HOT AND SOUR SOUP WITH SHRIMP
Hot and Sour Soup with Shrimp (tom yum goong, ?????????) is probably the most famous Thai dish, both inside and outside of Thailand. It's eaten very often here, usually in a type of hot pot with fire underneath. There are hundreds of variations of tom yum, and this recipe includes the two most common versions of Tom Yum Goong.
Number Of Ingredients 17
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
Provided by Food Network
Yield 4 servings.
Number Of Ingredients 15
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.
THAI SPICY SHRIMP SOUP (TOM YUM KOONG)
Delicious, bright and flavorful -- authentic, quick, and EASY too! This Spicy Thai Soup will satisfy your palate!! From a neighbor's cookbook. You can easily use frozen cooked shrimp in this dish, just throw them into the hot stock, and heat through! Note: Use EITHER the fresh chile pepper OR the chile paste, or just a little of each (unless you want it truly HOT)!! ENJOY!
Provided by BecR2400
Categories Thai
Time 30m
Yield 2-4 serving(s)
Number Of Ingredients 13
Steps:
- Devein shrimp; rinse and drain.
- Bring stock to a boil, and add remaining ingredients; cook until shrimp changes color.
- Remove chunks of lemon grass and whole chiles. Sprinkle with fresh cilantro; serve.
Nutrition Facts : Calories 155.6, Fat 1.9, SaturatedFat 0.2, Cholesterol 159.2, Sodium 2139.5, Carbohydrate 14.3, Fiber 2.1, Sugar 8.1, Protein 22.1
TOM YUM SOUP WITH SHRIMP | TOM YUM GOONG
Tom Yum Soup with Shrimp | Tom Yum Goong ®This is a RAS signature Recipe© The ever-popular Thai Hot and Sour Soup - made with prawns. Full of arom...com
Provided by Shana Shameer
Time 20m
Number Of Ingredients 14
Steps:
- Roughly chop the Long fresh red (mild) chilli, the shallots, and the galangal. Add to a grinder jar, and without adding water, grind to a paste - (as smooth as possible).
- Heat oil in a pot and add the freshly made spice paste. Stir till it gets, nice and aromatic.
- Also, add the dried red chilli paste and stir this in. Stir till the oil somewhat separates.
- Now add the cleaned prawns. Coat the pawns with the paste and cook them for just about a minute till slightly seared.
- Pour in the water(3 1/2 cups) and bring this to a boil.
- Meanwhile, gently bruise the white portion of lemongrass stalks, by pounding on them ( without breaking up the stalks). Also remove the midvein section of the kaffir lime, thereby tearing each leaf into 2 pieces. This is to help release more aromatics and flavour from the lemongrass and Kaffir lime leaves.
- Once the soup has come to a boil, add the lemongrass stalks and kaffir lime leaves.
- Add tamarind solution (3 tsp) or (to taste) if using concentrated paste.
- Also add salt or fish sauce, whichever you are using, to taste. Although Thai fish sauce is used traditionally, not everyone likes the pungent smell of the fish sauce in their soup.
- Add light brown sugar (1/2 tsp) to balance the overall taste.
- Simmer the soup on a medium flame for 8-10 minutes, till the prawns are just cooked. Once simmered a while, add the whole green and red (/ small) chillies. Taste once more and add salt if needed.
- At the very end, add lime juice. Taste as you go. Add the juice of half the lime and add the rest if needed.
- Delicious, simple and satisfying Tom Yum Soup is ready. After the soup has rested for some time, you can remove the lemongrass stalks, kaffir lime leaves, and whole green and red chillies. This is so that none of these overpowers the soup, by being left in the soup too long.
- Garnish with chopped fresh cilantro(coriander) and serve along with your meal. Tom yum soup is often served alongside steamed white rice. It is even poured over rice at times, instead of adding curry.
Nutrition Facts : ServingSize 4
TOM YUM SOUP (HOT AND SOUR SOUP)
This authentic Thai Hot and Sour Soup recipe, also called Tom Yum Goong and sometimes Tom Yum Kung, is exactly how we learned to make it in Thailand! Fresh, bold and healthy!
Provided by Sommer Collier
Categories Main Course Soup
Number Of Ingredients 12
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!
Nutrition Facts : ServingSize 1.5 cups, Calories 222 kcal, Carbohydrate 11 g, Protein 26 g, Fat 9 g, SaturatedFat 6 g, Cholesterol 286 mg, Sodium 1437 mg, Fiber 2 g, Sugar 4 g
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
TOM YUM GAI (THAI HOT AND SOUR CHICKEN SOUP)
Tom Yum Gai (Tom Yam Gai) is Thai hot and sour chicken soup. It gets its spice from nam prik pao (Thai chili paste) and Thai bird's eye chiles, and the sour from lime juice. This recipe is easy to make when craving this beloved Thai favorite.
Provided by Victoria
Categories Appetizer Main Course Soup
Time 45m
Number Of Ingredients 16
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.
Nutrition Facts : Calories 216 kcal, Carbohydrate 7 g, Protein 24 g, Fat 10 g, SaturatedFat 1 g, Sodium 1096 mg, Fiber 1 g, Sugar 4 g, UnsaturatedFat 7 g, ServingSize 1 serving
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.
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- It's really easy and best to make the stock from the ingredients you will use. So devein the shrimp first and remove the outer shell which you will use for making stock (see post for easy tips on deveining and shell removal). I like to leave the tails on as you can grab these to eat.
- If you have young lemongrass and galangal then you can eat it. If you wish to eat these healthy ingredients then slice thinly as they are not too woody if they are young. If you prefer not to eat them or they are older then slice more thickly so they are easily visible and so not likely to end up your mouth by mistake.
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- Wash the shrimp. Separate the heads from the body and save for use in the broth. Take the shells off and devein the shrimp.
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- Bring the broth to a gentle boil in a large pot and add the lemongrass, galangal, kaffir lime leaves and simmer about 10 – 15 minutes.
- Add ¼ cup fish sauce and ¼ cup of the lime juice, stir well and taste. If additional salty or sour flavor is desired, slowly add more of each, to taste.
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- Add everything else apart from the lime juice and coriander leaves. Cook for about 3-5 minutes until the prawns are cooked through.
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