Best Tom Yum Goong Soup Recipes

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.

THAI HOT AND SOUR SHRIMP SOUP - TOM YUM GOONG

Steps:

• Heat oil in a pot with garlic until aromatic; add onion and cook, stirring, until onion is light brown.
• Add the water and bring to a boil.
• Add black pepper, lemongrass, galangal, chiles, and lime leaves; return to a boil and boil for 2 minutes.
• Place shrimp in the pot along with the fish sauce and lime juice.
• Simmer for 3 more minutes, or until shrimp are firm and cooked.
• Garnish soup with fresh cilantro before serving.

HOT AND SOUR SOUP WITH SHRIMP (TOM YUM GOONG)

Steps:

• Trim the bottom of the lemon grass, and remove tough layers. Using a food processor or Japanese or French mandoline, slice the bottom 3 or 4 inches of the stalk tissue-thin.
• Bring the stock to a boil. Add lemon grass and sliced lime leaves, and boil one minute.
• Add the mushrooms, and simmer until mushrooms have softened, 2 or 3 minutes.
• Add the shrimp, chilies and fish sauce, and cook until shrimp are just done. (Do not overcook the shrimp.)
• Stir in the lime juice, tasting as you add. Serve, sprinkled with cilantro and the 4 whole lime leaves.

TOM YUM GOONG (HOT AND SOUR THAI SOUP)

Steps:

• Wrap lemongrass, kaffir lime leaves, galagal and chilies in cheesecloth and tie with twine.
• Bring the stock to the boil over medium heat in a saucepan. Add the cheesecloth wrapped seasonings. 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.

JET TILA'S TOM YUM GOONG SOUP

Steps:

• Preheat the oven's broiler and set the oven rack at about 6 inches from the heat source. Line a baking sheet with aluminum foil. Place the peppers onto the prepared baking sheet.
• Cook under the preheated broiler, turning occasionally until the skin of the peppers has blackened and blistered, about 5 minutes. Place the blackened peppers into a bowl, and tightly seal with plastic wrap. Allow the peppers to steam as they cool, about 20 minutes. Once cool, remove and discard the skin, seeds, and stem. Chop the roasted chiles.
• Pour the chicken broth into a large pot, and bring to a simmer over medium-high heat. Stir in the shrimp, mushrooms, and chopped roasted chiles. Return to a simmer, and cook until the shrimp are no longer translucent in the center, about 1 minute. Stir in the fish sauce, lime juice, and chile paste until the chile paste has dissolved. Ladle into bowls, and garnish each bowl with a lime leaf and a sprig of cilantro.

TOM YUM GOONG (SPICY THAI SHRIMP SOUP)

Steps:

• Peel and devein shrimp, reserving shells. Combine shrimp shells and 6 cups water in a Dutch oven; bring to a simmer. Cook 1 hour.
• Strain broth through a sieve into a bowl; discard solids. Combine broth and remaining 3 1/2 cups water in a large saucepan; bring to a boil.
• Add galangal, lemongrass, and kaffir lime leaves to pan; simmer 10 minutes. Strain broth mixture through a sieve into a bowl; discard solids.
• Return broth mixture to pan. Add mushrooms, chili paste, fish sauce, and chiles; bring to a boil. Stir in shrimp, green onions, and cilantro; cook 3 minutes or until shrimp are done. Discard chiles.
• Stir in fresh lime juice. Ladle 2 cups soup into each of 4 bowls; sprinkle evenly with peanuts. Serve with lime wedges.

TOM YUM GOONG (SHRIMP) SOUP, CLEAR BROTH.

Steps:

• Soup Base:
• Add Stock, Lemon Grass, Galanga root, Lime Leaves, Thai Chili pods, Garlic, Shallots, and Cilantro stems in to a pot, and bring to a boil. Lower heat to keep it simmering.
• When you can smell the flavors of the stock, you can continue.
• Add Mushrooms, Tomato's and bring to a quick boil, and then back to a simmer.
• Add Shrimp and bring to a quick boil, and turn off the stove. The heat will cook the shrimp to perfection.
• Add the rest of the ingredients, Lime Juice, Fish Sauce, Chili Shrimp Paste, and Sugar.
• Serve when the shrimp are cooked.
• Some put cilantro leaves as a garnish.

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.

TOM YUM GOONG SOUP

Steps:

• 1. Peel shrimp and cut back. Keep the shell. 2. Saute garlic in pot until brown. 3. Add shrimp shells and 1 cup of water (for 2-3 people). Bring to boil and then remove shells. 4. Add galanga, shallots, lemongrass, Tom Yum paste and mushrooms. 5. Add fish sauce, lime juice, coriander and kafir leaves. 6. Bring to low-medium heat. 7. Add shrimp 5 min before serving.