Tomyum Food

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TOM YUM SOUP (THAI SOUP)



Tom Yum Soup (Thai Soup) image

Recipe video above! The famous Thai Soup, made at home, and it's honestly the real deal!! See recipe notes for shortcut using frozen peeled prawns/shrimp. Also, CHOOSE from classic clear Tom Yum (Tom Yum Goong Nam Sa) or the creamy Tom Yum version (Tom Yum Goong Nam Khon)!

Provided by Nagi

Categories     Mains     Starter

Time 35m

Number Of Ingredients 17

300g / 10oz whole prawns / shrimp (with heads and shells on (Note 7))
3 cup (750 ml) water
1/2 cup (125 ml) chicken stock/broth (, low sodium)
2 stalks of lemongrass (, outer layers peeled(Note 1))
1.5 cm / 3/5" piece of galangal (, cut into 4 slices (Note 2))
5 kaffir lime leaves (, torn roughly (Note 3))
2 Thai or birdseye chillies ((Note 4))
3 garlic cloves
120g / 4oz oyster mushrooms
1 roma tomato (, cut into wedges)
1/2 white onion ((medium sized), cut into wedges about 1 cm thick)
1 tsp sugar
3 tbsp fish sauce ((Note 5))
3 tbsp lime juice
Coriander/cilantro (, for garnish)
1 1/2 tbsp Thai roasted chili sauce ((Nam Prik Pa, Note 6))
1/3 cup (75 ml) evaporated milk

Steps:

  • Peel the prawns. Place heads and shell in pot, reserve meat.
  • Use a meat mallet or similar to bash the garlic, chilli and lemongrass so they burst open to release flavour. Add into pot.
  • Crush kaffir lime leaves with your hands. Add into pot.
  • Add galangal, stock and water. Bring to simmer on high heat, cover, then reduce to medium and simmer for 10 minutes.
  • Strain the broth, discard the prawn shells etc, then return broth into same pot over low heat.
  • Add onions and mushrooms, simmer 3 minutes. Add tomatoes, simmer for 1 minute.
  • Add prawns, simmer 2 minutes or until just cooked.
  • Stir in sugar and fish sauce, simmer for 1 minute.
  • Add lime juice, then taste. Adjust sweet (sugar), salt (fish sauce) and sour (lime) to your taste (trust me, you'll know when you like it!).
  • Ladle into bowls and serve with fresh coriander and fresh chilli! This is the CLEAR version of Tom Yum.
  • When you add sugar, also add Thai Chilli Paste and evaporated milk.
  • Then continue with recipe!
  • Following Creamy Tom Yum steps but use coconut milk instead of evaporated milk.

Nutrition Facts : Calories 156 kcal, Carbohydrate 15 g, Protein 21 g, Fat 2 g, SaturatedFat 1 g, Cholesterol 191 mg, Sodium 2821 mg, Fiber 2 g, Sugar 7 g, ServingSize 1 serving

TOM YUM SOUP



Tom Yum Soup image

Provided by Food Network

Time 40m

Yield 2 to 4 servings

Number Of Ingredients 14

3 1/2 cups chicken stock
4 thin slices fresh galangal
2 kaffir lime leaves
1 lemongrass stalk, smashed and sliced
2 shallots, sliced
1 tablespoon roasted chili paste
2 tablespoons fish sauce
3 tablespoons lime juice
6 cherry tomatoes, chopped
8 Thai chilies
10 fresh straw or button mushrooms
6 large whole shrimp
2 sprigs cilantro
2 spring onions, thinly sliced

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.

TOM YUM SEAFOOD SOUP



Tom Yum Seafood Soup image

Provided by Food Network

Categories     main-dish

Time 20m

Yield 4 servings

Number Of Ingredients 16

1 chunk galangal
1 stalk lemongrass
1 tomato, plus more for garnish
Handful fresh cilantro leaves, plus more for garnish
4 scallops
4 shrimp, peeled
3 pieces squid
2 fillets red snapper
2 mussels
10 kaffir lime leaves
10 straw mushrooms
6 to 10 red or green Thai chiles
3 tablespoons fish sauce
2 tablespoons lime juice
1 tablespoon prik pao (Thai chili paste with soybean oil)
1 teaspoon sugar

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.

TOM YUM SOUP



Tom Yum Soup image

This Thai tom yum soup will stay on your family favorite list forever. It's made with shrimp, chicken stock, mushrooms, veggies, and spices.

Provided by Darlene Schmidt

Categories     Appetizer     Entree     Dinner     Lunch     Soup

Time 30m

Number Of Ingredients 19

6 cups chicken stock
1 stalk lemongrass (lower third finely minced, top bulb smashed and bound with twine)
1 carrot (thickly sliced)
4 cloves garlic (minced)
3 tablespoons onion (minced)
2 tablespoons galangal (or ginger, grated)
3 leaves makrut lime (or bay leaves and long strip of lime zest)
1 1/2 tablespoons plus 1 teaspoon fish sauce (divided)
1/2 tablespoon soy sauce
1 teaspoon lime juice (or lemon juice)
1 to 2 cups shiitake mushrooms (stems removed)
1 small zucchini (sliced into half-moons)
12 to 14 medium shrimp (or 8 to 10 large; raw, shells left on or removed)
1 cup cherry tomatoes (sliced in half)
1/4 to 1/3 (13.5-ounce) can coconut milk
Optional: 1 teaspoon chili oil
Optional: brown sugar (to taste)
Optional: crushed chili pepper flakes (to taste)
1/3 cup fresh cilantro (fresh coriander)

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.

Nutrition Facts : Calories 183 kcal, Carbohydrate 19 g, Cholesterol 25 mg, Fiber 2 g, Protein 10 g, SaturatedFat 5 g, Sodium 866 mg, Sugar 6 g, Fat 8 g, ServingSize 4 to 6 servings, UnsaturatedFat 0 g

HOMEMADE TOM YUM SOUP



Homemade Tom Yum Soup image

This homemade hot and sour soup (tom yum) is easier than most recipes you will find. I have simplified a sometimes complex recipe for those like me who can have a hard time finding some of the original ingredients. This is my favorite recipe, better than any tom yum in the many restaurants I have been to.

Provided by Nader

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Seafood     Shrimp Soup

Time 50m

Yield 6

Number Of Ingredients 12

4 cups vegetable broth
1 pound raw shrimp, unpeeled and deveined
4 limes, juiced with pulp
4 Thai chile peppers, quartered
2 stalks lemongrass, quartered
2 tablespoons tom yum paste
1 ½ tablespoons fish sauce
1 tablespoon white sugar
1 tablespoon chile sauce
4 (1/4 inch thick) slices fresh ginger root
6 baby bella mushrooms, sliced
2 green onions, thinly sliced

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.

Nutrition Facts : Calories 145.9 calories, Carbohydrate 18.1 g, Cholesterol 115 mg, Fat 2.2 g, Fiber 3.4 g, Protein 15 g, SaturatedFat 0.2 g, Sodium 1009.1 mg, Sugar 7.1 g

TOM YUM KUNG



Tom Yum Kung image

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

3 cups chicken stock
1 tablespoon lime juice
1 stalk lemongrass, sliced thinly (tough outer leaves and bulb removed)
1 1/2 teaspoons galanga powder (Thai ginger)
3 kaffir lime leaves, thinly sliced (or one large strip of lime peel)
3 garlic cloves, minced
1 -2 small chili pepper, de-seeded and sliced (as hot as you like or mild)
1 medium bell pepper, sliced (any color)
1/3 cup cilantro
2 tablespoons fish sauce
1 1/2 cups shiitake mushrooms, sliced thinly (or any small mushroom)
12 large raw shrimp, shells removed
1 (11 ounce) can coconut milk

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

TOMYAM SOUP THAILAND



Tomyam Soup Thailand image

Referring to Thai cuisine, people think of the spicy, hot. And one of the most typical dishes are Tom Yam. The spicy Thai dishes created primarily by the peppers and garlic. However, in Thai, spicy blend also subtly with other flavors such as salty and sour. The salty bitter sweet harmony of Thai food is increasingly being enjoyed. Tom Yam - Thai sour soup is one dish that is well known and popular. Tom Yam is considered the signature dish of Thai food by its taste. Sour - bitter - salt are blended in this dish, but most striking was the heat. Main spicy flavor that has made special Tom Yam. Generally, Tom Yam cooked by seafood such as shrimp, squid ... it is natural salty and sweet. Besides, look at Tom Yam bowl, you will be startled by a large variety of spices such as chili pepper, galangal, lemongrass ...

Provided by kireiina

Categories     Asian

Time 40m

Yield 6 bowls, 5-6 serving(s)

Number Of Ingredients 22

2 liters fish stock, 1% pt
4 tablespoons oil
6 tablespoons sugar
2 cups tom yam paste
2 stalks lemongrass, sliced into rings
8 slices fresh galangal root
8 kaffir lime leaves, torn into three pieces each leaf (Thai lime leaves taste like grapefruit leaves of Vietnam)
3 tablespoons chili paste, roasted (or dried chilli powder)
8 hot chili peppers, to taste
16 button mushrooms, cut in half (straw or abalone mushrooms are fine)
16 king prawns (raws)
8 large squid, cut its horizontally body, into rings, size approximately 1or 2 inch thick
8 pieces fish fillets (Red snapper, mackerel, salmon or snakehead fish, etc..., option)
3 lbs clams (or mussels)
8 tablespoons lime juice, fresh
9 tablespoons fish sauce
2 tablespoons coriander, chopped (special coriander, called ''Rau ram'' in Vietnamese)
2 tablespoons spring onions, finely sliced
5 tomatoes, the average size, 2 tomatoes cut into six equal pieces. 3 tomatoes cut into diced
2 yellow onions, sliced
16 coriander leaves, just to garnish
2 cups coconut milk (if you like)

Steps:

  • Preparation.
  • - Clams (mussels): soak them in a bowl of water as soon as you've brought home from the shops, washed, and then pour into the pot, poured the water, then boil, when you see a clam shell opening, please take the pot off the stove. Pour the clam broth in a large bowl, to sediment (sand), and then take the meat inside the shells of clams on a small plate, set aside.
  • - Boil the water first and then pour shrimp, squid, fish meat -- into the pot about 3 minutes, then remove it to the basket, drained, mixed with a little seasoning salt.
  • - Place the saucepan on the stove, heat oil, add yellow onions, stir until the wonderful odor emitted, and turn yellow golden. Then add Roasted chilli paste, galangal, lemon grass and stir well to get up the scent.
  • Add the diced tomatoes, and continue to stir untill it soft, puor the Tom Yum Paste into it. stir for about 3 minutes.
  • Draw off the water (make sure no sand) of clam broth, pour into the pot and boil about 3 minutes to get up the scent.
  • - Next, increase the heat and bring to the boil, add prawn, squid and fish into the saucepan and heat to boiling for 2 minutes, when shrimp and squid are just cooked, add the clams, mushrooms, the remaining tomatoes, fresh peppers to the pot and stir together briefly.

Nutrition Facts : Calories 1339.1, Fat 39.9, SaturatedFat 21.7, Cholesterol 356.9, Sodium 5580.1, Carbohydrate 109.1, Fiber 4.2, Sugar 87.2, Protein 134

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