TOM YUM KOONG SOUP
Many of these ingredients can be found in Asian or specialty shops. Chili paste with soy bean oil comes in small jars and can be found in most Asian markets. Galangal, a member of the ginger family, is a knobby root that tastes like a cross between ginger and pepper. Tom Yum Soup paste can be found in Asian shops, or you can use Thai Red Curry paste. Kaffir lime leaves have an aromatic citrus-like smell and flavor. Garnish with fresh coriander leaves.
Provided by MC
Categories Soups, Stews and Chili Recipes Soup Recipes
Time 1h10m
Yield 5
Number Of Ingredients 13
Steps:
- Trim lemongrass and cut into matchstick size pieces.
- To make stock: Add the shrimp heads and shells to water, then cook for 20 minutes. Turn the fire off. Soak the heads and shells for further 20 minutes before discarding.
- Trim lemongrass and cut into matchstick size pieces.
- Add stock, lemon grass, kaffir lime leaves, galangal, chili padi, fish sauce, lime juice, sugar, and chili paste to a pot and bring to a boil. After boiling for 5 minutes, add shrimps and both mushrooms. Cook for further 10 minutes. Garnish with coriander leaves.
Nutrition Facts : Calories 62.8 calories, Carbohydrate 3.5 g, Cholesterol 69 mg, Fat 1 g, Fiber 0.6 g, Protein 9.9 g, SaturatedFat 0.2 g, Sodium 517.1 mg, Sugar 1.7 g
HOT AND SOUR THAI SOUP: TOM YUM GOONG
Steps:
- Bring the stock to the boil over medium heat in a saucepan. Add the lemongrass, kaffir lime leaves, galangal, and chiles. Lower the heat to medium-low, cover, and simmer for 15 minutes to let the spices infuse the broth.
- Uncover and add the fish sauce, sugar, and mushrooms. Simmer for 5 minutes. Toss in the shrimp and cook for about 8 minutes until they turn pink. Remove from the heat and add the lime juice, green onions, and cilantro. Taste for salt and spices; you should have an equal balance of spicy, salty, and sour. It's a good idea to tell your guest's that the lemongrass and lime leaves are for flavor only and should be avoided when eating the soup.
TOM YUM GOONG (SPICY THAI SHRIMP SOUP)
Make and share this Tom Yum Goong (Spicy Thai Shrimp Soup) recipe from Food.com.
Provided by dicentra
Categories Thai
Time 1h20m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Peel and devein shrimp, reserving shells. Combine shrimp shells and 6 cups water in a Dutch oven; bring to a simmer. Cook 1 hour.
- Strain broth through a sieve into a bowl; discard solids. Combine broth and remaining 3 1/2 cups water in a large saucepan; bring to a boil.
- Add galangal, lemongrass, and kaffir lime leaves to pan; simmer 10 minutes. Strain broth mixture through a sieve into a bowl; discard solids.
- Return broth mixture to pan. Add mushrooms, chili paste, fish sauce, and chiles; bring to a boil. Stir in shrimp, green onions, and cilantro; cook 3 minutes or until shrimp are done. Discard chiles.
- Stir in fresh lime juice. Ladle 2 cups soup into each of 4 bowls; sprinkle evenly with peanuts. Serve with lime wedges.
Nutrition Facts : Calories 293.4, Fat 10, SaturatedFat 1.5, Cholesterol 259.2, Sodium 704.9, Carbohydrate 12, Fiber 2.6, Sugar 2.4, Protein 39.8
TOM YUM GOONG (HOT AND SOUR THAI SOUP)
Of all the Tom Yum Goong recipes I've seen and tried, this is by far my favorite. Reminiscent of the first time we had it at Pearl of the Orient in Rocky River, OH. It's a good idea to tell your guest's that the lemongrass and lime leaves are for flavor only and should be avoided when eating the soup.
Provided by Spankie
Categories < 60 Mins
Time 50m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Wrap lemongrass, kaffir lime leaves, galagal and chilies in cheesecloth and tie with twine.
- Bring the stock to the boil over medium heat in a saucepan. Add the cheesecloth wrapped seasonings. Lower the heat to medium-low, cover, and simmer for 15 minutes to let the spices infuse the broth.
- Uncover and add the fish sauce, sugar, and mushrooms. Simmer for 5 minutes.
- Toss in the shrimp and cook for about 8 minutes until they turn pink.
- Remove from the heat and add the lime juice, green onions, and cilantro. Taste for salt and spices; you should have an equal balance of spicy, salty, and sour.
Nutrition Facts : Calories 203.2, Fat 4.5, SaturatedFat 1, Cholesterol 143.2, Sodium 3066.4, Carbohydrate 11.8, Fiber 2, Sugar 5, Protein 28.6
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- Then I like to start by squeezing my limes. This is not the first step of the recipe, but it’s best to have your limes squeezed so when you need them later, you don’t need to rush to squeeze them all.
- Take your stalks of lemongrass, and first tear off the outermost leaf and throw it out. Then, I like to use a mallet to lightly pound the lemongrass to release the flavors.
- Coarsely break about 10 kaffir lime leaves - no need to cut them, just tear them - which is going to help release their flavor.
- I used about 10 Thai bird chilies (prik kee noo) for this recipe, but you can use however many you’d like. First, take off the stem, and then you can either just slice them in two pieces, or give them a little pound on your cutting board like I did (just be careful of flying seeds).
- Throw the lemongrass, galangal, kaffir lime leaves, garlic and chilies into the water. You can put on the lid just so it starts to boil and release all the herb flavors quicker.
- Now prepare your shrimp (or whatever meat of choice you’re making tom yum with). Since I used goong mae nam (กุ้งแม่น้ำ), freshwater shrimp, I first chopped off all the tentacles.
- Boil your soup with all the herbs in it for about 10 minutes, and you can go ahead and toss in the shrimp and turn the fire to low.
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