TOM YUM SOUP
Provided by Food Network
Time 40m
Yield 2 to 4 servings
Number Of Ingredients 14
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
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 GAI (THAI HOT & SOUR CHICKEN SOUP)
This is our version of the hot and sour soup, modified to taste as much as possible like the wonderful version we would get at our favorite Thai restaurant, Bahn Na, in Ypsilanti, MI. I've included the modifications (*) that make it vegetarian-friendly. A note about the fish sauce: this can be purchased from any Asian grocery, and I would recommend just about any that come in a glass bottle - they generally taste better.
Provided by meganmcartwright
Categories Thai
Time 40m
Yield 4-6 serving(s)
Number Of Ingredients 17
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.
TOM YUM (HOT & SOUR) SOUP WITH PRAWNS
An authentic and deliciously nourishing clear Thai broth with seafood and big bold flavours by John Torode
Provided by John Torode
Categories Lunch, Starter
Time 23m
Number Of Ingredients 9
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.
Nutrition Facts : Calories 90 calories, Fat 1 grams fat, Carbohydrate 5 grams carbohydrates, Sugar 1 grams sugar, Fiber 2 grams fiber, Protein 17 grams protein, Sodium 5.8 milligram of sodium
QUICKIE TOM YUM SOUP
A quick & super simple soup. Tom Yum is a thai hot and sour soup, as well as being spicy. I don't really like cooking Tom Yum from scratch because its a very common dish, and whenever one gets the craving for Tom Yum, they want it here and now, rather than waiting hours for it! (TIP: Feel free to add seafood or substitute the vegetables inside to whatever your preference. It's Tom Yum Soup!)
Provided by Deux Petits Chefs
Categories Thai
Time 25m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Set water to boil in a pot, add water and mix in tom yum soup.(NOTE:Unless the tom yum paste has instructions, follow as above to prepare the tom yum soup base.).
- Put garlic, celery, tomatoes, mushrooms, chicken and prawns inside the pot. Leave to boil.
- Add chicken, stock cube, salt and pepper. Leave to boil for another 5 - 10 minutes, until the fragrant smell of the soup wafts around the kitchen or until the oil from the tom yum soup appears on the surface on the soup.
- Garnish with coriander and serve.
Nutrition Facts : Calories 94.5, Fat 3.8, SaturatedFat 1.1, Cholesterol 30.9, Sodium 954.7, Carbohydrate 5.9, Fiber 2.1, Sugar 2.2, Protein 9.9
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4.8/5 (11)Total Time 15 minsCategory Thai RecipesCalories 31 per serving
- Prepare the soba/egg noodles according to package instructions. Usually it takes about 5 minutes or so to cook the soba noodles. Drain the noodles, rinse with cold water and set aside in a serving bowl.
- At the same time, bring the 1 1/4 cups water to boil in another small pot. Add in all the aromatics, follow by the shrimp, mushrooms, and nam prik phao. Keep boiling until the shrimp is cooked through. Add the fish sauce and chili powder. Turn off the heat, add in the lime juice. Stir to combine well.
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