Tom Yum Kung ,Hot and Sour Prawn Soup

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Tom Yum Kung ,Hot and Sour Prawn Soup

Tom Yum Kung ,Hot and Sour Prawn Soup

Tom Yum Kung, also known as Tom Yam Goong, is a highly prized and flavorful hot and sour shrimp soup that is renowned for its dynamic taste profile and health benefits. This classic Thai dish showcases succulent shrimps, which are a rich source of protein, and a medley of fresh vegetables that are rich in vitamins. The addition of chili peppers in the soup not only enhances its flavor, but also aids in the burning of fat. The use of lemongrass and lime further contributes to the soup’s health benefits, promoting digestion and boosting the body’s defenses against colds.

For those seeking to experience the authentic flavors of Thailand, this recipe is a must-try. Serve it with a side of fluffy jasmine rice for a complete and nutritious meal. Indulge in the invigorating and satisfying experience of Tom Yum Kung, right in the comfort of your own home.

 ingredients
Serve 4:
12 oz of raw prawns (shrimp)
1 tablespoon of oil
3 stalks of lemon grass, only using the white part and bruised
3 thin slices of galangal root
8 cups of chicken stock or water
5 to 7 bird’s eye chillies, stems removed and bruised
5 torn makrut (kaffir) lime leaves
2 tablespoons of fish sauce
2 oz of straw mushrooms or quartered button mushrooms
2 sliced spring onions (scallions)
3 tablespoons of freshly squeezed lime juice
A handful of coriander (cilantro) leaves for garnish.

 

 instructions
Preparation of Prawns:
Peel and devein the prawns, leaving the tails intact.
Reserve the heads and shells for later use.
Making the Stock:
Heat the oil in a large stockpot or wok over medium heat.
Add the prawn heads and shells and cook for 5 minutes, or until the shells turn bright orange.
Add one stalk of lemon grass, the galangal, and the chicken stock or water to the pan.
Bring the mixture to a boil, then reduce the heat and simmer for 20 minutes.
Strain the stock, discarding the shells and flavorings.
Making the Soup:
Slice the remaining lemon grass thinly and add it to the strained stock, along with the chillies, lime leaves, fish sauce, mushrooms, and spring onions.
Cook gently for 2 minutes.
Add the prepared prawns and cook for 3 minutes, or until they are firm and pink.
Remove the pan from heat and add the lime juice.
Taste the soup and adjust the seasoning with extra lime juice or fish sauce if necessary.
Serve hot, garnished with coriander leaves.


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 tips
Here are some tips for making a delicious Tom Yum Kung (Hot and Sour Prawn Soup):
Use fresh ingredients: Fresh lemongrass, kaffir lime leaves, and chili peppers are essential for creating the authentic flavors of Tom Yum Kung. Use the freshest ingredients possible for the best results.
Choose the right shrimp: Large, juicy prawns are the best choice for this soup, as they provide the right texture and flavor. Make sure to use fresh, high-quality shrimp.
Don’t overcook the shrimp: Overcooking the shrimp can cause it to become tough and rubbery. Cook the shrimp just until they are firm and pink, which usually takes about 3 minutes.
Adjust the spiciness: The spiciness of Tom Yum Kung can be adjusted to suit your personal taste preferences. Use more or fewer chili peppers as desired, and consider using milder chili varieties if you are sensitive to spice.
Balance the flavors: A successful Tom Yum Kung should have a well-balanced combination of sour, sweet, salty, and spicy flavors. Taste the soup before serving and adjust the seasoning as needed with extra lime juice, fish sauce, or other ingredients.
Serve with rice: Tom Yum Kung is typically served with a side of jasmine rice, which helps to balance out the spiciness of the soup.

 

nutritions

Per serving (based on 4 servings):

Calories: Approximately 140-200 calories per serving.

Fat: Approximately 6-8 grams of fat per serving.

Protein: Approximately 20-30 grams of protein per serving.

Carbohydrates: Approximately 10-15 grams of carbohydrates per serving.

The prawns in Tom Yum Kung are a good source of protein, and the soup also contains small amounts of carbohydrates from the vegetables and herbs used in the recipe. The calorie count is relatively low, making this soup a good option for those watching their calorie intake. However, it is important to keep in mind that the addition of oil and the use of fish sauce in the recipe will add fat and sodium to the dish.

Note: This information is just an estimate and should not be relied upon for nutrition planning or medical purposes.

 

History of Tom Yam Kung

Tom Yum Kung, also known as Tom Yam Goong, is a Thai soup that has captured the hearts of food lovers around the world. Its exact origins are not fully known, but it is widely believed to have originated in Central Thailand, where the Chao Phraya River was abundant with fresh shrimp.

Over the years, this flavorful soup has become a staple of Thai cuisine and has spread globally, due to its simple preparation and irresistible taste. Many Western cultures have been introduced to Tom Yum Kung and it has become a must-have dish in Thai restaurants that serve customers from all over the world.

The dish has evolved, with new ingredients being added to the traditional recipe. For example, some modern versions of Tom Yum Kung now feature the use of straw mushrooms or oyster mushrooms, and some restaurants have added Nam Phrik Phao, a Thai chili paste, which gives the soup an orange color and enhances its chili flavor.

 substitution
Here are some possible ingredient substitutions for Tom Yum Kung (Hot and Sour Prawn Soup) in case you are unable to find the original ingredients at your local grocery store:
Prawns: If prawns are not available, you can substitute with other types of shellfish such as shrimp, lobster, or crab. Alternatively, you can use chicken, beef, or tofu for a vegetarian option.
Lemongrass: If lemongrass is not available, you can substitute with lemon zest or lemon juice. The flavor will not be exactly the same, but it will still add a tangy and citrusy flavor to the soup.
Galangal: If galangal is not available, you can substitute with fresh ginger. The flavor of the soup will be slightly different, but still delicious.
Bird’s eye chili peppers: If bird’s eye chili peppers are not available, you can substitute with other types of chili peppers such as jalapeno or Thai chili peppers. The level of heat will vary, so adjust the amount used to suit your personal taste preferences.
Kaffir lime leaves: If kaffir lime leaves are not available, you can substitute with fresh lime zest or lime juice. The flavor will not be exactly the same, but it will still add a tangy and citrusy flavor to the soup.
Fish sauce: If fish sauce is not available, you can substitute with soy sauce. The flavor will be slightly different, but still salty and savory.
By using these substitutions, you can still make a delicious Tom Yum Kung even if some of the original ingredients are not available.

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