Tom Yum Seafood Soup Recipes

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.

Steps:

• Place the noodles in a large bowl, add enough hot tap water to cover, and let the noodles soak until they are pliable, about 20 minutes. Drain and set aside. While the noodles are soaking, heat the oil in a medium saucepan or soup pot over medium heat. Add the shrimp shells, ginger, curry paste and tomato paste and cook, stirring constantly, until the shrimp shells are bright pink and the curry paste is fragrant but not burnt, 1 1/2 minutes. Add the broth to the pan and simmer gently for 15 minutes. Using a slotted spoon, remove the shrimp shells and ginger pieces. Add the shallots, tomatoes and lime leaves and continue to simmer until the vegetables have softened, 15 to 20 minutes. Add the rice noodles and clams and simmer until the clams just begin to open, about 4 minutes. Add the shrimp and cook until they curl and turn pink, 3 minutes; do not overcook. Turn off the heat and add the squid, lime juice and fish sauce. Stir once or twice; the heat from the soup will cook the squid in about 1 minute. Taste the soup and add fish sauce to taste. Divide the soup among 4 bowls, sprinkle with cilantro and serve.

Steps:

• Bring broth to a boil in a large pot.
• Remove the outermost leaf from each stalk of lemongrass. Pound stalks to release flavor; cut into 1-inch lengths. Add the lemongrass, Thai chiles, garlic, lime leaves, and galangal to the broth. Cover and boil for 10 minutes.
• Reduce heat and add shrimp, mushrooms, onions, and tomatoes to the broth. Boil for 3 minutes. Add fish sauce and sugar; cook for 2 minutes more and remove from heat. Stir in cilantro and lime juice.