TOMYAM SOUP THAILAND
Referring to Thai cuisine, people think of the spicy, hot. And one of the most typical dishes are Tom Yam. The spicy Thai dishes created primarily by the peppers and garlic. However, in Thai, spicy blend also subtly with other flavors such as salty and sour. The salty bitter sweet harmony of Thai food is increasingly being enjoyed. Tom Yam - Thai sour soup is one dish that is well known and popular. Tom Yam is considered the signature dish of Thai food by its taste. Sour - bitter - salt are blended in this dish, but most striking was the heat. Main spicy flavor that has made special Tom Yam. Generally, Tom Yam cooked by seafood such as shrimp, squid ... it is natural salty and sweet. Besides, look at Tom Yam bowl, you will be startled by a large variety of spices such as chili pepper, galangal, lemongrass ...
Provided by kireiina
Categories Asian
Time 40m
Yield 6 bowls, 5-6 serving(s)
Number Of Ingredients 22
Steps:
- Preparation.
- - Clams (mussels): soak them in a bowl of water as soon as you've brought home from the shops, washed, and then pour into the pot, poured the water, then boil, when you see a clam shell opening, please take the pot off the stove. Pour the clam broth in a large bowl, to sediment (sand), and then take the meat inside the shells of clams on a small plate, set aside.
- - Boil the water first and then pour shrimp, squid, fish meat -- into the pot about 3 minutes, then remove it to the basket, drained, mixed with a little seasoning salt.
- - Place the saucepan on the stove, heat oil, add yellow onions, stir until the wonderful odor emitted, and turn yellow golden. Then add Roasted chilli paste, galangal, lemon grass and stir well to get up the scent.
- Add the diced tomatoes, and continue to stir untill it soft, puor the Tom Yum Paste into it. stir for about 3 minutes.
- Draw off the water (make sure no sand) of clam broth, pour into the pot and boil about 3 minutes to get up the scent.
- - Next, increase the heat and bring to the boil, add prawn, squid and fish into the saucepan and heat to boiling for 2 minutes, when shrimp and squid are just cooked, add the clams, mushrooms, the remaining tomatoes, fresh peppers to the pot and stir together briefly.
Nutrition Facts : Calories 1339.1, Fat 39.9, SaturatedFat 21.7, Cholesterol 356.9, Sodium 5580.1, Carbohydrate 109.1, Fiber 4.2, Sugar 87.2, Protein 134
TOM YAM SIAM COCKTAIL
Make and share this Tom Yam Siam Cocktail recipe from Food.com.
Provided by momaphet
Categories Beverages
Time 4m
Yield 1 serving(s)
Number Of Ingredients 8
Steps:
- Mix the first five ingredients. Serve in rock glass and garnish with lemongrass, kaffir lime leaf and chili slices.
TOM YUM GAI (THAI HOT & SOUR CHICKEN SOUP)
This is our version of the hot and sour soup, modified to taste as much as possible like the wonderful version we would get at our favorite Thai restaurant, Bahn Na, in Ypsilanti, MI. I've included the modifications (*) that make it vegetarian-friendly. A note about the fish sauce: this can be purchased from any Asian grocery, and I would recommend just about any that come in a glass bottle - they generally taste better.
Provided by meganmcartwright
Categories Thai
Time 40m
Yield 4-6 serving(s)
Number Of Ingredients 17
Steps:
- In a medium-sized soup pot, heat the peanut oil over medium-high heat. Saute the chicken and/or tofu, onion (not the green onions), half each of the ginger and lemongrass until the chicken is only a little bit pink and the onion translucent.
- Add the stock, fish sauce, remaining ginger and lemongrass, kaffir lime leaves, and (optional) serrano chilies. Simmer 10 - 15 minute covered on medium-low heat.
- Add the sugar, Nam Prik Pao, and sliced tomatoes. Simmer an additional 2 minute.
- Turn heat fully to low and add the lime juice to taste. Add half of the diced cilantro and the green onions, then let simmer on low for another few minutes.
- Sprinkle with the remaining cilantro and serve with additional lime juice.
TOM KA WITH TOFU (OR TOM YAM) SOUP
When I went to Thailand and had this soup for the first time I think my whole world just flipped right over on me all at once--it was the most remarkable taste experience ever. The flavors just blew me away--piquant, sour, spicy, rich, amazing! You have to try it. And you can easily make either Tom Yam or Tom Ka with a simple substitution. This soup is simple to make, but what's tricky is having the ingredients on hand. Because I love this so much, I stockpile fish sauce, coconut milk and dried shiitake mushrooms. My hubby grows lemongrass in the garden year-round, and we have a lime tree that contributes a leaf here and there. You can make this without lime leaf and lemongrass, but add some lime zest to substitute. I think you are going to love this special and wonderful soup--one of the great wonders of the culinary world!
Provided by Tumerica
Categories Soy/Tofu
Time 20m
Yield 6-8 serving(s)
Number Of Ingredients 15
Steps:
- Throw everything in a pot and boil for about 10 minutes, saving shrimp until last (if you are using shrimp--I often just make this vegetarian).
- Garnish and serve.
- To make Tom Yam instead of Tom Ka, do everything the same, except substitute more chicken stock to replace the coconut milk.
Nutrition Facts : Calories 174.3, Fat 12.5, SaturatedFat 9.7, Cholesterol 2.4, Sodium 1075.1, Carbohydrate 10.9, Fiber 1.5, Sugar 6.1, Protein 6.4
TOM YAM KHUNG GAI
I got the recipe from a friend who lives in Thailand. I adapted it somewhat by increasing the chicken and shrimp content, and adding some light soy sauce.
Provided by Late Night Gourmet
Categories Chicken
Time 5h30m
Yield 8 serving(s)
Number Of Ingredients 20
Steps:
- Combine shrimp shells, water, carrot, cabbage, thyme, and onion in a large pot. Bring to a boil, then lower to a simmer for 4 hours. Strain contents of pot out to retain the stock.
- Place the stock from step 1 in a large pot. Add peppers, lemon grass, galangal, kaffir lime leaves, and chopped onion. Heat on medium heat for 10 minutes.
- Add the chicken breast pieces and cook for a further 10 minutes.
- Break apart enoki mushrooms. Add to the pot and cook for 5 minutes. Add the tomatoes and cook for 2 minutes.
- Add the chili paste and cook for a further 2 minutes. Add the green onions, lime juice, fish sauce, soy sauce, and shrimp and cook for 2 minutes or until the shrimp is cooked.
- Remove from the heat and stir in the cilantro.
Nutrition Facts : Calories 211, Fat 6.3, SaturatedFat 1.6, Cholesterol 107.8, Sodium 810.6, Carbohydrate 17.1, Fiber 4.3, Sugar 7, Protein 23.2
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