Thai Soup Paste Tom Yum Food

TOM YUM SOUP (THAI SOUP)

Steps:

• Peel the prawns. Place heads and shell in pot, reserve meat.
• Use a meat mallet or similar to bash the garlic, chilli and lemongrass so they burst open to release flavour. Add into pot.
• Crush kaffir lime leaves with your hands. Add into pot.
• Add galangal, stock and water. Bring to simmer on high heat, cover, then reduce to medium and simmer for 10 minutes.
• Strain the broth, discard the prawn shells etc, then return broth into same pot over low heat.
• Add onions and mushrooms, simmer 3 minutes. Add tomatoes, simmer for 1 minute.
• Add prawns, simmer 2 minutes or until just cooked.
• Stir in sugar and fish sauce, simmer for 1 minute.
• Add lime juice, then taste. Adjust sweet (sugar), salt (fish sauce) and sour (lime) to your taste (trust me, you'll know when you like it!).
• Ladle into bowls and serve with fresh coriander and fresh chilli! This is the CLEAR version of Tom Yum.
• When you add sugar, also add Thai Chilli Paste and evaporated milk.
• Then continue with recipe!
• Following Creamy Tom Yum steps but use coconut milk instead of evaporated milk.

THAI SOUP PASTE (TOM YUM)

Steps:

• Using a food processor grind all the ingredients to a smooth paste.

TOM YUM PASTE

Steps:

• Use in Tom Yom soup or as a marinade and enjoy.

TOM YUM GAI (THAI HOT & SOUR CHICKEN SOUP)

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.

THAI LEMONGRASS AND CHILE SOUP (TOM YUM)

Steps:

• In medium saucepan, heat vegetable broth to a simmer with lemongrass and lime leaves if desired.
• In small skillet, heat oil over medium-high heat.
• Add garlic and ginger, and cook, stirring often, about 30 seconds.
• When broth has simmered for 5 minutes, remove lemongrass and lime leaves and discard.
• Add cooked garlic and ginger to broth.
• Return broth to a boil, and stir in chile paste and mushrooms.
• Cook until mushrooms have wilted, about 30 seconds, then stir in lime juice and fish sauce.
• Remove from heat, and ladle soup into small bowls along with your favorite rice noodles.
• Top each bowl with chopped tomatoes, cilantro and a pinch of hot green chiles if you want it really really spicy.
• Alternatively, tomatoes and chiles can be mixed together and placed in small serving bowl for people to help themselves (this way people can make it as spicy as they want).
• For Vegetarian/Vegan omit the fish sauce and use the soy.