper, garlic, sugar, vinegar, sambal oelek, and salt and stir to blend.
• Lower heat to medium and cook for several minutes.
• Add the bamboo shoots and cook for a minute before adding the wood ears, the tofu, and the sesame oil.
• Cook the soup for 2-3 minutes, then stir in the cornstarch which should be dissolved in the 1 tablespoonful of water.
• Beat the egg yolks lightly and slide into the soup; turn off the heat and DO NOT STIR.
• The egg will cook into the hot soup and stay in pieces (if you stir it will shrivel).
• Pour soup into serving bowls and garnish with strips of red pepper and cilantro leaves.

THAI HOT & SOUR SOUP

Steps:

• Heat the chicken stock in a large pot with the lemongrass, lime leaves, lime zest and green chiles. Bring to a boil, then cover, reduce the heat and simmer for 20 minutes.
• Add the meat and/or tofu to the stock and simmer until the meat is done.
• Turn off the heat and add the coconut milk and lime juice. Stir to blend.
• Pour soup into a tureen or ladle into bowls and sprinkle with red chili, cilantro and green onions.
• Adjust individual servings to taste with additional chili, cilantro, green onions, soy sauce. fish sauce or lime juice.

THAI HOT AND SOUR SOUP (TOM YUM)

Steps:

• Peel and devein shrimp, reserving shells.
• Combine shrimp shells and 6 cups water in a large saucepan; bring to a simmer. Cook for 45 minutes. Add galangal, lemon grass, and lime leaves; simmer 15 minutes more.
• Strain broth mixture through a sieve into a bowl; discard solids.
• Return broth mixture to the pan. Add remaining 3 1/2 cups water, mushrooms, curry paste, fish sauce, and chiles; bring to a boil. Stir in shrimp, green onions, and cilantro; cook until shrimp are bright pink and firm, about 5 minutes. Stir in fresh lime juice and serve.