Tom Yum Thai Hot And Sour Soup Recipes

TOM YUM (HOT & SOUR) SOUP WITH PRAWNS

Steps:

• Bring the stock to a boil in a medium-sized saucepan. Add the lemongrass, galangal, coriander roots and lime leaves, then simmer for 2 mins.
• Add the prawns, fish sauce, chillies and lime juice, then return to the boil. Taste and adjust the seasoning with either more lime juice or fish sauce, then garnish with coriander leaves and serve.

TOM YUM GAI (THAI HOT & SOUR CHICKEN SOUP)

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.

HOT AND SOUR SOUP WITH SHRIMP

Steps:

• Prepare all the ingredients. Remove the outer layer of the lemongrass stalks and cut off the end. Cut into 1-2″ pieces and smash with the side of a heavy knife to release flavor. Tear the center vein off the lime leaves. Slice your galangal into thin slices. Cut the tomato into 6 pieces lengthwise. Peel the skin off the shallots and smash lightly. Clean your coriander roots well. Smash the fresh chilies with the back of a heavy knife, or in a mortar and pestle. If using fresh Thai straw mushrooms, slice the bottoms off and cut in 1/2 lengthwise. If making the version with milk: roast the dried chilies until fragrant and browned in a dry wok on medium heat (see note). Clean the shrimp by peeling off the backs and snapping off the top part of the heads, but leave the fat on at the base of the head (the reddish brown goop). This is very important, as that fat imparts a signature flavor into Tom Yum Goong. Don't discard it. Then, peel out the legs + intestine underneath, but leave the tails on. Set aside. Boil the broth on high until it comes to a rapid boil. (see note about broth below). Add the lime leaves, lemongrass, coriander root, galangal, shallot(s) and tomato. Boil for 4-5 minutes until the broth tastes herbal. if you're using fresh ingredients, 4-5 minutes should be enough. In a separate pan, boil the mushrooms in plain water. After you've boiled 4-5 minutes, add a pinch of salt and the shrimp. Strain the cooked mushrooms and add them to the soup as well. Cook until shrimp turn pink, about a minute. Add the fish sauce and remove from heat. You will now season the soup. Add lime juice, chili paste, smashed fresh chilies. Taste the soup. Is it sour? Is it salty? If no, add a bit more, 1/4 teaspoon at a time. If making the version with milk: Add the milk and dried chilies. If doing this step you'll need to add a bit more lime juice and fish sauce as the milk tames it down a bit. Add about a teaspoon more of each. Add cilantro and serve. This soup is best served really hot!

TOM YUM - THAI HOT AND SOUR SOUP

Steps:

• Soak the wood ears in warm water for 20-30 minutes until they swell up and become soft.
• Rinse under cold water, and cut into thin ribons, discarding any hard centers; set aside.
• Slice tofu into long thin strips; set aside.
• Bring the 4 cups of water to a boil in a soup pot; add the soy sauce, black pepper, garlic, sugar, vinegar, sambal oelek, and salt and stir to blend.
• Lower heat to medium and cook for several minutes.
• Add the bamboo shoots and cook for a minute before adding the wood ears, the tofu, and the sesame oil.
• Cook the soup for 2-3 minutes, then stir in the cornstarch which should be dissolved in the 1 tablespoonful of water.
• Beat the egg yolks lightly and slide into the soup; turn off the heat and DO NOT STIR.
• The egg will cook into the hot soup and stay in pieces (if you stir it will shrivel).
• Pour soup into serving bowls and garnish with strips of red pepper and cilantro leaves.

TOM YUM SOUP (THAI SOUP)

Steps:

• Peel the prawns. Place heads and shell in pot, reserve meat.
• Use a meat mallet or similar to bash the garlic, chilli and lemongrass so they burst open to release flavour. Add into pot.
• Crush kaffir lime leaves with your hands. Add into pot.
• Add galangal, stock and water. Bring to simmer on high heat, cover, then reduce to medium and simmer for 10 minutes.
• Strain the broth, discard the prawn shells etc, then return broth into same pot over low heat.
• Add onions and mushrooms, simmer 3 minutes. Add tomatoes, simmer for 1 minute.
• Add prawns, simmer 2 minutes or until just cooked.
• Stir in sugar and fish sauce, simmer for 1 minute.
• Add lime juice, then taste. Adjust sweet (sugar), salt (fish sauce) and sour (lime) to your taste (trust me, you'll know when you like it!).
• Ladle into bowls and serve with fresh coriander and fresh chilli! This is the CLEAR version of Tom Yum.
• When you add sugar, also add Thai Chilli Paste and evaporated milk.
• Then continue with recipe!
• Following Creamy Tom Yum steps but use coconut milk instead of evaporated milk.

THAI HOT AND SOUR SOUP (TOM YUM)

Steps:

• Peel and devein shrimp, reserving shells.
• Combine shrimp shells and 6 cups water in a large saucepan; bring to a simmer. Cook for 45 minutes. Add galangal, lemon grass, and lime leaves; simmer 15 minutes more.
• Strain broth mixture through a sieve into a bowl; discard solids.
• Return broth mixture to the pan. Add remaining 3 1/2 cups water, mushrooms, curry paste, fish sauce, and chiles; bring to a boil. Stir in shrimp, green onions, and cilantro; cook until shrimp are bright pink and firm, about 5 minutes. Stir in fresh lime juice and serve.

HOT AND SOUR THAI SOUP: TOM YUM GOONG

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.