HOW TO MAKE TOM YUM SOUP RECIPES

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TOM YUM GAI (THAI HOT & SOUR CHICKEN SOUP) RECIPE - FOOD.C…



Tom Yum Gai (Thai Hot & Sour Chicken Soup) Recipe - Food.c… image

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.

Total Time 40 minutes

Prep Time 15 minutes

Cook Time 25 minutes

Yield 4-6 serving(s)

Number Of Ingredients 17

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

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.

Nutrition Facts : Calories 247.6, FatContent 11.3, SaturatedFatContent 2.3, CholesterolContent 43.6, SodiumContent 1475.1, CarbohydrateContent 16.5, FiberContent 1.1, SugarContent 8.8, ProteinContent 20

TOM YUM SOUP RECIPE BY TASTY - FOOD VIDEOS AND RECIPES



Tom Yum Soup Recipe by Tasty - Food videos and recipes image

Here's what you need: lemongrass, thai red chili peppers, garlic, galangal, refined coconut oil, vegetable broth, large tomato, lime leaves, coconut milk, soy sauce, extra firm tofu, cremini mushroom, lime juice, agave, salt, fresh cilantro leaf

Provided by Rachel Gaewski

Yield 4 servings

Number Of Ingredients 16

2 stalks lemongrass
2 thai red chili peppers, sliced
3 cloves garlic, minced
1 tablespoon galangal, minced
1 tablespoon refined coconut oil
5 cups vegetable broth
1 large tomato, diced
5 lime leaves
1 cup coconut milk
2 tablespoons soy sauce
7 oz extra firm tofu, cubed
6 oz cremini mushroom, sliced
¼ cup lime juice
1 tablespoon agave
salt, to taste
fresh cilantro leaf, for garnish

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!

Nutrition Facts : Calories 1235 calories, CarbohydrateContent 76 grams, FatContent 95 grams, FiberContent 2 grams, ProteinContent 8 grams, SugarContent 24 grams

More about "how to make tom yum soup recipes"

TOM YUM GAI (THAI HOT & SOUR CHICKEN SOUP) RECIPE - FOOD.C…
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.
From food.com
Reviews 4.5
Total Time 40 minutes
Calories 247.6 per serving
  • Sprinkle with the remaining cilantro and serve with additional lime juice.
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TOM YUM SOUP RECIPE BY TASTY - FOOD VIDEOS AND RECIPES
Here's what you need: lemongrass, thai red chili peppers, garlic, galangal, refined coconut oil, vegetable broth, large tomato, lime leaves, coconut milk, soy sauce, extra firm tofu, cremini mushroom, lime juice, agave, salt, fresh cilantro leaf
From tasty.co
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