Best 6 Tom Yum Koong Hot And Sour Soup With Shrimp Recipes

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Tom Yum Koong, a classic hot and sour Thai soup, is a delightful symphony of flavors that awakens your taste buds and leaves you craving for more. This iconic dish is not just a soup; it's an experience that embodies the essence of Thai cuisine. With its aromatic broth infused with lemongrass, galangal, and kaffir lime leaves, Tom Yum Koong is a culinary masterpiece that tantalizes your senses and transports you to the vibrant streets of Thailand. The succulent shrimp, tender mushrooms, and crisp vegetables add texture and depth to the soup, while the fiery chili peppers and zesty lime juice create a harmonious balance of spice and sourness. Whether you're a seasoned foodie or a novice cook, this guide will take you on a culinary adventure, providing you with the step-by-step instructions and insightful tips to create an unforgettable Tom Yum Koong experience in the comfort of your own kitchen.

Here are our top 6 tried and tested recipes!

HOT AND SOUR THAI SOUP: TOM YUM GOONG



Hot and Sour Thai Soup: Tom Yum Goong image

Provided by Tyler Florence

Categories     main-dish

Time 50m

Yield 4 servings

Number Of Ingredients 12

2 quarts chicken broth
2 stalks fresh lemongrass, sliced on a bias in 2-inch pieces
4 kaffir lime leaves
1-inch piece fresh galangal or ginger, sliced
2 red chiles, sliced
2 tablespoons fish sauce, such as nam pla
1 1/2 teaspoons sugar
1 (8-ounce) can straw mushrooms, rinsed and halved
1 pound large shrimp, peeled with tails on
2 limes, juiced
2 green onions, sliced
1 handful fresh cilantro, chopped

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 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

HOT AND SOUR SOUP WITH SHRIMP (TOM YUM GOONG)



Hot and Sour Soup with Shrimp (Tom Yum Goong) image

Provided by Marian Burros

Categories     dinner, quick, soups and stews, main course

Time 25m

Yield 4 servings

Number Of Ingredients 10

3 or 4 stalks lemon grass
4 cups chicken stock, preferably homemade
3 kaffir lime leaves, very thinly sliced
5 ounces oyster mushrooms, trimmed and quartered
8 ounces jumbo shrimp
2 to 3 bird pepper chilies, stemmed, seeded and minced
2 to 3 teaspoons nam pla (fish sauce)
3 to 4 tablespoons (or more) lime juice
5 sprigs cilantro, washed, dried and chopped
4 whole kaffir lime leaves, for garnish

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.

Nutrition Facts : @context http, Calories 167, UnsaturatedFat 2 grams, Carbohydrate 18 grams, Fat 4 grams, Fiber 1 gram, Protein 16 grams, SaturatedFat 1 gram, Sodium 969 milligrams, Sugar 5 grams, TransFat 0 grams

THAI HOT AND SOUR SHRIMP SOUP - TOM YUM GOONG



Thai Hot and Sour Shrimp Soup - Tom Yum Goong image

Make and share this Thai Hot and Sour Shrimp Soup - Tom Yum Goong recipe from Food.com.

Provided by PalatablePastime

Categories     Thai

Time 33m

Yield 4-6 serving(s)

Number Of Ingredients 14

4 tablespoons vegetable oil
4 cloves garlic, crushed
1 small red onion, finely chopped
7 cups water
1 tablespoon black pepper
1 stalk lemongrass, cut into 2 inch lengths
1 (1 inch) piece fresh galangal root
3 fresh red chilies, thinly sliced (amount optional)
3 fresh green chilies, thinly sliced (amount optional)
4 kaffir lime leaves, scored (if using dry, soak in warm water until pliable)
1 lb medium shrimp, cleaned and deveined
6 tablespoons fish sauce
2 tablespoons fresh lime juice
1/4 cup chopped fresh cilantro

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.

Nutrition Facts : Calories 255.2, Fat 15.1, SaturatedFat 1.9, Cholesterol 143.2, Sodium 2783.2, Carbohydrate 12.6, Fiber 1.9, Sugar 5.4, Protein 18.8

HOT AND SOUR SHRIMP SOUP (TOM YUM KUNG)



Hot and Sour Shrimp Soup (Tom Yum Kung) image

Tom Yum is made so many different ways that no two batches are really ever alike. Simultaneously spicy, tart, and sweet, this soup grows on you the more you eat it. Try it along with rice to cut some of the heat, or eat it throughout a meal for a welcome contrast.

Categories     Slow Cooker     Shrimp     Chile     Lemongrass     Soup/Stew     Mushroom     Shellfish     Lime Juice     Dinner

Yield Serves 4-6

Number Of Ingredients 11

6 cups chicken stock
1 stalk lemongrass, trimmed and cut into thin slices
Rind of 1 key lime
2 tablespoons store-bought Tom Yum paste (Thai chile-tamarind paste)
1 cup quartered button mushrooms
3 to 5 Thai chiles, thinly sliced
1 pound medium shrimp
1/4 cup fish sauce
1/2 cup freshly squeezed lime juice
1/4 cup palm sugar
Cilantro, for garnish

Steps:

  • In the slow cooker, stir together the chicken stock, lemongrass, lime rind, Tom Yum paste, mushrooms, and Thai chiles.
  • Cook on low for 6 hours, or on high for 2 hours.
  • Adjust the heat to high, and add the shrimp, fish sauce, lime juice, and palm sugar, and cook for 10 minutes more, or until the shrimp are uniformly pink.
  • Ladle the soup into a tureen or individual bowls, garnish with the cilantro, and serve.

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.

Tips:

  • Use fresh ingredients: The fresher the ingredients, the better your tom yum koong will taste. If possible, use lemongrass, galangal, and kaffir lime leaves that have been freshly picked.
  • Don't be afraid to adjust the spice level: Tom yum koong is a spicy soup, but you can adjust the spice level to your liking by adding more or less chili peppers. If you're not sure how spicy you want it, start with a few chili peppers and add more to taste.
  • Use a variety of seafood: Tom yum koong is traditionally made with shrimp, but you can also use other types of seafood, such as squid, mussels, or fish. This will add a variety of flavors and textures to your soup.
  • Don't overcook the seafood: Seafood cooks quickly, so be careful not to overcook it. Otherwise, it will become tough and chewy.
  • Serve with rice or noodles: Tom yum koong is traditionally served with rice or noodles. This will help to soak up the delicious broth.

Conclusion:

Tom yum koong is easy to make and a delicious and satisfying soup that is perfect for a cold day. With its spicy, sour, and aromatic broth, it's sure to please everyone at your table. So next time you're looking for a new soup recipe to try, give tom yum koong a try. You won't be disappointed.

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