Time 45m Number Of Ingredients 19 Steps:
Clean the shrimp heads and shells thoroughly with water. Boil them in a pot of water, about 1.5 liters, for fifteen minutes. Strain the stock through a wire mesh strainer. Cut the spices (Ingredient B) accordingly. Place ingredients B in the boiling stock, and let it simmer for fifteen minutes. After fifteen minutes, remove these ingredients from the stock. Add the mushrooms to the stock, followed by the shrimp, coriander stems, and tomato wedges. When the shrimp is cooked through, reduce the heat to low. Add ingredients D to the soup. For the creamy version, add the evaporated milk and the additional amount of Thai chili paste as in ingredient E. Garnish with coriander leaves.
Time 50m Yield 6 Number Of Ingredients 12 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.
Time 30m Number Of Ingredients 19 Steps:
Gather the ingredients. Pour the stock into a deep cooking pot over medium-high heat. Add the prepared lemongrass, including the upper sections of the stalk you didn’t mince. Boil 5 to 6 minutes to soften. Add carrot, garlic, onion, galangal or ginger, lime leaves, 1 1/2 tablespoons of the fish sauce, soy sauce, and lime juice. Reduce heat slightly, cover, and continue simmering 5 minutes. Add the mushrooms and zucchini, and continue simmering another 5 minutes. Add shrimp and cherry tomatoes. Cook 3 minutes or until shrimp are pink and plump. Turn down the heat to low and add 1/4 can coconut milk, chile oil, and brown sugar and red pepper flakes to taste (if using). Add the remaining teaspoon of fish sauce or more chile oil to taste. Discard the lime or bay leaves and the zest, if using. Serve with fresh cilantro sprinkled over and enjoy.
Time 45m Yield 4 Number Of Ingredients 14 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.
Time 20m Yield 4 servings Number Of Ingredients 16 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.
Time 40m Yield 2 to 4 servings Number Of Ingredients 14 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.
Yield 4 servings Number Of Ingredients 16 Steps:
Trim off the top third and very bottom of the lemongrass stalks. Using the side of a knife, press down across the stalks to bruise the lemongrass and release the oils. Chop each stalk into 4 pieces and set aside. Add the chili peppers, garlic, and galangal to a mortar and pestle and grind into a paste. Set aside. Melt the coconut oil in a large pot over medium heat. Once the oil begins to shimmer, add the lemongrass and cook for 3-4 minutes, until fragrant. Add the chili pepper paste and cook for another 3-4 minutes, until fragrant. Add the vegetable broth, tomato, lime leaves, coconut milk, and soy sauce and stir to combine. Bring to a boil. Cover, then reduce the heat to low and simmer for 20 minutes, until broth has reduced slightly. Add the tofu and mushrooms and stir to combine. Cook for 5 minutes, until the mushrooms are tender. Add the lime juice and agave and stir to combine. Season with salt to taste. Garnish with cilantro and serve. Enjoy!
Time 25m Yield 4 serving(s) Number Of Ingredients 12 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.
More about “tom yum soup recipes”
Time 20m Yield 4 servings Number Of Ingredients 16 Steps:
Soak the vermicelli in room temperature water for 10 minutes, until they have softened. (Disregard package instructions.) Drain and set aside. Meanwhile, whisk together the soy sauce, lime juice, sambal oelek and garlic. Set aside. In a large pot over medium-high heat, combine the lemongrass, ginger, makrut lime leaves and vegetable stock. Bring to a boil, and cook for 3 to 4 minutes. Reduce the heat to medium, add the mushrooms, and cook for 5 minutes. Discard the lemongrass stalks. Add the tomatoes and tofu, and cook for 2 to 3 minutes, until the tofu is warm and the tomatoes have softened. Add the sambal oelek mixture, salt and drained vermicelli to the soup, stirring gently to break the tofu into bite-size pieces. Cook for 2 to 3 minutes or until the noodles are transparent. Turn off the heat, and stir in the evaporated milk, if using. Divide the soup into four bowls, top with scallions and cilantro leaves, and serve immediately.
