Tom-Yum Goong (Thai Soup)

  


What is Tom-Yum Soup ?

TOM – YUM Soup is a hot, sour and spicy soup which is traditionally originated from Thailand . There are many kinds of Thai  soup but among  all TOM-YUM  is famous all over the world. The soup is also made with fresh ingredients such as Lemongrass, Kaffir lime leaves, galangal, lime juice, fish sauce and crushed red chilly peppers. These ingredients plays the vital role in soup, without these ingredients TOM-YUM soup is incomplete. Tom refers to the boiling process, while Yam means ‘mixed’.


Is Tom-Yum Soup healthy ?

Yes, in some cases the soup is healthy and it is full of Nutritions.



Nutritional Facts :- Serving Size ( 1 Cup 200g )

Amount Per Serving

Calories 35 Calories from Fat 10 %
% Daily Value*
Total Fat 1g 2 %
Saturated Fat 0 g
Trans Fat
0 %
Cholesterol 5mg 1 %
Sodium 169 mg 53 %
Total Carbohydrate 5g 2 %
Dietary Fiber 0g 0 %
Sugar 2g
Protein 3g

Tom-Yum Goong Soup :-

Tom Yum Goong translates to an easy and authentic Thai spicy shrimp soup made with lemongrass, galangal, mushroom and fish sauce.


Why is Tom-Yum Goong so popular ?

A sour- spicy, sweet-salty, fragrant shrimp soup, Tom Yum Goong is right up there with pad Thai or tom kha for quintessential and perennially favorite Thai foods. An exquisite mix of the hot and tangy flavors, you get a true taste of Thailand in every bowl. Tom Yum means, broadly speaking, ‘Boiled salad’ which basically defines a highly flavored broth. Goong is the Shrimp / prawn part although chicken or pork is popular too.

OriginThailand
CourseSoup/ Main course
Total Time25- 30 minutes
Prep.15 minutes
MethodBoil

Ingredients of Tom-Yum Goong

 3 Stalks of Lemon Grass, green part and root trimmed, remaining section cut into 3 pieces.

  5 Kaffir Lime leaves, each torn into 4 pieces.

  1 medium Onion.

1 (2-inch) pieces of Galangal or ginger, sliced crosswise into 6 to 7 pieces.

2 1/2 quarts (10 cups) of cold water.

1 pound medium Shrimp, peeled and deveined, left whole if small or roughly chopped if medium or large.

2 Tablespoon Tamarind paste.

5-6 Tamarind tendrils (Optional)

  3-6 Chilly peppers. smashed, to taste.

1/4 cup if sliced button Mushrooms.

  4- 7 tablespoon Fish sauce.

1/2 Tbsp granulated Sugar.

  1/4 cup of Cilantro leaves for garnish.





 Directions

1st Step :-

 In a large pot, bring the lemon grass, lime leaves, galangal or ginger and water to a boil and then lower the heat to medium.

2nd Step :-

 Add the shrimp, tamarind paste, tamarind tendrils, chilly peppers, nam prik pao and simmer just until the shrimp is cooked through.

3rd Step :-

  Reduce the heat to medium- low. Add the mushrooms, fish sauce, lime juice and sugar and stir until the sugar dissolves. Ladle the soup into bowls, garnish with cilantro and serve hot.

BON APPETIT

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