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Recipe for making tom yum at home. Classic tom yam recipe at home. What is a Tom Yum Soup Set?

If you decide to dine in different places in Thailand, you will never find Tom Yum that tastes the same. This exotic spicy soup is so multifaceted that not a single Thai can cook it within the strict framework of a single recipe. We do not pretend to be a work of art, because in order to be able to cook real Tom Yum, you need to be born in this sunny country and absorb this taste with the milk of a moon-faced mother. We will just try to get closer to this amazing gastronomic masterpiece and create a delicious copy of it.

Author of the publication

Journalist by profession, cook by vocation. Cooks quickly while the kids are sleeping. Appreciates spectacular presentation and sophisticated author's style in cooking. Tells how to disarm the most picky guest with an exquisite but easy-to-prepare dish.

Recipe author: Olsan Uvarova
After cooking you will receive 2
Cooking time: 30 min

Ingredients

200 g tiger shrimp
400 g chicken broth
400 ml coconut milk
15 ml fish sauce
2 pcs. lime leaves
25 g butter
40 g lemongrass stem
20 g galangal
3 g chili pepper
200 gr tomatoes
250 g champignons
15 g tomato paste
1 clove garlic
1/8 tsp Tabasco sauce
1 PC. lime
cilantro

Cooking method

What you need to know about the ingredients:
- Galangal is a type of hot ginger. In many supermarkets you can find ready-made kits for Thai soup. If you do not find this ingredient, you can replace it with ginger root.
- Lemongrass - lemon grass with a pronounced tart citrus taste. Can be replaced with lemon zest.
- Kaffir - lime leaves. Can be replaced with lemon leaves.
- Shrimps. Langutin shrimp are suitable, Tiger chrimp, royal. You can add other seafood if desired.
- Shiitake mushrooms/champignons/oyster mushrooms. Any type listed above will do.
- Fish sauce. Can be replaced with soy sauce.
- Lime. Can be replaced with lemon.
- Coconut milk. Added to soften the pungent taste. There are many soup recipes in which adding milk is optional.
- Spicy Tom Yam paste. One of the most difficult to obtain products in our country, so in the recipe we will replace it with a mixture of tomato paste with Tabasco sauce, garlic and chili pepper.

Prepare the broth. In a saucepan, combine chicken broth, coconut milk, fish sauce and kaffir/lime leaves. Send the broth to medium heat.

Melt the butter in a frying pan and fry the lemongrass stems and galangal for 2 minutes. If desired, these ingredients can be cut to reveal a brighter flavor, or fried whole so that they do not fall into the spoon while eating. Add a couple of chili rings. Pour the contents of the frying pan into the broth and wait until it boils.

Cut the tomatoes into medium cubes and fry in a frying pan for a couple of minutes until semi-soft. Place into boiling broth.

Wash the mushrooms and cut into small slices. Place the champignons into the broth.

Season the soup with a mixture of tomato paste, finely chopped pepper, chopped garlic and a few drops of Tabasco sauce. Do not overdo it with pepper and Tabasco sauce, watch the spiciness of the soup and add the spicy mixture in parts. Remove shells and intestines from shrimp, add to boiling soup and cook for 5 minutes. Wash the cilantro, tear it coarsely with your hands and add it to the soup, squeeze out the juice of one lime and add salt if desired, and then remove the pan from the stove.

Tom Yum ready!

Bon appetit!

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 yam 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, bouillon 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.
Onions - 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 yum 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 to it, 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 it on the fire to cook vegetable broth. 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)
Greenery ( 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 to the broth coconut cream. 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 is different from classic themes that the soup is not so spicy and more vegetable.

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 yam 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, 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 pasta curry - 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.

Spicy Tom Yum soup will surely interest all lovers of the original asian cuisine. Today you can try it in any restaurant in Thailand or cook it yourself at home. The necessary exotic components can be purchased in thematic online stores.

Ingredients: 330 ml coconut milk, 70 ml strong chicken broth, 7-8 lime leaves, 70 g butter, 20 g shrimp sauce, half a liter of filtered water, a pinch of dried lemongrass, 120 g peeled shrimp, 25 g galangal root , 80-90 g each of scallops and squid, 8-9 pcs. cherry tomatoes, 2 limes, 30 g special seasoning, 6-7 green onions.

Tom Yum soup is one of the most popular Thai dishes with a sour-bitter taste.

At the first stage, the base for the treat is prepared. To do this, pour coconut milk, broth, sauce (shrimp) and purified still water into a saucepan. The container is sent to the stove. When the first bubbles appear on the surface, the fire under the pan is reduced and the mass is left to simmer while the other ingredients are prepared.
In a frying pan on butter hand-torn lime leaves, dried lemongrass and medium-sized chopped root are fried.
After a couple of minutes, all the defrosted seafood is laid out on top. They need to be fried until the shrimp change color.
Cherry halves and chopped green onions are added to the frying pan.
After another couple of minutes, the broth from the first step is poured in, the juice is squeezed out of the limes and a special seasoning is added.

The ingredients are heated together and the soup can be served.

Seafood recipe

Ingredients: half a kilo of assorted seafood, white onion, 3 garlic cloves, 4 fleshy tomatoes, 8-9 lemongrass leaves, 90 g oyster mushrooms, 3 stalks of lemongrass, 30 g galangal root, fine salt, a mixture of peppers, shallots (1 pc. ), 3 chili peppers, 25 g ginger root.

For spicy dressing Finely chop garlic, chili pepper, shallot and ginger root. The ingredients are fried for 3-4 minutes in a frying pan with a small amount of heated oil, after which they are kneaded in a mortar. This paste can be purchased ready-made in a themed store. True, in this case it will definitely contain a flavor enhancer.
The galangal roots need to be washed and heated for 1 minute over the burner flame. Lemongrass stems get rid of the top green part.
Seafood is cleaned of all excess, washed and finely chopped. Mushrooms are chopped into strips, and onions and tomatoes are chopped randomly.
Place all the ingredients from the second and fourth steps in a saucepan with water and cook over low heat until the onion softens.
Next, prepared seafood and spicy paste are placed in the container. The soup is brought to a boil, salted, peppered and immediately turned off.

Serve Tom Yum with shrimp and other seafood hot and garnished with lime slices.

Tom Yum soup with chicken - step by step

Ingredients: 380 ml coconut milk, 220 g each chicken (fillet) and shrimp, 2 large chili peppers, 2 cm ginger root, zest of a whole lime or lemon and 2 tbsp. spoons of its juice, 1 tbsp. a spoonful of granulated sugar, 4-5 garlic cloves.

The soup is cooked in small quantities, “at a time.”

To prepare a spicy additive, garlic is chopped into thin slices, and chili peppers into miniature rings.
In a deep frying pan, first fry the garlic in oil until golden. Then it cooks for a couple of minutes together with the chili. Sugar, chopped zest and grated ginger root are also added here.
Broth is made from shrimp and chicken. You need to leave the heads and shells on the seafood - this will make the broth more rich.
Chicken and shrimp are removed from the broth. Half a liter of liquid is combined with coconut milk in a separate bowl.
Lemon juice, peeled shrimp, small pieces of chicken and spicy paste are also added there. After a couple more minutes of cooking, the soup will be completely ready.

Tom yum with chicken is decorated with chopped herbs.

Vegetarian Tom Yum

Ingredients: a large spoonful of grated carrots, tomato cubes, chopped tofu and white onion, 2 cm of ginger root, 60 g of grains sweet corn, cauliflower and broccoli, 5-6 lemongrass leaves, kaffir lime leaf, 320 ml filtered water, a large spoon each of dark and light soy sauce, 1 tsp. brown sugar, the same amount of chili paste and lime juice, a large spoon each of coconut milk and ground coriander.

Water is brought to a boil in a deep frying pan. Grated ginger, lemongrass and lime leaf are sent into it, as well as all the chopped vegetables, corn and tofu.
After the water boils again, sugar and two types of soy sauce are added to the frying pan.
The mass is stewed for 3-4 minutes, after which the remaining ingredients are added to it. To taste, you can also add half a clove of crushed garlic.
The treat is heated for a couple of minutes, after which it is served to the table.

Vegetarian Thai Tom Yum soup is decorated with any chopped fresh herbs.

Original soup with creamy notes

Ingredients: half a liter of heavy cream, 2 tomatoes, 430 g of large peeled shrimp, white onion, 320 g of champignons, 2 tbsp. spoons of chili paste, large lime, half a bunch of parsley, salt to taste, base - 2 liters of water with boiled herbal ingredients (3 stalks of lemongrass and 25 g of galangal root).

A tasty and simple soup that can be prepared very quickly.

Water is put on fire. When it boils, you can immediately pour the peeled and diced mushrooms into the pan.
Finely chop the onion, chop the tomatoes into medium pieces.
The shrimp are cut in half, after which they, along with the prepared vegetables, are sent into the broth.
After 5-6 minutes, juice from a whole lime is poured into the future soup, salt and chili paste are added.
All that remains is to pour the cream into the pan and bring its contents to a boil again.

The treat is served hot with chopped herbs.

Thai soup using ready-made Tom Yum paste

Ingredients: 1.8 l chicken broth, 40 g fresh cilantro, 2 limes or lemons, chili pepper, 90 g prepared paste, 180 ml coconut milk, 30 g fish sauce(ready), 210 g oyster mushrooms, 8 g granulated sugar, 1 tbsp. a spoonful of dried lemongrass, 3-4 lime leaves, half a kilo of peeled shrimp, 40 g ginger root.

Bring the chicken broth to a boil. It contains lemongrass and chopped lime leaves, as well as grated ginger. The components are cooked for 3-4 minutes.
Pasta, granulated sugar and fish sauce are added to the future soup. The ingredients are mixed well.
After another couple of minutes, finely chopped mushrooms, thin pepper rings, and shrimp are added to the broth.
After the next bubbles appear on the surface of the broth, coconut milk is poured into the pan.
All that remains is to add the juice of two citrus fruits and chopped herbs.

As soon as the soup boils again, the pan is removed from the stove and the treat is poured into portions.

What is a Tom Yum Soup Set?

To greatly simplify the process of preparing the soup under discussion, you can purchase a ready-made set of products for it. Then the cook will not have to wander around the shops in search of the necessary ingredients. As a rule, such sets are sold in themed shops with exotic Thai products.

Kits for Tom Yum soup differ from each other in composition.

The composition of the sets differs slightly in different stores. But it definitely includes galangal root and kaffir lime leaves. In addition, chili pepper and lemongrass are among the ingredients. Additional ingredients in this set include cilantro, bamboo shoots and a special seasoning for spicy soup.

A mandatory ingredient in the Thai soup under discussion is lemongrass. If you cannot find it on sale, then such a component can easily be replaced, for example, with lemon grass, crushed lime peel or even regular lemon. The latter can definitely be found in any supermarket.

Shrimp with mushrooms in coconut milk, a splash of fish sauce, ginger and chili peppers... And could it be delicious? The amazing taste of Tom Yam soup makes you close your eyes with pleasure, and then remember the hot and spicy notes of the aftertaste for many months after returning home. Today is a very simple Tom Yam recipe that will allow you to cook it at home in literally 10-15 minutes.

Tom Yum is not prepared in large pots for future use. This soup is cooked once, never left in the refrigerator for tomorrow and never reheated.

Composition of Tom Yum Kung soup, required ingredients for 1-2 servings:

2 glasses of water

10 shrimp (can be replaced with chicken or tofu)

1-2 stalks lemongrass (available in large supermarkets)

5-6 small slices galangal root (Thai variety of ginger, can be substituted with regular ginger)

3-4 kaffir lime leaves (available in large supermarkets)

3-4 oyster mushrooms

1 medium sized tomato

1 small white onion

2 tablespoons Thai chili paste or Tom Yum paste

10-15 tablespoons coconut milk

5-6 tablespoons fish sauce

5-6 tablespoons lime juice

1 teaspoon sugar

a few sprigs of cilantro and green onions

1 teaspoon dry mushroom or chicken broth

When you look at the impressive list of ingredients, it seems that Tom Yum is difficult to prepare, there are so many things you need to buy. But look: here are all the vegetables needed for the soup.

Vegetables need to be cut correctly so that they impart aroma and taste, but do not turn into mush when cooking Tom Yam. Lemongrass stems must first be beaten with a knife so that they release the juice, and then cut into large pieces, approximately 3 cm long. There is another way to use lemongrass for Tom Yum - beat with a knife and then twist it into a knot. lemon grass They don’t eat it in soup, but throw it away after it gives its taste to the broth.

Kaffir lime leaves will not impart a strong smell to the soup if you put them whole in boiling water. For greater effect you need to tear out the middle.

Chili pepper is an almost obligatory ingredient in this dish. It gives the soup a spicy flavor, which is why Tom Yum is loved. Adjusting the spiciness of the soup is very easy. If you put a whole pod into the broth, the soup will not be very spicy. If you want it spicier, you can crush the chili with a knife.

We separate the oyster mushrooms by hand into small long pieces. Cut the onion and tomatoes into 8 parts.

Cilantro and green onions need to be cut into large, long pieces. Place separately on a plate. We will need them at the very end of cooking.

The shrimp must be peeled from the shell and head, leaving only the tail. Also, do not forget to remove the intestines - this is such a black thread on the back of the shrimp that runs from head to tail.

When everything is chopped, you can start cooking Tom Yum. Throw galangal root (Thai ginger), kaffir lime leaves and lemongrass into boiling water. If you cook Tom Yum not with shrimp, but with chicken or tofu, it’s time to add these ingredients too.

When everything boils and simmers over the fire for literally a minute, throw the onion into the soup and add sugar, mushroom powder, fish sauce and lime.

You need to try the broth here. If you feel that the taste is unbalanced, you can always add sourness, sugar or salt (fish sauce instead of salt).

Once you like the taste, add the finishing touches - add tomato and chili paste to the soup.

The soup already looks delicious and smells delicious. It's time to make the color of Tom Yam more saturated and the taste softer. Add coconut milk.

At the very end, before removing the pan from the heat, add shrimp to the soup and turn off the heat. The shrimp will have time to get ready and on the plate on the way dinner table. It is important not to overcook them - this will make the tender meat rubbery.

Tom Yam Kung is ready. It is garnished with cilantro, green onions and served hot. You can put rice in a separate plate, which Asians eat instead of bread. Rice also sets off the very rich and spicy taste of Tom Yam. Bon appetit!

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If you have never been to Thailand, but have always wanted to try the local cuisine, cook Tom Yam according to my recipe. After tasting this rich soup, you will be transported to a fairy-tale kingdom with tropical beaches, royal palaces and Buddhist temples.

Did you know? Tom Yum is a hot and sour soup. It is prepared on the basis chicken broth with shrimp, fish, chicken or other seafood. Is national dish Laos and Thailand. The process of preparing the soup takes about half an hour. There is nothing complicated about it - you just need to chop all the products and cook them in the broth. I buy most of the ingredients in the hypermarket, some I order in the online store.

In this recipe, I will tell you how to prepare the original Thai Tom Yum soup at home and reveal the secret of how you can replace exotic products. So let's get started.

Kitchen appliances: pan, spoon, board, knife.

Ingredients

chicken broth	300 ml
Galangal	3 thin slices
Mushrooms (king oysters)	3 pcs.
Shrimp (tiger or king)	6 pcs.
Tomato	1 PC.
Chilli	1 PC.
Lemongrass	3 stems
Mussels	4 things.
Kaffir lime	5 leaves
Thai chili paste	3-4 tsp.
Fish sauce	0.5 tbsp. l.
Sugar	0.5 tbsp. l.
Soy sauce	1 tbsp. l.
Cream	100 ml
Cilantro for decoration	30 g
Lime	1 PC.

How to choose the right products and what you can replace them with

Quality shrimp have a curled tail. Their color should be uniform throughout the body. If necessary, you can replace king and tiger shrimps with regular ones in the amount of 10-12 pieces.
If you don't sell king oyster mushrooms, replace them with button mushrooms. For one serving, take about 100-150 grams.
Galangal root can be replaced with ginger root, and fresh pepper chili - dried.
Choose high-quality cream, without vegetable fats and thickeners. It is very important that they do not curl up in the soup. The fat content of cream can be 15-25%.
Replace the kaffir lime leaves with half a teaspoon of grated lime zest.

Step-by-step preparation

Cut the galangal root (ginger) into thin slices. 3-4 plates are enough for one serving.
Cut the white part of the three lemongrass stalks into fairly large pieces. If you don't have this ingredient, just don't add it.
Cut 3 royal oyster mushrooms (100-150 grams of champignons) also into fairly large pieces.
U 6 king prawns tear off the tail, cut the back and take out the intestinal thread.
Remove the mussels (4 pcs.) from the shells.
Cut the tomato into small pieces. You can take a few cherry tomatoes instead.
Add chopped galangal and lemongrass to the boiling broth. Crush kaffir lime leaves in your hands and add them, as well as chili pepper for spiciness.
After a few minutes, add mushrooms, a tablespoon of soy sauce, half a tablespoon each of fish sauce and sugar. If you don't have fish sauce, you can do without it. Add Thai chili paste.
Roll the lime on the table to help squeeze out the juice. Cut into 2 parts and squeeze the juice out of them into the broth.
Pour in 100 ml of cream. Cook the soup for about 3-4 minutes.
Add shrimp, mussels, tomato. Cook for another minute or two and turn off.

Recipe video

If you haven’t quite figured out how to cook Tom Yum yet, watch this video. It will answer all your questions.

Serving soup

Let the finished soup brew a little and pour it into deep bowls. Garnish with finely chopped cilantro (optional). Thais serve Tom Yum with boiled rice.

Tom Yum cooks quickly, so be sure to prepare all the ingredients before cooking.
Cook the soup over very low heat, avoiding boiling.
Do not boil the soup for a long time - all ingredients must remain crispy.
You can put all the “inedible” ingredients - galangal, lemongrass, chili pepper and kaffir lime - in cheesecloth, tie it with a bag and boil it in the soup. They should give all their flavor to the broth. Take the bag from the soup when it is cooked - only edible products will remain in Tom Yum.
Adjust the amount of seafood in the soup as desired. You can take more or less of them per serving.

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