Tom Yum Soup Recipes

Steps:

• In a medium saucepan, bring the vegetable broth to a boil. Once boiling, add the lime leaves, galangal and lemongrass and boil for 5 minutes. Add the mushrooms, thin soy sauce, Thai chiles, lime juice, tomatoes, onions and tofu, if desired, and boil for another 5 minutes. Garnish with cilantro and green onions.

Steps:

• Combine vegetable broth and shrimp in a pot over medium-high heat. Bring to a low boil for 10 minutes, then lower heat and simmer for 10 minutes. Remove shrimp from the broth and remove and discard shells; set shrimp aside.
• Add lime juice, lime pulp, chile peppers, lemon grass, tom yum paste, fish sauce, sugar, chile sauce, and ginger slices to the broth; cook for 10 minutes. Remove chile peppers, lemongrass, and ginger slices with a slotted spoon and discard. Add cooked shrimp and remove from the heat.
• Ladle soup into bowls and top with mushroom slices and green onions.

Steps:

• Bring about 2 liters of water to a boil in a medium saucepan.
• Pour another 2 liters of water into a separate pot and bring to a boil (for flash steaming the seafood).
• While waiting for the water to boil, chop up the galangal, lemongrass, tomato, cilantro, scallops, shrimp, squid, snapper and mussels.
• Once the water in the first pot comes to boil, add the lime leaves, mushrooms, chiles, galangal and lemongrass and stir. Immediately after, add the fish sauce, lime juice, prik pao and sugar. Let the broth simmer.
• Flash-steam the seafood in the other pot for approximately 1 minute. Add the seafood to the main pot, stir and boil for about 5 minutes.
• Ladle the soup into bowls and top with some tomato and cilantro.

Steps:

• Heat the stock in a saucepan and add your flavors 1 by 1: begin with the galangal, kaffir lime leaves, and lemongrass. Add the shallots, chili paste, fish sauce and lime juice. Then add the chopped tomatoes, Thai chilies and straw mushrooms and simmer for 5 minutes. Remove from the heat and stir in the shrimp. When they turn completely pink, the soup is ready. Garnish with cilantro and spring onions and serve immediately.

Steps:

• Set water to boil in a pot, add water and mix in tom yum soup.(NOTE:Unless the tom yum paste has instructions, follow as above to prepare the tom yum soup base.).
• Put garlic, celery, tomatoes, mushrooms, chicken and prawns inside the pot. Leave to boil.
• Add chicken, stock cube, salt and pepper. Leave to boil for another 5 - 10 minutes, until the fragrant smell of the soup wafts around the kitchen or until the oil from the tom yum soup appears on the surface on the soup.
• Garnish with coriander and serve.

Steps:

• In a medium saucepan, combine chicken stock, tom yum paste, kaffir lime leaves, lemon grass, lime juice and fish sauce. Add chili and sugar, and stir.
• Place over high heat to bring to a boil, then reduce heat to medium low. Add mushrooms, and simmer 1 to 2 minutes. Add shrimp and scallions, and simmer until shrimp is barely opaque, 2 to 3 more minutes.
• To serve, divide soup between two bowls. Garnish each with 1 tablespoon cilantro, and serve.

Steps:

• Bring broth to a boil in a large pot.
• Remove the outermost leaf from each stalk of lemongrass. Pound stalks to release flavor; cut into 1-inch lengths. Add the lemongrass, Thai chiles, garlic, lime leaves, and galangal to the broth. Cover and boil for 10 minutes.
• Reduce heat and add shrimp, mushrooms, onions, and tomatoes to the broth. Boil for 3 minutes. Add fish sauce and sugar; cook for 2 minutes more and remove from heat. Stir in cilantro and lime juice.

Steps:

• Trim lemongrass and cut into matchstick size pieces.
• To make stock: Add the shrimp heads and shells to water, then cook for 20 minutes. Turn the fire off. Soak the heads and shells for further 20 minutes before discarding.
• Trim lemongrass and cut into matchstick size pieces.
• Add stock, lemon grass, kaffir lime leaves, galangal, chili padi, fish sauce, lime juice, sugar, and chili paste to a pot and bring to a boil. After boiling for 5 minutes, add shrimps and both mushrooms. Cook for further 10 minutes. Garnish with coriander leaves.