Hot And Sour Thai Soup Tom Yum Goong Food

TOM YUM (HOT & SOUR) SOUP WITH PRAWNS

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.

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.

HOT AND SOUR SOUP WITH SHRIMP

Steps:

• Prepare all the ingredients. Remove the outer layer of the lemongrass stalks and cut off the end. Cut into 1-2″ pieces and smash with the side of a heavy knife to release flavor. Tear the center vein off the lime leaves. Slice your galangal into thin slices. Cut the tomato into 6 pieces lengthwise. Peel the skin off the shallots and smash lightly. Clean your coriander roots well. Smash the fresh chilies with the back of a heavy knife, or in a mortar and pestle. If using fresh Thai straw mushrooms, slice the bottoms off and cut in 1/2 lengthwise. If making the version with milk: roast the dried chilies until fragrant and browned in a dry wok on medium heat (see note). Clean the shrimp by peeling off the backs and snapping off the top part of the heads, but leave the fat on at the base of the head (the reddish brown goop). This is very important, as that fat imparts a signature flavor into Tom Yum Goong. Don't discard it. Then, peel out the legs + intestine underneath, but leave the tails on. Set aside. Boil the broth on high until it comes to a rapid boil. (see note about broth below). Add the lime leaves, lemongrass, coriander root, galangal, shallot(s) and tomato. Boil for 4-5 minutes until the broth tastes herbal. if you're using fresh ingredients, 4-5 minutes should be enough. In a separate pan, boil the mushrooms in plain water. After you've boiled 4-5 minutes, add a pinch of salt and the shrimp. Strain the cooked mushrooms and add them to the soup as well. Cook until shrimp turn pink, about a minute. Add the fish sauce and remove from heat. You will now season the soup. Add lime juice, chili paste, smashed fresh chilies. Taste the soup. Is it sour? Is it salty? If no, add a bit more, 1/4 teaspoon at a time. If making the version with milk: Add the milk and dried chilies. If doing this step you'll need to add a bit more lime juice and fish sauce as the milk tames it down a bit. Add about a teaspoon more of each. Add cilantro and serve. This soup is best served really hot!

THAI HOT AND SOUR SHRIMP SOUP - TOM YUM GOONG

Steps:

• Heat oil in a pot with garlic until aromatic; add onion and cook, stirring, until onion is light brown.
• Add the water and bring to a boil.
• Add black pepper, lemongrass, galangal, chiles, and lime leaves; return to a boil and boil for 2 minutes.
• Place shrimp in the pot along with the fish sauce and lime juice.
• Simmer for 3 more minutes, or until shrimp are firm and cooked.
• Garnish soup with fresh cilantro before serving.

TOM YUM SOUP (HOT AND SOUR SOUP)

Steps:

• Pull the heads off the shrimp and place them in a wok or large skillet. Peel and clean the shrimp and set aside. *You can add the shrimp shells to the skillet as well, but the heads are the important part.
• Add the oil to the skillet and set over medium heat. Add a good pinch of salt. Sauté the shrimp heads to release their flavor into the oil, cooking until they are red and crispy. Then turn off the heat.
• Meanwhile, trim the tips and root ends of the lemongrass stalks and remove the tough outer layers. Cut the lemongrass into 1 ½ inch segments. Cut the galangal into 3 or 4 pieces.
• Using a meat mallet or the side of a knife, smash the lemongrass, kaffir lime leaves, onion, chilies, and galangal. Place them in a medium soup pot. Pour the water into the pot then bring to a boil. Reduce the heat and simmer for 5-10 minutes, until the broth smells bright and fragrant.
• Remove and discard any tough sections of lemongrass. (Keep them all in if the stalks are soft.) Increase the heat to high. Stir in the mushrooms. Boil for 1 minute. Then stir in the shrimp and fish sauce, cooking until the shrimp are just cooked through, about 45 seconds.
• Turn off the heat and stir in the lime juice. Then stir in 3-4 tablespoons of the shrimp oil. (Discard the heads; do not add them to the soup.)
• Serve with fresh lime wedges and cilantro. Tom Yum is often served over rice, however it's low carb served as-is!

TOM YUM SOUP

Steps:

• First, prepare and chop the various ingredients. Thinly slice the mushrooms (you can leave them whole if using dried shiitake), slice the galangal into disks, dice the tomatoes, and prepare the lemongrass.Cut off the lower bulb of the lemongrass and remove any tough outer leaves. Then slice into sections. Any tough bits will be inedible and will need to be removed from the soup before serving- otherwise, it can be kept in.Chef's Note: I keep my pieces larger for the ingredients making up what is usually a 'paste', so they don't crush down into too much of a paste. However, if you prefer a finer texture then feel free to mince the ingredients before crushing them in the mortar and pestle.
• Place the chilies, garlic, lime leaves, galangal, and lemongrass in a bowl and use a pestle to gently crush the ingredients together into slightly more of a mash.
• In a large pan, first heat up the coconut oil, then add the crushed spices mixture and saute lightly for just a minute.
• Then add the vegetable broth and coconut milk and stir well.
• Finally, add the tomatoes and mushrooms and bring to a boil. Once boiling, reduce the heat to a simmer and cook for around 8-10 minutes, until the vegetables are softened.
• Remove the lime leaves and any tough bits of lemongrass (soft pieces can be eaten in the soup), add the lime juice, then your soup is ready to serve - enjoy! Optionally garnish with some cilantro or Thai basil.

TOM YUM GAI (THAI HOT AND SOUR CHICKEN SOUP)

Steps:

• In a medium pot or Dutch oven, heat half the oil over medium-high heat. Add the chicken, stirring occasionally until the chicken is just cooked through. Remove from the heat, remove chicken from the pot. Return the pot to medium heat and add the remaining oil. Add the onion and saute for a few minutes until starting to soften.
• Add the chicken broth, mushrooms, kaffir lime leaves, galangal, lemongrass, chile, fish sauce, Nam Prik Pao, and sugar. Cover, bring to a boil, then reduce the heat and simmer for about 10 to 15 minutes. Add the cooked chicken, and tomatoes and cook another 1 to 2 minutes until the tomatoes are cooked but not falling apart.
• Remove from the heat and stir in the lime juice and cilantro leaves, if desired. Adjust seasoning as needed with salt. Serve immediately, discarding the lime leaves, galangal and lemongrass pieces either directly from the soup pot or from each bowl as you eat.

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.