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 SPICY AND SOUR SOUP
Make and share this Thai Spicy and Sour Soup recipe from Food.com.
Provided by Lani D
Categories Soy/Tofu
Time 40m
Yield 1 serving(s)
Number Of Ingredients 11
Steps:
- Place the stock, Tom Yum paste, galangal, lemon grass, Kaffir lime leaves, chilli and 3 cups of water into a saucepan and bring to the boil. Then reduce the heat and simmer for 5 minutes.
- Add the mushrooms and tofu and simmer for 5 minutes or until mushrooms are tender.
- Add the bok choy and summer for a further minute or until wilted.
- Remove from the heat and add lime juice and coriander leaves.
- Serve.
Nutrition Facts : Calories 207.4, Fat 6.5, SaturatedFat 1, Sodium 215.5, Carbohydrate 20.4, Fiber 4.5, Sugar 10.2, Protein 22.2
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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.
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- 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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