Hot And Sour Mushroom Soup Tom Yum Het Recipes

HOT AND SOUR MUSHROOM SOUP

Steps:

• Cover the shitake mushrooms with boiling water and soak for 20-30 minutes. Squeeze out the excess liquid from the mushrooms. Remove and discard the stems. Cut caps into thin slices. Reserve 1/4 cup of the soaking liquid.
• Heat the vegetable and sesame oil in a saucepan over medium heat and add the ginger, shitake , enoki and button mushrooms and cook for 3 minutes while stirring. Add the bamboo shoots , stock , soy sauce , and reserved mushroom soaking liquid. Bring to a boil and simmer for 5 minutes.
• Combine cornflour with 2 tablespoons water in a small bowl. Add the black and white peppers, and black and white vinegars to the soup and cook till it simmers. Stir in the cornflour mixture and boil until mixture thickens slightly. Serve.

THAI HOT AND SOUR SOUP (TOM YUM)

Steps:

• Peel and devein shrimp, reserving shells.
• Combine shrimp shells and 6 cups water in a large saucepan; bring to a simmer. Cook for 45 minutes. Add galangal, lemon grass, and lime leaves; simmer 15 minutes more.
• Strain broth mixture through a sieve into a bowl; discard solids.
• Return broth mixture to the pan. Add remaining 3 1/2 cups water, mushrooms, curry paste, fish sauce, and chiles; bring to a boil. Stir in shrimp, green onions, and cilantro; cook until shrimp are bright pink and firm, about 5 minutes. Stir in fresh lime juice and serve.

HOT AND SOUR MUSHROOM SOUP (TOM YUM HET)

Steps:

• Put the first nine ingredients in a saucepan and bring to the boil (this is your stock). Simmer for 15-20 minutes over low-medium heat. Remove from the heat and strain. Reserve the stock and discard the rest.
• Heat the oil in a large saucepan and sauté the Soup Paste for a minute until fragrant. Add the tofu, shiitake and button mushrooms and stir-fry over high heat for 1 minute.
• Bring the prepared stock to a boil. Turn the heat to medium and add the sautéed tofu and mushrooms, the soy sauce, sugar and lemon juice. Simmer for 5-6 minutes over medium heat until the mushrooms are tender.
• Sprinkle the coriander and basil and remove from heat. Serve hot.