TOM YUM GOONG
This is my mom's recipe and method of making tom yum goong and it is the best! This is definitely a recipe that you can only balance by taste -- tom yum goong should never be bland, but hot and sour.
Provided by M3 Guy
Categories < 30 Mins
Time 20m
Yield 2 serving(s)
Number Of Ingredients 10
Steps:
- Start boiling the water in a 2 quart pot. Peel and devein the shrimp and set them aside. Cut lemon grass into pieces, 5-6 inches long. Use the back of your knife to pound the lemon grass, just to bruise it to release the flavor. If you want, you can tie the lemon grass into a knot to make it easier to manage. Drop the lemon grass in water and let boil for 5 minutes.
- Put the fish sauce and 1 lime's juice into the bottom of the bowls you will serve the soup inches Crush chili pepper and add to the bowl.
- Remove the stems from the kaffir lime leaves and add the leafy part to the pot. Clean and halve the mushrooms and add them to the pot. Add the shrimp and turn off the heat. Shrimp gets too tough very quickly, and will cook even when it is just sitting in the warm broth. Scoop the shrimp and liquid into the serving bowls immediately. As soon as you add the liquid to the serving bowl, you will see that the broth becomes cloudy because of the lime juice. Add the nam prig pow. Sprinkle with cilantro and serve.
- Be very careful, the peppers can be hot. Take a small sip at a time. Add more fish sauce and/or lime juice if it tastes bland. It's right if it's good for your sinus.
Nutrition Facts : Calories 166.7, Fat 1.8, SaturatedFat 0.4, Cholesterol 221, Sodium 1664.5, Carbohydrate 11.8, Fiber 2.6, Sugar 5.6, Protein 27.6
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
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TOM YUM SOUP RECIPE (ต้มยำกุ้ง) - AUTHENTIC THAI STYLE
From eatingthaifood.com
4.9/5 (80)Total Time 30 minsCategory Soup
- 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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Method. -Gently fry the Panang paste in the oil for approx 2-3 minutes, set aside. -Put the lemongrass, kaffir lime leaves, chili, and water in a saucepan. Bring it to boil. -Add the mushroom and gentle boil until it cooked (approx 10 minutes). -In goes the fish sauce, sugar and prawns. Simmer until the prawns cooked.
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Back to Top. Copyright © 1999-2022 Temple of Thai. All rights reserved.
From templeofthai.com
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