Thailemongrassandchilesouptomyum Recipes
THAI LEMONGRASS AND CHILE SOUP (TOM YUM)
Make and share this Thai Lemongrass and Chile Soup (Tom Yum) recipe from Food.com.
Provided by Aariq Skought
Categories Clear Soup
Time 16m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- In medium saucepan, heat vegetable broth to a simmer with lemongrass and lime leaves if desired.
- In small skillet, heat oil over medium-high heat.
- Add garlic and ginger, and cook, stirring often, about 30 seconds.
- When broth has simmered for 5 minutes, remove lemongrass and lime leaves and discard.
- Add cooked garlic and ginger to broth.
- Return broth to a boil, and stir in chile paste and mushrooms.
- Cook until mushrooms have wilted, about 30 seconds, then stir in lime juice and fish sauce.
- Remove from heat, and ladle soup into small bowls along with your favorite rice noodles.
- Top each bowl with chopped tomatoes, cilantro and a pinch of hot green chiles if you want it really really spicy.
- Alternatively, tomatoes and chiles can be mixed together and placed in small serving bowl for people to help themselves (this way people can make it as spicy as they want).
- For Vegetarian/Vegan omit the fish sauce and use the soy.
HOT & SOUR TOM YUM SOUP
Light and refreshing savoury soup - perfect accompaniment to Thai curries and best served with hot steamed rice.
Provided by urbangeisha
Categories Clear Soup
Time P2m8DT10m
Yield 6 serving(s)
Number Of Ingredients 18
Steps:
- Combine 4 litres water; 1 cup carrots, sliced; 1 cup cabbage, sliced; 1/2 cup celery stalks, sliced; 1 cup white radish, sliced; and 1.5 tsp salt in a saucepan and boil for 1 hour, or until the liquid has reduced by half.
- Strain, and set aside.
- Pound the coriander roots, lemongrass, asafetida and chili to a rough paste using mortar and pestle. Alternatively, process in a blender with a few drops of water.
- Boil the vegetable stock in a saucepan over full heat. Drop in the kaffir lime leaves, mushroom, and tomato and cook for 2 or 3 minutes.
- Add the spice paste, reduce the heat to a simmer, add the tofu and sorrel and cook for another 2 minutes.
- Serve: Divide the extra chili, the soy sauce, lime juice and chopped coriander into large deep serving bowls and pour the boiling soup over. Serve with hot steamed rice.
Nutrition Facts : Calories 103.1, Fat 3, SaturatedFat 0.5, Sodium 1465.5, Carbohydrate 14.1, Fiber 3.4, Sugar 7.1, Protein 8.7
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