Yummy Tom Yum Soup Food

HOMEMADE TOM YUM SOUP

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.

TOM YUM SOUP RECIPE

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.

YUMMY TOM YUM SOUP

Steps:

• 1. Lightly fry mushrooms in oil or butter. Soak dried mushrooms in warm water for 20 min.
• 2. Bring water to boil over high heat.
• 3. Add the lemongrass, ginger, kaffir lime leaves, tamarind paste and fish sauce.
• 4. Add the prawns, bring to a boil, and cook for three minutes.
• 5. Add the onion, chilli paste and mushrooms.
• 6. Boil for another 7 minutes until the shrimp is cooked through.
• 7. Add the chilli peppers, spring onions and tomatoes.
• 8. Turn off the heat.
• 9. Add the lime juice.
• 10. Taste and adjust the seasoning if necessary.
• 11. Garnish with coriander.

TOM YUM SOUP

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 SOUP

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 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.

ABBY'S ORIENTAL YUM YUM SOUP

Steps:

• In a heavy based pan put prawns, chicken and all the veg; stir fry for 5 minutes in cooking oil. Add ginger and continue to stir fry for 2 minutes.
• Add liquid stocks and water, stir.
• Add sesame oil and soy sauce, salt and pepper.
• Stir well, bring to the boil and gently simmer for 10 minutes.
• Add egg noodles and simmer for another 30 minutes, stirring every 5 minutes.
• Don't let this soup boil.
• WALA ENJOY1.

TOM YUM SOUP

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.

THAI TOM YUM SOUP

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.