I want have a tomatoe base with basil and or lemon herb in it (I have lemon balsam plant but I know it is preferred to have lemon grass) Dont want noodles or rice -or other starches in it.tomatoe based w/cocnut creme in it-also how adding about bamboo shoots and onion and mushrooms and chicken?
How to make a thai coconut spicy soup?
INGREDIENTS
1 pound medium shrimp - peeled and deveined
2 (13.5 ounce) cans canned coconut milk
2 cups water
1 (1 inch) piece galangal, thinly sliced
4 stalks lemon grass, bruised and chopped
10 kaffir lime leaves, torn in half
1 pound shiitake mushrooms, sliced
1/4 cup lime juice
3 tablespoons fish sauce
1/4 cup brown sugar
1 teaspoon curry powder
1 tablespoon green onion, thinly sliced
1 teaspoon dried red pepper flakes
DIRECTIONS
Bring a pot of water to a boil. Boil the shrimp until cooked, about one minute. Drain shrimp, and set aside.
Pour the coconut milk and 2 cups of water in a large saucepan; bring to a simmer. Add the galangal, lemon grass, and lime leaves; simmer for 10 minutes, or until the flavors are infused. Strain the coconut milk into a new pan and discard the spices. Simmer the shiitake mushrooms in the coconut milk for five minutes. Stir in the lime juice, fish sauce, and brown sugar. Season to taste with curry powder.
To serve, reheat shrimp in the soup, and ladle into serving bowls. Garnish with green onion and red pepper flakes.
Reply:Tom Yum Goong - Sour %26amp; Spicy Lemongrass Shrimp Soup
Tom Yum is the most famous of Thai soups, being very popular in Thai restaurants in the US. It is a clear sour soup which is flavored with fresh lemon grass and kaffir lime leaf. The most well-known version uses shrimp (in Thai: goong, koon, kung), but you may also use firm white-flesh fish (see Tom Yum Taleh) or chicken (gy or kai).
Ingredients
4 cups of water
2 stalks fresh lemon grass, trim off the very end of the root and smash with the side of a cleaver of chef's knife; cut into 1 inch pieces; or 2 pc dried
3 slices fresh galangal root(smashed) or 2 pc dried
3 fresh kaffir lime leave or 4 pc dried
1 Tbsp. tamarind paste, with or without seeds
1 Tbsp. fish sauce, Golden Boy preferred
3/4 lb shrimps, medium to large size, shelled and de-veined; butterfly if desired
12 fresh Thai chili peppers, whole or 2 medium sized jalepenos, cut lengthwise into 1/4-inch strips.
1/2 small white onion, cut 1/4 inch slices
2 Tbsp. roasted chili paste (nam prik pao)
1 (16 oz.) can straw mushrooms, drained and rinsed
1 small ripe tomato, cut into wedges 1/4 inch thick
1 small lime, squeezed
2 sprigs fresh cilantro
Preparation
Bring water to boil over high heat in a medium-sized saucepan. Add the lemon grass, galangal, kaffir lime leaf, fish sauce and tamarind paste (break apart the tamarind paste with your fingers as you add it). Add the shrimp, bring to a boil and cook 3 minutes. Add the onion, nam prik pao and straw mushrooms. Boil for another 7 minutes until the shrimp is cooked through. Add the chile peppers and tomatoes. Turn off the heat. Add the lime juice. Taste to adjust the seasoning, adding fish sauce to taste. Garnish with cilatantro if desired and serve. Serves 3 to 4.
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Tom Yum Gai - Sour %26amp; Spicy Chicken Soup
Tom Yum soup is a popular sour and spicy Thai soup, that can be prepared in less than 30 minutes. The recipe here adds chicken (Tom Yum Gai), but seafood or shrimp also make great additions (see our recipes for Tom Yum Taleh %26amp; Tom Yum Goong).
Serve with steamed jasmine rice.
Ingredients
400 grams (about 1lb) boneless chicken meat diced
3 cups chicken stock
100 grams (3.5 oz) straw mushrooms, halved 6 cherry tomatoes
1 fresh lemon grass stem cut into short lengths
2-3 kaffir lime leaves, torn
3 tbsp Thai fish sauce
4 tbsp fresh lime juice
1/2 tsp sugar
5-6 hot fresh Thai chilies, just broken with pestle
Preparation
Place the stock in a pot, add the lemon grass and kaffir lime leavess, and bring to boil over medium heat. Add the chicken meat, mushroom, fish sauce, lime juice, and sugar; cook slowly and uncovered for 10 minutes. Do not stir. Then add the tomatoes and chilies and cook for 5 more minutes. Remove from heat. 4 servings.
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Tom Yum Taleh - Hot %26amp; Sour Seafood Soup
The Thai Doctors Wife's Tom Yum Taleh
This Thai soup recipe comes from the wife of country doctor in Southern Thailand. She has the good fortune to have a shrimp-farming relative living nearby!. This simple soup cooks in one pot in less than 30 minutes.
Ingredients
3 cups water
1-2 pcs fresh lemon grass, tough tops cut off, cut into 3" lengths
3 pcs garlic, smashed with the side of the cleaver
2 tsp of sea salt (only!)
2 small whole squid (optional), cleaned and sliced crosswise into 1/2" rings
3/4-1 lb dark, oily flesh fish such as mackerel, cleaned and cut into 3" long pieces (including bones and head if you like)
1/4 lb small to medium-sized shrimp, heads and shell removed, tail intact
2-3 limes, juiced
3-4 pcs fresh kaffir lime leaf
4+ fresh Thai chilies (prik kee noo), as few/many as you like
Fish sauce, imported Thai brands are recommended! (Golden Boy brand is recommended)
Fresh tomato, sliced lengthwise into 6 pieces
Preparation
Bring water, lemon grass, garlic, and sea salt to a boil for 4 minutes. There should be just enough water to cover the seafood once it is all added, by about 1 inch.
Add squid and fish. Boil another 2 minutes. Add shrimps. Add juice of 2 limes, kaffir lime leaf, chilies. Taste and adjust seasoning with fish sauce if needed. Add tomato. Turn off heat. Serve with large soup spoons and jasmine rice.
Notes: You can buy frozen whole mackerel and whole squid in markets catering to Asians, if you cannot find it fresh. Fresh shrimp are wonderful if you are fortunate enough to have a source!
Reply:http://thaifood.about.com/od/thairecipes...
TRY THAT
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