THAI LEMONGRASS AND CHILE SOUP (TOM YUM)
Make and share this Thai Lemongrass and Chile Soup (Tom Yum) recipe from Food.com.
Provided by Aariq Skought
Categories Clear Soup
Time 16m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- In medium saucepan, heat vegetable broth to a simmer with lemongrass and lime leaves if desired.
- In small skillet, heat oil over medium-high heat.
- Add garlic and ginger, and cook, stirring often, about 30 seconds.
- When broth has simmered for 5 minutes, remove lemongrass and lime leaves and discard.
- Add cooked garlic and ginger to broth.
- Return broth to a boil, and stir in chile paste and mushrooms.
- Cook until mushrooms have wilted, about 30 seconds, then stir in lime juice and fish sauce.
- Remove from heat, and ladle soup into small bowls along with your favorite rice noodles.
- Top each bowl with chopped tomatoes, cilantro and a pinch of hot green chiles if you want it really really spicy.
- Alternatively, tomatoes and chiles can be mixed together and placed in small serving bowl for people to help themselves (this way people can make it as spicy as they want).
- For Vegetarian/Vegan omit the fish sauce and use the soy.
TOM YUM SOUP
Steps:
- Gather the ingredients.
- Pour the stock into a deep cooking pot over medium-high heat. Add the prepared lemongrass, including the upper sections of the stalk you didn't mince. Boil 5 to 6 minutes to soften.
- Add carrot, garlic, onion, galangal or ginger, lime leaves, 1 1/2 tablespoons of the fish sauce, soy sauce, and lime juice. Reduce heat slightly, cover, and continue simmering 5 minutes. Add the mushrooms and zucchini, and continue simmering another 5 minutes.
- Add shrimp and cherry tomatoes. Cook 3 minutes or until shrimp are pink and plump.
- Turn down the heat to low and add 1/4 can coconut milk, chile oil, and brown sugar and red pepper flakes to taste (if using). Add the remaining teaspoon of fish sauce or more chile oil to taste. Discard the lime or bay leaves and the zest, if using. Serve with fresh cilantro sprinkled over and enjoy.
Nutrition Facts : Calories 183 kcal, Carbohydrate 19 g, Cholesterol 25 mg, Fiber 2 g, Protein 10 g, SaturatedFat 5 g, Sodium 866 mg, Sugar 6 g, Fat 8 g, ServingSize 4 to 6 servings, UnsaturatedFat 0 g
THAI TOM YUM SOUP
This is a bit different from the others sounds good and this has always been one of our favorite soups in Thailand. Fragrant, spicy and absolutely delicious Thai chicken soup. I've eaten a bit of Thai, and I think this comes very close. Add noodles if you like with the fresh coriander Posted for ZWT 2010 - Thanks Tea Jenny for the help while I can't get on the internet.
Provided by Bonnie G 2
Categories Asian
Time 25m
Yield 6 bowls, 6 serving(s)
Number Of Ingredients 14
Steps:
- In a large saucepan over medium heat, heat peanut oil. Stir in garlic, ginger, lemongrass, red chilli, coriander and cumin and cook until fragrant, 2 minutes.
- Stir in chicken and onion and cook, stirring, until chicken is white and onion is translucent, 5 minutes. Stir in pak choi and cook until it begins to wilt, 5 to 10 minutes.
- Stir in water, coconut milk, fish sauce and coriander. Simmer until chicken is thoroughly cooked and flavors are well blended, 30 minutes.
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