Best 5 Thai Lemongrass And Chile Soup Tom Yum Recipes

THAI LEMONGRASS AND CHILE SOUP (TOM YUM)

Steps:

• In medium saucepan, heat vegetable broth to a simmer with lemongrass and lime leaves if desired.
• In small skillet, heat oil over medium-high heat.
• Add garlic and ginger, and cook, stirring often, about 30 seconds.
• When broth has simmered for 5 minutes, remove lemongrass and lime leaves and discard.
• Add cooked garlic and ginger to broth.
• Return broth to a boil, and stir in chile paste and mushrooms.
• Cook until mushrooms have wilted, about 30 seconds, then stir in lime juice and fish sauce.
• Remove from heat, and ladle soup into small bowls along with your favorite rice noodles.
• Top each bowl with chopped tomatoes, cilantro and a pinch of hot green chiles if you want it really really spicy.
• Alternatively, tomatoes and chiles can be mixed together and placed in small serving bowl for people to help themselves (this way people can make it as spicy as they want).
• For Vegetarian/Vegan omit the fish sauce and use the soy.

THAI TOM YUM SOUP WITH COCONUT MILK (TOM KHA)

Steps:

• Gather the ingredients.
• Add stock to a deep cooking pot and bring to a boil.
• Add the lemongrass and boil for 1 to 2 minutes. If using fresh lemongrass , also add the upper stalk pieces for extra flavor.
• Add lime leaves, garlic, chile, and mushrooms. Reduce heat to medium and simmer 1 to 2 minutes.
• Add shrimp, broccoli, and cherry tomatoes . Simmer 3 to 4 minutes, or until shrimp are pink and plump.
• Reduce heat to medium-low and add the coconut milk, fish sauce, and lime juice. Stir well to combine and gently simmer until hot. Remove the lime leaves.
• Test the soup for salt and spice, adding more fish sauce instead of salt, or more chiles as desired. If too sour, add 1/2 teaspoon sugar. If too spicy for your taste or if you'd like it creamier, add more coconut milk. If too salty, add another squeeze of lime juice.
• Serve in bowls with fresh coriander sprinkled over.

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.

SIMPLE THAI-STYLE LEMONGRASS SHRIMP SOUP

Steps:

• Cut off the dry end and a few top leaves of the lemongrass stem.
• Bruise the stem with the handle of a knife and cut into 1-inch long pieces.
• Reserve.
• Bruise the chilies, cut them in half, scoop out and discard the seeds.
• Reserve the chilies.
• Bring the water to boil.
• Add lemongrass and ginger, and squeeze out half the lime into the water.
• Boil 2-3 minutes.
• Add fish sauce and chili-garlic paste.
• Cook for another minute.
• Add tomatoes and mushrooms.
• Cook for 2-3 minutes (or longer, until it boils and the tomatoes start to fall apart).
• Squeeze the other half of the lime into the soup.
• Take off the heat.
• Add the chilies and let stand a few seconds, then add the shrimp.
• Garnish with cilantro and serve immediately.
• Leave lemongrass, ginger and chilies in the soup and either try to pour the soup without them, or, better, pour the soup with chunks of lemongrass and ginger in it and warn your guests not to eat these.
• They do add flavour when left in the soup while you eat it.

TOM YUM SOUP

Steps:

• Wash mushrooms and set aside.
• Crush lemongrass with back of knife to release flavor. Tie in a knot and drop into pot of water.
• Bring water to a boil.
• Add mushrooms.
• Pull kaffir lime leaves from their stems and place in water. If using lime zest instead, add it.
• Turn off heat on stove.
• Crush chili peppers and place into a serving bowl. This will make the dish very spicy. If you don't want as much heat, don't crush the peppers, or only crush one. (If you prefer, omit the peppers entirely and use bottled chili sauce).
• Add fish sauce and juice from limes into bowl.
• Pour lemongrass broth into serving bowl.
• Taste, adjust fish sauce and lime if needed.
• Serve, sprinkled with cilantro.