Tom Yam Siam Cocktail Food

TOM YAM SIAM COCKTAIL

Tom Yam Siam Cocktail image

Make and share this Tom Yam Siam Cocktail recipe from Food.com.

Provided by momaphet

Categories Beverages

Time 4m

Yield 1 serving(s)

Number Of Ingredients 8

Ingredients

2 ounces vodka
1 ounce Malibu rum
3 pieces lychee in syrup
1/2 ounce lime juice
3/4 ounce simple syrup
3 pieces lemongrass
1 pc. kaffir lime leaf
3 thin slices red chili (to garnish)

Steps:

Mix the first five ingredients. Serve in rock glass and garnish with lemongrass, kaffir lime leaf and chili slices.

SEAFOOD SOUP - TOM YAM GOONG

Seafood Soup - Tom Yam Goong image

Make and share this Seafood Soup - Tom Yam Goong recipe from Food.com.

Provided by Mandy Toh

Categories Clear Soup

Time 25m

Yield 1 serving(s)

Number Of Ingredients 12

Ingredients

2 1/2 cups chicken stock or 2 1/2 cups water
1 stalk lemongrass, bruised and cut into smaller pieces
3 galangal, cut into thick slices
6 fresh lime leaves
4 small chilies, bruised
3 stalks fresh cilantro
4 prawns, heads and shell on, butterflied and deveined
1 cup mushroom
2 tablespoons fish sauce
2 tablespoons lime juice
1/2 teaspoon sugar
1 tablespoon roasted thai chili paste

Steps:

Bring to a boil the chicken stock or water. Bruise lemongrass, kaffir leaves and galangal, add them to the boiling and simmer for 10mins to draw out the aroma.
Add the mushroom and prawns till cooked.
Add in the remaining seasoning and lastly the lime juice.
Garnish with cilantro.

Nutrition Facts : Calories 350.3, Fat 8.1, SaturatedFat 2, Cholesterol 48.2, Sodium 3840, Carbohydrate 46.9, Fiber 3.7, Sugar 24, Protein 26.2

TOMYAM SOUP THAILAND

Tomyam Soup Thailand image

Referring to Thai cuisine, people think of the spicy, hot. And one of the most typical dishes are Tom Yam. The spicy Thai dishes created primarily by the peppers and garlic. However, in Thai, spicy blend also subtly with other flavors such as salty and sour. The salty bitter sweet harmony of Thai food is increasingly being enjoyed. Tom Yam - Thai sour soup is one dish that is well known and popular. Tom Yam is considered the signature dish of Thai food by its taste. Sour - bitter - salt are blended in this dish, but most striking was the heat. Main spicy flavor that has made special Tom Yam. Generally, Tom Yam cooked by seafood such as shrimp, squid ... it is natural salty and sweet. Besides, look at Tom Yam bowl, you will be startled by a large variety of spices such as chili pepper, galangal, lemongrass ...

Provided by kireiina

Categories Asian

Time 40m

Yield 6 bowls, 5-6 serving(s)

Number Of Ingredients 22

Ingredients

2 liters fish stock, 1% pt
4 tablespoons oil
6 tablespoons sugar
2 cups tom yam paste
2 stalks lemongrass, sliced into rings
8 slices fresh galangal root
8 kaffir lime leaves, torn into three pieces each leaf (Thai lime leaves taste like grapefruit leaves of Vietnam)
3 tablespoons chili paste, roasted (or dried chilli powder)
8 hot chili peppers, to taste
16 button mushrooms, cut in half (straw or abalone mushrooms are fine)
16 king prawns (raws)
8 large squid, cut its horizontally body, into rings, size approximately 1or 2 inch thick
8 pieces fish fillets (Red snapper, mackerel, salmon or snakehead fish, etc..., option)
3 lbs clams (or mussels)
8 tablespoons lime juice, fresh
9 tablespoons fish sauce
2 tablespoons coriander, chopped (special coriander, called ''Rau ram'' in Vietnamese)
2 tablespoons spring onions, finely sliced
5 tomatoes, the average size, 2 tomatoes cut into six equal pieces. 3 tomatoes cut into diced
2 yellow onions, sliced
16 coriander leaves, just to garnish
2 cups coconut milk (if you like)

Steps:

Preparation.
- Clams (mussels): soak them in a bowl of water as soon as you've brought home from the shops, washed, and then pour into the pot, poured the water, then boil, when you see a clam shell opening, please take the pot off the stove. Pour the clam broth in a large bowl, to sediment (sand), and then take the meat inside the shells of clams on a small plate, set aside.
- Boil the water first and then pour shrimp, squid, fish meat -- into the pot about 3 minutes, then remove it to the basket, drained, mixed with a little seasoning salt.
- Place the saucepan on the stove, heat oil, add yellow onions, stir until the wonderful odor emitted, and turn yellow golden. Then add Roasted chilli paste, galangal, lemon grass and stir well to get up the scent.
Add the diced tomatoes, and continue to stir untill it soft, puor the Tom Yum Paste into it. stir for about 3 minutes.
Draw off the water (make sure no sand) of clam broth, pour into the pot and boil about 3 minutes to get up the scent.
- Next, increase the heat and bring to the boil, add prawn, squid and fish into the saucepan and heat to boiling for 2 minutes, when shrimp and squid are just cooked, add the clams, mushrooms, the remaining tomatoes, fresh peppers to the pot and stir together briefly.

Nutrition Facts : Calories 1339.1, Fat 39.9, SaturatedFat 21.7, Cholesterol 356.9, Sodium 5580.1, Carbohydrate 109.1, Fiber 4.2, Sugar 87.2, Protein 134

TOM KA WITH TOFU (OR TOM YAM) SOUP

Tom Ka With Tofu (Or Tom Yam) Soup image

When I went to Thailand and had this soup for the first time I think my whole world just flipped right over on me all at once--it was the most remarkable taste experience ever. The flavors just blew me away--piquant, sour, spicy, rich, amazing! You have to try it. And you can easily make either Tom Yam or Tom Ka with a simple substitution. This soup is simple to make, but what's tricky is having the ingredients on hand. Because I love this so much, I stockpile fish sauce, coconut milk and dried shiitake mushrooms. My hubby grows lemongrass in the garden year-round, and we have a lime tree that contributes a leaf here and there. You can make this without lime leaf and lemongrass, but add some lime zest to substitute. I think you are going to love this special and wonderful soup--one of the great wonders of the culinary world!

Provided by Tumerica

Categories Soy/Tofu

Time 20m

Yield 6-8 serving(s)

Number Of Ingredients 15

Ingredients

4 tablespoons fish sauce
1 (12 ounce) can coconut milk (Not the reduced fat kind. Fat makes it taste DELICIOUS!)
2 cups chicken stock (I use the chicken stock paste that comes in little jars. It has no MSG and is all-natural, without t)
2 cups water
2 sprigs lemongrass, root (two inch sprigs, chopped into tiny slices)
1 kaffir lime leaf (or other lime leaf, tossed in whole) (optional)
1 lime, juice of
4 garlic cloves (or more depending on your preference)
1 (8 ounce) package silken tofu, drained and cut into 1/2 inch cubes
1/2 cup shrimp (optional)
1/2 cup mushroom (Any kind, such as white, shiitake, portobello, etc. I mostly use shiitake because I keep a giant con)
1 teaspoon red chili paste (I like Sriracha brand. Add more to taste.)
1 tablespoon grated fresh gingerroot
1/4 cup chopped cilantro (for garnish)
1/4 cup Thai basil, for garnish (optional)

Steps:

Throw everything in a pot and boil for about 10 minutes, saving shrimp until last (if you are using shrimp--I often just make this vegetarian).
Garnish and serve.
To make Tom Yam instead of Tom Ka, do everything the same, except substitute more chicken stock to replace the coconut milk.

Nutrition Facts : Calories 174.3, Fat 12.5, SaturatedFat 9.7, Cholesterol 2.4, Sodium 1075.1, Carbohydrate 10.9, Fiber 1.5, Sugar 6.1, Protein 6.4

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Tom Yam Siam Cocktail Food

TOM YAM SIAM COCKTAIL

Make and share this Tom Yam Siam Cocktail recipe from Food.com.

SEAFOOD SOUP - TOM YAM GOONG

Make and share this Seafood Soup - Tom Yam Goong recipe from Food.com.

TOMYAM SOUP THAILAND

TOM KA WITH TOFU (OR TOM YAM) SOUP

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