THAI TOM YUM PASTE
Enjoy Tom Yum Soup and other creative Tom Yum dishes anytime with this easy Thai Tom Yum Paste. Use it as a Classic Tom Yum Soup base, or to spice up your stir-fries and marinades.
Provided by Char
Categories Asian (by cuisine)
Time 30m
Number Of Ingredients 11
Steps:
- Rinse then soak the dried red chilies in a bowl of warm water, and the tamarind paste in a separate small bowl in 1/4 cup of warm water. Allow the dried red chilies and the tamarind to soak for 15 minutes.
- Remove the seeds from the dried red chili as you slice them into 1-inch pieces.
- Gently squeeze the tamarind paste with your fingers to extract as much of the juice as possible. Discard the tamarind paste and seeds (if any).
- Pour the tamarind juice into a food processor along with the sliced dried red chili, fresh red chili, lemongrass, shallots, galangal, kaffir lime leaves, brown sugar, coconut oil, dried shrimp (optional), and cilantro leaves.
- Blend the ingredients into a paste.
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
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 SOUP PASTE (TOM YUM)
This is the soup paste I use to make my Tom Yum Het. It can be stored in an airtight container in the fridge for about a week.
Provided by KristinV
Categories Thai
Time 5m
Yield 1/4 cup
Number Of Ingredients 6
Steps:
- Using a food processor grind all the ingredients to a smooth paste.
Nutrition Facts : Calories 1038.5, Fat 60.1, SaturatedFat 7.6, Sodium 119.5, Carbohydrate 122.9, Fiber 19.7, Sugar 67.1, Protein 25.9
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