How to make Thai Tom Yum Goong - Hot & Sour Shrimp soup recipe
Just a tip! If you are going to use the HEADLESS shrimps then do not cook them in the pot! It is best to place the headless shrimps in the bowl that you are going to serve and then ladle the HOT soup over them. Then they will be perfectly cooked! Make sure that the soup is at a boil before you ladle the soup into the serving bowl.
It is best to use the shrimps with the heads still on rather then the headless shrimps. Or you can use the larger River Prawns like the Thai's do.
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After adding the mushrooms bring the soup to a boil.
Then add the shrimp and cook for only 30 seconds otherwise the shrimp will be overcooked!
Immediately turn off the heat and the shrimp will continue to cook in the residual heat.
Tom Yum Goong - Thai Hot and Sour Shrimp Soup Recipe | Happy Tummy Recipes
How to cook Tom Yum Goong - Thai Hot and Sour Shrimp Soup
A must try tom yum recipe known for its hot and sour flavor with refreshing blend of lemongrass, chili, galangal, lime leaves, lime juice , fish sauce, tender fresh shrimps and mushrooms. This versatile soup is loaded with healthful nutrients that can fit any meal or serve it as is.
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The Best Hot and Sour Thai Shrimp Soup 泰式酸辣虾汤 | Hot and Sour Shrimp Soup | Easy Seafood Soup Recipes
Don’t you just love Thai food! It always delivers enjoyable pleasures to taste buds everywhere. And this Hot and Sour Thai Shrimp Soup (泰式酸辣虾汤) is simply the best of the best of Thai cuisine! It will remind you of Tom Yum Goong Soup; but it is much simpler to make.
The spicy, sour, and citrus tastes combine with a generous helping of large shrimp and the chewy Shiitake mushrooms to warm and satisfy your body during the winter months especially, but all year round!
This Hot and Sour Shrimp Soup is a very special starter, a nice side dish, or a stand-alone entreé that can be matched with a simple salad, or maybe a grilled cheese sandwich and a beer! It can be dressed up or dressed down to fit the situation.
I hope you will enjoy making this easy Hot and Sour Thai Shrimp Soup recipe!
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Bouillabaisse Marseilles 法式海鲜汤:
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- Dutch Oven - STAUB (
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0:00 Intro
0:13 Prepare the Ingredients
1:12 Cook the Mushrooms
1:48 Prepare the Soup Base
2:29 Assemble the Soup
3:23 Presenting and Tasting
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Tags: #cookcookgo #hotandsourshrimpsoup #hotandsoursoup #thaifood #酸辣虾汤
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EASY Creamy Tom Yum Soup Recipe I Thai Hot & Sour Shrimp Soup Recipe
Tom Yum Goong (ต้มยำกุ้ง) is one of the classic Thai dishes that you might not want to miss. There are two different versions of Tom Yum Goong - clear and creamy. The ones that we will make today will be creamy style. This is Tan's version of Tom Yum Goong. Feel free to adjust the recipe according to your preferences. Please enjoy!
???? INGREDIENTS (for 2 servings )
What you will need:
500ml water
160g shrimp (Peeled and deveined)
15g spring onion, cilantro, and culantro (cut into 1-inch pieces )
2 Thai Chillies (to taste) , cut diagonally into 4 pieces
20g shallots, smashed
40g tomato
4 kaffir Lime Leaves
60g oyster mushroom (alternative: straw mushroom)
30g galangal
3 stalks of lemongrass
4 Tbsp. pasteurized milk
1 ½ Tbsp. soy sauce
1 Tbsp. tamarind paste
1 ½ tsp. cane sugar
1 Cube of Knorr Tom Yum Seasoning Bouillon Cubes
1 Tbsp. Thai Chilli paste
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*ส่วนประกอบ* สำหรับ 2 เสิร์ฟ
น้ำเปล่า 500 มิลลิลิตร
กุ้งขาว 160 กรัม
ต้นหอม,ผักชี,ใบเลื่อย 15 กรัม
พริกจินดาแดง 2 เม็ด
หอมแดง 20 กรัม
มะเขือเทศ 40 กรัม
ใบมะกรูด 4 ใบ
เห็ดนางรม 60 กรัม
ข่า 30 กรัม
ตะไคร้ 3 ต้น
นมพาสเจอไรส์ 4 ช้อนโต๊ะ
ซีอิ๊วขาว 1 ½ ช้อนโต๊ะ
น้ำมะขามเปียก 1 ช้อนโต๊ะ
น้ำตาลอ้อย 1 ½ ช้อนชา
คนอร์รสต้มยำ 1 ก้อน
น้ำพริกเผา 1 ช้อนโต๊ะ
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Tom Yum Goong (Hot & Sour Prawn Soup) Recipe
Prawn in a spicy sour Thai soup, maybe Thailand's most famous soup, prepared by Chef Dao in Bangkok. An easy and fast dish to prepare; just serve with Thai jasmine rice.
For the written recipe, follow this link:
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This easy recipe puts the 'YUM' IN TOM YUM SOUP
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LAY HO LAY HO! I hope you're keeping warm during this cold winter! I've got you covered with a super yummy recipe today - it's salty, tangy, sweet, spicy, and absolutely delicious. Join me in this episode and learn how to make a quick and tasty tom yum soup recipe right at home. Let's begin
Ingredients:
2 sticks lemongrass
1 red bell pepper
1 green bell pepper
1 red onion
1 cup cherry tomatoes
1 medium piece galangal
1 red Thai chili pepper
6 lime leaves
2 tbsp coconut oil
1/4 cup red Thai curry paste
1/2 cup coconut milk
3L water
150g shimeji mushrooms
400ml canned baby corn
5 tbsp soy sauce
2 tbsp maple butter
2 tbsp tamarind paste
2 limes
2 sticks green onion
few sprigs cilantro
Directions:
1. Peel the outer layer of the lemongrass and bash the end with the butt of a knife
2. Chop the bell peppers and red onion into bite sized pieces. Slice the cherry tomatoes in half
3. Roughly chop the galangal, red chili, and tear the line leaves with your hands
4. Add the coconut oil and curry paste to a stockpot and heat it up to medium heat
5. When the paste begins to sizzle, stir it around for 4-5min. If it starts to look dry, add 2-3tbsp of the coconut milk into the pot
6. When the paste looks very soft, a deep red colour, and most of the liquid is evaporated, add in the coconut milk. Give the pot a good stir
7. Add in the 3L of water, lemongrass, galangal, lime leaves, and chili pepper
8. Cover the pot and bring to a boil. Then, turn it to medium low and simmer uncovered for 10-15min
9. Remove the solid ingredients (or keep them, it's up to you)
10. Add the bell peppers, red onion, tomatoes, mushrooms, and corn to the pot
11. Add the soy sauce, maple butter, tamarind paste, and the juice of 2 limes
12. Give the pot a good stir and turn the heat to medium high. Once it comes to a boil, it's done
13. Serve topped with freshly chopped green onions, cilantro, and some lime extra lime wedges
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Hong Kong born Canadian, Wil Yeung is an international photographer, filmmaker, entrepreneur, violinist, and YouTube chef. He immigrated to Canada when he was a young boy carrying with him his ability to speak Cantonese and some broken English. Much of his culinary aspirations stem from his background in the visual and musical art spaces. Whether you're plant based or plant based curious, Wil believes that learning how to make food can really change your life and of those around you.
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