Best Thai Lemongrass And Chile Soup Tom Yum Recipes

TOM YUM SOUP RECIPE BY TASTY

Steps:

• Trim off the top third and very bottom of the lemongrass stalks. Using the side of a knife, press down across the stalks to bruise the lemongrass and release the oils. Chop each stalk into 4 pieces and set aside.
• Add the chili peppers, garlic, and galangal to a mortar and pestle and grind into a paste. Set aside.
• Melt the coconut oil in a large pot over medium heat. Once the oil begins to shimmer, add the lemongrass and cook for 3-4 minutes, until fragrant. Add the chili pepper paste and cook for another 3-4 minutes, until fragrant.
• Add the vegetable broth, tomato, lime leaves, coconut milk, and soy sauce and stir to combine. Bring to a boil. Cover, then reduce the heat to low and simmer for 20 minutes, until broth has reduced slightly.
• Add the tofu and mushrooms and stir to combine. Cook for 5 minutes, until the mushrooms are tender.
• Add the lime juice and agave and stir to combine. Season with salt to taste.
• Garnish with cilantro and serve.
• Enjoy!

THAI TOM YUM SOUP WITH COCONUT MILK (TOM KHA)

Steps:

• Gather the ingredients.
• Add stock to a deep cooking pot and bring to a boil.
• Add the lemongrass and boil for 1 to 2 minutes. If using fresh lemongrass , also add the upper stalk pieces for extra flavor.
• Add lime leaves, garlic, chile, and mushrooms. Reduce heat to medium and simmer 1 to 2 minutes.
• Add shrimp, broccoli, and cherry tomatoes . 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. If too sour, add 1/2 teaspoon sugar. If too spicy for your taste or if you'd like it creamier, add more coconut milk. If too salty, add another squeeze of lime juice.
• Serve in bowls with fresh coriander sprinkled over.

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.

LEMONGRASS SOUP (VEGETARIAN TOM YUM)

Steps:

• Clean and smash lemongrass stocks, then tie in a knot and boil with ginger in water (with veggie stock paste) for 30 minutes.
• Remove lemongrass and ginger.
• Add mushrooms, tofu, garlic, garlic chili sauce, oyster sauce, chili sauce, coconut milk, lime juice, and black pepper. Let simmer for 10-15 minutes.
• Serve immediately or store in the refrigerator for better flavor.