Simple Tom Yum Soup Recipe?

Question

Anyone knows a simple tom yum soup recipe?

Thank you! Its my favorite soup! :)

Answer 1

Tom Yum (hot and sour soup)

2 pounds fresh mushrooms, cut into bite-sized pieces
2 stalks of lemon grass, bruised (this isn't eaten, but is an essential flavor)
2 "kaffir" lime leaves (use lime zest if you can't get it)
2 small bunches cilantro (leaves only), chopped
10-15 prik ki nu (birdseye chilis) thinly sliced
2-5 dried red chilis
Juice of 3 or 4 limes
2 or 3 tablespoons of sliced bamboo shoots or coconut shoots
2-3 tablespoons of fish sauce
1-2 tablespoons "chilis in oil"

The fresh chilis should be bruised in a mortar and pestle. The dried chilies should be heated first, then crumbled into the fresh chilies.
Beat the lemon grass with the pestle or the back of a cleaver.
Heat about 3 cups of water to boiling point, add all the ingredients, and stir constantly until cooked (it doesn't take long for mushrooms, longer for chicken or shrimp, and longest for beef).
Variation: use three cups of thin coconut milk instead of water, the result is tom kha, rather than tom yum.

Answer 2

Ingredients Serves: 6 3 cups (750ml) chicken stock 1 tablespoon tom yum paste 1/2 clove garlic, finely chopped 3 stalks lemon grass, inner part, chopped 2 kaffir lime leaves 2 skinless, boneless chicken breast fillets - cut into thin strips 100g fresh mushrooms, thinly sliced 1 tablespoon fish sauce 1 tablespoon fresh lime juice 1 teaspoon chopped fresh green chilli 1 bunch fresh coriander, chopped 1 sprig fresh basil, chopped PREPARATION Prep: 10 minutes | Cook: 15 minutes 1. 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 cooked through. 2. Mix in the mushrooms. Add the fish sauce, lime juice and green chilli. Continue cooking until well blended. Remove from heat and serve hot with the coriander and basil sprinkled on top.

Answer 3

Tom Yum is the most famous of Thai soups, being very popular in Thai restaurants in the US. It is a clear sour soup which is flavored with fresh lemon grass and kaffir lime leaf. The most well-known version uses shrimp (in Thai: goong, koon, kung), but you may also use firm white-flesh fish (see Tom Yum Taleh) or chicken (gy or kai).

Ingredients

4 cups of water
2 stalks fresh lemon grass, trim off the very end of the root and smash with the side of a cleaver of chef's knife; cut into 1 inch pieces; or 2 pc dried
3 slices fresh galangal root(smashed) or 2 pc dried
3 fresh kaffir lime leave or 4 pc dried
1 Tbsp. tamarind paste, with or without seeds
1 Tbsp. fish sauce, Golden Boy preferred
3/4 lb shrimps, medium to large size, shelled and de-veined; butterfly if desired
12 fresh Thai chili peppers, whole or 2 medium sized jalepenos, cut lengthwise into 1/4-inch strips.
1/2 small white onion, cut 1/4 inch slices
2 Tbsp. roasted chili paste (nam prik pao)
1 (16 oz.) can straw mushrooms, drained and rinsed
1 small ripe tomato, cut into wedges 1/4 inch thick
1 small lime, squeezed
2 sprigs fresh cilantro
Preparation

Bring water to boil over high heat in a medium-sized saucepan. Add the lemon grass, galangal, kaffir lime leaf, fish sauce and tamarind paste (break apart the tamarind paste with your fingers as you add it). Add the shrimp, bring to a boil and cook 3 minutes. Add the onion, nam prik pao and straw mushrooms. Boil for another 7 minutes until the shrimp is cooked through. Add the chile peppers and tomatoes. Turn off the heat. Add the lime juice. Taste to adjust the seasoning, adding fish sauce to taste. Garnish with cilatantro if desired and serve. Serves 3 to 4.

Answer 4

Tom Yum soup is the most popular soup in Thailand. It also has many health benefits, due its potent combination of herbs and spices. Try this easy Tom Yum recipe with noodles that is soothing as well as complete as a meal.
INGREDIENTS:
3 cups chicken stock
1 stalk lemongrass (remove bulb and tough outer leaves - slice the soft, yellow middle section)
3 kaffir lime leaves
12 medium or large raw shrimp, shelled
1 package egg or wheat noodles, thin or fat (udon work well)
1-2 small green or red chillies (depending on desired spiciness), de-seeded and sliced
3 cloves garlic, minced
2 Tbsp. fish sauce (or soy if vegetarian)
a handful of fresh shiitake mushrooms, sliced thinly
1 green and 1 red bell pepper, sliced
1 can coconut milk
wedges of lime for serving (key limes or regular limes)
optional: additional Thai red chillies, chopped finely with seeds removed (or leave the seeds in for extra heat!)
1/3 cup fresh coriander, roughly chopped
PREPARATION:
Pour stock into a deep cooking pot and turn heat to medium-high.
Place lemongrass slices in a food processor and process until finely grated, or pound by hand with a pestle & mortar and add to the broth.
Boil for 5 minutes, or until fragrant.
Add garlic, chillies (including whole chillies, if using) and lime leaves to broth. Continue cooking for another 5 minutes.
Add the noodles and stir until broken apart. Add shrimp, mushrooms, and bell peppers. Cook for 5-8 minutes, or until noodles are done.
Turn down the heat to low and add the coconut milk and add fish sauce. Test the soup for spice and salt, adding more chillies and/or fish sauce (instead of salt) as desired.
Serve in bowls with coriander sprinkled over and quarters of fresh lime on the side.
Variations:

For a vegetarian version, replace shrimp with cubes of firm or deep-fried tofu, and substitute soy sauce for fish sauce.
If you prefer chicken over seafood, substitute shrimp with chicken breast (cut into bite-size pieces).
This soup can also be made without coconut milk (replace with more stock).

Answer 5

i just go to chinatown and buy a jar of tom yum paste in the grocery store there. caravelle brand.

Answer 6

what? cream of sum yung gai?