Thai hot sour soup, also known as tom yum goong, is a classic Thai soup that tantalizes the taste buds with its vibrant flavors and aromatic ingredients. This delectable soup is characterized by its spicy, sour, and savory broth, which is complemented by an array of vegetables, succulent shrimp, and fragrant herbs. Whether you're a seasoned cook or a novice in the kitchen, embarking on a culinary journey to create this iconic Thai dish can be an exciting and rewarding experience. In this article, we will guide you through the essential steps and provide you with tips to ensure that your tom yum goong turns out authentic, flavorful, and simply irresistible.
Here are our top 12 tried and tested 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 SOUP
Fantastic authentic Thai hot and sour soup. Ideal as a starter in a Thai meal. Not very filling, but a great appetizer. Very quick and easy to prepare. The tom yum paste is hot, so try the soup before adding the chile and decide if any extra heat is required. Do not attempt if you do not have fresh coriander, as this is vital!
Provided by STEVE ALDER
Categories Soups, Stews and Chili Recipes Soup Recipes Chicken Soup Recipes
Time 25m
Yield 6
Number Of Ingredients 12
Steps:
- In a large saucepan, bring the chicken stock to a boil. Stir in the tom yum paste and garlic, and cook for about 2 minutes. Stir in the lemon grass and kaffir lime leaves. Place the chicken in the saucepan, and cook 5 minutes, or until no longer pink and juices run clear.
- Mix in the mushrooms. Add the fish sauce, lime juice, and green chile pepper. Continue cooking until well blended. Remove from heat, and serve warm with the coriander and basil.
Nutrition Facts : Calories 70.8 calories, Carbohydrate 4.9 g, Cholesterol 20.7 mg, Fat 1.8 g, Fiber 0.7 g, Protein 9.1 g, SaturatedFat 0.3 g, Sodium 638.5 mg, Sugar 0.7 g
HOT AND SOUR SHRIMP SOUP WITH NOODLES AND THAI HERBS
Provided by Food Network
Categories main-dish
Yield Makes 4 main dish or 8 small s
Number Of Ingredients 16
Steps:
- Soak the noodles in hot water to cover and let stand, about 30 minutes, until soft.
- Peel the shrimp, reserving the shells. Cut them in half lengthwise, then toss with 1/4 teaspoon salt and the sesame oil, and refrigerate.
- Bring the stock to a boil with galangal, garlic, and lemongrass. Turn the heat to low and simmer for 35 minutes. Add the shrimp shells and simmer for another 15 to 20 minutes, skimming if necessary. Strain the stock and bring to a boil. Turn heat to low and simmer with the shallots and chiles. Simmer for 15 minutes and add 2 teaspoons of salt, the fish sauce, and the sugar. Continue to simmer.
- Meanwhile, drain the noodles well and divide among four to eight bowls. Then add the shrimp to the simmering broth. Turn off the heat and stir in the fresh herbs and lime juice.
- Divide the soup among the soup bowls, sprinkle over the black pepper, and serve.
TOM YUM GAI (THAI HOT & SOUR CHICKEN SOUP)
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.
Provided by meganmcartwright
Categories Thai
Time 40m
Yield 4-6 serving(s)
Number Of Ingredients 17
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.
THAI HOT AND SOUR SOUP (TOM YUM)
A traditional Thai tom yum soup with shrimp and straw mushrooms.
Provided by Dad
Time 1h45m
Yield 4
Number Of Ingredients 12
Steps:
- Peel and devein shrimp, reserving shells.
- Combine shrimp shells and 6 cups water in a large saucepan; bring to a simmer. Cook for 45 minutes. Add galangal, lemon grass, and lime leaves; simmer 15 minutes more.
- Strain broth mixture through a sieve into a bowl; discard solids.
- Return broth mixture to the pan. Add remaining 3 1/2 cups water, mushrooms, curry paste, fish sauce, and chiles; bring to a boil. Stir in shrimp, green onions, and cilantro; cook until shrimp are bright pink and firm, about 5 minutes. Stir in fresh lime juice and serve.
Nutrition Facts : Calories 249.9 calories, Carbohydrate 22.6 g, Cholesterol 258.9 mg, Fat 7.4 g, Fiber 7.5 g, Protein 40.4 g, SaturatedFat 0.9 g, Sodium 1832.3 mg, Sugar 2.5 g
THAI HOT AND SOUR SHRIMP SOUP
Provided by Food Network
Yield 4 servings.
Number Of Ingredients 15
Steps:
- In a bowl combine shrimp, 2 tablespoons of the lime juice, 2 teaspoons of the fish sauce, 1 tablespoon of the green chilies, and 1 teaspoon of the finely-minced lemongrass. Mix well and let marinate while you prepare the soup.
- In a large saucepan heat oil over high heat. Add shrimp shells and cook, stirring occasionally, 5 minutes, or until shells have begun to brown. Add chicken stock, 2 tablespoons of the green chilies, the 2 tablespoons sliced lemongrass, kefir lime leaves, coriander roots and stems, galanga root, shallots and tamarind pulp; bring to a boil. Reduce heat to simmering, cover and cook 30 minutes.
- Into a clean saucepan strain soup through a fine sieve, pressing on solids to extract as much liquid as possible; discard solids. Heat over medium-high heat and add remaining 2 tablespoons lime juice. remaining 2 teaspoons fish sauce, remaining 1 tablespoon green chilies, remaining teaspoon minced lemongrass, straw mushrooms, coriander leaves, and scallions; stir well. To serve, add shrimp in their marinade and cook 30 seconds or until shrimp turn pink and are cooked through.
TOM YUM - THAI HOT AND SOUR SOUP
Make and share this Tom Yum - Thai Hot and Sour Soup recipe from Food.com.
Provided by PalatablePastime
Categories Soy/Tofu
Time 47m
Yield 4 serving(s)
Number Of Ingredients 17
Steps:
- Soak the wood ears in warm water for 20-30 minutes until they swell up and become soft.
- Rinse under cold water, and cut into thin ribons, discarding any hard centers; set aside.
- Slice tofu into long thin strips; set aside.
- Bring the 4 cups of water to a boil in a soup pot; add the soy sauce, black pepper, garlic, sugar, vinegar, sambal oelek, and salt and stir to blend.
- Lower heat to medium and cook for several minutes.
- Add the bamboo shoots and cook for a minute before adding the wood ears, the tofu, and the sesame oil.
- Cook the soup for 2-3 minutes, then stir in the cornstarch which should be dissolved in the 1 tablespoonful of water.
- Beat the egg yolks lightly and slide into the soup; turn off the heat and DO NOT STIR.
- The egg will cook into the hot soup and stay in pieces (if you stir it will shrivel).
- Pour soup into serving bowls and garnish with strips of red pepper and cilantro leaves.
THAI HOT-AND-SOUR CHICKEN SOUP WITH WIDE RICE STICKS
Thai soups combine punchy flavors and aromatics such as fish sauce, fiery chile, lime juice, lemongrass, galangal, and herbs; here bold elements are tempered by tender chicken and soft, thick noodles called rice sticks (they're enjoyed throughout Asia).
Provided by Martha Stewart
Categories Food & Cooking Soups, Stews & Stocks Soup Recipes
Number Of Ingredients 15
Steps:
- Bring a large pot of water to a boil. Add noodles; cook according to package instructions, 6 to 8 minutes. Drain; rinse under cold running water. Set aside.
- Bring stock, lemongrass, bamboo shoots, galangal, and 4 lime leaves to a boil in a large pot. Reduce heat; simmer 8 minutes. Stir in half of the fish sauce, half of the lime juice, half of the sugar, and half of the chiles; cook 4 minutes.
- Stir in chicken, and cook until chicken is cooked through, about 3 minutes. Taste, and add more fish sauce, sugar, or chiles as desired. Discard lemongrass and lime leaves. Stir in snow peas, mushrooms, beans, chives, and remaining 4 lime leaves. Remove from heat, and stir in remaining lime juice. Divide soup and noodles among 6 serving bowls; garnish with lime leaves and chives.
THAI HOT AND SOUR SEAFOOD SOUP
I love hot and sour soup and i found this recipe and i thought i would post it even thought i am not a big fan of scallops. From the kitchen of Martin James.
Provided by Xexe383
Categories Lunch/Snacks
Time 1h
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- Combine shrimp shells with stock, Green chiles, salt, lime, zest, lime leaves and lemongrass stalks in heavy non-aluminum pot.
- Bring to a boil, reduce heat, cover and simmer for 20 minutes.
- Strain.
- Return liquid to pot and place over medium-high heat and bring to a boil.
- Add shrimp and scallops and cook for 1 minute.
- Stir in fish sauce and lime juice.
- Add chopped cilantro, slivered red chili, shiitake slices, and green onions.
- Stir and ladle into individual bowls.
Nutrition Facts : Calories 192.1, Fat 4.6, SaturatedFat 1.1, Cholesterol 66.4, Sodium 1683.5, Carbohydrate 18.7, Fiber 1, Sugar 7.1, Protein 19.1
CINDY'S THAI HOT AND SOUR SOUP
This is very good! It's worth it going to the Thai market to get the extra ingredients. I used to order this at a restaurant and I came home and come up with my own version of it. Everyone loves it that tries it. A lot of ingredients but very easy to make. Serve over rice!
Provided by SYNDI111
Categories Soups, Stews and Chili Recipes Soup Recipes Chicken Soup Recipes Chicken and Rice Soup Recipes
Time 1h
Yield 6
Number Of Ingredients 13
Steps:
- Place the rice and 2 cups water in a pot, and bring to a boil. Reduce heat to low, cover, and simmer 20 minutes.
- Pour the remaining 10 cups water into a large pot, and bring to a boil. Place chicken in the pot. Stir in kaffir lime leaves, lemon grass, green onions, garlic, tomatoes, fish sauce, mushrooms, cilantro, red chile peppers, and tamarind soup base. Cook chicken 30 minutes, or until juices run clear. Remove chicken from pot, debone, and chop. Return meat to the soup, and discard bones. Serve over cooked rice.
Nutrition Facts : Calories 354 calories, Carbohydrate 34.3 g, Cholesterol 72 mg, Fat 10.9 g, Fiber 1.8 g, Protein 27.7 g, SaturatedFat 3.1 g, Sodium 1733.9 mg, Sugar 2.5 g
THAI HOT & SOUR SOUP
I don't know where I got this recipe originally, the card is all splattered and dirty. I wanted to post it here before I lose it.
Provided by Sheynath
Categories Thai
Time 50m
Yield 8 cups, 4-8 serving(s)
Number Of Ingredients 11
Steps:
- Heat the chicken stock in a large pot with the lemongrass, lime leaves, lime zest and green chiles. Bring to a boil, then cover, reduce the heat and simmer for 20 minutes.
- Add the meat and/or tofu to the stock and simmer until the meat is done.
- Turn off the heat and add the coconut milk and lime juice. Stir to blend.
- Pour soup into a tureen or ladle into bowls and sprinkle with red chili, cilantro and green onions.
- Adjust individual servings to taste with additional chili, cilantro, green onions, soy sauce. fish sauce or lime juice.
Nutrition Facts : Calories 686, Fat 40.8, SaturatedFat 12, Cholesterol 184.5, Sodium 849.7, Carbohydrate 21.9, Fiber 0.7, Sugar 9.4, Protein 55.1
HOT AND SOUR THAI SOUP
I LOVE cooking, and eating, and trying new recipes, and ethnic cuisine, and. . . You get the idea. But I was baffled by Thai cooking. So I took a class from one of our local chef's. This was one of the fabulous dishes that we had. . .
Provided by Nicole Bredeweg
Categories Other Soups
Number Of Ingredients 12
Steps:
- 1. Bring the stock to the boil over medium heat in a saucepan. Add the lemongrass, kaffir lime leaves, galangal, and chilies. Lower the heat to medium-low, cover, and simmer for 15 minutes to let the spices infuse the broth.
- 2. 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, lime leaves, galangal, and chilies are for flavor only and should be avoided when eating the soup.
Tips:
- Choose the right ingredients: Use fresh, high-quality ingredients for the best flavor. Look for plump, brightly colored vegetables and herbs.
- Don't be afraid to experiment: There are many variations of tom yum soup, so don't be afraid to experiment with different ingredients and flavors. Add your favorite vegetables, herbs, or proteins.
- Make it your own: Adjust the spiciness and sourness of the soup to your liking. If you like a spicy soup, add more chili peppers. If you prefer a sour soup, add more lime juice or tamarind paste.
- Garnish it beautifully: A few fresh herbs, a squeeze of lime, and a sprinkle of chili flakes can make your tom yum soup look and taste even better.
Conclusion:
Tom yum soup is a delicious and healthy soup that is perfect for any occasion. It is easy to make and can be customized to your liking. So next time you're looking for a flavorful and satisfying soup, give tom yum soup a try. You won't be disappointed!
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