Tom Yum Recipes

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.

Steps:

• Pour stock and lime juice into a deep cooking pot.
• Place lemongrass in a food processor and process until finely grated. Add to pot. The bulb can be thrown into the pot for additional flavor (remove before serving).
• Add the galanga powder to the pot.
• Add garlic, chilies, peppers, and Kaffir leaves (or lime peel). Bring to a mild boil.
• Add the mushrooms and shrimp. Gently simmer 'til shrimp is pink.
• Turn down the heat to low then add the coconut milk and fish sauce. Taste to adjust seasonings, adding more chilies and/or fish sauce (instead of salt) as desired.
• Serve in bowls with cilantro sprinkled over. And on the side, steamed jasmine rice and quarters of fresh lime.

Steps:

• In a medium-sized soup pot, heat the peanut oil over medium-high heat. Saute the chicken and/or tofu, onion (not the green onions), half each of the ginger and lemongrass until the chicken is only a little bit pink and the onion translucent.
• Add the stock, fish sauce, remaining ginger and lemongrass, kaffir lime leaves, and (optional) serrano chilies. Simmer 10 - 15 minute covered on medium-low heat.
• Add the sugar, Nam Prik Pao, and sliced tomatoes. Simmer an additional 2 minute.
• Turn heat fully to low and add the lime juice to taste. Add half of the diced cilantro and the green onions, then let simmer on low for another few minutes.
• Sprinkle with the remaining cilantro and serve with additional lime juice.

Steps:

• Heat the stock in a saucepan and add your flavors 1 by 1: begin with the galangal, kaffir lime leaves, and lemongrass. Add the shallots, chili paste, fish sauce and lime juice. Then add the chopped tomatoes, Thai chilies and straw mushrooms and simmer for 5 minutes. Remove from the heat and stir in the shrimp. When they turn completely pink, the soup is ready. Garnish with cilantro and spring onions and serve immediately.

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.