Monday, April 02, 2012

Tom Yum Soup With Shrimp

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This is my all time favorite soup every time we eat Thai I order it. I was a little bit skeptical of trying to make this at home only because every recipe had a different variation and some called for Tom Yum Soup Mix that had MSG, no thank you. This is another recipe that probably isn't authentic since I kind of did my own thing, but it was delicious.This ended up being so flavorful with a perfect balance of flavors, a must make for any sickies in the house. It's super easy to make and will be something we enjoy more often now that I have the sauces in the fridge. Please adjust the heat to your liking by adding more Thai chili's or garlic chili paste. The hubby and kids have already asked to eat this again along with Fresh Shrimp Spring Rolls. I found my ingredients at store that carries a very large Asian food section, if you don't have a supermarket with a large Asian section I would go to an Asian store. They will be able to help you find what you need.


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Place Water, Lemon Grass, Keffir Lime Leaves, Fish Sauce, Thai Red Chili, Fish Sauce, Honey, Roasted Red Chili Paste,Tamarind Paste and Chili Garlic Sauce. 
Bring to a simmer and turn to low.Cook for 15 minutes.
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Add Shrimp, Mushrooms and Tomatoes. Cook another 10 minutes. Remove from heat. I had leftover glass noodles and mung bean sprouts from making the Fresh Shrimp Spring Rolls so I add those, 1 Tomato, fresh Lime juice, Thai Basil and Cilantro. Adjust heat by adding more Garlic Chili Sauce. Enjoy!









    Tom Yum Soup With Shrimp

    Recipe by Serena Bakes Simply From Scratch
    Tom-Yum-Soup-With-Shrimp.jpg
    Tom Yum Soup With Shrimp an easy healthy meal for lunch or dinner with under 300 calories per serving and only 2 grams of fat. Recipe includes step by step instructions with photos.
    Prep time: PT10M
    Cook time: PT25M
    Total time: PT35M
    Yield: 5 Servings
    Calories per serving: 270
    Fat per serving: 2
    Ingredients
    • 8 cups Water
    • 4 (4") long Pieces Lemon Grass
    • 4 whole Kefir Lime Leaves
    • 2-4 whole Red Thai Chili's
    • 4 tablespoons Fish Sauce
    • 1 tablespoon Roasted Red Pepper Paste
    • 3 tablespoon Tamarind Paste
    • 3 tablespoons Garlic Chili Paste Or To Taste
    • 2 teaspoons Honey
    • 1 pound Shrimp, Peeled and Devained
    • 8 ounces Mushrooms, Cleaned And Sliced
    • 1 whole Tomato, Diced
    • 1 1/2 whole Limes, Juiced
    • 2 cups Glass Noodles, Softened (optional)
    • 2 cups Mung Bean Sprouts (optional)
    • 1/2 cup Thai Basil, Chiffonade
    • 1/2 cup Cilantro
    Cooking Directions
    1. Place in a large pan water, lemon grass, keffir lime leaves, Thai chili's, fish sauce, roasted red pepper paste, tamarind, garlic chili paste and honey. Bring to a simmer and turn heat to low. Cook 15 minutes.
    2. Add shrimp and mushrooms. Cook for 10 minutes.
    3. Remove from heat add tomato, lime juice, glass noodles, mung bean sprouts, Thai basil and cilantro. Stir well and serve.

8 comments:

  1. Mmmm, I bet it smells amazing when cooking. Looks very tempting. Bookmarked! Thank you for sharing, Serena! Hope you had a fabulous weekend!

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  2. This is my favorite Thai soup too! I think your's sounds delicious. We are fortunate to have lots of Thai grocery stores in the area so many of the ingredients I need are available.

    Best,
    Bonnie

    ReplyDelete
  3. Perfect timing with this post: I just got some lemon grass and other ingredients from the farmers market. Looks absolutely delicious!

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  4. Hi Serena, delicious tom yam soup. Yours look good, I like the shrimps. My favorite too.

    Have a nice day.

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  5. I have never actually made this soup but I have tried it before and it is unforgettable! I really do like everything about it. I do need to try this at home, but it will require a trip to the specialty grocers, but I think it would be well worth it. Great recipe and your photo really entices!

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  6. giveaways up every saturday. come and see

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  7. Love tom yam soup! Authentic or not, your soup looks so delicious and comforting to me!

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  8. I love tom yum soup :) And I've been liking all your Asian inspired recipes :) Way to go on keeping it more authentic through the use of tamarind paste - it adds a wonderful sourness to the dish.

    ReplyDelete

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