Tomyam Recipes

TOMYAM SOUP THAILAND

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.

TOM YUM SOUP RECIPE

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.

TOM YUM SEAFOOD SOUP

Steps:

• Bring about 2 liters of water to a boil in a medium saucepan.
• Pour another 2 liters of water into a separate pot and bring to a boil (for flash steaming the seafood).
• While waiting for the water to boil, chop up the galangal, lemongrass, tomato, cilantro, scallops, shrimp, squid, snapper and mussels.
• Once the water in the first pot comes to boil, add the lime leaves, mushrooms, chiles, galangal and lemongrass and stir. Immediately after, add the fish sauce, lime juice, prik pao and sugar. Let the broth simmer.
• Flash-steam the seafood in the other pot for approximately 1 minute. Add the seafood to the main pot, stir and boil for about 5 minutes.
• Ladle the soup into bowls and top with some tomato and cilantro.

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.

TOMYAM

Steps:

• 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.

HOMEMADE TOM YUM SOUP

Steps:

• Combine vegetable broth and shrimp in a pot over medium-high heat. Bring to a low boil for 10 minutes, then lower heat and simmer for 10 minutes. Remove shrimp from the broth and remove and discard shells; set shrimp aside.
• Add lime juice, lime pulp, chile peppers, lemon grass, tom yum paste, fish sauce, sugar, chile sauce, and ginger slices to the broth; cook for 10 minutes. Remove chile peppers, lemongrass, and ginger slices with a slotted spoon and discard. Add cooked shrimp and remove from the heat.
• Ladle soup into bowls and top with mushroom slices and green onions.