Best 3 Tom Yum Koong Recipes

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**Tom Yum Koong: A Hot and Sour Thai Soup That Will Tantalize Your Taste Buds**

Tom Yum Koong is a classic Thai soup that is known for its bold and spicy flavors. Made with a fragrant broth infused with lemongrass, galangal, kaffir lime leaves, and shrimp paste, this dish is sure to tantalize your taste buds. The addition of juicy shrimp, tender mushrooms, and a generous squeeze of lime juice brings this dish together for a truly unforgettable experience. This article features three variations of Tom Yum Koong: a traditional recipe, a vegetarian version, and a spicy seafood extravaganza. Whether you're a fan of classic Thai cuisine or enjoy exploring new and exciting flavors, there's a Tom Yum Koong recipe here for everyone to enjoy.

Here are our top 3 tried and tested recipes!

TOM YUM KOONG (HOT AND SOUR SOUP WITH SHRIMP)



Tom Yum Koong (Hot and Sour Soup With Shrimp) image

Tom yum is one of the most favorite dishes in thailand. There are 2 kinds of Tom Yum: Clear soup and with milk for the smoother taste. This is a Thai recipe and it might be too spicy for most people, you may reduce the spices or lime juice for lighter taste.

Provided by THAI CHEF

Categories     < 30 Mins

Time 20m

Yield 2-4 serving(s)

Number Of Ingredients 13

10 -12 medium shrimp, peeled and deveined
2 stalks lemongrass
5 -6 kaffir lime leaves
3 slices galangal
10 button mushrooms
1 teaspoon salt
2 tablespoons fish sauce
3 -4 tablespoons lime juice
3 -5 chilies, pounded
4 cups water
1/3 cup coriander leaves
2 tablespoons roasted chili paste
1/2 cup milk

Steps:

  • Clean and devein the shrimps. Pound lemon grass lightly and cut diagonally for 2 inches long. Tear the center part of kaffir lime leaves. Wedge mushrooms into quarters. Coarsely cut the coriander leaves.
  • Bring water to boil over medium high heat. Add salt, lemon grass, galangal, kaffir lime leaves and mushrooms for 3-5 minutes or until fragranced. Then add shrimps and quickly lower the heat to low otherwise shrimps will shrink down the size. After the shrimps is cooked turn off the heat.
  • In a serving bowl, combine fish sauce, pounded chili and lime juice. Pour the soup into the bowl and taste. Topped with coriander leaves. Serve while hot.
  • *****For thai cooking all ingredients are not to be exact. You may reduce down the spices.
  • *****You may add roasted chili pasted right after you add mushrooms into a soup and bring the soup to boil, and follow every steps until you pour the soup into a bowl then topped with milk and stir well. Then top with coriander leaves for garnish.

TOM YUM KOONG



Tom Yum Koong image

Thai soups are a skillful blend of taste, texture and color. This recipe came from a cookbook that my daughter brought back from Singapore. Some of the ingredients are unusual but can be found in Asian markets or online.

Provided by Cucina Casalingo

Categories     Asian

Time 35m

Yield 4 serving(s)

Number Of Ingredients 13

2 quarts fish stock (or chicken broth)
2 stalks fresh lemongrass, sliced on a bias in 1-inch pieces
4 kaffir lime leaves
1 inch fresh galangal root or 1 inch ginger, sliced
2 Thai red chili peppers, fresh, sliced
2 tablespoons fish sauce, such as nam pla
1 1/2 teaspoons sugar
1 (8 ounce) can straw mushrooms, rinsed
1 lb large shrimp, peeled with tails on
1 lime, juice of
1 lime, thinly sliced
2 green onions, sliced
6 sprigs fresh cilantro, chopped

Steps:

  • Bring the stock to a boil over medium heat in a saucepan. Add the lemongrass, galangal, kaffir lime leaves 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 5 minutes until they turn pink. Remove from the heat and add the limes and 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 and slices are for flavor only and should be avoided when eating the soup.

TOM YUM KOONG SOUP



Tom Yum Koong Soup image

Many of these ingredients can be found in Asian or specialty shops. Chili paste with soy bean oil comes in small jars and can be found in most Asian markets. Galangal, a member of the ginger family, is a knobby root that tastes like a cross between ginger and pepper. Tom Yum Soup paste can be found in Asian shops, or you can use Thai Red Curry paste. Kaffir lime leaves have an aromatic citrus-like smell and flavor. Garnish with fresh coriander leaves.

Provided by MC

Categories     Soups, Stews and Chili Recipes     Soup Recipes

Time 1h10m

Yield 5

Number Of Ingredients 13

½ pound medium shrimp - peeled and deveined
12 mushrooms, halved
1 (4.5 ounce) can mushrooms, drained
4 cups water
2 lemon grass
4 kaffir lime leaves
4 slices galangal
4 chile padi (bird's eye chiles)
1 ½ tablespoons fish sauce
1 ½ limes, juiced
1 teaspoon white sugar
1 teaspoon hot chile paste
1 tablespoon tom yum soup paste

Steps:

  • Trim lemongrass and cut into matchstick size pieces.
  • To make stock: Add the shrimp heads and shells to water, then cook for 20 minutes. Turn the fire off. Soak the heads and shells for further 20 minutes before discarding.
  • Trim lemongrass and cut into matchstick size pieces.
  • Add stock, lemon grass, kaffir lime leaves, galangal, chili padi, fish sauce, lime juice, sugar, and chili paste to a pot and bring to a boil. After boiling for 5 minutes, add shrimps and both mushrooms. Cook for further 10 minutes. Garnish with coriander leaves.

Nutrition Facts : Calories 62.8 calories, Carbohydrate 3.5 g, Cholesterol 69 mg, Fat 1 g, Fiber 0.6 g, Protein 9.9 g, SaturatedFat 0.2 g, Sodium 517.1 mg, Sugar 1.7 g

Tips:

  • Prep Ingredients: Before you start cooking, ensure all ingredients are prepped and ready. This includes chopping vegetables, measuring out spices, and preparing the shrimp.
  • Use Fresh Ingredients: Fresh ingredients make all the difference in this dish. Use the best quality vegetables, herbs, and shrimp you can find.
  • Don't Overcook the Shrimp: Shrimp cooks quickly, so be careful not to overcook it. Cook for just a few minutes until it is pink and opaque.
  • Use a Good Quality Fish Sauce: Fish sauce is a key ingredient in Tom Yum Koong. Choose a good quality fish sauce that is not too salty or pungent.
  • Adjust the Spice Level: If you don't like spicy food, you can reduce the amount of chili paste or add more coconut milk to tone down the heat.
  • Serve Immediately: Tom Yum Koong is best served hot and fresh. Garnish with cilantro and lime wedges before serving.

Conclusion:

Tom Yum Koong is a delicious and flavorful soup that is easy to make at home. With its combination of spicy, sour, and sweet flavors, it is a popular dish throughout Thailand and around the world. So next time you're looking for a flavorful and satisfying soup, give Tom Yum Koong a try!

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