thai curry soup

This authentic Thai Hot and Sour Soup recipe, also called Tom Yum Goong and sometimes Tom Yum Kung, is exactly how we learned to make it in Thailand! Fresh, bold and healthy!

Tom Yum Soup (Hot and Sour Soup)

½ pounds medium-sized whole raw shrimp ((with heads intact))

flavorless oil

water

lemongrass

Kaffir lime leaves, (fresh

½ onion, (peeled and

4-6 Thai chiles ((or Thai chile paste to taste))

galangal root, (optional)

fish sauce

lime, (juiced)

Possible Garnishes: cilantro leaves and lime wedges

Pull the heads off the shrimp and place them in a wok or large skillet. Peel and clean the shrimp and set aside. *You can add the shrimp shells to the skillet as well, but the heads are the important part.

Add the oil to the skillet and set over medium heat. Add a good pinch of salt. Sauté the shrimp heads to release their flavor into the oil, cooking until they are red and crispy. Then turn off the heat.

Meanwhile, trim the tips and root ends of the lemongrass stalks and remove the tough outer layers. Cut the lemongrass into 1 ½ inch segments. Cut the galangal into 3 or 4 pieces.

Using a meat mallet or the side of a knife, smash the lemongrass, kaffir lime leaves, onion, chilies, and galangal. Place them in a medium soup pot. Pour the water into the pot then bring to a boil. Reduce the heat and simmer for 5-10 minutes, until the broth smells bright and fragrant.

Remove and discard any tough sections of lemongrass. (Keep them all in if the stalks are soft.) Increase the heat to high. Stir in the mushrooms. Boil for 1 minute. Then stir in the shrimp and fish sauce, cooking until the shrimp are just cooked through, about 45 seconds.

Turn off the heat and stir in the lime juice. Then stir in 3-4 tablespoons of the shrimp oil. (Discard the heads; do not add them to the soup.)

Serve with fresh lime wedges and cilantro. Tom Yum is often served over rice, however it’s low carb served as-is!

https://content.jwplatform.com/videos/yE5f87K4.mp4

This truly authentic Tom Yum Soup Recipe is straight from our travels to Southeast Asia this summer. Often called Thai Hot and Sour Soup, it's bold and perky with a pop of spicy heat. Plus, it's gluten free and paleo.

This Thai Curry Soup recipe has a great balance of hot, sweet, and sour flavors. It&#39;s super easy to whip up on a weeknight in 25 minutes. It&#39;s also dairy free and low carb.

Thai Curry Soup

(3.5 ounce) packages Ramen noodles (, spice packet discarded)

vegetable oil

Thai red curry paste

chicken broth

can unsweetened light coconut milk

lime juice

Worcestershire sauce

shrimp (, peeled and deveined, thawed if frozen)

sugar snap peas (,

red bell pepper

basil (, for garnish)

Fill a medium pot with water and bring to a boil. Add noodles, breaking up if desired. Cook 3 minutes, stirring occasionally. Drain and drizzle a small amount of vegetable oil on top, mix gently, to prevent sticking. Set aside.

In the same pot, heat 1 tablespoon vegetable oil over medium-high heat in a large saucepan. Add the curry paste and cook, stirring, for about 20 seconds until fragrant.

Add the chicken broth, coconut milk, lime juice, and Worcestershire sauce; bring to a simmer and cook for 2-3 minutes until fragrant.

Add the shrimp, snap peas, and bell pepper and cook until the veggies are al dente and shrimp is cooked through, about 3 minutes.

To serve, divide noodles between bowls. Pour soup over the top and garnish with some sliced fresh basil leaves.

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Tom Yum Soup (Hot and Sour Soup)

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Top 2 thai curry soup recipes from across the web

The most viewed thai curry soup recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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Tom Yum Soup (Hot and Sour Soup)

Thai Curry Soup

The most viewed thai curry soup recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine