TOM YUM SOUP RECIPE
Tom Yum Soup - the BEST Thai Tom Yum Goong recipe you'll find online. Loaded with shrimp and mushroom, Tom Yum is spicy, sour, savory, and addictive!
Provided by Rasa Malaysia
Categories Thai Recipes
Time 25m
Number Of Ingredients 12
Steps:
- Peel the shell and head off the shrimp, keep the tails on. Save the shell and shrimp head. Devein the shrimp and set aside.
- In a pot, bring 3 cups of water to boil. Add the shrimp head and shell to make shrimp stock. Boil until the water turns slightly orange in color. Press the shrimp heads with a spatula to extract the juice from the heads. Simmer and let the stock reduce to 2 1/2 cups. Drain the shrimp stock and discard the shrimp heads and shells.
- Turn the heat to high and add the lemongrass, galangal, kaffir lime leaves, bird's eye chilies, mushroom, nam prik pao and nam prik pao oil to the shrimp stock. Bring it to boil.
- Add in the shrimp and fish sauce. Lastly, add the lime juice (if you add lime juice too early, the soup might turn bitter). Boil until the shrimps are cooked, dish out, and garnish with cilantro leaves. Serve immediately.
Nutrition Facts : Calories 270 calories, Carbohydrate 41 grams carbohydrates, Cholesterol 53 milligrams cholesterol, Fat 4 grams fat, Fiber 1 grams fiber, Protein 14 grams protein, SaturatedFat 1 grams saturated fat, ServingSize 2 people, Sodium 1402 grams sodium, Sugar 7 grams sugar
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 RECIPE
Tom Yum soup is the most famous Thai soup in the world for a reason. Although it looks deceptively unpretentious, it is packed with a bold, citrusy and savory flavor. You will feel the bursting taste from the fresh Thai herbs with a pop of spicy heat lingering in your mouth.
Provided by KP Kwan
Categories Soup
Time 45m
Number Of Ingredients 19
Steps:
- Clean the shrimp heads and shells thoroughly with water. Boil them in a pot of water, about 1.5 liters, for fifteen minutes.
- Strain the stock through a wire mesh strainer.
- Cut the spices (Ingredient B) accordingly.
- Place ingredients B in the boiling stock, and let it simmer for fifteen minutes. After fifteen minutes, remove these ingredients from the stock.
- Add the mushrooms to the stock, followed by the shrimp, coriander stems, and tomato wedges. When the shrimp is cooked through, reduce the heat to low.
- Add ingredients D to the soup.
- For the creamy version, add the evaporated milk and the additional amount of Thai chili paste as in ingredient E.
- Garnish with coriander leaves.
Nutrition Facts : Calories 677 calories, Carbohydrate 92 grams carbohydrates, Cholesterol 434 milligrams cholesterol, Fat 10 grams fat, Fiber 7 grams fiber, Protein 60 grams protein, SaturatedFat 3 grams saturated fat, ServingSize 1, Sodium 3678 milligrams sodium, Sugar 24 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 6 grams unsaturated fat
TOM YUM (SPICY THAI SOUP)
I received this recipe from Nussara Boonkungwan who prepared it for a Thai cooking demonstration on 6-11-99 at ESKing Village at NCSU. She is a great cook and I enjoyed this very much!
Provided by Impera_Magna
Categories Thai
Time 30m
Yield 4-5 serving(s)
Number Of Ingredients 10
Steps:
- Pour water into medium saucepan and place over high head on stove; bring to boil and add Kaffir lime leaves & lemon grass; cook for 2 minutes.
- Reduce to low heat, add fish sauce, lime juice, fresh ground red chili, and chili paste in soy bean oil.
- Add mushrooms & tomatoes; cook for several minutes.
- Add shrimp or chicken.
- Turn heat to high, do not stir.
- When shrimp or chicken is cooked, continue to cook for 2 minutes more.
- Serve with hot rice.
Nutrition Facts : Calories 134.9, Fat 1.4, SaturatedFat 0.3, Cholesterol 220.9, Sodium 1649.7, Carbohydrate 4.7, Fiber 0.6, Sugar 2.1, Protein 25.7
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