Cindys Thai Hot And Sour Soup Recipes

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HOT AND SOUR THAI SOUP: TOM YUM GOONG



Hot and Sour Thai Soup: Tom Yum Goong image

Provided by Tyler Florence

Categories     main-dish

Time 50m

Yield 4 servings

Number Of Ingredients 12

2 quarts chicken broth
2 stalks fresh lemongrass, sliced on a bias in 2-inch pieces
4 kaffir lime leaves
1-inch piece fresh galangal or ginger, sliced
2 red chiles, sliced
2 tablespoons fish sauce, such as nam pla
1 1/2 teaspoons sugar
1 (8-ounce) can straw mushrooms, rinsed and halved
1 pound large shrimp, peeled with tails on
2 limes, juiced
2 green onions, sliced
1 handful fresh cilantro, chopped

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.

CINDY'S THAI HOT AND SOUR SOUP



Cindy's Thai Hot and Sour Soup image

This is very good! It's worth it going to the Thai market to get the extra ingredients. I used to order this at a restaurant and I came home and come up with my own version of it. Everyone loves it that tries it. A lot of ingredients but very easy to make. Serve over rice!

Provided by SYNDI111

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Chicken Soup Recipes     Chicken and Rice Soup Recipes

Time 1h

Yield 6

Number Of Ingredients 13

1 cup uncooked long grain white rice
12 cups water, divided
3 bone-in chicken breast halves
4 kaffir lime leaves
1 stalk lemon grass, chopped
5 green onions, chopped
1 tablespoon chopped fresh garlic
2 cups chopped tomatoes
2 tablespoons fish sauce
6 fresh mushrooms, chopped
⅓ cup chopped cilantro
1 tablespoon chopped fresh red chile peppers
1 (1.41 ounce) package tamarind soup base

Steps:

  • Place the rice and 2 cups water in a pot, and bring to a boil. Reduce heat to low, cover, and simmer 20 minutes.
  • Pour the remaining 10 cups water into a large pot, and bring to a boil. Place chicken in the pot. Stir in kaffir lime leaves, lemon grass, green onions, garlic, tomatoes, fish sauce, mushrooms, cilantro, red chile peppers, and tamarind soup base. Cook chicken 30 minutes, or until juices run clear. Remove chicken from pot, debone, and chop. Return meat to the soup, and discard bones. Serve over cooked rice.

Nutrition Facts : Calories 354 calories, Carbohydrate 34.3 g, Cholesterol 72 mg, Fat 10.9 g, Fiber 1.8 g, Protein 27.7 g, SaturatedFat 3.1 g, Sodium 1733.9 mg, Sugar 2.5 g

CINDY'S THAI HOT AND SOUR SOUP



Cindy's Thai Hot and Sour Soup image

"This is very good! It's worth it going to the Thai market to get the extra ingredients. I used to order this at a restaurant and I came home and come up with my own version of it. Everyone loves it that tries it. A lot of ingredients but very easy to make. Serve over rice!"

Provided by @MakeItYours

Number Of Ingredients 13

1 cup uncooked long grain white rice
12 cups water, divided
3 bone-in chicken breast halves
4 kaffir lime leaves
1 stalk lemon grass, chopped (optional)
5 green onions, chopped
1 tablespoon chopped fresh garlic
2 cups chopped tomatoes
2 tablespoons fish sauce
6 fresh mushrooms, chopped
1/3 cup chopped cilantro
1 tablespoon chopped fresh red chile peppers
1 (1.41 ounce) package tamarind soup base

Steps:

  • Place the rice and 2 cups water in a pot, and bring to a boil. Reduce heat to low, cover, and simmer 20 minutes.
  • Pour the remaining 10 cups water into a large pot, and bring to a boil. Place chicken in the pot. Stir in kaffir lime leaves, lemon grass, green onions, garlic, tomatoes, fish sauce, mushrooms, cilantro, red chile peppers, and tamarind soup base. Cook chicken 30 minutes, or until juices run clear. Remove chicken from pot, debone, and chop. Return meat to the soup, and discard bones. Serve over cooked rice.

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