Best Quickie Tom Yum Soup Recipes

ARAYA'S PLACE TOM YUM SOUP

Araya's Place Tom Yum Soup image

Provided by Food Network

Time 20m

Yield 4 servings

Number Of Ingredients 13

Ingredients

3 cups vegetable broth
5 kaffir lime leaves
3 slices unpeeled galangal, about 2 inches long
3 slices lemongrass, about 2 inches long
1 cup sliced button mushrooms
2 tablespoons thin soy sauce
10 Thai chile peppers, pounded with the edge of a knife or cooking mallet to release the flavor
1 lime, juiced
1 medium tomato, sliced
1/2 onion, sliced
8 medium-size cubes tofu, optional (your favorite brand)
Dash chopped cilantro
Dash chopped green onions

Steps:

In a medium saucepan, bring the vegetable broth to a boil. Once boiling, add the lime leaves, galangal and lemongrass and boil for 5 minutes. Add the mushrooms, thin soy sauce, Thai chiles, lime juice, tomatoes, onions and tofu, if desired, and boil for another 5 minutes. Garnish with cilantro and green onions.

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

Ingredients

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

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