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
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 SEAFOOD SOUP
Steps:
- Bring about 2 liters of water to a boil in a medium saucepan.
- Pour another 2 liters of water into a separate pot and bring to a boil (for flash steaming the seafood).
- While waiting for the water to boil, chop up the galangal, lemongrass, tomato, cilantro, scallops, shrimp, squid, snapper and mussels.
- Once the water in the first pot comes to boil, add the lime leaves, mushrooms, chiles, galangal and lemongrass and stir. Immediately after, add the fish sauce, lime juice, prik pao and sugar. Let the broth simmer.
- Flash-steam the seafood in the other pot for approximately 1 minute. Add the seafood to the main pot, stir and boil for about 5 minutes.
- Ladle the soup into bowls and top with some tomato and cilantro.
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.
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
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 KUNG
So easy to prepare. So good to eat. Thin sliced chicken can be subbed for the shrimp. Mushrooms may be omitted. You can add more vegetables (like eggplant, celery, tomatoes, etc). Serve with rice or noodles. Any type of mushroom can be used in the recipe. This is an online recipe that I modified slightly.
Provided by Kathy228
Categories Lunch/Snacks
Time 20m
Yield 3 serving(s)
Number Of Ingredients 13
Steps:
- Pour stock and lime juice into a deep cooking pot.
- Place lemongrass in a food processor and process until finely grated. Add to pot. The bulb can be thrown into the pot for additional flavor (remove before serving).
- Add the galanga powder to the pot.
- Add garlic, chilies, peppers, and Kaffir leaves (or lime peel). Bring to a mild boil.
- Add the mushrooms and shrimp. Gently simmer 'til shrimp is pink.
- Turn down the heat to low then add the coconut milk and fish sauce. Taste to adjust seasonings, adding more chilies and/or fish sauce (instead of salt) as desired.
- Serve in bowls with cilantro sprinkled over. And on the side, steamed jasmine rice and quarters of fresh lime.
Nutrition Facts : Calories 334.7, Fat 25.5, SaturatedFat 20.5, Cholesterol 42.5, Sodium 1461.2, Carbohydrate 16.6, Fiber 1, Sugar 6, Protein 13.4
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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.
- Coarsely break about 10 kaffir lime leaves - no need to cut them, just tear them - which is going to help release their flavor.
- I used about 10 Thai bird chilies (prik kee noo) for this recipe, but you can use however many you’d like. First, take off the stem, and then you can either just slice them in two pieces, or give them a little pound on your cutting board like I did (just be careful of flying seeds).
- 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.
- Now prepare your shrimp (or whatever meat of choice you’re making tom yum with). Since I used goong mae nam (กุ้งแม่น้ำ), freshwater shrimp, I first chopped off all the tentacles.
- Boil your soup with all the herbs in it for about 10 minutes, and you can go ahead and toss in the shrimp and turn the fire to low.
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