HOT AND SOUR THAI SOUP: TOM YUM GOONG
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 HOT AND SOUR SOUP
From Simply THAI Cooking, by Wandee Young, with adjustments for local ingredients. Prep all ingredients before starting to cook.
Provided by dianegrapegrower
Categories Soy/Tofu
Time 30m
Yield 4 serving(s)
Number Of Ingredients 17
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.
Nutrition Facts : Calories 101.7, Fat 5.2, SaturatedFat 1.2, Cholesterol 94.4, Sodium 914.5, Carbohydrate 8.2, Fiber 1.3, Sugar 3.6, Protein 7.4
CINDY'S THAI HOT AND SOUR SOUP
"This is very good! It's worth it going to the Thai market to get the extra ingredients. I used to order this at a restaurant and I came home and come up with my own version of it. Everyone loves it that tries it. A lot of ingredients but very easy to make. Serve over rice!"
Provided by @MakeItYours
Number Of Ingredients 13
Steps:
- Place the rice and 2 cups water in a pot, and bring to a boil. Reduce heat to low, cover, and simmer 20 minutes.
- Pour the remaining 10 cups water into a large pot, and bring to a boil. Place chicken in the pot. Stir in kaffir lime leaves, lemon grass, green onions, garlic, tomatoes, fish sauce, mushrooms, cilantro, red chile peppers, and tamarind soup base. Cook chicken 30 minutes, or until juices run clear. Remove chicken from pot, debone, and chop. Return meat to the soup, and discard bones. Serve over cooked rice.
CINDY'S THAI HOT AND SOUR SOUP
This is very good! It's worth it going to the Thai market to get the extra ingredients. I used to order this at a restaurant and I came home and come up with my own version of it. Everyone loves it that tries it. A lot of ingredients but very easy to make. Serve over rice!
Provided by SYNDI111
Categories Chicken and Rice Soup
Time 1h
Yield 6
Number Of Ingredients 13
Steps:
- Place the rice and 2 cups water in a pot, and bring to a boil. Reduce heat to low, cover, and simmer 20 minutes.
- Pour the remaining 10 cups water into a large pot, and bring to a boil. Place chicken in the pot. Stir in lime leaves, lemon grass, green onions, garlic, tomatoes, fish sauce, mushrooms, cilantro, red chile peppers, and tamarind soup base. Cook chicken 30 minutes, or until juices run clear. Remove chicken from pot, debone, and chop. Return meat to the soup, and discard bones. Serve over cooked rice.
Nutrition Facts : Calories 354 calories, Carbohydrate 34.3 g, Cholesterol 72 mg, Fat 10.9 g, Fiber 1.8 g, Protein 27.7 g, SaturatedFat 3.1 g, Sodium 1733.9 mg, Sugar 2.5 g
THAI HOT AND SOUR SOUP
Make and share this Thai Hot and Sour Soup recipe from Food.com.
Provided by Lavender Lynn
Categories Chicken Breast
Time 25m
Yield 6 serving(s)
Number Of Ingredients 12
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.
Nutrition Facts : Calories 91.4, Fat 3.8, SaturatedFat 1, Cholesterol 19.1, Sodium 423.5, Carbohydrate 5.3, Fiber 0.2, Sugar 2.5, Protein 8.9
THAI HOT AND SOUR CHICKEN SOUP
Easy and quick & tasty classic soup that can be modified to suit taste that uses UK sopermarket ingredients!
Provided by davidlowe
Time 1h40m
Yield Serves 4
Number Of Ingredients 0
Steps:
- Combine all the above ingredients into a large pan, bring to the boil then simmer for ½ hrs. The rice will start to form a glutinous soup the longer it is simmered.
- Serve hot - with optional Light Soy Sauce and Thai Chilli Sauce swirled in and a few floating Basil leaves.
- Can be refrigerated and reheated, or frozen for later consumption.
CINDY'S THAI HOT AND SOUR SOUP
This is very good! It's worth it going to the Thai market to get the extra ingredients. I used to order this at a restaurant and I came home and come up with my own version of it. Everyone loves it that tries it. A lot of ingredients but very easy to make. Serve over rice!
Provided by SYNDI111
Categories Chicken and Rice Soup
Time 1h
Yield 6
Number Of Ingredients 13
Steps:
- Place the rice and 2 cups water in a pot, and bring to a boil. Reduce heat to low, cover, and simmer 20 minutes.
- Pour the remaining 10 cups water into a large pot, and bring to a boil. Place chicken in the pot. Stir in lime leaves, lemon grass, green onions, garlic, tomatoes, fish sauce, mushrooms, cilantro, red chile peppers, and tamarind soup base. Cook chicken 30 minutes, or until juices run clear. Remove chicken from pot, debone, and chop. Return meat to the soup, and discard bones. Serve over cooked rice.
Nutrition Facts : Calories 354 calories, Carbohydrate 34.3 g, Cholesterol 72 mg, Fat 10.9 g, Fiber 1.8 g, Protein 27.7 g, SaturatedFat 3.1 g, Sodium 1733.9 mg, Sugar 2.5 g
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