Quickie Tom Yum Soup Recipes

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.

Steps:

• In a medium saucepan, bring the vegetable broth to a boil. Once boiling, add the lime leaves, galangal and lemongrass and boil for 5 minutes. Add the mushrooms, thin soy sauce, Thai chiles, lime juice, tomatoes, onions and tofu, if desired, and boil for another 5 minutes. Garnish with cilantro and green onions.

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.

Steps:

• Soak the vermicelli in room temperature water for 10 minutes, until they have softened. (Disregard package instructions.) Drain and set aside.
• Meanwhile, whisk together the soy sauce, lime juice, sambal oelek and garlic. Set aside.
• In a large pot over medium-high heat, combine the lemongrass, ginger, makrut lime leaves and vegetable stock. Bring to a boil, and cook for 3 to 4 minutes. Reduce the heat to medium, add the mushrooms, and cook for 5 minutes. Discard the lemongrass stalks. Add the tomatoes and tofu, and cook for 2 to 3 minutes, until the tofu is warm and the tomatoes have softened.
• Add the sambal oelek mixture, salt and drained vermicelli to the soup, stirring gently to break the tofu into bite-size pieces. Cook for 2 to 3 minutes or until the noodles are transparent. Turn off the heat, and stir in the evaporated milk, if using.
• Divide the soup into four bowls, top with scallions and cilantro leaves, and serve immediately.