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
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.
TOM YUM SOUP
Steps:
- Gather the ingredients.
- Pour the stock into a deep cooking pot over medium-high heat. Add the prepared lemongrass, including the upper sections of the stalk you didn't mince. Boil 5 to 6 minutes to soften.
- Add carrot, garlic, onion, galangal or ginger, lime leaves, 1 1/2 tablespoons of the fish sauce, soy sauce, and lime juice. Reduce heat slightly, cover, and continue simmering 5 minutes. Add the mushrooms and zucchini, and continue simmering another 5 minutes.
- Add shrimp and cherry tomatoes. Cook 3 minutes or until shrimp are pink and plump.
- Turn down the heat to low and add 1/4 can coconut milk, chile oil, and brown sugar and red pepper flakes to taste (if using). Add the remaining teaspoon of fish sauce or more chile oil to taste. Discard the lime or bay leaves and the zest, if using. Serve with fresh cilantro sprinkled over and enjoy.
Nutrition Facts : Calories 183 kcal, Carbohydrate 19 g, Cholesterol 25 mg, Fiber 2 g, Protein 10 g, SaturatedFat 5 g, Sodium 866 mg, Sugar 6 g, Fat 8 g, ServingSize 4 to 6 servings, UnsaturatedFat 0 g
HOMEMADE TOM YUM SOUP
This homemade hot and sour soup (tom yum) is easier than most recipes you will find. I have simplified a sometimes complex recipe for those like me who can have a hard time finding some of the original ingredients. This is my favorite recipe, better than any tom yum in the many restaurants I have been to.
Provided by Nader
Categories Soups, Stews and Chili Recipes Soup Recipes Seafood Shrimp Soup
Time 50m
Yield 6
Number Of Ingredients 12
Steps:
- Combine vegetable broth and shrimp in a pot over medium-high heat. Bring to a low boil for 10 minutes, then lower heat and simmer for 10 minutes. Remove shrimp from the broth and remove and discard shells; set shrimp aside.
- Add lime juice, lime pulp, chile peppers, lemon grass, tom yum paste, fish sauce, sugar, chile sauce, and ginger slices to the broth; cook for 10 minutes. Remove chile peppers, lemongrass, and ginger slices with a slotted spoon and discard. Add cooked shrimp and remove from the heat.
- Ladle soup into bowls and top with mushroom slices and green onions.
Nutrition Facts : Calories 145.9 calories, Carbohydrate 18.1 g, Cholesterol 115 mg, Fat 2.2 g, Fiber 3.4 g, Protein 15 g, SaturatedFat 0.2 g, Sodium 1009.1 mg, Sugar 7.1 g
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.
TOM YUM SOUP
Provided by Food Network
Time 40m
Yield 2 to 4 servings
Number Of Ingredients 14
Steps:
- Heat the stock in a saucepan and add your flavors 1 by 1: begin with the galangal, kaffir lime leaves, and lemongrass. Add the shallots, chili paste, fish sauce and lime juice. Then add the chopped tomatoes, Thai chilies and straw mushrooms and simmer for 5 minutes. Remove from the heat and stir in the shrimp. When they turn completely pink, the soup is ready. Garnish with cilantro and spring onions and serve immediately.
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
This is the clear version of the traditional hot and sour Thai soup. You can sub in any protein you wish to fit your tastes. Serve with white rice to soak up extra broth.
Provided by Michael
Categories Soups, Stews and Chili Recipes Soup Recipes Seafood Shrimp Soup
Time 45m
Yield 4
Number Of Ingredients 14
Steps:
- Bring broth to a boil in a large pot.
- Remove the outermost leaf from each stalk of lemongrass. Pound stalks to release flavor; cut into 1-inch lengths. Add the lemongrass, Thai chiles, garlic, lime leaves, and galangal to the broth. Cover and boil for 10 minutes.
- Reduce heat and add shrimp, mushrooms, onions, and tomatoes to the broth. Boil for 3 minutes. Add fish sauce and sugar; cook for 2 minutes more and remove from heat. Stir in cilantro and lime juice.
Nutrition Facts : Calories 291.1 calories, Carbohydrate 30.5 g, Cholesterol 268.9 mg, Fat 3 g, Fiber 3.7 g, Protein 35.3 g, SaturatedFat 0.5 g, Sodium 4430 mg, Sugar 14.4 g
TOM YUM SOUP
Provided by Nigella Lawson
Categories one pot, soups and stews, appetizer
Time 10m
Yield 2 servings
Number Of Ingredients 12
Steps:
- In a medium saucepan, combine chicken stock, tom yum paste, kaffir lime leaves, lemon grass, lime juice and fish sauce. Add chili and sugar, and stir.
- Place over high heat to bring to a boil, then reduce heat to medium low. Add mushrooms, and simmer 1 to 2 minutes. Add shrimp and scallions, and simmer until shrimp is barely opaque, 2 to 3 more minutes.
- To serve, divide soup between two bowls. Garnish each with 1 tablespoon cilantro, and serve.
Nutrition Facts : @context http, Calories 286, UnsaturatedFat 3 grams, Carbohydrate 25 grams, Fat 6 grams, Fiber 2 grams, Protein 35 grams, SaturatedFat 1 gram, Sodium 2414 milligrams, Sugar 10 grams, TransFat 0 grams
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