Thai Tom Yum Prawn Noodle Soup

 

                  Tom Yum is a traditional Thai clear soup which has all the flavours - spicy sweet and sour. It is simply delicious, spicy and mouth watering. The prawns and mushrooms brings out the true flavor. Prawns can also be substituted with boiled and shredded chicken. For a more wholesome dish, I also added some noodles. It is a complete meal in itself and a bowl of this appetizing soup gives complete satisfaction. 

           

                   This is a Thai street food which is found all over the country. It has become very popular here now and can be found in many restaurants and eating joints. This is an instant version where I made use of store bought tom yum paste. So when time is a restraint, this is a perfect one pot comfort meal to lift up your spirits. It is almost like a South Indian rasam. 

• 1/2 litre water
• 2-3 tbsp. tom yum paste
• 1 tsp. red chili powder
• 1 tsp. sugar
• 2 green chilies
• 1 tomato, cubed
• 1 onion, cubed
• 1 cup Shimeji mushroom
• 8-10 prawns / shrimps, cleaned & deveined
• 1/3 cup evaporated milk
• juice of 1/2 lime
• 2-3 tbsp. spring onion (both white & green part)
• 1 tsp. coriander leaves to garnish
• lemon slices to garnish
• 1-2 boiled eggs, sliced into half
• 2-3 dumplings (opt)

          Bring the water to a boil. Then add the tom yum paste, sugar and red chili powder. Simmer on a low flame for 4-5 minutes.

          Then add the prawns, mushroom, onion, tomato, milk, white part of the spring onion and green chilies. Simmer for 2-3 minutes.

          Ladle the soup into a serving dish and add lemon juice. Serve, garnished with chopped spring onion, coriander leaves, dumpling, lemon slices and boiled eggs.

Tom Yum Soup

          This is a Thai style clear soup which has all the flavours - spicy, sweet and sour. It is actually a street food, which is simply yummy and mouth watering. The prawns and mushroom brings out the authentic oriental flavor. Prawns can be substituted with boiled & shredded chicken. 

          You can also add some noodles to make a complete meal. A bowl of this appetizing soup gives one a soul satisfying experience. A great comfort food to lift up your spirits. It is almost like a South Indian rasam. So go ahead and give it a try by following a step by step pictorial recipe to prepare it. 
        

• 1/2 litre chicken stock
• 5-6 kaffir lime leaves
• 2 stalks of lemongrass (only the white part to be used)
• 1" galangal (Thai ginger), sliced
• 2 green chilies
• 1 tsp. tomato paste
• 1 tbsp. tomato sauce
• 1 tsp. red chili powder
• salt to taste
• 1/2 cup mushroom, sliced
• 1/2 cup prawns / shrimps, cleaned & deveined
• juice of 1/2 lime
• 1 tsp. coriander leaves to garnish

          Bring the stock to a boil. Then add the kaffir lime leaves, galangal and lemongrass. Simmer on a low flame for 7-8 minutes.
     
          Add rest of the ingredients (except lime juice and coriander leaves). Simmer further for 3-5 minutes. 

          Switch off the flame and drizzle some lime juice. Garnish with coriander leaves and serve as a light meal. 

                        Bring stock to a boil. Add kaffir lime leaves, galangal & lemongrass. 
                        Simmer on a low flame for 7-8 minutes.
     

                    Add rest of the ingredients (except lime juice & coriander leaves). Simmer
                    further for 3-5 minutes. 

                   Drizzle lime juice. Garnish with coriander leaves & serve as a light meal. 

Thai Coconut Milk Soup

           Coconut Milk in general has a lot of health benefits. It is good for diabetics, is good for the heart and helps in lowering blood pressure, blood sugar and cholesterol. It also aids in digestion, weight loss and relieves constipation. So there is nothing like having this refreshing Coconut Milk Soup - Thai style. It is simply divine. 

         

           Both healthy and nutritious, with the goodness of mixed vegetables, it can be served as a one-pot meal all by itself. To make it more wholesome, some boiled noodles can be added to go with it.

           It is a very simple, easy to make and a light soup which can be easily made at home. So get going and make this delicious soup by checking out the step by step pictorial recipe to prepare it.

• 2 cups coconut milk
• 1 stock cube
• 2 & 1/2 cups water
• 1/2 cup each of mixed sliced vegetables (baby corn, mushrooms, carrots, beans, cauliflower, green peas)
• 1-2 lemongrass (bottom half), crushed
• 8-10 sliced galangal (Thai ginger)
• 2 fresh red chilies, slit
• 8-10 kaffir lime leaves, bruised
• salt to taste
• 1/2 tsp. pepper powder
• 1 tbsp. lime juice
• 1 lime leaf, thinly sliced to garnish

           In a pan, bring the water, lime leaves, lemongrass, stock cube, sliced galangal and chilies to a boil. 

          Add all the veggies and salt. Cover and simmer till the veggies are soft. Then add the coconut milk and pepper powder and let it come to a boil.

          Switch off the flame and add the lime juice. Garnish with the sliced lime leaves and enjoy this refreshing soup as a light meal.







Note - 

1. For a non-veg. version, you can add boneless chicken or prawns.
2. It can also be had with rice.

                                All the chopped veggies.

                         Lemon grass, galangal, kaffir lime leaves, red chilies & stock cube.

                In a pan, bring water, lime leaves, lemon grass, stock cube, sliced galangal 
                and chilies to a boil. 

                                 Add all veggies & salt. Cover & simmer till veggies are soft. 

                                 Add coconut milk & pepper powder & let it come to a boil.

                         Switch off flame & add lime juice. Garnish with sliced lime leaves
                         and enjoy this refreshing soup as a light meal.

Thai Green Vegetable Soup

             This is a very refreshing and a light soup in Thai style. I have used Thai green curry paste, kaffir lime leaves, galangal (Thai ginger), lemon grass along with lots of different veggies, coconut milk and some vegetable stock. For a non-veg. version, boneless chicken along with chicken stock can be added.

              This aromatic soup is a perfect meal in itself for weight watchers as it has all the goodness of vegetables. For more variations, you can add noodles, prawns, mushrooms, baby corn and broccoli too. The list is endless.       

• 2 cups cubed vegetables (broad beans, bottle gourd, green papaya, French beans, carrots, radish & onion)
• 1/2 cup green peas
• 1 tbsp. olive oil
• 1" galangal, sliced
• 1 fresh chili, slit
• 2 tbsp. Thai green curry paste (store bought)
• 3 cups vegetable stock / water
• 8-10 kaffir lime leaves
• 1 lemongrass stalk, cut  into 3 pieces
• 1/2 cup thick coconut milk
• salt to taste
• 1/2 pepper powder or to taste
• coriander leaves, lime leaves & fresh chilies to garnish

          Heat oil in a pan and sauté the Thai green curry paste on a low flame for a few seconds. 

          Add all the chopped vegetables, lime leaves, lemon grass, galangal, green peas, fresh chili, stock, salt and pepper powder.

          Pressure cook for 1 whistle. When cool, discard the galangal, lemongrass and lime leaves.

         Just before serving, add the coconut milk and heat through and serve in individual soup bowls, garnished with chopped coriander leaves, lime leaves and fresh chilies.

Thai Tom Yum Soup with Prawns & Mushrooms

       
          This is a traditional Thai clear soup which has all the flavours - hot, sweet and tangy. It is simply delicious, spicy and mouth watering. The prawns and mushrooms brings out the true flavor. Prawns can also be substituted with boiled and shredded chicken. For a more filling version, try with noodles. It is a complete meal in itself and a bowl of this appetizing soup gives complete satisfaction. 

           This is a Thai street food which is found all over the country. It has become very popular here now and can be found in many restaurants and eating joints. But a homemade Tom Yum soup is simply just out of this world. 

• 1 litre chicken stock
• 7-8 kaffir lime leaves
• 2" galangal (Thai ginger), sliced
• 2 stalks of lemongrass, each sliced into four 
• 2 green chilies, chopped
• 1 tsp. tomato paste
• 1/2 tsp. red chili powder
• 1 tbsp. tomato sauce
• 1/2 cup mushroom, thinly sliced
• 1/2 cup prawns, cleaned and deveined
• salt to taste
• juice of 1 lemon
• coriander leaves to garnish

          Bring the stock to a boil.  Add the kaffir lime leaves, sliced galangal and lemongrass and simmer on low flame for 8 minutes.

          Add the mushroom, prawns, salt, red chili powder, green chilies, tomato paste and tomato sauce and simmer further for 3-5 minutes.

          Add lemon juice and simmer for a minute. Serve, garnished with coriander leaves.