HOT AND SOUR MUSHROOM SOUP (TOM YUM HET)
Tom Yum, one of the most famous Asian soups, is the pride of Thailand. It is made with mushrooms - shiitake and button work well. You may be able to find a decent Tom Yum soup paste at the store, if not I have one saved in my public recipes
Provided by KristinV
Categories Clear Soup
Time 40m
Yield 4 serving(s)
Number Of Ingredients 19
Steps:
- Put the first nine ingredients in a saucepan and bring to the boil (this is your stock). Simmer for 15-20 minutes over low-medium heat. Remove from the heat and strain. Reserve the stock and discard the rest.
- Heat the oil in a large saucepan and sauté the Soup Paste for a minute until fragrant. Add the tofu, shiitake and button mushrooms and stir-fry over high heat for 1 minute.
- Bring the prepared stock to a boil. Turn the heat to medium and add the sautéed tofu and mushrooms, the soy sauce, sugar and lemon juice. Simmer for 5-6 minutes over medium heat until the mushrooms are tender.
- Sprinkle the coriander and basil and remove from heat. Serve hot.
Nutrition Facts : Calories 230.5, Fat 14, SaturatedFat 1.9, Sodium 779.7, Carbohydrate 18.8, Fiber 4.4, Sugar 8.8, Protein 12.6
TOM YUM SOUP
This Tom Yum Soup with Shrimp, or tom yum goong, is surprisingly easy to make with a few key ingredients like Thai chilies, lemongrass, lime leaves, and fish sauce.
Provided by Sarah
Categories Soup
Time 45m
Number Of Ingredients 15
Steps:
- Peel the shrimp and remove the heads. Reserve the meat and the shells/heads separately.
- Heat 1 tablespoon of oil in your wok over medium high heat, and add the shrimp shells and heads. Stir-fry for 1-2 minutes, until the shells turn a bright and deep orange. Add 3 cups of water, and bring to a simmer. Cover, and simmer for 10 minutes. Remove the shells from the stock using a strainer, and add the chicken stock.
- Take the lemongrass, and trim away the dry reedy bit about halfway up the stalk, and then trim the base. Peel the tough outer layers away to reveal the more tender center. Smash the lemon grass using a mallet or heavy rolling pin (one without handles).
- Cut the smashed lemongrass stalk into 2-inch (5 cm) lengths, and add it to the broth in the wok. Also add the shallots, cilantro stem, galangal, lime leaves, and thai chilies.
- Bring to a simmer, cover, and simmer for 10 minutes. After 10 minutes, you can remove the inedible herbs and aromatics from the pot using a fine-meshed strainer, but we like to leave them in, as is traditional in Thailand.
- Add the mushrooms, and simmer for another 5 minutes. Stir in the sugar, Thai chili paste and fish sauce. Stir until the chili paste has fully dissolved in the soup.
- Finally, add the shrimp, and simmer for 30 seconds to 1 minute, depending on their size, until they're just cooked through.
- Add the lime juice to your serving bowl, and ladle the hot tom yum soup into the bowl. (You don't want to cook the lime juice. You want to preserve its fresh flavor. You also want to avoid putting large amounts of acidic lime juice into your wok, which can wear away the patina).
- Garnish with cilantro leaves and serve immediately.
Nutrition Facts : Calories 156 kcal, Carbohydrate 18 g, Protein 19 g, Fat 1 g, SaturatedFat 1 g, TransFat 1 g, Cholesterol 143 mg, Sodium 1397 mg, Fiber 3 g, Sugar 7 g, UnsaturatedFat 2 g, ServingSize 1 serving
ARAYA'S PLACE TOM YUM SOUP
Provided by Food Network
Time 20m
Yield 4 servings
Number Of Ingredients 13
Steps:
- In a medium saucepan, bring the vegetable broth to a boil. Once boiling, add the lime leaves, galangal and lemongrass and boil for 5 minutes. Add the mushrooms, thin soy sauce, Thai chiles, lime juice, tomatoes, onions and tofu, if desired, and boil for another 5 minutes. Garnish with cilantro and green onions.
QUICKIE TOM YUM SOUP
A quick & super simple soup. Tom Yum is a thai hot and sour soup, as well as being spicy. I don't really like cooking Tom Yum from scratch because its a very common dish, and whenever one gets the craving for Tom Yum, they want it here and now, rather than waiting hours for it! (TIP: Feel free to add seafood or substitute the vegetables inside to whatever your preference. It's Tom Yum Soup!)
Provided by Deux Petits Chefs
Categories Thai
Time 25m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Set water to boil in a pot, add water and mix in tom yum soup.(NOTE:Unless the tom yum paste has instructions, follow as above to prepare the tom yum soup base.).
- Put garlic, celery, tomatoes, mushrooms, chicken and prawns inside the pot. Leave to boil.
- Add chicken, stock cube, salt and pepper. Leave to boil for another 5 - 10 minutes, until the fragrant smell of the soup wafts around the kitchen or until the oil from the tom yum soup appears on the surface on the soup.
- Garnish with coriander and serve.
Nutrition Facts : Calories 94.5, Fat 3.8, SaturatedFat 1.1, Cholesterol 30.9, Sodium 954.7, Carbohydrate 5.9, Fiber 2.1, Sugar 2.2, Protein 9.9
THAI HOT AND SOUR SHRIMP SOUP - TOM YUM GOONG
Make and share this Thai Hot and Sour Shrimp Soup - Tom Yum Goong recipe from Food.com.
Provided by PalatablePastime
Categories Thai
Time 33m
Yield 4-6 serving(s)
Number Of Ingredients 14
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.
Nutrition Facts : Calories 255.2, Fat 15.1, SaturatedFat 1.9, Cholesterol 143.2, Sodium 2783.2, Carbohydrate 12.6, Fiber 1.9, Sugar 5.4, Protein 18.8
NARAI TOM YUM SOUP
Thai-Style Spicy-and-Sour Chicken Soup. Perfumed with lemongrass and lime leaves and sparked with chilies, it's quick to make and a great starter for almost any meal. It also just might be one of the best-tasting cold cures around.
Provided by Wok With You
Categories Asian
Time 45m
Yield 1 4 bowls, 4 serving(s)
Number Of Ingredients 13
Steps:
- In a large saucepan, bring the chicken stock or broth to a boil.
- Add the lemongrass, mushrooms, and lime leaves and immediately reduce heat to medium-low.
- Add the chicken and cook for 5 minutes, or until just opaque thoughout.
- Stir in the fish sauce and lime juice.
- Remove the lemongrass and lime leaves.
- Stir in the green onion, chopped cilantro, chilies, tomatoes and chili paste.
- Serve at once in deep soup bowls, garnished with cilantro sprigs.
Nutrition Facts : Calories 221, Fat 2.6, SaturatedFat 0.6, Cholesterol 98.8, Sodium 680.9, Carbohydrate 6.2, Fiber 2.1, Sugar 1.8, Protein 42.3
TOM YUM SOUP WITH VEGETABLES
Thai Tom Yum soup is a delicious and aromatic Thai soup. I crave this soup ALL of the time. I have brought this to parties and people always rave about it. Now friends always ask me to make it whenever we're getting together. I made it completely from scratch for years. A few years ago, I started using the paste and prefer it. I find it to be more flavorful. Tom Yum is distinctly known for it's hot and sour flavor. My version maintains the distinct hotness and sourness of the traditional soup but it also is slightly sweet and spicy. I make a side of jasmine rice and serve it with the soup. I noted the ingredients and amounts I use however, I encourage additions, deletions and alterations. I don't care for the mushrooms and I love broccoli which may come as a surprise to some. Broccoli is not a traditional component of this recipe but it's healthy and I find that it goes nicely with the broth. Play and have fun!
Provided by Proserpine79
Categories Stocks
Time 22m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Pour Liter of Water into Big Soup Pot and bring to a boil.
- Add Bouillon Cube if using it.
- Put 4 Tablespoons of Paste into the water, Stir until paste dissolves, reduce heat to medium low.
- Add Broccoli and let cook for 2-3 minutes.
- Add the remaining vegetables and let cook for about 8-10 minutes. Stir frequently.
- Add lime and lemon juice, sugar and cilantro. Stir. Taste and add more juice or sugar to your liking.
- Garnish with cilantro and serve with a side of rice.
Nutrition Facts : Calories 49.9, Fat 0.4, SaturatedFat 0.1, Sodium 30.8, Carbohydrate 12.2, Fiber 2, Sugar 5.2, Protein 2.9
TOM YUM SOUP
After eating at one of my favorite Thai restaurants one evening, I asked if the chef would mind sharing the ingredients to a soup I enjoyed. To my happiness, he did so, and then I came home to learn more about this soup online. I have not yet made this soup, but look forward to doing so. I found this recipe on www.thaitable.com and it sounds perfect. I'd love to hear any suggestions! If it's made properly, it should be hot, so be forewarned. It would be great for colds and stuffy noses :-)
Provided by Kiki Freebird
Categories Thai
Time 15m
Yield 2-4 serving(s)
Number Of Ingredients 8
Steps:
- Wash mushrooms and set aside.
- Crush lemongrass with back of knife to release flavor. Tie in a knot and drop into pot of water.
- Bring water to a boil.
- Add mushrooms.
- Pull kaffir lime leaves from their stems and place in water. If using lime zest instead, add it.
- Turn off heat on stove.
- Crush chili peppers and place into a serving bowl. This will make the dish very spicy. If you don't want as much heat, don't crush the peppers, or only crush one. (If you prefer, omit the peppers entirely and use bottled chili sauce).
- Add fish sauce and juice from limes into bowl.
- Pour lemongrass broth into serving bowl.
- Taste, adjust fish sauce and lime if needed.
- Serve, sprinkled with cilantro.
YUMMY TOM YUM SOUP
I found this recipe in a magazine while on a trip to Port Elizabeth. I made Tom Yum once before, but wasn't the biggest fan of the prawns so I substituted red lentils just for protein. This soup can easily be made vegetarian. Normally, this recipe calls for straw mushrooms but I couldn't find them so I fried some button mushrooms and reconstituted some dried shitake mushrooms I had. Most importantly, find the tamarind paste. I searched and had help from the recipezaar forums to finally find it. It really adds a distinctive taste. I also didn't use so many chillies, but instead just used dried flakes. I'm sure the fresh chillies make it even better. Yum!
Provided by Lily of the Cape
Categories Clear Soup
Time 50m
Yield 3-4 serving(s)
Number Of Ingredients 17
Steps:
- 1. Lightly fry mushrooms in oil or butter. Soak dried mushrooms in warm water for 20 min.
- 2. Bring water to boil over high heat.
- 3. Add the lemongrass, ginger, kaffir lime leaves, tamarind paste and fish sauce.
- 4. Add the prawns, bring to a boil, and cook for three minutes.
- 5. Add the onion, chilli paste and mushrooms.
- 6. Boil for another 7 minutes until the shrimp is cooked through.
- 7. Add the chilli peppers, spring onions and tomatoes.
- 8. Turn off the heat.
- 9. Add the lime juice.
- 10. Taste and adjust the seasoning if necessary.
- 11. Garnish with coriander.
Nutrition Facts : Calories 100, Fat 0.5, SaturatedFat 0.1, Sodium 487.8, Carbohydrate 23.6, Fiber 3.8, Sugar 12.7, Protein 4.8
TOM YUM SOUP WITH PINEAPPLE
Make and share this Tom Yum Soup With Pineapple recipe from Food.com.
Provided by KerfuffleUponWincle
Categories Lunch/Snacks
Time 1h30m
Yield 6-8 serving(s)
Number Of Ingredients 14
Steps:
- Place lemongrass and minced ginger in a large saucepan with broth, jalapeños and lime zest. Bring to a boil, reduce to a simmer; cover and cook for 15 minutes. Strain into a bowl. Discard solids.
- Return the broth to the pan. Add pineapple, mushrooms, tomato, fish sauce and sugar. Bring to a simmer and cook, uncovered, for 5 minutes.
- Add shrimp and cook until they are pink and just cooked through, 2 to 3 minutes.
- Remove from the heat and stir in lime juice, scallions, and cilantro.
Nutrition Facts : Calories 146.8, Fat 2.5, SaturatedFat 0.6, Cholesterol 95.1, Sodium 975.1, Carbohydrate 17.8, Fiber 2.5, Sugar 7.2, Protein 16.8
TOM YUM GAI (THAI HOT & SOUR CHICKEN SOUP)
This is our version of the hot and sour soup, modified to taste as much as possible like the wonderful version we would get at our favorite Thai restaurant, Bahn Na, in Ypsilanti, MI. I've included the modifications (*) that make it vegetarian-friendly. A note about the fish sauce: this can be purchased from any Asian grocery, and I would recommend just about any that come in a glass bottle - they generally taste better.
Provided by meganmcartwright
Categories Thai
Time 40m
Yield 4-6 serving(s)
Number Of Ingredients 17
Steps:
- In a medium-sized soup pot, heat the peanut oil over medium-high heat. Saute the chicken and/or tofu, onion (not the green onions), half each of the ginger and lemongrass until the chicken is only a little bit pink and the onion translucent.
- Add the stock, fish sauce, remaining ginger and lemongrass, kaffir lime leaves, and (optional) serrano chilies. Simmer 10 - 15 minute covered on medium-low heat.
- Add the sugar, Nam Prik Pao, and sliced tomatoes. Simmer an additional 2 minute.
- Turn heat fully to low and add the lime juice to taste. Add half of the diced cilantro and the green onions, then let simmer on low for another few minutes.
- Sprinkle with the remaining cilantro and serve with additional lime juice.
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