Best Tom Yum Kung Recipes

HOT AND SOUR SHRIMP SOUP (TOM YUM KUNG)

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.

TOM YUM KUNG

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.

THAI PRAWNS AND SQUID HOT SOUP (TOM YUM KUNG LAE PIA MUK)

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.

TOM YUM KUNG

Steps:

• Bring water to a boil
• reduuce heat to medium low
• Add all ingredients
• Simmer for 10 minutes or until shrimp are cooked thru