TOM YUM KUNG
So easy to prepare. So good to eat. Thin sliced chicken can be subbed for the shrimp. Mushrooms may be omitted. You can add more vegetables (like eggplant, celery, tomatoes, etc). Serve with rice or noodles. Any type of mushroom can be used in the recipe. This is an online recipe that I modified slightly.
Provided by Kathy228
Categories Lunch/Snacks
Time 20m
Yield 3 serving(s)
Number Of Ingredients 13
Steps:
- Pour stock and lime juice into a deep cooking pot.
- Place lemongrass in a food processor and process until finely grated. Add to pot. The bulb can be thrown into the pot for additional flavor (remove before serving).
- Add the galanga powder to the pot.
- Add garlic, chilies, peppers, and Kaffir leaves (or lime peel). Bring to a mild boil.
- Add the mushrooms and shrimp. Gently simmer 'til shrimp is pink.
- Turn down the heat to low then add the coconut milk and fish sauce. Taste to adjust seasonings, adding more chilies and/or fish sauce (instead of salt) as desired.
- Serve in bowls with cilantro sprinkled over. And on the side, steamed jasmine rice and quarters of fresh lime.
Nutrition Facts : Calories 334.7, Fat 25.5, SaturatedFat 20.5, Cholesterol 42.5, Sodium 1461.2, Carbohydrate 16.6, Fiber 1, Sugar 6, Protein 13.4
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.
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.
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