Tom Yum Tuna Recipes

TOM YUM KUNG

Tom Yum Kung image

Provided by Seonkyoung Longest

Time 18m

Yield 4

Number Of Ingredients 16

Ingredients

3 cups water
3 cups chicken stock
3 shallots, small diced
2 oz galangal, sliced
3 cloves garlic, chopped
3 lemongrass, cut into 3" long and smashed
3 to 4 kaffir lime leaves
4 tbsp fish sauce
4 tbsp Thai chili paste (adjust to your taste)
8 to 10 oz mushrooms (I used shimeji & oyster mushrooms but you can use any mushrooms you have)
1 lb whole prawn or U13-15 shrimp, head removed & deveined (you can peel if you prefer)
3 to 6 Thai chilies, smashed
2 tomatoes, diced, optional
4 to 5 limes
1/2 cup evaporated milk, optional
Handful cilantro, chopped

Steps:

Combine water, chicken stock in a large pot. Add shallot, galangal, garlic, lemongrass, & lime leaves and bring it to boil over high heat.
When it's boiling, stir in fish sauce and Thai chili paste to season. Squeeze shrimp heads into pot if you are using. Add mushrooms as well.
Bring back to boil and add prepared shrimp. Cook shrimp until 3/4way cooked (cooking time depends on size of shrimp you're using & depends on if skin is on or off. Small to medium, 1 to 2 minutes. Large to jumbo 2 to 4 minutes. Head-on prawns 5 minutes.)
Now, reduce heat to low and squeeze all of lime into pot. Add 3 limes first, then adjust to your taste. Remove from heat, add evaporated milk if you are using and chopped cilantro. Stir well and serve in a bowl, garnish with some cilantro and shredded lime leaves if you'd like. Serve with lime wedge and extra chili oil and enjoy!

Nutrition Facts : Calories 491 calories, Sugar 12.6 g, Sodium 2095.2 mg, Fat 7.8 g, SaturatedFat 1.4 g, TransFat 0 g, Carbohydrate 72.7 g, Fiber 8.6 g, Protein 43.7 g, Cholesterol 187.9 mg

TOM YUM TUNA

Tom Yum Tuna image

This isn't exactly an authentic recipe, but what's a girl to do when there's not much in the larder and people are clamouring for their dinner?! I bought a jar of tom yum paste, and was desperate to try it out. I know it's meant to be used for soup, but we didn't fancy soup at the time, so it it became the guest of honour in a tuna casserole sort of thing. And very nice it was, too! Serve this Tom Yum Tuna stirred through rice or noodles - and if there are any leftovers, you can always dilute them with vegetable stock and make soup :-)

Provided by Syrinx

Categories Stew

Time 15m

Yield 4-6 serving(s)

Number Of Ingredients 7

Ingredients

1 teaspoon olive oil
5 stalks celery, trimmed (ribs)
1 yellow pepper, deseeded
2 tomatoes
2 -3 tablespoons tom yum paste
13 ounces tuna, drained weight (2 standard medium cans - 370g)
1 cup frozen petits pois

Steps:

Finely chop the celery and yellow pepper, and soften in the oil (about 10 minutes).
Chop the tomatoes and add them to the pan with the tom yum paste (use more or less tom yum paste, depending on how strong you want the dish to be, and how strong your paste is). Cook for a couple of minutes.
Stir in the tuna and the petits pois, and heat through.

Nutrition Facts : Calories 173.2, Fat 5.9, SaturatedFat 1.4, Cholesterol 35, Sodium 79.9, Carbohydrate 6.8, Fiber 2, Sugar 2.5, Protein 22.8

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