Tom Yum Goong Hot And Sour Soup Thai Style Recipes

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.

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:

• Heat oil in a pot with garlic until aromatic; add onion and cook, stirring, until onion is light brown.
• Add the water and bring to a boil.
• Add black pepper, lemongrass, galangal, chiles, and lime leaves; return to a boil and boil for 2 minutes.
• Place shrimp in the pot along with the fish sauce and lime juice.
• Simmer for 3 more minutes, or until shrimp are firm and cooked.
• Garnish soup with fresh cilantro before serving.