Tom Yam Kung Delicious Shrimp Recipes
HOT AND SOUR SHRIMP SOUP (TOM YUM KUNG)
Tom Yum is made so many different ways that no two batches are really ever alike. Simultaneously spicy, tart, and sweet, this soup grows on you the more you eat it. Try it along with rice to cut some of the heat, or eat it throughout a meal for a welcome contrast.
Categories Slow Cooker Shrimp Chile Lemongrass Soup/Stew Mushroom Shellfish Lime Juice Dinner
Yield Serves 4-6
Number Of Ingredients 11
Steps:
- In the slow cooker, stir together the chicken stock, lemongrass, lime rind, Tom Yum paste, mushrooms, and Thai chiles.
- Cook on low for 6 hours, or on high for 2 hours.
- Adjust the heat to high, and add the shrimp, fish sauce, lime juice, and palm sugar, and cook for 10 minutes more, or until the shrimp are uniformly pink.
- Ladle the soup into a tureen or individual bowls, garnish with the cilantro, and serve.
TOM YAM KUNG, DELICIOUS
I got this recipe from thaiwaysmagizine.com and that recipe is very good but I made some changes and I like my version more. If you like Tom Yam I recommend trying both. This is very easy to make. The hardest part might be finding the ingredients if you don't have an oriental grocery store handy.
Provided by rod_n_daisy
Categories Asian
Time 1h30m
Yield 1 serving(s)
Number Of Ingredients 12
Steps:
- Separate and save shrimp heads, remove shrimp from shells and devein and butterfly.
- Pour water into pot with the lemon grass, kaffir-lime leaves, sea salt and shrimp heads. Simmer for 1 hour.
- Add Additional water if to much evaporation occured to return to the original level.
- Add mushrooms, jalapenos and green onions. Cook for 5 minutes.
- Add shrimp, lime juice , ground chile powder to taste and fish sauce. Cook for 3 to 5 minutes till shrimp are done.
- Garnish each bowl with chopped coriander before serving.
Nutrition Facts : Calories 287.7, Fat 3.2, SaturatedFat 0.8, Cholesterol 441.7, Sodium 4483.6, Carbohydrate 11.4, Fiber 2.9, Sugar 5, Protein 53.8
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- Peel the shell and head off the shrimp, keep the tails on. Save the shell and shrimp head. Devein the shrimp and set aside.
- In a pot, bring 3 cups of water to boil. Add the shrimp head and shell to make shrimp stock. Boil until the water turns slightly orange in color. Press the shrimp heads with a spatula to extract the juice from the heads. Simmer and let the stock reduce to 2 1/2 cups. Drain the shrimp stock and discard the shrimp heads and shells.
- Turn the heat to high and add the lemongrass, galangal, kaffir lime leaves, bird's eye chilies, mushroom, nam prik pao and nam prik pao oil to the shrimp stock. Bring it to boil.
- Add in the shrimp and fish sauce. Lastly, add the lime juice (if you add lime juice too early, the soup might turn bitter). Boil until the shrimps are cooked, dish out, and garnish with cilantro leaves. Serve immediately.
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