Tom Yum Soup Thai Soup Food

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TOM YUM SOUP (THAI SOUP)



Tom Yum Soup (Thai Soup) image

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

Categories     Mains     Starter

Time 35m

Number Of Ingredients 17

300g / 10oz whole prawns / shrimp (with heads and shells on (Note 7))
3 cup (750 ml) water
1/2 cup (125 ml) chicken stock/broth (, low sodium)
2 stalks of lemongrass (, outer layers peeled(Note 1))
1.5 cm / 3/5" piece of galangal (, cut into 4 slices (Note 2))
5 kaffir lime leaves (, torn roughly (Note 3))
2 Thai or birdseye chillies ((Note 4))
3 garlic cloves
120g / 4oz oyster mushrooms
1 roma tomato (, cut into wedges)
1/2 white onion ((medium sized), cut into wedges about 1 cm thick)
1 tsp sugar
3 tbsp fish sauce ((Note 5))
3 tbsp lime juice
Coriander/cilantro (, for garnish)
1 1/2 tbsp Thai roasted chili sauce ((Nam Prik Pa, Note 6))
1/3 cup (75 ml) evaporated milk

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 RECIPE



Tom yum soup recipe image

Tom Yum soup is the most famous Thai soup in the world for a reason. Although it looks deceptively unpretentious, it is packed with a bold, citrusy and savory flavor. You will feel the bursting taste from the fresh Thai herbs with a pop of spicy heat lingering in your mouth.

Provided by KP Kwan

Categories     Soup

Time 45m

Number Of Ingredients 19

Shrimp shell and heads (see note)
1.5L of water
4 stalks lemongrass, remove the green part, cut the bulb on the bias into 3 sections
6 kaffir lime leaves
60g of galangal, cut into thin slices
2 cloves garlic, bashed
4 shallots, cut into half
6 bird's eye chilies, bash and cut into half
100g oyster mushrooms, tear into small pieces
600 g medium-size shrimp, devein, remove head and shell
1 medium-size tomato, cut into wedges
1 bunch coriander stalk, cut into short sections
1 tsp Tahi chili paste
3 tbsp fish sauce
2 tsp sugar
4 tbsp lime juice
3 tbsp of Thai chili paste
1/4 cup evaporated milk
Coriander for garnish

Steps:

  • Clean the shrimp heads and shells thoroughly with water. Boil them in a pot of water, about 1.5 liters, for fifteen minutes.
  • Strain the stock through a wire mesh strainer.
  • Cut the spices (Ingredient B) accordingly.
  • Place ingredients B in the boiling stock, and let it simmer for fifteen minutes. After fifteen minutes, remove these ingredients from the stock.
  • Add the mushrooms to the stock, followed by the shrimp, coriander stems, and tomato wedges. When the shrimp is cooked through, reduce the heat to low.
  • Add ingredients D to the soup.
  • For the creamy version, add the evaporated milk and the additional amount of Thai chili paste as in ingredient E.
  • Garnish with coriander leaves.

Nutrition Facts : Calories 677 calories, Carbohydrate 92 grams carbohydrates, Cholesterol 434 milligrams cholesterol, Fat 10 grams fat, Fiber 7 grams fiber, Protein 60 grams protein, SaturatedFat 3 grams saturated fat, ServingSize 1, Sodium 3678 milligrams sodium, Sugar 24 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 6 grams unsaturated fat

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

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 GAI (THAI HOT & SOUR CHICKEN SOUP)



Tom Yum Gai (Thai Hot & Sour Chicken Soup) image

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

1/2 medium onion, diced
2 green onions, sliced (optional)
2 small tomatoes, cut into eighths
1/2 lb skinless chicken breasts, diced (*) or 8 ounces extra firm tofu, pressed and drained, cubed (*)
10 canned straw mushrooms
5 button mushrooms, quartered
4 cups chicken stock (*) or 4 cups mushroom stock (*)
2 stalks lemongrass, cut the stalks diagonally 2-inch long, scored lightly
6 kaffir lime leaves, fresh, scored lightly
6 slices fresh ginger (approximately 1-inch in diameter, 1/8-inch thick)
3 tablespoons fish sauce
1 1/4 teaspoons chili paste (Nam Prik Pao, Thai chili paste with soya oil)
2 serrano chilies, thickly sliced (optional)
1 cup fresh cilantro, washed and roughly diced
2 teaspoons sugar
1/4 cup lime juice (to taste)
2 tablespoons peanut oil

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.

THAI LEMONGRASS AND CHILE SOUP (TOM YUM)



Thai Lemongrass and Chile Soup (Tom Yum) image

Make and share this Thai Lemongrass and Chile Soup (Tom Yum) recipe from Food.com.

Provided by Aariq Skought

Categories     Clear Soup

Time 16m

Yield 4 serving(s)

Number Of Ingredients 14

4 cups vegetable broth
2 stalks lemongrass, peeled and cut into 4 inch pieces
3 fresh kaffir lime leaves (optional)
1 teaspoon vegetable oil
2 teaspoons minced garlic
1 teaspoon peeled minced fresh ginger
2 teaspoons roasted chili paste
1 1/2 cups chopped oyster mushrooms or 1 1/2 cups white mushrooms
2 tablespoons fresh lime juice
2 tablespoons fish sauce or 2 tablespoons soy sauce
3/4 cup finely chopped tomatoes
1 tablespoon minced fresh cilantro
2 -3 small hot green chili peppers, seeded and halved (optional)
rice noodles

Steps:

  • In medium saucepan, heat vegetable broth to a simmer with lemongrass and lime leaves if desired.
  • In small skillet, heat oil over medium-high heat.
  • Add garlic and ginger, and cook, stirring often, about 30 seconds.
  • When broth has simmered for 5 minutes, remove lemongrass and lime leaves and discard.
  • Add cooked garlic and ginger to broth.
  • Return broth to a boil, and stir in chile paste and mushrooms.
  • Cook until mushrooms have wilted, about 30 seconds, then stir in lime juice and fish sauce.
  • Remove from heat, and ladle soup into small bowls along with your favorite rice noodles.
  • Top each bowl with chopped tomatoes, cilantro and a pinch of hot green chiles if you want it really really spicy.
  • Alternatively, tomatoes and chiles can be mixed together and placed in small serving bowl for people to help themselves (this way people can make it as spicy as they want).
  • For Vegetarian/Vegan omit the fish sauce and use the soy.

THAI TOM YUM SOUP



Thai Tom Yum Soup image

This is a bit different from the others sounds good and this has always been one of our favorite soups in Thailand. Fragrant, spicy and absolutely delicious Thai chicken soup. I've eaten a bit of Thai, and I think this comes very close. Add noodles if you like with the fresh coriander Posted for ZWT 2010 - Thanks Tea Jenny for the help while I can't get on the internet.

Provided by Bonnie G 2

Categories     Asian

Time 25m

Yield 6 bowls, 6 serving(s)

Number Of Ingredients 14

2 teaspoons peanut oil
2 garlic cloves, thinly sliced
2 tablespoons ginger, grated fresh
4 tablespoons lemongrass, chopped
2 teaspoons red chili pepper flakes, crushed
1 teaspoon ground coriander
1 teaspoon ground cumin
1 chicken breast fillet, boneless and skinless cut into thin strips
1 onion, thinly sliced
1/3 lb bok choy, shredded
3 cups water
240 ml coconut milk, one can
1/3 cup fish sauce
4 tablespoons coriander, chopped fresh

Steps:

  • In a large saucepan over medium heat, heat peanut oil. Stir in garlic, ginger, lemongrass, red chilli, coriander and cumin and cook until fragrant, 2 minutes.
  • Stir in chicken and onion and cook, stirring, until chicken is white and onion is translucent, 5 minutes. Stir in pak choi and cook until it begins to wilt, 5 to 10 minutes.
  • Stir in water, coconut milk, fish sauce and coriander. Simmer until chicken is thoroughly cooked and flavors are well blended, 30 minutes.

TOM YUM SOUP



Tom Yum Soup image

This Thai tom yum soup will stay on your family favorite list forever. It's made with shrimp, chicken stock, mushrooms, veggies, and spices.

Provided by Darlene Schmidt

Categories     Appetizer     Entree     Dinner     Lunch     Soup

Time 30m

Number Of Ingredients 19

6 cups chicken stock
1 stalk lemongrass (lower third finely minced, top bulb smashed and bound with twine)
1 carrot (thickly sliced)
4 cloves garlic (minced)
3 tablespoons onion (minced)
2 tablespoons galangal (or ginger, grated)
3 leaves makrut lime (or bay leaves and long strip of lime zest)
1 1/2 tablespoons plus 1 teaspoon fish sauce (divided)
1/2 tablespoon soy sauce
1 teaspoon lime juice (or lemon juice)
1 to 2 cups shiitake mushrooms (stems removed)
1 small zucchini (sliced into half-moons)
12 to 14 medium shrimp (or 8 to 10 large; raw, shells left on or removed)
1 cup cherry tomatoes (sliced in half)
1/4 to 1/3 (13.5-ounce) can coconut milk
Optional: 1 teaspoon chili oil
Optional: brown sugar (to taste)
Optional: crushed chili pepper flakes (to taste)
1/3 cup fresh cilantro (fresh coriander)

Steps:

  • Gather the ingredients.
  • Pour the stock into a deep cooking pot over medium-high heat. Add the prepared lemongrass, including the upper sections of the stalk you didn't mince. Boil 5 to 6 minutes to soften.
  • Add carrot, garlic, onion, galangal or ginger, lime leaves, 1 1/2 tablespoons of the fish sauce, soy sauce, and lime juice. Reduce heat slightly, cover, and continue simmering 5 minutes. Add the mushrooms and zucchini, and continue simmering another 5 minutes.
  • Add shrimp and cherry tomatoes. Cook 3 minutes or until shrimp are pink and plump.
  • Turn down the heat to low and add 1/4 can coconut milk, chile oil, and brown sugar and red pepper flakes to taste (if using). Add the remaining teaspoon of fish sauce or more chile oil to taste. Discard the lime or bay leaves and the zest, if using. Serve with fresh cilantro sprinkled over and enjoy.

Nutrition Facts : Calories 183 kcal, Carbohydrate 19 g, Cholesterol 25 mg, Fiber 2 g, Protein 10 g, SaturatedFat 5 g, Sodium 866 mg, Sugar 6 g, Fat 8 g, ServingSize 4 to 6 servings, UnsaturatedFat 0 g

TOM YUM SOUP



Tom Yum Soup image

Provided by Food Network

Time 40m

Yield 2 to 4 servings

Number Of Ingredients 14

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.

THAI HOT AND SOUR SOUP (TOM YUM)



Thai Hot and Sour Soup (Tom Yum) image

A traditional Thai tom yum soup with shrimp and straw mushrooms.

Provided by Dad

Time 1h45m

Yield 4

Number Of Ingredients 12

1 ½ pounds uncooked medium shrimp
9 ½ cups water, divided
½ cup chopped galangal
½ cup lemon grass, cut into 1-inch pieces
6 leaf (blank)s kaffir lime leaves
2 (15 ounce) cans whole straw mushrooms, drained
2 tablespoons red curry paste (such as Thai Kitchen®)
2 tablespoons fish sauce
2 peppers Thai chile peppers, sliced
½ cup green onions, chopped
½ cup fresh cilantro, chopped
2 medium limes, juiced

Steps:

  • Peel and devein shrimp, reserving shells.
  • Combine shrimp shells and 6 cups water in a large saucepan; bring to a simmer. Cook for 45 minutes. Add galangal, lemon grass, and lime leaves; simmer 15 minutes more.
  • Strain broth mixture through a sieve into a bowl; discard solids.
  • Return broth mixture to the pan. Add remaining 3 1/2 cups water, mushrooms, curry paste, fish sauce, and chiles; bring to a boil. Stir in shrimp, green onions, and cilantro; cook until shrimp are bright pink and firm, about 5 minutes. Stir in fresh lime juice and serve.

Nutrition Facts : Calories 249.9 calories, Carbohydrate 22.6 g, Cholesterol 258.9 mg, Fat 7.4 g, Fiber 7.5 g, Protein 40.4 g, SaturatedFat 0.9 g, Sodium 1832.3 mg, Sugar 2.5 g

TOM YUM - THAI HOT AND SOUR SOUP



Tom Yum - Thai Hot and Sour Soup image

Make and share this Tom Yum - Thai Hot and Sour Soup recipe from Food.com.

Provided by PalatablePastime

Categories     Soy/Tofu

Time 47m

Yield 4 serving(s)

Number Of Ingredients 17

1 ounce dried wood ear mushrooms (also called tree ears or black fungus, optional)
7 ounces soft tofu
4 cups water
3 tablespoons soy sauce
1/2 teaspoon black pepper
1 teaspoon chopped garlic
1 1/2 teaspoons sugar
5 tablespoons rice vinegar
1/2 tablespoon hot chili sauce (sambal oelek)
1/4 teaspoon salt
1 cup bamboo shoot
1 teaspoon sesame oil
1 tablespoon cornstarch
1 tablespoon water
2 egg yolks
1 strip red pepper
fresh cilantro

Steps:

  • Soak the wood ears in warm water for 20-30 minutes until they swell up and become soft.
  • Rinse under cold water, and cut into thin ribons, discarding any hard centers; set aside.
  • Slice tofu into long thin strips; set aside.
  • Bring the 4 cups of water to a boil in a soup pot; add the soy sauce, black pepper, garlic, sugar, vinegar, sambal oelek, and salt and stir to blend.
  • Lower heat to medium and cook for several minutes.
  • Add the bamboo shoots and cook for a minute before adding the wood ears, the tofu, and the sesame oil.
  • Cook the soup for 2-3 minutes, then stir in the cornstarch which should be dissolved in the 1 tablespoonful of water.
  • Beat the egg yolks lightly and slide into the soup; turn off the heat and DO NOT STIR.
  • The egg will cook into the hot soup and stay in pieces (if you stir it will shrivel).
  • Pour soup into serving bowls and garnish with strips of red pepper and cilantro leaves.

HOMEMADE TOM YUM SOUP



Homemade Tom Yum Soup image

This homemade hot and sour soup (tom yum) is easier than most recipes you will find. I have simplified a sometimes complex recipe for those like me who can have a hard time finding some of the original ingredients. This is my favorite recipe, better than any tom yum in the many restaurants I have been to.

Provided by Nader

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Seafood     Shrimp Soup

Time 50m

Yield 6

Number Of Ingredients 12

4 cups vegetable broth
1 pound raw shrimp, unpeeled and deveined
4 limes, juiced with pulp
4 Thai chile peppers, quartered
2 stalks lemongrass, quartered
2 tablespoons tom yum paste
1 ½ tablespoons fish sauce
1 tablespoon white sugar
1 tablespoon chile sauce
4 (1/4 inch thick) slices fresh ginger root
6 baby bella mushrooms, sliced
2 green onions, thinly sliced

Steps:

  • Combine vegetable broth and shrimp in a pot over medium-high heat. Bring to a low boil for 10 minutes, then lower heat and simmer for 10 minutes. Remove shrimp from the broth and remove and discard shells; set shrimp aside.
  • Add lime juice, lime pulp, chile peppers, lemon grass, tom yum paste, fish sauce, sugar, chile sauce, and ginger slices to the broth; cook for 10 minutes. Remove chile peppers, lemongrass, and ginger slices with a slotted spoon and discard. Add cooked shrimp and remove from the heat.
  • Ladle soup into bowls and top with mushroom slices and green onions.

Nutrition Facts : Calories 145.9 calories, Carbohydrate 18.1 g, Cholesterol 115 mg, Fat 2.2 g, Fiber 3.4 g, Protein 15 g, SaturatedFat 0.2 g, Sodium 1009.1 mg, Sugar 7.1 g

TOM YUM SOUP



Tom Yum Soup image

This is the clear version of the traditional hot and sour Thai soup. You can sub in any protein you wish to fit your tastes. Serve with white rice to soak up extra broth.

Provided by Michael

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Seafood     Shrimp Soup

Time 45m

Yield 4

Number Of Ingredients 14

2 quarts chicken broth
4 stalks lemongrass
10 Thai chile peppers, seeded and minced
5 cloves garlic, crushed
10 kaffir lime leaves, torn
1 (1 inch) piece galangal, thinly sliced
1 ½ pounds raw shrimp, deveined
½ pound fresh oyster mushrooms, stemmed and sliced
2 medium white onions, cut into large slices
2 Roma tomatoes, cored and chopped
½ cup fish sauce, or more to taste
2 tablespoons white sugar
1 bunch fresh cilantro, chopped
½ cup fresh lime juice, or more to taste

Steps:

  • Bring broth to a boil in a large pot.
  • Remove the outermost leaf from each stalk of lemongrass. Pound stalks to release flavor; cut into 1-inch lengths. Add the lemongrass, Thai chiles, garlic, lime leaves, and galangal to the broth. Cover and boil for 10 minutes.
  • Reduce heat and add shrimp, mushrooms, onions, and tomatoes to the broth. Boil for 3 minutes. Add fish sauce and sugar; cook for 2 minutes more and remove from heat. Stir in cilantro and lime juice.

Nutrition Facts : Calories 291.1 calories, Carbohydrate 30.5 g, Cholesterol 268.9 mg, Fat 3 g, Fiber 3.7 g, Protein 35.3 g, SaturatedFat 0.5 g, Sodium 4430 mg, Sugar 14.4 g

TOM YUM SOUP



Tom Yum Soup image

After eating at one of my favorite Thai restaurants one evening, I asked if the chef would mind sharing the ingredients to a soup I enjoyed. To my happiness, he did so, and then I came home to learn more about this soup online. I have not yet made this soup, but look forward to doing so. I found this recipe on www.thaitable.com and it sounds perfect. I'd love to hear any suggestions! If it's made properly, it should be hot, so be forewarned. It would be great for colds and stuffy noses :-)

Provided by Kiki Freebird

Categories     Thai

Time 15m

Yield 2-4 serving(s)

Number Of Ingredients 8

4 cups water
1 cup mushroom (oyster or straw would work well)
1 -2 lime
1 stalk lemongrass
3 kaffir lime leaves (if you can't find leaves, substitute with zest from 3 limes)
2 tablespoons fish sauce
5 sprigs fresh cilantro
2 -3 chili peppers (or use chili sauce to taste)

Steps:

  • Wash mushrooms and set aside.
  • Crush lemongrass with back of knife to release flavor. Tie in a knot and drop into pot of water.
  • Bring water to a boil.
  • Add mushrooms.
  • Pull kaffir lime leaves from their stems and place in water. If using lime zest instead, add it.
  • Turn off heat on stove.
  • Crush chili peppers and place into a serving bowl. This will make the dish very spicy. If you don't want as much heat, don't crush the peppers, or only crush one. (If you prefer, omit the peppers entirely and use bottled chili sauce).
  • Add fish sauce and juice from limes into bowl.
  • Pour lemongrass broth into serving bowl.
  • Taste, adjust fish sauce and lime if needed.
  • Serve, sprinkled with cilantro.

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  • Then I like to start by squeezing my limes. This is not the first step of the recipe, but it’s best to have your limes squeezed so when you need them later, you don’t need to rush to squeeze them all.
  • Take your stalks of lemongrass, and first tear off the outermost leaf and throw it out. Then, I like to use a mallet to lightly pound the lemongrass to release the flavors.
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  • Throw the lemongrass, galangal, kaffir lime leaves, garlic and chilies into the water. You can put on the lid just so it starts to boil and release all the herb flavors quicker.
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From mission-food.com


AUTHENTIC THAI TOM YUM SOUP BEST RECIPES
Ingredients: 4 cups water; 1 stalk lemon grass, smashed and chopped; 1 (1 inch) piece galangal, thinly sliced; 3 kaffir lime leaves, torn; 4 tablespoons fish sauce
From findrecipes.info


EASY TOM YUM SOUP | 10 MINUTES | LOWCARBINGASIAN
Gather all the ingredients. Prepare shrimp by deveining, peeling, and drying off any liquid with a paper towel. Loosely chop cilantro, slice mushrooms, chop lemongrass into 2 inch sticks and set aside. Add water, chicken broth and chopped lemongrass into a large stove top pot and bring to a soft boil over medium heat.
From lowcarbingasian.com


LOW CALORIE TOM YUM SOUP RECIPE {THAI HOT AND SOUR SOUP}
How to Make Tom Yum Soup in 25 Minutes: In a large pot bring the chicken broth to a low boil over medium-high heat. Meanwhile, prepare thee lemongrass: Slice the bottom 1/3 of the lemongrass stalk off and set aside the top. Finely mince the bottom 1/2 of the stalk and keep the upper part whole.
From loseweightbyeating.com


TOM YUM - CREAMY THAI SOUR AND SPICY SOUP | THAI.LT
Instructions. 1. Boil the water in a pot. Once boiling add sliced fresh galangal, lemongrass stalks, and kaffir lime leaves. Wait until it starts boiling again. 2. Add fish and shrimps and simmer it until just cooked. 3. Add mushrooms and then onion and tomatoes.
From thai.lt


TOM YUM SOUP RECIPES | ALLRECIPES
Tom yum, or sometimes referred to as "tom yam," is a soup that originated in Thailand. Often made with shrimp as the base, this brothy dish is a balance of hot and sour and typically serves as a starter in Thai restaurants. Whip up a bowl to begin your own Thai dinner at home, or use it as a light meal when served with a bowl of freshly steamed ...
From allrecipes.com


CREAMY TOM YUM SOUP (THAI HOT AND SOUR SOUP) - ALPHAFOODIE
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.
From alphafoodie.com


TOM YUM (THAI SOUP) RECIPE – THAI FOOD ONLINE (AUTHENTIC THAI …
By Thai Food Online. Sep 28, 2012. Tom Yum is often considered the national dish of Thailand. It is eaten everywhere by everyone. It is a staple meal in Thai culture, and is a firm favourite with tourists as well. Tom Yum is usually ordered with shrimp (Tom Yum Kung), but can also be made with other types of seafood, chicken, pork, or even tofu.
From thai-food-online.co.uk


THAI TOM YUM SOUP WITH SHRIMPS - VALERIE'S KEEPERS
Add stock to a large heavy pot over medium-high heat. Add your Tom Yum paste, garlic, lemongrass, kaffir lime leaves and bring to a boil. Simmer uncovered, for about 10 minutes. Add the fish sauce, lime juice and cocounut milk to your broth and simmer about 2 minutes. Add your shrimps and simmer an extra 3 minutes.
From valerieskeepers.com


TOM YUM SOUP RECIPE - PETITEGOURMETS.COM
Heat in a saucepan over low-medium heat. Stir from time to time and add the shrimps after they are well heated and serve after cooking for a while. If using a microwave, cook the shrimp-free soup for 1 minute. Stir the soup, add the shrimp and heat for another 30 seconds. Then serve it.
From petitegourmets.com


JOHN TORODE TOM YUM SOUP BEST RECIPES
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 ...
From findrecipes.info


TOM YUM | TRADITIONAL SOUP FROM THAILAND, SOUTHEAST ASIA
Tom Yum is one of the best known Thai dishes, a spicy, sour, and aromatic soup that is traditionally served with rice. It consists of shallots, lemongrass, fish sauce, minced fresh ginger or galangal, shrimps, mushrooms, kaffir lime leaves, lime juice, and minced Thai chili peppers. Usually served as an appetizer, tom yum is traditionally ...
From tasteatlas.com


TOM YUM SOUP - THAI FAMILY RESTAURANTS
Tom Yum is probably the most famous of Thai soups. It is a spicy and sour soup that has a very distinctive flavor. The most essential ingredients that make up for its character are lemongrass, fresh galangal root and kaffir lime leaf. Adding to the flavors and fragrances of the trio of these herbs are Thai chilies, mushrooms, cilantro, tomatoes, sweet white onions, lime juice, sugar, …
From thaidfw.com


TOM YUM GAI (SPICY CHICKEN SOUP) - JOY’S THAI FOOD
Boil 1 cup of water. In boiling water, put peppers, galangal, lemongrass and salt. 2. Put chicken in boiling water and cook for 10 minutes. 3. Add mushroom chili paste and cook it for 5 minutes. Then, put tomato, onion, fish sauce and boil for another 2 minutes. Turn off the fire.
From joysthaifood.com


THAI TOM YUM SOUP WITH COCONUT MILK (TOM KHA) RECIPE
Simmer 3 to 4 minutes, or until shrimp are pink and plump. Reduce heat to medium-low and add the coconut milk, fish sauce, and lime juice. Stir well to combine and gently simmer until hot. Remove the lime leaves. Test the soup for salt and spice, adding more fish sauce instead of salt, or more chiles as desired.
From thespruceeats.com


THAI SOUP RECIPES TOM YUM : OPTIMAL RESOLUTION LIST - BESTDOGWIKI
Explore RAMDOM_KEYWORD for thousands of unique, creative recipes.
From recipeschoice.com


TOM YUM SOUP RECIPE (TRADITIONAL THAI) | KITCHN
Yes, this soup has a dressing. Thai salads are called yum, and yum vinaigrette is made up of fish sauce, lime juice, palm sugar, and chilies. Add boiling hot broth to it and you’ve got tom yum, or “salad soup.”. In addition to the yum, the soup features herbs — lemongrass, cilantro, and makrut lime leaves — that give it a bright aroma.
From thekitchn.com


HOW TO MAKE TOM YUM SOUP WITH SHRIMP - DINHTHIENBAO.COM
Place the aromatics in a medium soup pot and add water. Simmer for 5-10 minutes, until the broth smells fresh and fragrant. Shrimp It Up. Stir in the mushrooms, shrimp, and fish sauce. Simmer just long enough for the shrimp to cook. Shrimp Oil. Stir in the shrimp oil and lime juice. Then throw the heads away.
From dinhthienbao.com


THAI EXPRESS | SOUPS | TOM YUM
Tom Yum. A sweet, sour and spicy lemongrass infused chicken broth filled with rice noodles, bean sprouts, onion, carrot, green onion, coriander and tomato with your choice of Shrimp, Beef, Chicken, Vegetables or Tofu. Available as a meal or mini portion. Add coconut milk for a richer creamy experience. Attention!
From thaiexpressfood.com


TOM YUM SOUP - THAI HOT & SOUR SOUP - TIFFY COOKS
Cut up the shallots and beat the Thai chili with the end of the knife. Turn the heat up to medium-high, and in a pot, add in all the herbs along with 5 cups of Chicken Stock. Bring it to a simmer and let it cook for 10-15 minutes. In a pan, drizzle in …
From tiffycooks.com


HOT AND SOUR THAI SOUP TOM YUM GOONG RECIPES
4 tablespoons vegetable oil: 4 cloves garlic, crushed: 1 small red onion, finely chopped: 7 cups water: 1 tablespoon black pepper: 1 stalk lemongrass, cut into 2 inch lengths
From recipes.servegame.org


HOW TO MAKE TOM YUM THAI SOUP – RECIPE | FOOD | THE GUARDIAN
4 Infuse the stock. Add the lime leaves, lemongrass and galangal to the stock pan, bring it back up to a simmer, then leave to bubble gently …
From theguardian.com


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