Hot And Sour Thai Soup Tom Yum Goong Recipes

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.

Steps:

• Combine chicken broth, lime rind, lemongrass, and habanero in a large saucepan and bring to a boil. Cook 5 minutes.
• Heat dark sesame oil in a large nonstick skillet over medium-high heat. Add snow peas and fresh ginger to pan then sauté 3 minutes.
• Add mushrooms and shrimp to broth in saucepan. Cook 3 minutes or until shrimp are done. Add juice, fish sauce, tomato, and onions to pan and cook 2 minutes.
• Remove soup from heat then stir in coconut milk and cilantro. Discard lemongrass stalk and lime leaves. Serve.
• Stir the soy sauce and black pepper into the snow peas and serve.

Steps:

• Wrap lemongrass, kaffir lime leaves, galagal and chilies in cheesecloth and tie with twine.
• Bring the stock to the boil over medium heat in a saucepan. Add the cheesecloth wrapped seasonings. 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.