We earn a commission for products purchased through some links in this article. If too sweet or too salty, add another squeeze of lime juice. I’ll try to find you on Pinterest I’m always looking for recipes. Bring to a simmer and cook for 5 minutes. Seriously this soup is the best. You transported me for a few minutes and I am thankful for that. NOTE: Any In-recipe images can be toggled on and off with the camera icons next to the Instructions header. While ginger and galangal are in the same family, they do NOT taste the same. I am so glad you and your husband liked the soup. Over the years, I have taken my family recipes as well as ones borrowed from friends and adapted them to make them even tastier. * Please note that all nutrition information are just estimates. Tom Yum Goon, Tom Yum Soup, Tom Yum Soup Recipe, I love seeing what you’ve made! Did you know? Then we have the variations ‘Nam Sai’ where ‘Sai’ means clear and ‘Nam’ (or ‘Nahm’) means water, and ‘Nam Kon’ which means, ummm, not clear or cloudy because of added evaporated milk. Add comma separated list of ingredients to include in recipe. Add fresh makrut lime leaves to the soup pot. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved, The ingredient list now reflects the servings specified. It is one of our favorites. I’ve been cooking for as long as I can remember and what better way to enjoy my passion than to share it with others. Allrecipes is part of the Meredith Food Group. We moved to the south and I can never get it here . Thai is not the most specific of languages in the way it is commonly spoken! Tom Yum Thai Soup is simply the Thai Food I know. Having just returned from working a month in Bangkok, I think this recipe is the most authentic i have seen available on the internet. The lemongrass and lime leaves are not to be eaten. I must admit that it simplified the recipe because there was nothing to fish out before serving. But if your lemongrass and galangal is a bit old, hard, and dry or not particularly fresh, then opt to slice more thickly so it is easier to spot. Up to you is the mantra. 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. Your email address will not be published. Easy to prepare and cook! Umami, salt, sweet, sour – the secret to Thai cuisine right there – for free! I recommend approximately equal amounts of fish sauce and lime juice before you adjust. Add lime juice, lime pulp, chile peppers, lemon grass, tom yum paste, fish sauce, sugar, chile sauce, … Red Curry paste is spicy. This ingredient shopping module is created and maintained by a third party, and imported onto this page. now you can add in more umami and saltiness by adding a little more fish sauce, increase sourness by adding a little more lime juice or sweeten a tiny bit more with a little more sugar. Those little chiles can be so spicy! Pull off any outer leaves that are dry or overly fibrous. Just before you serve, chop the cilantro leaves with or without the smaller stems (to your preference again) and stir into the soup immediately before serving. If you wish to eat these healthy ingredients then slice thinly as they are not too woody if they are young. This authentic but easy recipe, wastes little and is just the BEST – of course!! I prefer to julienne but it’s personal preference. ‘Tom’ means cooked by boiling, ‘Yum’ means fresh ingredients mixed together and so we get the answer Tom Yum Soup means a soup made by boiling fresh ingredients together. This was really good and better than I've had in a lot of restaurants too. Add the shrimp to the hot soup to prevent overcooking. buy the ingredients. Add them with the cilantro. https://icooktheworld.com/easy-tom-yum-soup-recipe-shrimp-thai-soup-paste If using straw mushrooms then add them in now and cook for about 3 minutes. I highly recommend you take the tine to find galangal. Add noodles to make shrimp tom yum a meal! If it's too sour, add 1 teaspoon brown sugar. Add the mushrooms, tomatoes, bok choy, broccoli, and pepper, plus a dash of black pepper. Tom Yum or Tom Yum Goon is possibly one of the most popular soup recipes in Thailand. You saved Homemade Tom Yum Soup to your. 1 pound raw shrimp, unpeeled and deveined, 4 (1/4 inch thick) slices fresh ginger root. Slice the upper stalk into 4-inch lengths. In a large saucepan, add chicken stock, lemongrass, chilli, garlic, galangal and lime leaves. Add them at the same time you add the mushrooms. You will be supporting us - Thanks -, Easy Tom Yum Goong Recipe - Best Authentic Thai Hot & Sour Shrimp Soup with Chili Paste (Nam Kon). Required fields are marked *. Follow me on social media for more recipe ideas & inspiration! Save my name, email, and website in this browser for the next time I comment. Plump shrimp, mushrooms and fresh cilantro complete this simple and easy to make Thai soup. To make the soup, add in the sliced lemongrass and galangal, kaffir lime leaf and Jinda chili and cook in the stock for a few minutes. Plump shrimp, mushrooms and fresh cilantro complete this simple and easy to make Thai soup. Add comma separated list of ingredients to exclude from recipe. Serve (see notes). Anyway, this is an amazing recipe that easy to make. Commonly made with prawns or shrimp, Tom Yum Goon (Goon means shrimp) it can also be made with chicken – Tom Yum Gai (Gai means chicken). The first ingredient you're adding into the broth is lemongrass. Remove the shrimp tails for easier slurping! Ladle soup into bowls and top with mushroom slices and green onions. Taste your soup. If you could only find frozen lemongrass paste, use 4 tablespoons. The difference? Copyright © 2020 I Cook The World on the Cookd Pro Theme, Place a frying pan over a medium heat and place the dried red chilies in dry, Shake the pan a few times until they have browned then remove from the pan, Finely chop the garlic and shallots and cook in the oil on a high heat, Stir to avoid sticking until they are browning then remove to a small food processor, Add the remainder of the paste ingredients and pulse until smooth adding some water if needed to reach a paste consistency, After the paste has been made set aside until ready to use, In a large soup pot add the stock, lime leaves and galangal and boil on a high heat for 20 minutes, Add the Tom Yum Paste to the soup bowl and cook on a medium heat until becoming fragrant, Pour the stock back into the pot with the paste and stir until well combined, Add the whole mushrooms and tomatoes and turn the cooker to low and cook for 5 minutes, Add the prawns/shrimp, grate in the zest from the limes and squeeze in the juice too and add the coconut milk, Ladle into a deep bowl to serve and sprinkle over some finely chopped coriander according to taste. Then remove the shells and the head and simmer gently in your water. Stir and simmer for 5 minutes. Simmer for a good ten minutes. Also peel the outer skin from the shallot, crush and add to the soup along with your Thai Jinda Chili or a local substitute and add to the stock. Make your favorite takeout recipes at home with our cookbook! Eating fresh foods doesn’t take a lot of effort (or toll on your budget!) Your email address will not be published. Rather than salt, add fish sauce for a saltier soup. You can remove these hard to eat woody herbs before adding mushrooms or just leave them in for a bit of added taste and let your diner remove them, in which case I suggest a little forwarning! Thanks gain! This recipe is for Tom Yum Nam Kon because of the chili paste but without milk which gives a super tasty hot and sour soup much different from its Nam Sai brother (or sister). Add red chili or chili flakes according to your level of spice tolerance. You can! I also was short a red Chile pepper so I used probably 6 thai peppers. Make the broth extra flavorful by making your own shrimp or prawn broth. Just before the prawns are cooked which will take about 4-5 minutes of gentle simmering and occasional stirring, add in a portion of the chili paste and stir to incorporate and then turn off the heat.

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