Tom Yum Shrimp Recipes

TOM YUM SOUP WITH SHRIMP | TOM YUM GOONG

Steps:

• Roughly chop the Long fresh red (mild) chilli, the shallots, and the galangal. Add to a grinder jar, and without adding water, grind to a paste - (as smooth as possible).
• Heat oil in a pot and add the freshly made spice paste. Stir till it gets, nice and aromatic.
• Also, add the dried red chilli paste and stir this in. Stir till the oil somewhat separates.
• Now add the cleaned prawns. Coat the pawns with the paste and cook them for just about a minute till slightly seared.
• Pour in the water(3 1/2 cups) and bring this to a boil.
• Meanwhile, gently bruise the white portion of lemongrass stalks, by pounding on them ( without breaking up the stalks). Also remove the midvein section of the kaffir lime, thereby tearing each leaf into 2 pieces. This is to help release more aromatics and flavour from the lemongrass and Kaffir lime leaves.
• Once the soup has come to a boil, add the lemongrass stalks and kaffir lime leaves.
• Add tamarind solution (3 tsp) or (to taste) if using concentrated paste.
• Also add salt or fish sauce, whichever you are using, to taste. Although Thai fish sauce is used traditionally, not everyone likes the pungent smell of the fish sauce in their soup.
• Add light brown sugar (1/2 tsp) to balance the overall taste.
• Simmer the soup on a medium flame for 8-10 minutes, till the prawns are just cooked. Once simmered a while, add the whole green and red (/ small) chillies. Taste once more and add salt if needed.
• At the very end, add lime juice. Taste as you go. Add the juice of half the lime and add the rest if needed.
• Delicious, simple and satisfying Tom Yum Soup is ready. After the soup has rested for some time, you can remove the lemongrass stalks, kaffir lime leaves, and whole green and red chillies. This is so that none of these overpowers the soup, by being left in the soup too long.
• Garnish with chopped fresh cilantro(coriander) and serve along with your meal. Tom yum soup is often served alongside steamed white rice. It is even poured over rice at times, instead of adding curry.

THAI GRILLED TOM YUM SHRIMP RECIPE

Steps:

• Gather the ingredients.
• Place the lemongrass, garlic, ginger, chili, cilantro, fish sauce, oil, soy sauce, shrimp paste, lime juice, sugar, and onion in a mini-chopper or food processor and blend to create a smooth paste. (Or you can prepare by hand-simply mince the ingredients well and stir together.)
• Place shrimp and scallops, if using, in a large bowl and pour 1/2 to 3/4 of the marinade over the seafood. Mix, ensuring all the seafood is coated. Reserve any remaining marinade for the side sauce.
• Marinate the shrimp and scallops, if using, 10 to 12 minutes. If using wooden satay sticks, soak them in water in a shallow baking dish for 10 minutes to prevent burning.
• Prepare a medium (350°F to 375°F) gas or charcoal grill fire. Remove the seafood from the marinade. Pour the marinade into a small bowl. Slide the shrimp and scallops onto the prepared skewers.
• Grill the skewers, turning once, about 4 minutes total, or until shrimp are pink and plump and have firmed up. Baste the shrimp the first time you turn them with a little of the reserved marinade.
• If making the side sauce, place reserved marinade from the food processor in a small saucepan over medium heat. Simmer the paste for 30 seconds to 1 minute to warm through. Add the coconut milk , stirring to create a sauce. Taste-test the sauce, adding more sugar if too sour. If too spicy for your taste, add more coconut milk. If too salty, add more lime juice. Add more chili for a spicier sauce.
• Serve the shrimp hot off the grill garnished with cilantro and the warm coconut dipping sauce.

HOMEMADE TOM YUM SOUP

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.