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.

You&#x27;re going to love this Thai Curry Soup that uses curry paste, coconut milk, and some fresh vegetables to provide a savory, comforting twist on the regular chicken soup.

Boneless Skinless Chicken Thighs (skinless boneless)

14.5 oz Full-Fat Coconut Milk (full fat)

Thai yellow curry paste ((see note))

Fish Sauce

Soy Sauce

Agave nectar (or honey)

Chopped Green Scallions (chopped)

Garlic (crushed)

inch Minced Ginger (finely chopped)

Straw Mushrooms ((optional))

Cherry Tomatoes (sliced

Cilantro (chopped)

lime (juiced)

Place main soup ingredients into an Instant Pot and seal.

Using the SOUP button, cook under pressure for 12 minutes. The Soup button prevents the coconut milk from boiling and separating.&nbsp;

Quick release the pressure and remove and shred chicken. Put back into the soup.

Add the veggies to the hot broth. You want to give them a little scalding in the hot broth but not cook them to mush so you can still taste the freshness of the veggies and herbs.

For the Instant Pot

Place main soup ingredients into a slow cooker and cook on low for 8 hours or high for 4 hours.

Put in veggies and herbs for the last half hour. You want to give them a little scalding in the hot broth but not cook them to mush so you can still taste the freshness of the veggies and herbs.

Remove and shred chicken. Put back into the soup.

For the Slow Cooker

Place main soup ingredients into a thick-bottomed pot and cook until the chicken is well cooked and the broth is flavorful.

Remove and shred chicken. Put back into the&nbsp;soup.

For the Stove Top

This is one of my all time favorites. Fall is upon us, and this is my first batch of soup I’m making for the season (not that it can’t be made anytime of year) It’s that good! Only thing I do differently is add more liquid (I do this mostly for mileage— several mouths to feed). I add a quart of veggie broth (homemade— save those veggie scraps and toss them into a freezer bag. Before you know it you’ll have a batch to simmer).

Excellent...I highly recommend! I did have a question tho...I would like to add shrimp instead of chicken and I have frozen raw shrimp... Any recommendations on when to add it or should I cook it separately then top the soup with it. Thank you!

I just made this. Other than Absolutely Divine...I got nothing! I cannot believe "I  made this incredible soup!" 

Only changes I made...I cut the chicken into bite size pieces up front, threw in fresh, sliced mushrooms at the same time with everything else, and set the IP for 9 minutes.  After QR, I added fresh spinach (not frozen). No judging! I had to go to Kroger anyway, today???.

Guys, the squeezed lime at the end...is key! Gives this recipe the exquisitely unique, rich Thai flavor.

Thanks for another wonderful recipe, Urvashi.

I made this tonight, using your new Keto cookbook. Didn't have yellow curry paste so used green. Delish!!! Hubby missed the heat, so next time going to try using red paste. Thank you!

The flavors in this dance on your tongue. My husband and I both loved it!  Bonus that it’s easy to make, also.

I made this tonight.   So delicious!!  My husband raved about it all night. I do wish the recipe made a larger amount. Next time I'll double or even triple the recipe.  Definitely a top ten recipe!

Delicious and easy - my perfect combo. This is in the regular rotation now.

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Tom Yum Soup (Hot and Sour Soup)

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Thai Curry Soup

Top 3 thai curry soup recipes from across the web

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Tom Yum Soup (Hot and Sour Soup)

Thai Curry Soup

Thai Curry Soup

The most viewed thai curry soup recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine