Tom Yum Goong Soup Food

TOM YUM KOONG SOUP

Tom Yum Koong Soup image

Many of these ingredients can be found in Asian or specialty shops. Chili paste with soy bean oil comes in small jars and can be found in most Asian markets. Galangal, a member of the ginger family, is a knobby root that tastes like a cross between ginger and pepper. Tom Yum Soup paste can be found in Asian shops, or you can use Thai Red Curry paste. Kaffir lime leaves have an aromatic citrus-like smell and flavor. Garnish with fresh coriander leaves.

Provided by MC

Categories Soups, Stews and Chili Recipes Soup Recipes

Time 1h10m

Yield 5

Number Of Ingredients 13

Ingredients

½ pound medium shrimp - peeled and deveined
12 mushrooms, halved
1 (4.5 ounce) can mushrooms, drained
4 cups water
2 lemon grass
4 kaffir lime leaves
4 slices galangal
4 chile padi (bird's eye chiles)
1 ½ tablespoons fish sauce
1 ½ limes, juiced
1 teaspoon white sugar
1 teaspoon hot chile paste
1 tablespoon tom yum soup paste

Steps:

Trim lemongrass and cut into matchstick size pieces.
To make stock: Add the shrimp heads and shells to water, then cook for 20 minutes. Turn the fire off. Soak the heads and shells for further 20 minutes before discarding.
Trim lemongrass and cut into matchstick size pieces.
Add stock, lemon grass, kaffir lime leaves, galangal, chili padi, fish sauce, lime juice, sugar, and chili paste to a pot and bring to a boil. After boiling for 5 minutes, add shrimps and both mushrooms. Cook for further 10 minutes. Garnish with coriander leaves.

Nutrition Facts : Calories 62.8 calories, Carbohydrate 3.5 g, Cholesterol 69 mg, Fat 1 g, Fiber 0.6 g, Protein 9.9 g, SaturatedFat 0.2 g, Sodium 517.1 mg, Sugar 1.7 g

TOM YUM SOUP

Tom Yum Soup image

Provided by Food Network

Time 40m

Yield 2 to 4 servings

Number Of Ingredients 14

Ingredients

3 1/2 cups chicken stock
4 thin slices fresh galangal
2 kaffir lime leaves
1 lemongrass stalk, smashed and sliced
2 shallots, sliced
1 tablespoon roasted chili paste
2 tablespoons fish sauce
3 tablespoons lime juice
6 cherry tomatoes, chopped
8 Thai chilies
10 fresh straw or button mushrooms
6 large whole shrimp
2 sprigs cilantro
2 spring onions, thinly sliced

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.

HOT AND SOUR THAI SOUP: TOM YUM GOONG

Hot and Sour Thai Soup: Tom Yum Goong image

Provided by Tyler Florence

Categories main-dish

Time 50m

Yield 4 servings

Number Of Ingredients 12

Ingredients

2 quarts chicken broth
2 stalks fresh lemongrass, sliced on a bias in 2-inch pieces
4 kaffir lime leaves
1-inch piece fresh galangal or ginger, sliced
2 red chiles, sliced
2 tablespoons fish sauce, such as nam pla
1 1/2 teaspoons sugar
1 (8-ounce) can straw mushrooms, rinsed and halved
1 pound large shrimp, peeled with tails on
2 limes, juiced
2 green onions, sliced
1 handful fresh cilantro, chopped

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 GOONG (SPICY THAI SHRIMP SOUP)

Tom Yum Goong (Spicy Thai Shrimp Soup) image

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

Ingredients

1 1/2 lbs medium shrimp
9 1/2 cups water, divided
1/2 cup chopped peeled fresh galangal or 1/2 cup fresh ginger
1/2 cup peeled fresh lemongrass (2-inch pieces, about 4 stalks)
6 fresh kaffir lime leaves or 6 lime zest
1/2 cup canned straw mushroom, quartered
2 tablespoons roasted red chili paste
1 tablespoon fish sauce
2 Thai chiles
1/2 cup chopped green onion
1/2 cup chopped fresh cilantro
1 tablespoon fresh lime juice
6 tablespoons chopped dry-roasted unsalted peanuts
4 lime wedges

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

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