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.
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 (THAI SOUP)
Recipe video above! The famous Thai Soup, made at home, and it's honestly the real deal!! See recipe notes for shortcut using frozen peeled prawns/shrimp. Also, CHOOSE from classic clear Tom Yum (Tom Yum Goong Nam Sa) or the creamy Tom Yum version (Tom Yum Goong Nam Khon)!
Provided by Nagi
Time 35m
Number Of Ingredients 17
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.
Nutrition Facts : Calories 156 kcal, Carbohydrate 15 g, Protein 21 g, Fat 2 g, SaturatedFat 1 g, Cholesterol 191 mg, Sodium 2821 mg, Fiber 2 g, Sugar 7 g, ServingSize 1 serving
TOM YUM SOUP
Tom Yum Soup is one of the easiest, quickest, most flavorful soups! It's bold yet light, tart, salty and citrusy, bursting with layer upon layer of intoxicating flavor from the lemongrass, garlic, galangal, kaffir lime leaves, lime juice, and fish sauce along with tender juicy shrimp and mushrooms. This Tom Yum Soup recipe is naturally gluten free and can be made vegetarian and vegan as well. I've also included pantry friendly substitutions for the more exotic ingredients such as galangal and kaffir lime leaves that aren't authentic but they taste like it! Because everyone needs Tom Yum Soup in their life! v
Provided by Jen
Categories Main Dish
Time 30m
Number Of Ingredients 18
Steps:
- Prep lemongrass by chopping off the bottom and the spiky tops. Peel off the tough outer green layer to reveal the softer whitish/green part. Press the stalks with the side of your knife to bruise, then cut them into thirds.
- Heat vegetable in a large stock pot over medium heat. Add red curry paste, lemongrass and onions and sauté for 2 minutes. Add garlic and sauté 30 seconds.
- Add the rest of the soup ingredients through the pepper (up to the "add later" ingredients). Cover and bring to a boil, then lower heat to medium-low. Gently simmer, covered, for 10 minutes.
- After 10 minutes, strain the broth by transferring to a colander over a pot then return the broth to the soup pot.
- Stir in lime juice, mushrooms, tomatoes and shrimp. Simmer 2-3 additional minutes or until shrimp is cooked through.
- Taste and add additional lime juice for more sour/citrus, more chili sauce for more heat, more sugar for sweeter/less tangy, more fish sauce for saltier etc. Garnish individual servings with cilantro.
VEGGIE-PACKED AUTHENTIC TOM KHA GOONG
Learn how to make delicious Tom Kha soup with bone broth, creamy coconut milk, fresh shrimp, unique veggies, and tons of authentic flavor.
Provided by Nat Eliason
Categories Soup
Time 35m
Number Of Ingredients 24
Steps:
- Warm the pot to medium heat and add sesame oil.
- Add shallots and bell peppers and saute until aromatic.
- Add shrimp and stir until mostly cooked.
- Remove everything from the pot and set aside.
- Add chicken broth, water, lemongrass, galangal, kaffir lime leaves, and cilantro to the pot.
- Simmer on medium-high heat for 10 minutes, then strain out the herbs using a fine mesh sieve and discard.
- While the broth is cooking, cube the eggplant, shred the carrots, and chop the mushrooms to the size of your preference.
- Lower the heat to simmering and add coconut sugar. Stir to let it dissolve.
- Add all veggies except the tomatoes, Thai chilis, and scallions.
- Stir in soy sauce, and cover the pot for 10 more minutes.
- Turn heat off and add shrimp mixture, fish sauce, coconut milk, and the lime juice.
- Serve immediately with garnishes of cilantro, lime, additional thai chilis, and sriracha.
TOM YUM GOONG (SPICY THAI SHRIMP SOUP)
Make and share this Tom Yum Goong (Spicy Thai Shrimp Soup) recipe from Food.com.
Provided by dicentra
Categories Thai
Time 1h20m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Peel and devein shrimp, reserving shells. Combine shrimp shells and 6 cups water in a Dutch oven; bring to a simmer. Cook 1 hour.
- Strain broth through a sieve into a bowl; discard solids. Combine broth and remaining 3 1/2 cups water in a large saucepan; bring to a boil.
- Add galangal, lemongrass, and kaffir lime leaves to pan; simmer 10 minutes. Strain broth mixture through a sieve into a bowl; discard solids.
- Return broth mixture to pan. Add mushrooms, chili paste, fish sauce, and chiles; bring to a boil. Stir in shrimp, green onions, and cilantro; cook 3 minutes or until shrimp are done. Discard chiles.
- Stir in fresh lime juice. Ladle 2 cups soup into each of 4 bowls; sprinkle evenly with peanuts. Serve with lime wedges.
Nutrition Facts : Calories 293.4, Fat 10, SaturatedFat 1.5, Cholesterol 259.2, Sodium 704.9, Carbohydrate 12, Fiber 2.6, Sugar 2.4, Protein 39.8
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
TRADITIONAL TOM YUM KUNG
Steps:
- Gather ingredients.
- Place the stock in a large pot over high heat. Add the minced makrut lime leaves, minced lemongrass, and any leftover lemongrass stalks if you're using fresh lemongrass. Bring to a boil.
- When the soup reaches a bubbling boil, reduce the heat to medium or a steady simmer. Add the garlic, galangal, chile, mushrooms, lime juice, fish sauce, soy sauce, and sugar. Simmer for 3 minutes, stirring occasionally.
- Add the shrimp and any other vegetables, if using. Simmer until shrimp are pink and plump, about 3 minutes. Remove and discard any lemongrass stalks, if used.
- Reduce the heat to medium-low and add the coconut milk or evaporated milk, if using. Taste-test the soup, looking for a balance of salty, sour, and spicy. If not salty or flavorful enough, add 1 additional tablespoon of fish sauce or soy sauce. If too sour, add more sugar. If too spicy and/or salty, add another squeeze of lime juice.
- Ladle the soup into bowls and serve topped with a generous sprinkling of fresh cilantro leaves.
Nutrition Facts : Calories 209 kcal, Carbohydrate 27 g, Cholesterol 43 mg, Fiber 1 g, Protein 15 g, SaturatedFat 1 g, Sodium 1597 mg, Sugar 8 g, Fat 5 g, ServingSize 3 to 4 servings, UnsaturatedFat 0 g
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- Place shallots, lemongrass, galangal, lime leaves, and Bird’s Eye Chilis in a plastic bag and seal the top. Use a rolling pin or meat tenderizer to pound each of these ingredients just until they have broken open slightly. They do not need to be smashed into a paste, but breaking them open will help them to release more flavor. (Note: You can also just place them on a cutting board and skip the bag, but I find this keeps the process fast and minimizes mess.)
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- Bring the water, shrimp shells, lemongrass and kaffir lime leaves to a lively simmer. Cover and simmer for 20 minutes. Strain the resulting broth and return to the pot. Discard the shrimp shells, lemongrass and lime leaves.
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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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