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.
THAI HOT AND SOUR SOUP
Fantastic authentic Thai hot and sour soup. Ideal as a starter in a Thai meal. Not very filling, but a great appetizer. Very quick and easy to prepare. The tom yum paste is hot, so try the soup before adding the chile and decide if any extra heat is required. Do not attempt if you do not have fresh coriander, as this is vital!
Provided by STEVE ALDER
Categories Soups, Stews and Chili Recipes Soup Recipes Chicken Soup Recipes
Time 25m
Yield 6
Number Of Ingredients 12
Steps:
- In a large saucepan, bring the chicken stock to a boil. Stir in the tom yum paste and garlic, and cook for about 2 minutes. Stir in the lemon grass and kaffir lime leaves. Place the chicken in the saucepan, and cook 5 minutes, or until no longer pink and juices run clear.
- Mix in the mushrooms. Add the fish sauce, lime juice, and green chile pepper. Continue cooking until well blended. Remove from heat, and serve warm with the coriander and basil.
Nutrition Facts : Calories 70.8 calories, Carbohydrate 4.9 g, Cholesterol 20.7 mg, Fat 1.8 g, Fiber 0.7 g, Protein 9.1 g, SaturatedFat 0.3 g, Sodium 638.5 mg, Sugar 0.7 g
THAI HOT AND SOUR SOUP
Make and share this Thai Hot and Sour Soup recipe from Food.com.
Provided by Lavender Lynn
Categories Chicken Breast
Time 25m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- In a large saucepan, bring the chicken stock to a boil. Stir in the tom yum paste and garlic, and cook for about 2 minutes. Stir in the lemon grass and kaffir lime leaves. Place the chicken in the saucepan, and cook 5 minutes, or until no longer pink and juices run clear.
- Mix in the mushrooms. Add the fish sauce, lime juice, and green chile pepper. Continue cooking until well blended. Remove from heat, and serve warm with the coriander and basil.
- Prawns (approximately 1/2 pound) may be substituted for chicken in this recipe. Cook them only until opaque. If kaffir lime leaves are not available, substitute 1 tablespoon lime zest.
Nutrition Facts : Calories 91.4, Fat 3.8, SaturatedFat 1, Cholesterol 19.1, Sodium 423.5, Carbohydrate 5.3, Fiber 0.2, Sugar 2.5, Protein 8.9
AMAZING THAI HOT & SOUR SOUP
Hot-and-sour mixtures are popular throughout the East, especially in Thailand. This soup typically has either shrimp or chicken added, but tofu could be used instead if you prefer a meatless version.
Provided by CHILI SPICE
Categories Clear Soup
Time 40m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Peel the shrimp and reserve the shells. De-vein the shrimp, cover and chill until needed.
- Heat the oil in a large pot and stir-fry the shrimp shell for 3-4 minutes until they turn pink. Add the lemon grass, lime leaves, chili and stock. Pare a strip of zest from the lime and add to the pot.
- Bring to a boil, then lower the heat, cover and simmer for about 20 minutes.
- Strain the liquid and pour it back into the pot. Squeeze the juice from the lime and add to the pot with fish sauce and salt and pepper to taste.
- Return to a boil, lower the heat, add the shrimp and simmer for 2-3 minutes.
- Add the thinly sliced chili and scallion. Sprinkle with cilantro and serve.
Nutrition Facts : Calories 245, Fat 8.6, SaturatedFat 1.7, Cholesterol 144.7, Sodium 910.3, Carbohydrate 14.7, Fiber 0.7, Sugar 5.8, Protein 26.3
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HOT AND SOUR SOUP - THAI TOM YUM GAI | THE CURRY GUY
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4.6/5 (12)Category Thai RecipesCuisine ThaiTotal Time 30 mins
- Heat the oil in a large pot of medium-high until shimmering hot. Add the sliced shallots and fry or about a minute. Then add the stock/water, lemongrass, kaffir lime leaves and galangal and bring to a boil. Reduce the heat and simmer this aromatic water/stock for about 10 minutes.
- Now stir in the chicken and continue cooking until the chicken is cooked through. This should take about five minutes. Add the tamarind concentrate and stir well.
- Stir in the mushrooms, red chilli paste, chilli oil with some of the goop at the bottom, fish sauce, chillies, tamarind and coriander (cilantro). If you are at all worried about adding too much of any one ingredients, taste as you go!
- Once all of these ingredients have been added, taste it again and adjust the seasoning to taste. At this stage, you could also add a little sugar if you want it sweeter.
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From lemonblossoms.com
Ratings 19Calories 178 per servingCategory Soup
- In a medium pot, bring the stock to a boil over medium heat. Add the lemongrass, lime leaves, ginger and red chile peppers and lower the heat to medium-low. Cover the pot an simmer for 20 minutes.
- Uncover the pot and add the fish sauce, lime juice, brown sugar and red curry paste to the broth. Stir and simmer for 5 minutes.
10 AUTHENTIC THAI SOUP RECIPES - INSANELY GOOD
From insanelygoodrecipes.com
5/5 (2)Published Aug 16, 2021Category Recipe Roundup, Soup
- Thai Green Curry Chicken Soup. You’ve probably guessed it, but this soup is chock full of spicy Thai green curry paste. Although it’s mixed with coconut milk and chicken stock, so it does mellow out.
- Thai Red Curry Vegetable Soup. The only real difference between green curry and red curry is the chilis they use. It won’t come as a surprise to hear that red curry is made with dried red chilis, whereas green is made using fresh green chilis.
- Tom Yum Soup. Tom Yum soup is a fantastic hot and sour soup that can be served as a clear broth or with a creamier finish. The clear soup has a cleaner taste, and the shrimp flavors are much more pronounced.
- Wicked Thai Chicken Soup. You’ve probably noticed that most of these soups are more like stews, in that they have all kinds of veggies and noodles in the bowl, too.
- Thai Pumpkin Soup. For those that prefer a warm bowl of velvety smooth soup, this one’s for you. Unlike typical pumpkin soup recipes that are full of cinnamon and nutmeg, this recipe is loaded with signature Thai spices of ginger, lemongrass, and cilantro.
- Thai Sweet Potato and Carrot Soup. Pumpkin is terrific when it’s in season, but for those long months when it’s not, sweet potato and carrots are the next best thing.
- Southern Thai Gaeng Som Recipe (Sour Spicy Fish Curry) I’m pretty sure most of us have a bag of frozen white fish in the freezer just begging to be used.
- Thai Pork Ramen. I’ve made this half a dozen times in the last month and it never gets old. The tender shredded pork with the delicious broth and noodles is incredibly tasty and comforting.
- Khao Tom Thai Rice Soup Recipe. If making a shoulder of pork sounds like too much work on a lazy Sunday, this recipe is the perfect shortcut. It’s just as flavorful, calling for shallots, lemongrass, garlic, fish sauce, salt, lime juice, cilantro, and chili.
- Authentic Ruam Mit Recipe. Ruam mit is a sweet soup dessert that has no set of ingredients. Depending on where you order it, it could come with water chestnuts, sweet potato, corn, or jackfruit.
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