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.
THAI HOT AND SOUR SOUP (TOM YUM)
A traditional Thai tom yum soup with shrimp and straw mushrooms.
Provided by Dad
Time 1h45m
Yield 4
Number Of Ingredients 12
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.
Nutrition Facts : Calories 249.9 calories, Carbohydrate 22.6 g, Cholesterol 258.9 mg, Fat 7.4 g, Fiber 7.5 g, Protein 40.4 g, SaturatedFat 0.9 g, Sodium 1832.3 mg, Sugar 2.5 g
THAI HOT AND SOUR SHRIMP SOUP - TOM YUM GOONG
Make and share this Thai Hot and Sour Shrimp Soup - Tom Yum Goong recipe from Food.com.
Provided by PalatablePastime
Categories Thai
Time 33m
Yield 4-6 serving(s)
Number Of Ingredients 14
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.
Nutrition Facts : Calories 255.2, Fat 15.1, SaturatedFat 1.9, Cholesterol 143.2, Sodium 2783.2, Carbohydrate 12.6, Fiber 1.9, Sugar 5.4, Protein 18.8
TOM YUM GOONG (HOT AND SOUR SOUP THAI STYLE)
Make and share this Tom Yum Goong (Hot and Sour Soup Thai Style) recipe from Food.com.
Provided by Member 610488
Categories Lunch/Snacks
Time 27m
Yield 4 serving(s)
Number Of Ingredients 17
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.
Nutrition Facts : Calories 147.4, Fat 3, SaturatedFat 0.5, Cholesterol 86.4, Sodium 625.2, Carbohydrate 16, Fiber 3.5, Sugar 6.2, Protein 15.4
TOM YUM GOONG (HOT AND SOUR THAI SOUP)
Of all the Tom Yum Goong recipes I've seen and tried, this is by far my favorite. Reminiscent of the first time we had it at Pearl of the Orient in Rocky River, OH. 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.
Provided by Spankie
Categories < 60 Mins
Time 50m
Yield 4 serving(s)
Number Of Ingredients 12
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.
Nutrition Facts : Calories 203.2, Fat 4.5, SaturatedFat 1, Cholesterol 143.2, Sodium 3066.4, Carbohydrate 11.8, Fiber 2, Sugar 5, Protein 28.6
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- Pull the heads off the shrimp and place them in a wok or large skillet. Peel and clean the shrimp and set aside. *You can add the shrimp shells to the skillet as well, but the heads are the important part.
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- Add the shrimp stock, lemongrass, kaffir lime leaves, galangal and chilies to the pot. Bring to a boil and let it boil for 3-4 minutes until you can smell the fragrance of the herbs from the pot.
- When the soup is done simmering, add the oyster mushrooms, and bring the soup back to a boil.
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- Add the lime juice, fish sauce, chili paste (if using) and sugar to your soup and stir. Taste and adjust seasoning to your liking. If you're not using the chili paste, you may find you need to add a bit more fish sauce/sugar. But taste it first!
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- In a medium pot, bring the stock to a boil over medium heat. Add the lemongrass, lime leaves, ginger and red chile peppers and lower the heat to medium-low. Cover the pot an simmer for 20 minutes.
- Uncover the pot and add the fish sauce, lime juice, brown sugar and red curry paste to the broth. Stir and simmer for 5 minutes.
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