Tom Yum Koong Hot And Sour Soup With Shrimp Food

TOM YUM (HOT & SOUR) SOUP WITH PRAWNS

Steps:

• Bring the stock to a boil in a medium-sized saucepan. Add the lemongrass, galangal, coriander roots and lime leaves, then simmer for 2 mins.
• Add the prawns, fish sauce, chillies and lime juice, then return to the boil. Taste and adjust the seasoning with either more lime juice or fish sauce, then garnish with coriander leaves and serve.

TOM YUM SOUP WITH SHRIMP | TOM YUM GOONG

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.

HOT AND SOUR SOUP WITH SHRIMP

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!

TOM YUM KOONG SOUP

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.

TOM YUM KOONG (HOT AND SOUR SOUP WITH SHRIMP)

Steps:

• Clean and devein the shrimps. Pound lemon grass lightly and cut diagonally for 2 inches long. Tear the center part of kaffir lime leaves. Wedge mushrooms into quarters. Coarsely cut the coriander leaves.
• Bring water to boil over medium high heat. Add salt, lemon grass, galangal, kaffir lime leaves and mushrooms for 3-5 minutes or until fragranced. Then add shrimps and quickly lower the heat to low otherwise shrimps will shrink down the size. After the shrimps is cooked turn off the heat.
• In a serving bowl, combine fish sauce, pounded chili and lime juice. Pour the soup into the bowl and taste. Topped with coriander leaves. Serve while hot.
• *****For thai cooking all ingredients are not to be exact. You may reduce down the spices.
• *****You may add roasted chili pasted right after you add mushrooms into a soup and bring the soup to boil, and follow every steps until you pour the soup into a bowl then topped with milk and stir well. Then top with coriander leaves for garnish.

THAI SPICY SHRIMP SOUP (TOM YUM KOONG)

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.

HOT AND SOUR SOUP WITH SHRIMP (TOM YUM GOONG)

Steps:

• Trim the bottom of the lemon grass, and remove tough layers. Using a food processor or Japanese or French mandoline, slice the bottom 3 or 4 inches of the stalk tissue-thin.
• Bring the stock to a boil. Add lemon grass and sliced lime leaves, and boil one minute.
• Add the mushrooms, and simmer until mushrooms have softened, 2 or 3 minutes.
• Add the shrimp, chilies and fish sauce, and cook until shrimp are just done. (Do not overcook the shrimp.)
• Stir in the lime juice, tasting as you add. Serve, sprinkled with cilantro and the 4 whole lime leaves.

TOM YUM SOUP (HOT AND SOUR SOUP)

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!

TOM YUM SOUP

Steps:

• First, prepare and chop the various ingredients. Thinly slice the mushrooms (you can leave them whole if using dried shiitake), slice the galangal into disks, dice the tomatoes, and prepare the lemongrass.Cut off the lower bulb of the lemongrass and remove any tough outer leaves. Then slice into sections. Any tough bits will be inedible and will need to be removed from the soup before serving- otherwise, it can be kept in.Chef's Note: I keep my pieces larger for the ingredients making up what is usually a 'paste', so they don't crush down into too much of a paste. However, if you prefer a finer texture then feel free to mince the ingredients before crushing them in the mortar and pestle.
• Place the chilies, garlic, lime leaves, galangal, and lemongrass in a bowl and use a pestle to gently crush the ingredients together into slightly more of a mash.
• In a large pan, first heat up the coconut oil, then add the crushed spices mixture and saute lightly for just a minute.
• Then add the vegetable broth and coconut milk and stir well.
• Finally, add the tomatoes and mushrooms and bring to a boil. Once boiling, reduce the heat to a simmer and cook for around 8-10 minutes, until the vegetables are softened.
• Remove the lime leaves and any tough bits of lemongrass (soft pieces can be eaten in the soup), add the lime juice, then your soup is ready to serve - enjoy! Optionally garnish with some cilantro or Thai basil.

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 TOFU AND VERMICELLI

Steps:

• Soak the vermicelli in room temperature water for 10 minutes, until they have softened. (Disregard package instructions.) Drain and set aside.
• Meanwhile, whisk together the soy sauce, lime juice, sambal oelek and garlic. Set aside.
• In a large pot over medium-high heat, combine the lemongrass, ginger, makrut lime leaves and vegetable stock. Bring to a boil, and cook for 3 to 4 minutes. Reduce the heat to medium, add the mushrooms, and cook for 5 minutes. Discard the lemongrass stalks. Add the tomatoes and tofu, and cook for 2 to 3 minutes, until the tofu is warm and the tomatoes have softened.
• Add the sambal oelek mixture, salt and drained vermicelli to the soup, stirring gently to break the tofu into bite-size pieces. Cook for 2 to 3 minutes or until the noodles are transparent. Turn off the heat, and stir in the evaporated milk, if using.
• Divide the soup into four bowls, top with scallions and cilantro leaves, and serve immediately.