Tom Yum Kai Hot And Sour Soup Recipes

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HOT AND SOUR THAI SOUP: TOM YUM GOONG

Provided by Tyler Florence

Categories     main-dish

Time 50m

Yield 4 servings

Number Of Ingredients 12



Hot and Sour Thai Soup: Tom Yum Goong image

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.

2 quarts chicken broth
2 stalks fresh lemongrass, sliced on a bias in 2-inch pieces
4 kaffir lime leaves
1-inch piece fresh galangal or ginger, sliced
2 red chiles, sliced
2 tablespoons fish sauce, such as nam pla
1 1/2 teaspoons sugar
1 (8-ounce) can straw mushrooms, rinsed and halved
1 pound large shrimp, peeled with tails on
2 limes, juiced
2 green onions, sliced
1 handful fresh cilantro, chopped

TOM YUM GAI (THAI HOT & SOUR CHICKEN SOUP)

This is our version of the hot and sour soup, modified to taste as much as possible like the wonderful version we would get at our favorite Thai restaurant, Bahn Na, in Ypsilanti, MI. I've included the modifications (*) that make it vegetarian-friendly. A note about the fish sauce: this can be purchased from any Asian grocery, and I would recommend just about any that come in a glass bottle - they generally taste better.

Provided by meganmcartwright

Categories     Thai

Time 40m

Yield 4-6 serving(s)

Number Of Ingredients 17



Tom Yum Gai (Thai Hot & Sour Chicken Soup) image

Steps:

  • In a medium-sized soup pot, heat the peanut oil over medium-high heat. Saute the chicken and/or tofu, onion (not the green onions), half each of the ginger and lemongrass until the chicken is only a little bit pink and the onion translucent.
  • Add the stock, fish sauce, remaining ginger and lemongrass, kaffir lime leaves, and (optional) serrano chilies. Simmer 10 - 15 minute covered on medium-low heat.
  • Add the sugar, Nam Prik Pao, and sliced tomatoes. Simmer an additional 2 minute.
  • Turn heat fully to low and add the lime juice to taste. Add half of the diced cilantro and the green onions, then let simmer on low for another few minutes.
  • Sprinkle with the remaining cilantro and serve with additional lime juice.

1/2 medium onion, diced
2 green onions, sliced (optional)
2 small tomatoes, cut into eighths
1/2 lb skinless chicken breasts, diced (*) or 8 ounces extra firm tofu, pressed and drained, cubed (*)
10 canned straw mushrooms
5 button mushrooms, quartered
4 cups chicken stock (*) or 4 cups mushroom stock (*)
2 stalks lemongrass, cut the stalks diagonally 2-inch long, scored lightly
6 kaffir lime leaves, fresh, scored lightly
6 slices fresh ginger (approximately 1-inch in diameter, 1/8-inch thick)
3 tablespoons fish sauce
1 1/4 teaspoons chili paste (Nam Prik Pao, Thai chili paste with soya oil)
2 serrano chilies, thickly sliced (optional)
1 cup fresh cilantro, washed and roughly diced
2 teaspoons sugar
1/4 cup lime juice (to taste)
2 tablespoons peanut oil

TOM YUM KAI

I got this tom yum recipe from a Thai friend. It's the best/most authentic ever. Garnish with cilantro, basil, and green onion.

Provided by Barryxxiv

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Chicken Soup Recipes

Time 30m

Yield 2

Number Of Ingredients 11



Tom Yum Kai image

Steps:

  • Bring water to a boil in a saucepan. Add lemon grass, galangal, and kaffir leaves. Cook for 1 minute. Add fish sauce and cook for 1 minute. Add chile paste and reduce heat to medium. Add tomatoes and cook 2 to 3 minutes. Add mushrooms and cook for 1 minute. Increase heat to high and add chicken. Cook, stirring occasionally, until chicken is cooked through, about 5 minutes. Add lime juice and stir.
  • Add chiles to soup and remove from heat.

Nutrition Facts : Calories 211.8 calories, Carbohydrate 19.3 g, Cholesterol 64.6 mg, Fat 3.9 g, Fiber 2.6 g, Protein 28.1 g, SaturatedFat 1.2 g, Sodium 2314.2 mg, Sugar 8.3 g

4 cups water
1 stalk lemon grass, smashed and chopped
1 (1 inch) piece galangal, thinly sliced
3 kaffir lime leaves, torn
4 tablespoons fish sauce
2 teaspoons chile paste
8 ounces fresh tomatoes, chopped
2 ounces button mushrooms, chopped
1 (8 ounce) skinless, boneless chicken breast sliced into strips
4 tablespoons lime juice
2 fresh Thai chiles, crushed with a knife and halved

TOM YUM - THAI HOT AND SOUR SOUP

Make and share this Tom Yum - Thai Hot and Sour Soup recipe from Food.com.

Provided by PalatablePastime

Categories     Soy/Tofu

Time 47m

Yield 4 serving(s)

Number Of Ingredients 17



Tom Yum - Thai Hot and Sour Soup image

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.

1 ounce dried wood ear mushrooms (also called tree ears or black fungus, optional)
7 ounces soft tofu
4 cups water
3 tablespoons soy sauce
1/2 teaspoon black pepper
1 teaspoon chopped garlic
1 1/2 teaspoons sugar
5 tablespoons rice vinegar
1/2 tablespoon hot chili sauce (sambal oelek)
1/4 teaspoon salt
1 cup bamboo shoot
1 teaspoon sesame oil
1 tablespoon cornstarch
1 tablespoon water
2 egg yolks
1 strip red pepper
fresh cilantro

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