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 KUNG
Provided by Seonkyoung Longest
Time 18m
Yield 4
Number Of Ingredients 16
Steps:
- Combine water, chicken stock in a large pot. Add shallot, galangal, garlic, lemongrass, & lime leaves and bring it to boil over high heat.
- When it's boiling, stir in fish sauce and Thai chili paste to season. Squeeze shrimp heads into pot if you are using. Add mushrooms as well.
- Bring back to boil and add prepared shrimp. Cook shrimp until 3/4way cooked (cooking time depends on size of shrimp you're using & depends on if skin is on or off. Small to medium, 1 to 2 minutes. Large to jumbo 2 to 4 minutes. Head-on prawns 5 minutes.)
- Now, reduce heat to low and squeeze all of lime into pot. Add 3 limes first, then adjust to your taste. Remove from heat, add evaporated milk if you are using and chopped cilantro. Stir well and serve in a bowl, garnish with some cilantro and shredded lime leaves if you'd like. Serve with lime wedge and extra chili oil and enjoy!
Nutrition Facts : Calories 491 calories, Sugar 12.6 g, Sodium 2095.2 mg, Fat 7.8 g, SaturatedFat 1.4 g, TransFat 0 g, Carbohydrate 72.7 g, Fiber 8.6 g, Protein 43.7 g, Cholesterol 187.9 mg
THAI PRAWNS AND SQUID HOT SOUP (TOM YUM KUNG LAE PIA MUK)
Ideally, the stock for this soup should be made with pork bones. If these are not available, however, use chicken stock (bouillon) cubes instead.
Provided by Olha7397
Categories Squid
Time 50m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Clean the squid, cut off and chop the tentacles, then cut the body into rings.
- Put the stock, lime leaves and lemon grass in a pan, bring to the boil, then lower the heat and simmer for 5 minutes.
- Add the prawns (shrimp), squid and nam pla. Cook until the prawns have turned pink, then add the chilies.
- Pour the soup into 4 warmed individual bowls. Mix together the garlic and lime or lemon juice to taste, then stir into the soup. Sprinkle with coriander. Serve hot. Serves 4.
- NOTE: Nam pla is Thailand fish sauce.
- Lemon grass, fresh lemon grass is available from Asian stores. The lower third of the stalk, the bulb like portion, is the part to use when a recipe specifies 'chopped or sliced lemon grass'. Alternatively, the whole stalk may be bruised and added during cooking, but then it should be removed before serving. Dried lemon grass is a good substitute:--Soak in hot water for about 2 hours before using then remove from the dish before serving. 1 Tablespoon dried lemon grass is roughly equivalent to 1 stalk fresh. Powdered lemon grass is also available.
- Lime leaves, fresh lime leaves are preferred, but virtually unobtainable in the West. Dried lime leaves are available from Asian stores.
- Asian Cooking.
Nutrition Facts : Calories 126, Fat 1.9, SaturatedFat 0.4, Cholesterol 218.5, Sodium 111.5, Carbohydrate 5.5, Fiber 0.4, Sugar 1.4, Protein 20.9
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
HOT AND SOUR SHRIMP SOUP (TOM YUM KUNG)
Tom Yum is made so many different ways that no two batches are really ever alike. Simultaneously spicy, tart, and sweet, this soup grows on you the more you eat it. Try it along with rice to cut some of the heat, or eat it throughout a meal for a welcome contrast.
Categories Slow Cooker Shrimp Chile Lemongrass Soup/Stew Mushroom Shellfish Lime Juice Dinner
Yield Serves 4-6
Number Of Ingredients 11
Steps:
- In the slow cooker, stir together the chicken stock, lemongrass, lime rind, Tom Yum paste, mushrooms, and Thai chiles.
- Cook on low for 6 hours, or on high for 2 hours.
- Adjust the heat to high, and add the shrimp, fish sauce, lime juice, and palm sugar, and cook for 10 minutes more, or until the shrimp are uniformly pink.
- Ladle the soup into a tureen or individual bowls, garnish with the cilantro, and serve.
THAI SPICY SHRIMP SOUP (TOM YUM KOONG)
Delicious, bright and flavorful -- authentic, quick, and EASY too! This Spicy Thai Soup will satisfy your palate!! From a neighbor's cookbook. You can easily use frozen cooked shrimp in this dish, just throw them into the hot stock, and heat through! Note: Use EITHER the fresh chile pepper OR the chile paste, or just a little of each (unless you want it truly HOT)!! ENJOY!
Provided by BecR2400
Categories Thai
Time 30m
Yield 2-4 serving(s)
Number Of Ingredients 13
Steps:
- Devein shrimp; rinse and drain.
- Bring stock to a boil, and add remaining ingredients; cook until shrimp changes color.
- Remove chunks of lemon grass and whole chiles. Sprinkle with fresh cilantro; serve.
Nutrition Facts : Calories 155.6, Fat 1.9, SaturatedFat 0.2, Cholesterol 159.2, Sodium 2139.5, Carbohydrate 14.3, Fiber 2.1, Sugar 8.1, Protein 22.1
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