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
THAI SHRIMP SOUP
This tasty soup comes together in minutes, and it's a crowd pleaser. The ingredients are available in my little Maine grocery store, too. -Jessie Grearson-Sapat, Falmouth, Maine
Provided by Taste of Home
Categories Lunch
Time 40m
Yield 8 servings (2 quarts).
Number Of Ingredients 19
Steps:
- In a Dutch oven, saute onion in oil until tender. Add the broth, water, brown sugar, ginger, fish sauce, curry paste and lemongrass. Bring to a boil. Reduce heat; carefully stir in shrimp and edamame. Cook, uncovered, for 5-6 minutes or until shrimp turn pink., Add the coconut milk, corn, bamboo shoots, basil, cilantro, lime juice, lime zest and curry powder; heat through. Discard lemongrass.
Nutrition Facts : Calories 163 calories, Fat 7g fat (3g saturated fat), Cholesterol 69mg cholesterol, Sodium 505mg sodium, Carbohydrate 9g carbohydrate (5g sugars, Fiber 2g fiber), Protein 14g protein. Diabetic Exchanges
THE BEST THAI COCONUT SOUP
Authentic, bold, and delicious Thai flavors make this soup irresistible! This is the best Thai coconut soup I've had. You won't be disappointed with this one! Serve over steamed rice.
Provided by Jessica
Categories Soups, Stews and Chili Recipes Soup Recipes Seafood
Time 1h5m
Yield 8
Number Of Ingredients 13
Steps:
- Heat the oil in a large pot over medium heat. Cook and stir the ginger, lemongrass, and curry paste in the heated oil for 1 minute. Slowly pour the chicken broth over the mixture, stirring continually. Stir in the fish sauce and brown sugar; simmer for 15 minutes. Stir in the coconut milk and mushrooms; cook and stir until the mushrooms are soft, about 5 minutes. Add the shrimp; cook until no longer translucent about 5 minutes. Stir in the lime juice; season with salt; garnish with cilantro.
Nutrition Facts : Calories 367.6 calories, Carbohydrate 8.9 g, Cholesterol 86.3 mg, Fat 32.9 g, Fiber 2 g, Protein 13.2 g, SaturatedFat 27.6 g, Sodium 579.4 mg, Sugar 2.3 g
THAI SHRIMP SOUP WITH LEMON AND JALAPENOS
Categories Soup/Stew Chicken Ginger Pork Shellfish Lunch Lemon Coconut Shrimp Healthy Jalapeño Bon Appétit Sugar Conscious Dairy Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Serves 4
Number Of Ingredients 18
Steps:
- Peel and devein shrimp, reserving shells. Cut shrimp in half lengthwise. Cover and chill shrimp. Combine shrimp shells, water and next 8 ingredients in heavy large saucepan. Cover; simmer 30 minutes. Strain broth; return to saucepan.
- Add coconut milk to broth. Bring to simmer. Add pork; cook 3 minutes. Add chicken and shrimp. Simmer until pork, chicken and shrimp are cooked through, about 3 minutes. Stir in fish sauce and garlic chili sauce. Season to taste with salt and pepper.
- Divide rice and soup among 4 bowls. Sprinkle with onions and cilantro.
SIMPLE THAI-STYLE LEMONGRASS SHRIMP SOUP
You won't believe how easy and good it is. Try this and you may never be able to eat a shrimp soup in a Thai restaurant again. This is a blend of two recipes from a really good Thai cookbook, adapted to use easier-to-find ingredients (as recommended in the book, ginger instead of galangal, lime juice instead of lime leaves) and simplified a little. You can make it also with thinly sliced chicken breast instead of shrimp if you add the chicken about the time you add mushrooms and tomatoes and cook everything for a bit longer.
Provided by Anya4405
Categories Thai
Time 30m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Cut off the dry end and a few top leaves of the lemongrass stem.
- Bruise the stem with the handle of a knife and cut into 1-inch long pieces.
- Reserve.
- Bruise the chilies, cut them in half, scoop out and discard the seeds.
- Reserve the chilies.
- Bring the water to boil.
- Add lemongrass and ginger, and squeeze out half the lime into the water.
- Boil 2-3 minutes.
- Add fish sauce and chili-garlic paste.
- Cook for another minute.
- Add tomatoes and mushrooms.
- Cook for 2-3 minutes (or longer, until it boils and the tomatoes start to fall apart).
- Squeeze the other half of the lime into the soup.
- Take off the heat.
- Add the chilies and let stand a few seconds, then add the shrimp.
- Garnish with cilantro and serve immediately.
- Leave lemongrass, ginger and chilies in the soup and either try to pour the soup without them, or, better, pour the soup with chunks of lemongrass and ginger in it and warn your guests not to eat these.
- They do add flavour when left in the soup while you eat it.
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