Thai Hot and Sour Soup
This Thai hot and sour shrimp soup is called tom yum goong ต้มยำกุ้ง.
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Ingredients:
1 ½ cups (375ml) water
2 slices of ginger
1 stalk lemongrass, only keep the 5cm length of the bottom end and bruise it
2 kaffir lime leaves, torn in half
½ cup (125ml) canned straw mushrooms, rinsed and drained, and cut in half
2 tsp (10ml) lime juice
20ml fish sauce
1 red bird's eye chili, seeded and sliced
4 grape/ cherry tomatoes, cut in half
8 shrimp, peeled and deveined {I like to keep the tails on for color.)
coriander/cilantro leaves for garnish
Note: I use the small stove and turn on medium heat 6.
Note: The lemongrass and kaffir lime leaves in this soup are for flavoring only.
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Spicy Shrimp Soup
Spicy Shrimp Soup is brothy, warming, and packed with fresh flavor. Inspired by a dish from a local Ecuadorian restaurant, my take on Camarones al Ajillo, or spicy shrimp in garlic sauce, will become your new favorite soup recipe! PRINTABLE RECIPE HERE ????????
INGREDIENTS:
4 Tablespoons butter
1 large shallot, microplaned or minced
5 cloves garlic, microplaned, pressed or finely minced
1 Tablespoon gluten free flour (or all-purpose flour if you don't need to eat GF)
3 cups chicken stock
2 cups seafood stock (I like Imagine brand)
1 cup tomato sauce
2 jalapeños, divided (1 jalapeño sliced from the ribs/seeds, 1 sliced into rings)
3 small bay leaves
1/2 teaspoon dried oregano
1/2 teaspoon salt
1/4 teaspoon dried thyme
1/4 teaspoon white pepper
3/4lb jumbo shrimp, peeled and deveined
2 limes (1 cut in half, 1 cut into wedges)
chopped fresh cilantro
cooked white rice, for serving
DIRECTIONS:
1. Melt butter in a 5 or 6 quart Dutch oven or soup pot over medium-low heat. Add shallots and garlic then saute until light brown and tender, 5 minutes, ensuring butter is just barely sizzling as to not over-brown or burn the garlic. Sprinkle in flour then stir to combine and saute for 1 more minute.
2. Add tomato sauce then stir to combine, ensuring there’s no lumps in the flour/butter mixture. Add seafood stock, chicken stock, the jalapeño that’s been sliced from the ribs and seeds, bay leaves, and spices. Turn heat up to bring soup to a boil then turn down to medium, place a lid partially on top and gently simmer for 30 minutes. Remove bay leaves and jalapeños then add lime juice to taste, and salt if needed. I usually use about 1/3 of a fresh lime.
3. Turn heat back up to high to bring the soup to a boil then add shrimp and boil until cooked through, 1-2 minutes. Scoop soup into bowls then top with cooked rice. Add sliced raw jalapeños (these add a ton of flavor and heat vs just being a garnish so don’t skip!) and chopped cilantro then serve with lime wedges.
NOTES
- For a spicier soup, leave the ribs and seeds on the jalapeno that simmers in the soup, or use two jalapenos.
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EASY TOM YUM SOUP RECIPE | Thai Hot and Sour Soup with Shrimp | 30 MINUTE Soup | Gluten-Free
#tomyumsoup #glutenfree #easysouprecipe
Whether it is cold or hot outside, soup is always a comforting meal to have. Today I'm showing an EASY TOM YUM SOUP or what we also call a THAI HOT AND SOUR SOUP made in One Pot and in 30 minutes! The soup looks complex when looking at it, however, it is super easy to make. Is it safe to say I consider this a Dump and Go soup recipe? HAHA. I love that most of these ingredients can be switched out for other ingredients that you may have in your fridge. I love Thai Soup, especially when it's an easy tom yum soup to make. For the essential ingredients, I have listed the links down below if you are interested in giving this Thai Hot and Sour Soup with Shrimp a try. This soup is also GLUTEN-FREE! :)
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PRODUCTS USED IN VIDEO:
Maifun Rice Noodles:
Thai Kitchen Fish Sauce:
Thai Kitchen Red Curry Paste:
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Ingredients:
-2 tbsp of coconut oil (or olive oil)
-1 shallot (diced)
-2 cups sliced portabello mushrooms (optional: white or button mushrooms)
-1 tbsp salt
-1 thinly sliced Thai chili (optional if you want that kick!)
-2 tbsp minced garlic
-2 lemongrass sticks (cut in two pieces or leave whole)
-1/4 cup chopped green onions
-2 tbsp minced or grated ginger
-2 cups green beans (or broccoli, cauliflower, snap peas or snow peas)
-1/2 cup sliced bamboo shoots
-2 QTS chicken broth (or veggie stock)
-Black pepper
-White pepper (optional)
-2 tbsp red curry paste
-6-8 dashes of fish sauce
-Garlic powder (optional)
-Lime juice
-Sliced tomato
-Shrimp (optional: tofu, chicken or beef)
-Rice noodles (optional)
Instructions:
1) In a medium pot, bring it to a medium high heat and add coconut oil or olive oil.
2) Then add the diced shallots, sliced portabello mushrooms, salt, thai chili (optional), minced garlic, lemongrass, green onions and ginger.
3) Once the ingredients cook a little, add the green beans, bamboo shoots, chicken broth, red curry paste, fish sauce, garlic powder (optional), lime juice and tomatoes.
4) Cover the pot with a lid and let it simmer for about 10-15 minutes.
5) This part is optional* If you would like to add some rice noodles to the dish, this Maifun brand that I used, add the noodles to a bowl of hot water and let it soak for about 10 minutes.
6) Add the shrimp into the soup. You can also substitute for tofu, chicken or beef. Cover the pot with a lid and let it simmer for about another 3-4 minutes or until cooked.
7) Add the noodles to a serving bowl, then add the soup. Enjoy!
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How to cook easy Tom Yum Goong (Thai Hot and Sour soup- clear broth version) in five minutes 冬阴功鲜虾汤
Tom yum is a type of hot and sour soup, usually cooked with shrimp. Tom refers to the boiling process, while yum refers to a Thai spicy and sour salad. Three sisters' spices are Lemongrass, Galangal, and Kaffir lime leaves boiled with shrimp and mushroom. Flavoring with fish sauce, lime, and chilies
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Tom Yum Goong- Thai Hot and Sour Shrimp Soup
Tom Yum is a popular Thai Shrimp soup with notes of citrus and spice but can be adjusted to your liking. This version I'm showing you is made with Shrimp, but I also have a video showing how to make it with chicken.
Recipe, Instructions, and Option to Print:
Chicken Version:
Coconut Milk (Tom Kha Gai):
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Fish Sauce-
Dried Lime Leaves-
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Easy Tom Yum Goong Recipe - Best Authentic Thai Hot & Sour Shrimp Soup with Chili Paste (Nam Kon)
Tom Yum Goong is perhaps the most famous of all the Thai soups. It's easy to make and you can find the full easy print recipe at
There's a few different ways that the Thai word for shrimp or prawns is written in English, Goong, Kung or even Koong are found. Nice juicy prawns are the favorite order but you can also use other seafood, fish, or chicken though cook times will vary.
This hot and sour style soup has a little more complex taste than it's clear brother soup which is Tom Yum Nam Sai - meaning clear soup and omits the chili paste making it more of a broth with a clean sour taste. I prefer the Nam Kon style I make here though.
You can add evaporated milk too if you like, though I don't here,
It's a really tasty soup and I do hope you give it a chance because I truly believe you will love it. It goes best with freshly steamed Jasmine Rice.
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I really hope you give my recipe a try and look forward to reading your comments.