Tom yum soup recipes
Our top 3 of 6 Tom yum soup recipes
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Tom Yum Soup With Prawns
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Tom Yum Gai
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Spicy Soup with Prawn and Lemon Grass - Tom Yum Kung
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Ingredients
- 1 ltr chicken stock
- 1 stalk lemongrass, minced, OR 4 Tbsp. frozen prepared lemongrass
- 3 kaffir lime leaves
- 3 - 4 cloves garlic, minced
- 1 - 2 red chillies, finely sliced, OR ½ to ¾ tsp. dried crushed chilli
- 3 tbs fish sauce
- generous handful of fresh shiitake mushrooms, sliced thinly
- 12 medium raw prawns, shells removed
- ½ can can good-quality coconut milk
- 1 tbs freshly-squeezed lime juice
- 1/3 cup fresh coriander ,roughly chopped
- ½ tsp sugar
Method
- • Pour stock into a deep cooking pot and bring to a boil.
- • Add the lemongrass and boil for 1-2 minutes. If using fresh lemongrass, also add the upper stalk pieces for extra flavour.
- • Add garlic, chilli, lime leaves, and mushrooms. Reduce heat to medium and simmer 1-2 minutes.
- • Add the prawns. Simmer 3-4 minutes, or until prawns are pink and plump.
- • Reduce heat to medium-low and add the coconut milk plus fish sauce and lime juice. Stir well to combine and gently simmer until hot. Test the soup for salt and spice, adding more fish sauce instead of salt (I usually add 1 more Tbsp.), or more chilli. If too sour, add 1/2 tsp. sugar. If too spicy or if you'd like it creamier, add more coconut milk. If too salty, add another squeeze of lime juice. Garnish with fresh coriander.
Ingredients
- FOR THE PASTE
- 1 fresh lemon grass stem cut into short length
- 2-3 kaffir lime leaves
- 3 fresh chillis
- 1 bunch of coriander - stalks only
- 1 shallot
- juice from 1 cm of ginger
- 25ml vegetable oil
- FOR THE SOUP
- 3 cups chicken stock
- 400g boneless chicken meat - diced
- (optinal) 2-3 fresh chillis - broken/bashed with pestle
- 3 tbsp fish sauce
- 4 tbsp lime juice
- ½ tbsp palm (or brown) sugar
- 4 cherry tomatoes - halved
Method
- 1. First, make the paste. Blend all the paste ingredients in a food processor or pestle and mortar until very smooth.
- 2. Gently fry the paste in a sauce pan with a little vegetable oil until it becomes aromatic (3-5 mins).
- 3. Add the stock and broken chillies and bring to the boil.
- 4. Add the chicken meat, fish sauce, lime juice, and sugar, cook slowly and uncovered for 10 minutes.
- 5. Then add the halved tomatoes and cook for 5 minutes more.
- 6. Serve with a squeeze of lime and the coriander leaves to garnsih if you like.
Spicy Soup with Prawn and Lemon Grass - Tom Yum Kung
by thaifoodscook
Views 510, Added Mon May 16 2011
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Add commentIngredients
- 12 medium-size shrimps, deveined
- 10 mushrooms
- 1 stalk of lemon grass (lightly pounded and cut into 2' long)
- 3 lime leaves
- 1 tsp. salt
- 2 tbsp. fish sauce
- 3 tbsp. lime juice
- 6 hot peppers (pounded lightly)
- 4 cup water
- ½ cup roughly cut coriander leaves
Method
- 1. Remove the shrimp shell but leave the tails (for good appearance). Then cut open the back of each shrimp to remove the veins. Also clean the mushrooms with water and dry them well before wedging each into quarters.
- 2. Bring water to boil, then add lemon grass, lime leaves, and shrimps. When the shrimps turn pink, add mushrooms and salts.
- 3. Remove the pot from heat after boiling. Then season with fish sauce, lime juice, and hot peppers. Serve the soup while still hot and garnish on top with pieces of coriander leaves.
- for more : http://www.thaifoodscooking.co.cc
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