Yummy Tom Yum 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:

• 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:

• 1. Lightly fry mushrooms in oil or butter. Soak dried mushrooms in warm water for 20 min.
• 2. Bring water to boil over high heat.
• 3. Add the lemongrass, ginger, kaffir lime leaves, tamarind paste and fish sauce.
• 4. Add the prawns, bring to a boil, and cook for three minutes.
• 5. Add the onion, chilli paste and mushrooms.
• 6. Boil for another 7 minutes until the shrimp is cooked through.
• 7. Add the chilli peppers, spring onions and tomatoes.
• 8. Turn off the heat.
• 9. Add the lime juice.
• 10. Taste and adjust the seasoning if necessary.
• 11. Garnish with coriander.