Tom yang recipe with coconut. Signature dish: tom yum. What you need for Tom Yam paste
Do you like to please your family and guests with delicious and unusual dishes? Looking for original recipes? Are you interested in creating traditional dishes? Then you will probably be interested in a recipe that will help you prepare Thai Tom Yum soup. This hot and sour soup is the national dish of Thailand, which has also spread to neighboring countries. You can prepare this dish at home.
The classic Tom Yam recipe involves creating a hot and sour soup that will appeal to many. Its base is usually a nice chicken broth with squid, shrimp or other popular seafood, or chicken or fish. It is widespread in Thailand, Laos, Malaysia, and Indonesia.
If you translate the name of the dish, you will get a translation of 2 separate words: “Tom” - boiled, “Yam” - spicy salad. Following this logic, this concept unites almost all hot and sour soups of a given region, which are served hot. To clarify the type of dish, the type of meat used or the type of broth prepared is often added to the name.
- Tom Yum Kung - a dish with shrimp, popular among visitors;
- Tom Yam Pla is a dish with fish, the most common among the local population due to the availability of fish;
- Tom Yam Gai – chicken version;
- Tom Yam Thale - Thai soup with selected seafood (mussels, squid, shrimp);
- Tom Yam Nam Khon - shrimp soup, the recipe of which involves adding coconut milk or coconut pulp at the end of creation;
- Tom Yam Ka Mu is a pork based version.
Now let's look at the most common recipes that can be used to prepare this dish.
Tom Yum Kung with shrimp
This recipe for Kung with shrimp and coconut milk is a classic one. It is he who is known to many tourists who have visited Thailand and tasted this dish.
So, now more about Tom Yam Kung. Prepare the following products:
- 400-450 milliliters each of chicken broth and coconut milk;
- cream 10-15% - 200 milliliters;
- peeled shrimp – 400 – 450 grams;
- champignons, mushrooms – 250 – 300 grams;
- five cloves of garlic;
- zest of 1 lemon;
- one and a half tablespoons of lemon juice;
- six cloves of garlic;
- a few centimeters of fresh ginger;
- two medium chili peppers;
- one incomplete spoon of sugar;
- one and a half tablespoons of oil;
First, let's prepare seasonings for Kung. To do this, heat the oil in a frying pan and add garlic cut into small pieces and chili peppers shaped into rings. Fry these ingredients for a few minutes. Now the garlic and pepper are extracted from the oil, then they are crushed. The creamy mass (after the blender) is again placed in the pan.
Squeeze the lemon juice into a separate cup, grate the zest and grate the ginger on a fine grater or mortar. Pour sugar in there too. After mixing this mixture well, add it to the oil and seasonings whipped in a blender into the frying pan. This mass is simmered over low heat until cooked. The sauce is ready.
Let's start preparing Kung soup with shrimp and coconut milk. To do this, heat the broth in a saucepan, and when it reaches a boil, add coconut milk to it. After boiling, the pasta prepared a little earlier is placed in the pan, and after boiling, shrimp and mushrooms are added. Mushrooms must first be cut into medium-sized pieces. The Thai soup cooks for a few minutes. Now let the dish sit a little.
As you can see, this Kung recipe is not that complicated, and even a novice housewife can prepare Tom Yum Kung with coconut milk and shrimp at home.
Soup with shrimp, but without coconut milk
This recipe can also be called very common among tourists and can be prepared at home. Its distinctive feature is the absence of coconut milk. We will need:
- chicken broth - about half a liter;
- 250 grams of shrimp and mushrooms;
- two small tomatoes;
- three chili peppers and a clove of garlic;
- lemon juice;
- one large spoon of tamarid paste;
- lemongrass stem;
- a few kaffir lime leaves.
First, prepare the seasonings: the stem of the lemongrass is crushed and tied in a knot, the kaffir lime leaves are washed. Chili and garlic are crushed.
In a pan with sunflower oil, first fry the spices, then add lemongrass and kaffir lime. After this, pour in the chicken broth and cook for about five minutes. After this, add shrimp, tomatoes cut into small slices, as well as mushrooms and cook for about ten minutes over medium heat. Finally add tamarid paste and lemon juice.
This soup is served with rice, most often warm. You can sprinkle it with cilantro first. If you don’t have any seasonings, you can slightly change the recipe to suit your needs.
Seafood soup
Another popular recipe is Thai seafood soup. So, it will require:
- various seafood (clams, mussels, shrimp) - about half a kilogram;
- four medium tomatoes;
- one onion;
- 100 grams of oyster mushrooms;
- galangal root – 20 grams;
- lemongrass leaves – 5 pieces;
- lemongrass - several stalks;
- three pieces of chili and a clove of garlic;
- ginger – 20 grams.
First, prepare the spicy paste. To do this, grind ginger, pepper and garlic in a mortar. After this, this composition is fried in oil until cooked.
Now let's start preparing the soup. We prepare all the ingredients: wash the spices and process the seafood. Cut mushrooms, onions and tomatoes into cubes.
Place the spices in a saucepan with water and bring the mixture to a boil. Now add the tomatoes, onions and mushrooms and cook over medium heat until the vegetables are cooked. After this, add seafood and bring the soup to a boil. It cooks for several minutes. Now the paste is added and the heating is turned off. Let the dish sit for a few minutes and serve with lime slices.
If you like the recipe but find it too spicy, you can use coconut milk to neutralize the heat. It will perfectly complement seafood soup.
How to make Thai Tom Yam soup in Russia? Very simple! First, you need to buy broth for Tom Yum in large hypermarkets such as “Giant”, “Megas”, etc. The best Tom Yam is in cardboard packaging of the original Thai production of the Roi Thai company, you see it in the photo. The main thing is not to take Tom Yum broth made in Russia, it is a rare disgusting thing, I foolishly took several packs of Russian Tom Yam, the rest of the packs had to be thrown away after I tasted it.
We clean the shrimp (raw large ones preferably), champignons and tomatoes. We will add chopped green onions at the end.
In my photo you see 2 different types of TomYam broth - in an iron jar and in cardboard packages. You can use any of them. In one cardboard package - 250 ml. - one serving, and in the iron one there are 2 servings, take any to your taste.
So, let's start cooking Tom Yam. Just pour this broth into the pan. Heat to a boil. Once it boils, add shrimp, champignons and tomatoes and cook for 5 minutes with the lid closed over medium heat.
At the end add green onions.
It is better to eat it with fried sticky rice (instead of bread) as in Thailand. (in my photo it also goes with seaweed salad)
Everything is very, very tasty! It tastes like real Thai Tom Yum soup, and this is not surprising, since the broth for it is made in Thailand. Now you don't have to go to Thailand to enjoy delicious Thai Tom Yum soup!
Tom Yum soup is very unusual in its composition of ingredients. It is based on chicken broth, but it can include meat, fish and marine life (shrimp, seafood, etc.)
Despite the fact that the basis of this type of soup is the same, there are many variations, since in Laos and Thailand “tom yum” is the general name for hot sour and spicy soups. In order to distinguish them, the type of meat is added at the end of the name (“tom yum kung” - soup with shrimp; “tom yum kai” - soup with chicken; “tom yum paa” - soup with fish) .
This soup should not be made a week in advance; it is prepared before serving and eaten immediately. If it stands for a long time, its taste will be lost.
Of course, it is best to eat this soup in its homeland, however, if you can’t get to Thailand, let Thailand itself come to your kitchen.
How to cook tom yum soup with seafood - 15 varieties
This version of the soup is the most popular, and therefore, if it is so loved by many, the most delicious.
Ingredients:
- Chicken broth - 130 ml.
- Coconut milk - 100 ml
- Lemongrass stalk - 10 gr.
- Galangal root - 10 gr.
- Lime leaf - 3-4 pcs.
- Tom Yum paste - 1/2 tsp.
- Fish sauce - 1 tsp.
- Champignon - 1-2 pcs.
- Tiger shrimps - 3 pcs.
- Cilantro leaf - 4-5 pcs. (For decoration)
- Salt to taste
Preparation:
Bring the broth to a boil. At this time, cut the galangal root and lemongrass stem into cubes. Throw them into the broth and cook for another 3-4 minutes. Chop the mushrooms and chop the lime leaves. We also add them to the broth along with any fish sauce and cook for another 3 minutes. Then add peeled shrimp, tom yum paste and coconut milk. Cook for another 3 minutes and the soup is ready.
Galang root can be used either fresh or dried. If you can't find either, you can substitute ginger root.
Tom yum soup, which is suitable for lovers of exotic, but at the same time for those who do not like spicy food.
Ingredients:
- Shrimp - 30-40 pcs.
- Ginger root - 50 gr.
- Champignons - 8 pcs.
- Garlic - 8 teeth.
- Cream or milk - 150 gr.
- Tomatoes - 2 pcs.
- Lemon - 1 pc.
- Green onions - 4-5 feathers
- Cilantro - 1-3 bunches
- Bouillon cubes - 2 pcs.
- Water - 2 liters
Preparation:
Clean the shrimp. Cut the tomatoes and mushrooms into slices, finely chop the greens, cut the ginger root and garlic into thin slices. Bring the water to a boil. After it boils, add ginger, tomatoes, stock cubes and cook for 5 minutes.
Add the mushrooms and cook for another 5 minutes without stirring, just lower them slightly into the water. After 5 minutes, add shrimp, garlic and cream. Cook for another 3 minutes, add herbs and season with lemon juice.
Very quick and simple recipe.
Unusual spices for this soup can be found in an Indian spice store.
Ingredients:
- Chicken - 1 kg.
- Onion - 1 pc.
- Celery - 1 stalk
- Carrots - 1 pc.
- Champignons - 300 gr.
- Cherry tomatoes - 300 gr.
- Seafood - 500 gr.
- Lemongrass - 2 stems
- Lime leaves - 8 pcs.
- Galangal – 1 small root
- Chili pepper - 2 pcs.
- Tom Yam paste - 2 tbsp.
- Coconut milk - 400 ml.
- Lime - 1 pc.
- Fish sauce (or oyster) - 4 tbsp.
- Salt to taste
- Cilantro, chili pepper slices, lime - for garnish
Preparation:
Bring 2 liters of water to a boil, add chicken, onions, celery and carrots. Cook for about 1.5 hours, skimming off the foam so that the broth is clear.
While the broth is cooking, clean the seafood and cut it coarsely. Cut the champignons into 6 parts, cut the tomatoes in half, cut the galangal root into thin rings, cut the lemongrass into 3 parts, cut the chili pepper into thin slices.
To make the soup less spicy, all the seeds should be removed from the chili pepper.
We take out everything unnecessary from the broth, bring it to a low boil and add mushrooms, lemongrass, lime leaves, galangal, pepper and tom yum paste.
Cook for 5 minutes and then add seafood, tomatoes and lime juice. After 5 minutes, add coconut milk. You can decorate it when serving.
Another version of Thai shrimp soup. This is the case when fast does not mean poor quality.
Ingredients:
- Coconut milk - 200 gr.
- Lime leaves - 1 gr.
- Lemongrass - 15 gr.
- Galangal root - 15 gr.
- Lime - 1 pc.
- Tom yam paste - 20 gr.
- Chicken broth - 400 gr.
- Tiger shrimps - 6 pcs.
- Champignons - 100 gr.
- Krachay - 10 gr.
- Cilantro - 3 gr.
- Mini chili pepper - 2 g.
- Fish sauce - 25 gr.
Preparation:
Bring the broth to a boil. Cut the galangal root, krachai, lemongrass and lime leaves into thin slices and add to the boiling broth. Cook for 3-4 minutes, and then remove everything that was cooked in it from the broth.
Cut the mushrooms into slices and throw them into the broth, as well as the tom yam paste and cook for another 2 minutes. Then add fish sauce, coconut milk, 1/2 lime zest and juice and lime wedges and bring to a boil. Add coarsely chopped shrimp and pepper, cook for another 1 minute.
Very simple, easy and quick recipe.
Ingredients:
- Tom Yam paste - 2 tsp.
- Carrots - 1 pc.
- Water - 500 ml.
- Red bell pepper - 1 pc.
- Champignons - 150 gr.
- Rice noodles - 300 gr.
- Pork - 150 gr.
- Fish sauce - 1/4 teaspoon
- Juice of half a lime
Preparation:
Add tom yam paste and water to the pan and bring to a boil. At this time, cut the carrots and peppers into strips, and the pork into thin slices. Add to the pan and cook for 5 minutes.
Cut the mushrooms into slices and add to the soup along with the noodles, cook for 5 minutes. Add fish sauce and lime juice, mix everything and remove from heat.
Exotic soup with seafood and vegetables.
Ingredients:
- Chicken broth - 1 l.
- Coconut milk - 500 ml.
- Lemongrass - 4 stems
- Ginger - 3-4 cloves
- Lime - 1 pc.
- Lime leaves - 3-4 pcs.
- Shallots - 5-6 pcs.
- Chili pepper - 2-3 pcs.
- Fish sauce - 2-3 tbsp.
- Chili paste - 1 tbsp.
- Champignons - 300 gr.
- Shrimp - 400 gr.
- Squid - 500 gr.
- Cherry tomatoes - 200 gr.
Preparation:
Clean and cut shrimp and squid. Cut ginger and lemongrass into slices. Cut the shallots into rings and tear the lime leaves with your hands.
The lime leaves can easily be replaced with lime zest.
Add chili peppers and chopped vegetables into the broth. Cut the mushrooms coarsely, tomatoes into 2 parts.
After 10 minutes of boiling the broth, add fish sauce and chili paste. Cook for a couple of minutes and add mushrooms, coconut milk and cook for 2-3 minutes. Then add seafood to the soup, cook for another 2-3 minutes and add lime juice and tomatoes.
"Moscow" tom yam
A non-classical recipe for a Thai dish, invented by chef D. Shurshakov. It contains an unusual ingredient - beets.
Ingredients:
- Tiger shrimps - 6 pcs.
- Squid - 160 gr.
- Cherry tomatoes - 6 pcs.
- Beets - 160 gr.
- Basil flowers - 4 pcs.
- Fish broth - 1 l.
- Lemon juice - 1 tbsp.
- Tomato paste - 1 tbsp.
- Lime leaf - 1-2 pcs.
- Schisandra stem - 30 gr.
- Garlic - 1 tooth.
- Spicy curry paste - 15 gr.
- Onions - 150 gr.
- Coconut milk - 400 ml.
Preparation:
Bring the broth to a boil and add curry paste, tomato paste, onion and garlic (finely chopped). After 10 minutes, add coconut milk, lemongrass, lime leaves and lemon juice. Remove from heat and cool.
While the broth is cooling, clean and cut the squid and shrimp, cut the cherry tomatoes into 2 parts, and finely chop the beets. Add everything to the broth and cook until tender for about 5 minutes.
A simple recipe that can be prepared with any of the ingredients that are always on hand.
Ingredients:
- Oyster mushrooms/champignons - 250 gr.
- Onions - 100 gr.
- Cherry tomatoes - 200 gr.
- Cilantro - 15 gr.
- Coconut milk - 100 ml.
- Soy sauce - 10 ml.
- Vegetable oil - 50 ml.
- Spices: lemongrass, ground ginger, lime leaves, dried garlic, dried chili pepper
Preparation:
Finely chop the onion. Heat the oil, add the onion and dried spices, fry, stirring lightly.
Add mushrooms to the water and bring to a boil, add onions with spices and lime leaves.
While the broth is preparing, cut the tomatoes into 2 parts. Place them in a saucepan and add coconut milk. After 3 minutes, add soy sauce.
This recipe does not contain meat, it is based on seafood and vegetable broth.
Ingredients:
- Vegetable broth - 2 l.
- Shrimp - 300 gr.
- Crab meat - 200 gr.
- Squid - 2 carcasses
- Coconut milk - 0.4 l.
- Chili paste - 2 tbsp.
- Lime - 1 pc.
Preparation:
Put the vegetable broth on the fire to simmer. While the broth is boiling, clean the seafood and cut it into thin strips, and cut the crab meat into cubes.
If you can't get your hands on crab meat, it's best to skip it altogether and add a little more shrimp or squid. You cannot replace crab meat with crab sticks.
Add seafood, chili paste, salt and lime juice to the boiling broth. Cook for 10 minutes and add coconut milk at the end. Bring the soup to a boil and remove from heat.
Classic tom yum soup.
Ingredients:
- Chicken broth - 1.5 l.
- Tom Yam paste - 60 gr.
- Chicken breast - 500 gr.
- Medium tomato - 2 pcs.
- Garlic - 3 teeth.
- Galangal root - 50 gr.
- Ginger root - 50 gr.
- Lemongrass (lemongrass) - 2 pcs.
- Fresh shiitake mushrooms - 50 gr. (or dried shiitake mushrooms - 10 gr.)
- Champignon mushrooms - 60 gr.
- Coconut cream - 200 ml.
- Fish sauce - 2-3 tbsp.
- Lime leaves - 3-5 pcs.
- Lime juice
- Chili pepper (to taste)
- Greens (green onions, coriander)
Preparation:
First, cut the lemongrass into slices and add to the broth. We do the same with galangal root and ginger. Add lemon leaves to the broth.
Add oil to the frying pan and heat it up. Finely chop the garlic and throw it into the pan. Fry it a little, squeeze the tom yum paste into it and lightly fry it too. Add diced chicken to the pan. Lightly fry, add a little chili.
It should be remembered that tom yum paste is already spicy, so if you do not want the soup to be scalding, be careful with chili pepper or do not add it at all.
We cut the mushrooms and put them in the broth. Add coconut cream to the broth. Cut the tomatoes into medium cubes and throw them into the broth. Now remove the chicken from the heat and also add it to the broth. At the end, add fish sauce and squeeze in half the lime. Bring the soup to a boil and cook for approx. 3-4 minutes.
Not all ingredients can be eaten in the soup; remove all roots and stems before using.
The red fish in this recipe gives the dish a wonderful aroma. This soup is rarely found in various restaurants, most often found in establishments in Turkey.
Ingredients:
- Vegetable broth - 2 l.
- Regular shrimp - 300 gr.
- Red fish of any kind (raw or lightly salted) - 300 gr.
- Leek - 150 gr.
- Coconut milk - 0.4 l.
- Chili paste - 2 tbsp.
- Lime - 1 pc.
- Parsley, cilantro, dill
Preparation:
While the vegetable broth is boiling, prepare the seafood (clean and cut into large pieces). Cut the onion into medium pieces. Add seafood and onions to the boiling broth, add chili paste, salt and squeeze out lime juice. Cook for 15 minutes. Then add coconut milk and cook for another 5 minutes. 2 minutes before readiness, add finely chopped greens.
You will most likely find this version of soup in Thailand.
Ingredients:
- Chicken bouillon
- Cherry tomatoes - 8 pcs.
- Cilantro - a bunch (for decoration)
- Tiger shrimps - 6 pcs.
- Lime - 1 pc.
- Mussels - 5 pcs.
- Soy sauce - 1 tbsp. l.
- Fish sauce - 1/2 tbsp. l.
- Cream - 100 gr.
- Chili pepper - to taste
- Lemongrass - 3 stems
- Galangal root - 3 thin slices
- Champignon mushrooms - 5 pcs.
- Thai chili paste - 3-4 tsp.
- Lime leaves - 5-8 pcs.
- Shallot - 1 pc.
- Sugar - 1/2 tbsp. l.
Preparation:
Chop the galangal, peel the lemongrass and chop it coarsely, mash the lime leaves, chop the mushrooms coarsely, peel the shrimp and mussels, cut the tomatoes into 2 parts.
Bring the broth to a boil and immediately add galangal, lemongrass and lime leaves and leave for 5 minutes. Throw in the peppers, after a couple of minutes add mushrooms, soy sauce, fish sauce, chili paste and lime juice. Leave for 2 minutes.
You need to use good cream, preferably marked 2 for sauces." Otherwise, it will curdle.
Pour in the cream. And lastly, we throw in mussels, shrimp and tomatoes. Cook for another 2 minutes and remove from heat.
A dish prepared according to European standards. It differs from the classic one in that the soup is not as spicy and more vegetable-based.
Ingredients:
- Vegetable broth - 2 l.
- Shrimp - 400 gr.
- Tomatoes - 2 pcs. medium size
- Onions - 1 pc.
- Carrots - 1 pc.
- Coconut milk - 0.4 l.
- Lime - 1 pc.
- Parsley, basil
- Soy sauce, ground pepper
- Sunflower oil 1 tablespoon
Preparation:
Put the broth on the fire. While the water is heating, prepare the other ingredients. : We clean the shrimp, cut the onion into medium pieces, grate the carrots, and cut the tomatoes into small slices.
Heat the oil in a frying pan. First fry the onions, then the carrots, and finally add the tomatoes. Fry for 5-6 minutes.
Add all the ingredients to the pan, squeeze out the lime juice and pepper. After 15 minutes, add coconut milk. After 2 minutes, remove from heat.
Another version of vegan tom yum soup with the addition of tofu.
Ingredients:
- Firm tofu - 170 gr.
- Carrots - 75 gr.
- Young corn cobs - 160 gr.
- Shiitake mushrooms - 35 gr.
- Cherry tomatoes - 135 gr.
- Lemongrass - 2 stems
- Lime leaves - 2 pcs.
- Tom yum paste - 2 tbsp. l.
- Coconut milk - 4 tbsp. l.
- Lime juice - tbsp. l.
- Sugar - tsp.
- Soy sauce - - tbsp. l.
- Water or vegetable broth - l.
- Cilantro - a bunch (for decoration)
Preparation:
Cut all ingredients into medium pieces.
Cut the tofu and fry in oil until crispy in a saucepan. Then fry the carrots, mushrooms and corn for 2-3 minutes. When the vegetables begin to release moisture, add vegan tom yum paste and leave to simmer.
After 3-4 minutes, add water or vegetable broth. Throw lime leaves in there, and after 2 minutes add lemongrass. Bring the soup to a boil, add sugar, soy sauce and tomatoes. After a couple of minutes, add coconut milk, bring to a boil and remove from heat.
This version of the soup is not tom yum, but another soup based on tom yum. However, it is no less tasty and nutritious.
Ingredients:
- Chicken leg - 80 gr.
- Coconut milk - 80 ml.
- Shiitake mushrooms - 35 gr.
- Green onions - 1 stalk
- Ginger root - 2 gr.
- Spinach - 15 gr.
- Shallots - 5 gr.
- Sesame oil - 3 drops
- Vegetable oil - 1 tbsp. l.
- Green curry paste - 1 tbsp. l.
- Yellow curry paste - 1/2 tsp.
- Lemon juice - 1 tsp.
- Coriander branch
- Lemongrass - 10 gr.
- Pak choy salad - 15 gr.
- Zucchini - 25 gr.
- Chicken broth - 100 ml.
- Water - 120 ml.
- Salt, pepper to taste
Preparation:
Fry the chicken in a mixture of two oils, add chopped mushrooms, zucchini, salt, pepper and onion. Add chicken broth, lemongrass and lime leaves. Cook for 10-15 minutes. Add coconut milk, curry paste, lettuce, green onions and cilantro. After 2 minutes, remove from heat.
Tom yum soup is deservedly considered one of the gastronomic “tricks” of Thailand. Any tourist should try it in order to fully experience the flavor of this Asian country. A distinctive feature of this first dish is its spiciness combined with a delicate creamy taste. There are many variations of the tom yum soup recipe; each housewife chooses the one that she and her family like best.
Homemade Thai Tom Yum soup with shrimp – recipe with photo
Having wandered through our grocery supermarkets, you realize that it is very difficult to collect all the ingredients that are needed in the classic Tom Yum soup recipe.
This recipe will not contain rare “overseas” products, so the preparation will be much simpler and more economical, and the original taste will remain virtually unchanged.
The recipe has been simplified by using a ready-made base in a bag and not containing the ingredients for preparing traditional tom yum paste. It needs tamarind and shrimp paste.
Also, we will not use galangal, chili pepper, lemongrass, kaffir lime leaves, coconut milk. You can’t always find all these products in a supermarket near your home, and some are even difficult to find in your city.
Your mark:
Cooking time: 30 minutes
Quantity: 12 servings
Ingredients
- Chicken broth: 1.5 l
- Low-fat cream: 350 ml
- Oyster mushrooms: 300 g
- Boiled-frozen shrimp: 500-600 g
- Cherry tomatoes: 254 g
- Bow: 2 pcs.
- Garlic: 2 cloves
- Vegetable oil: 2 tbsp. l.
- Ginger: 50 g
- Cilantro: bunch
- Tom Yum soup base: 2 packs
Cooking instructions
How to cook Tom Yum with coconut milk - a classic recipe
In the traditional recipe, tom yum is prepared with shrimp and coconut milk. Below you can find a version of this soup with different seafood.
Ingredients:
- 300 g tiger shrimp;
- 200 g of Thai mushrooms (you can take champignons);
- 2 liters of chicken broth;
- 1 chili pod;
- 1 lime;
- 150 ml coconut milk;
- 7 cherry tomatoes;
- 2 spoons of fish sauce;
- 5 kaffir limes (lemongrass);
- 4 things. lemon grass;
- 1.5-2 tablespoons Tom Yum paste;
- 1 PC. galangal;
- a bunch of cilantro;
- sugar, salt.
Preparation:
- Cut the lemongrass into several pieces.
- Place in boiling chicken broth.
- Immediately add galangal or ginger, lemon grass, chili pod without seeds, no need to add salt.
- Cook for a quarter of an hour.
- Add Tom Yum paste, reduce heat, stir.
- We wash the mushrooms and cut them into two or four parts, depending on the size.
- We cut the cherry tomatoes in half, peel the shrimp, remove the dark vein, but leave the tail.
- We put it all in the soup.
- Let the ingredients boil, then add the fish sauce.
- Now squeeze out the lime juice and taste. Add salt and sugar to taste (about one spoon).
- Add coconut milk, simmer the dish for another minute and turn off the stove.
- Cilantro can be added to the total mass, but it is better to put it on a plate so that the greens retain their color and aroma.
Galangal is often replaced with fresh ginger root. You can also use regular tomatoes instead of cherry tomatoes, but with dense pulp so that the pieces don’t fall apart in the soup.
Seafood soup recipe
The peculiarity of this dish is not only its amazing taste and gorgeous aroma, but also its low calorie content. A healthy soup that is simple and easy to prepare.
Ingredients:
- 3 tbsp. l. soup pastes;
- 7-8 mussels;
- 1 lime (juice only);
- 8 scallops;
- 50 g mini corn;
- 50 ml fish sauce;
- 50 g pea pods;
- 1 tbsp. l. marinda paste;
- 3 bell peppers;
- 2 lemongrass sticks;
- 5-6 champignons or straw mushrooms;
- 15-20 g ginger;
- 2 liters of chicken broth;
- 10 cherry tomatoes;
- 4 lemon leaves or kaffir;
- 100 ml coconut milk;
- 10 g garlic;
- 10 tiger shrimps;
- cilantro, hot pepper.
Preparation:
- Cut the cherry tomatoes into four parts.
- Chop pepper and corn into large strips.
- The ginger can be cut into thin slices; it is not necessary to peel it, but you need to rinse it thoroughly.
- Cut the mushrooms in half. If the caps are large, you can cut them into four parts.
- Tap the lemongrass with a hammer, throw it into the hot broth, add ginger and then lemon leaves.
- Boil for a quarter of an hour, add paste for Tom Yum soup.
- Cut the garlic into circles, add it afterwards, and add the marinda paste.
- After 5 minutes, pour in coconut milk, let it boil, then add mushrooms with bell peppers, corn and pea pods.
- Boil again, add seafood, and then tomatoes.
- Cut the lime and immediately squeeze the juice from both halves into the pan. Sometimes Thais add a piece of citrus peel.
- Pour in the fish sauce, stir, add hot pepper if desired, although Tom Yum paste originally contains it.
- The soup is ready, all that remains is to pour into bowls and finish with the cilantro when serving.
By the way, the Thais cook their famous soup not in a pan, but in a wok. If there is none, you can use a cauldron or other suitable utensils with thick walls.
Buying all the ingredients for Thai soup separately is not cheap, and some products only require a few grams. Therefore, it is worth paying attention to special Tom Yam sets; they are sold in large hypermarkets.
The taste and aroma of the dish will largely depend on the quality of the seafood; you don’t need to skimp on it. It must be remembered that shrimp, mussels and other sea “reptiles” do not like prolonged cooking; this makes them hard and rubbery.
We look forward to your comments and ratings - this is very important to us!
Ingredients for a classic tom yum soup recipe:
- chicken broth - 0.5 liters
- king prawns - from 50-70 grams
- straw mushrooms (champignons, oyster mushrooms, shiitake) - 30-50 grams
- onion - 1 large or 2 small
- fleshy tomato - 1 piece
- chili paste - 1 tbsp. spoon
- 3-4 lemongrass stalks
- Thai pink ginger (galangal) - 3-4 pcs.
- fresh or dried chili peppers - 1-3 pcs.
- fresh cilantro or coriander - 1 bunch
- a pair of kaffir lime leaves
- juice of half a lemon or lime
- 1 tbsp. fish sauce
- 1 tsp Sahara
National Thai dish with sweet and sour taste
Tom yum soup is the national dish of Thailand, widespread in other South Asian countries: Laos, Malaysia, Indonesia, Singapore. Typically, this is a hot and sour soup based on chicken broth with shrimp. But other ingredients can be added: chicken, fish, seafood. Therefore, traditional tom yum soup is rarely the same. Each cook actually creates his own recipe for a national dish, adding certain products to it in different proportions. People who have tried Thai tom yum soup claim that it is the spiciest and most delicious soup in the world.
Here in Russia it is quite difficult to reproduce the classic recipe for tom yum soup. Even in big cities, it is not always possible to find such seasonings as lemongrass, galangal, kaffir lime, chili, without which the prepared soup simply by definition cannot be considered tom yum soup. However, recently the Thai food industry has been producing freeze-dried tom yum in powder or paste form for northern countries. It includes all the necessary seasonings and spices.
Many chain supermarkets have such a product in their assortment. If you are lucky enough to purchase the necessary goods, do not be lazy to prepare this dish. After all, Thai tom yum soup is not only tasty, but also, as scientists say, healthy. It is an excellent prevention of cancer and gastrointestinal diseases. By the way, residents of Thailand practically do not suffer from these ailments.
Step-by-step cooking recipe
For two servings of soup you will need approximately 0.5 liters of chicken broth. To make it rich, it is best to use chicken breast. You can add washed shrimp heads and shells during the cooking process. This will give the broth a richer taste and aroma. Do not add salt. Fish sauce added at the end of cooking contains enough salt. Next, chop the seasonings into thin slices: lemongrass, pink ginger, and chili pepper. Tear the kaffir lime leaves. Add ingredients to boiling broth. Cook for no more than five minutes. Add 1 tablespoon of chili paste.
Cut the mushrooms and tomatoes into four parts, and the onion in half. Peel the shrimp and rinse thoroughly, remembering to remove the intestines. In Thailand, king prawns are used to make tom yum soup. But you can also use regular ones. Just add more of them than needed in the recipe.
Carefully place the onions and mushrooms into the saucepan with the soup. Simmer for 5-10 minutes. Add the remaining ingredients: shrimp, tomato, fish sauce and sugar. Stir well and turn off the heat. Don't be afraid that the food won't cook through. On the contrary, this way they will reach the most optimal condition. This is especially true for seafood.
Once the soup stops simmering, squeeze half a lemon or lime into the pan and sprinkle with cilantro or coriander. At the end we taste the balance of salt, spiciness and sourness. Align to your liking. Strong spiciness can be corrected by adding coconut milk. But this ingredient is not included in the classic recipe for Thai tom yum soup, which was taken and translated into Russian from the official collection of recipes of the Thai culinary school.
Traditionally, Thai soup is served with jasmine rice to slightly soften the spiciness of the first dish. Galangal, lemongrass and kaffir lime leaves are omitted and removed before serving or left in the bowl.
There are many variations of this soup. It all depends on the additional products used in the dish. To understand this huge variety of Thai soups, the name of the ingredient is added to the name of tom yum. For example, tom yum pla - with fish; tom yum thale - with seafood; tom yum kai - chicken, etc.
And yet, we recommend starting your acquaintance with Thai cuisine with our recipe. In this case, the result will definitely not disappoint you! And savoring the hot, sour and spicy tom yum in cold winter Russia, you can feel the light breath of hot, friendly Thailand.
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