I won’t be mistaken if I say that more than half of my readers have been to Thailand at least once. For residents of the Far East, Thailand has generally become something like Egypt for Moscow residents - a quick flight, inexpensive vacation, and plenty to see. And if you ask anyone about the dishes of this country, after listing the exotic fruits and berries, they will say “Tom Yum soup.”
Note to the owner.
Tom yum (Laos.; Thai. ต้มยำ, ) - sour Hot soup based on chicken broth with shrimp, chicken, fish or other seafood. National dish of Laos and Thailand. Also consumed in neighboring countries in Malaysia, Singapore and Indonesia.
Literally, the name of the soup consists of two Thai words “tom” and “yam”. "Tom" (ต้ม) literally translates to "cook" or "boil". "Yam" (ยำ) – Thai spicy salad. Thus, in Thailand and Laos, "tom yum" means the general name for hot sour and hot soups. For a more precise name, the type of meat or broth is added at the end. “Tom yam kai” - tom yum with chicken, “tom yam thale” - tom yam with seafood, “tom yum kai nam khon” - tom yum with chicken in coconut milk, and so on.
In neighboring countries like Singapore, Malaysia and Indonesia, as well as in restaurants around the world, the name "tom yum" is widely used to refer to various Thai spicy soups, which can differ greatly from the original, which often leads to confusion. Therefore, most people have their own unique associations and taste impressions of this soup. Let’s agree right away that we will make one of the variations of this soup, which, however, is very tasty, no matter what you call it.
If you carefully read the blog or Instagram, you know that I recently returned from Vladivostok, where I was a guest at a restaurant. This is a chic complex of Pan-Asian cuisine, and where, if not here, can you learn how to prepare this cool dish. I admit, I haven’t tried the soup in Thailand, although I’ve been there 2 or 3 times. I tried it only in Russia, and according to my taste, in Zuma it is the most correct, it was this volume of yam that evoked those taste reactions that are often described in various sources.
Tom yum is a moderately spicy soup with a characteristic lime sourness and aroma coconut milk And pleasant combination ingredients. The dish is very satisfying and does not leave it heavy. In general, we agree that Asians know a lot about such things.
Well, an important digression. I am giving the original recipe for soup from the Zuma restaurant; obviously, any replacement or omission of some ingredients is acceptable, but the closer to the recipe you are, the more correct and probably tastier it will be ready dish. Now in many supermarkets you can find special kits (in the vegetable departments) for tom yum soup, which contains all the necessary exotic ingredients.
I'll show you the ingredients, because many people ask in the comments.
Lemongrass 
Galanga 
Shrimp sauce 
Lime leaves 
First of all, prepare the broth by mixing coconut milk (90 g), chicken broth (15 g), shrimp sauce (3 g), and water (120 g) in a saucepan. All this is heated over medium heat until small bubbles appear (the very first stage of boiling). Heat it up, stir it, lower the heat to low and leave it on the stove.
Next, heat the butter (16 g) in a frying pan. 
Add dried lemongrass (4 grams), cut into thin slices, galangal (5 grams, can be replaced with ginger), also chopped into pieces and a couple of lime leaves. Fry all this, stirring with a spatula, for 2 minutes. 
Next, send shrimp (25 gr.), scallop (20 gr.) and squid (25 gr.). All seafood must be cleaned, squids are cut into small squares. All this is fried until the shrimp turn red. If you use ready-made shrimp, fry for 2 minutes, no more. 
Cut cherry tomatoes (3 pcs.) in half and also add to the frying pan. Fry for another minute and a half. 
While the tomatoes are roasting, cut 2-3 sprigs into short strips green onions. And also add to all the ingredients. 
After a minute, pour 220 grams of broth into the frying pan, which was standing next to it on the stove. 
Add 6 grams of red spicy thick seasoning. This could be a spicy base for Tom Yum, Tabasco sauce, chili or Sriracha. And squeeze out the juice of half a lime. Here is an important trick that the boss told me. It turns out that when heated for a long time, lime juice loses its characteristic taste and aroma, which is why the juice is added at the very last moment.
The indicated amount of ingredients is enough for one serving of soup (about 350-400 g). The soup is incredibly tasty and literally disappears from the plate. If you are planning to receive guests, the broth can be prepared in advance and kept in the refrigerator for a couple of days. And when guests arrive, prepare the fried ingredients, combine with broth and serve. 
Tom Yam soup has several cooking options. Moreover, depending on the prefix Kung, Phe, etc., you can immediately determine the composition of the soup. After all, it is prepared with chicken, shrimp and other seafood.
I really liked this soup because of the contrasts. It contains spicy, sour and sweet tastes. But of course, the dominant taste is the spicy one. You can add mushrooms as a seasoning to this soup. bell pepper, pickled bamboo, onions and more.
In order to prepare real traditional soup Tom Yam must be observed correct proportions adding pasta sauces. After all, the main rule of this soup is sweet and sour and spicy taste simultaneously.
How to cook tom yum soup - 15 varieties
Tom yam is enough exotic dish, which can be found in almost every Thai restaurant today. You can also prepare this soup at home.
Ingredients:
- Chicken fillet- 250 g
- Coconut milk - 400 ml
- Shrimp - 400 g
- Champignon mushrooms - 200 g
- Ginger root - 50 g
- Zest - 1 lemon
- Garlic - 120 g
- Chili pepper - 2 pcs.
Preparation:
First of all, let's prepare the base for the soup. To do this, cut the garlic into slices and fry in vegetable oil. Cut the pepper into small cubes.
Add to the garlic and fry for a couple more minutes. Grate the zest on a fine grater and add to the pepper and garlic.
Simmer for a couple more minutes, then put it in a blender and grind. Boil the chicken fillet until cooked.
Then we take out the fillet, and add coconut milk and the resulting paste to the broth. Cook for a couple of minutes, then strain through a sieve.
Add coarsely chopped champignons, thinly sliced ginger and chicken fillet to the resulting broth.
Cook for a couple more minutes, then add the peeled shrimp.
Tom yam is a traditional Thai soup that is very popular here in Russia.
Ingredients:
- Chicken broth - 1 l
- Cherry - 300g
- Shrimp - 400 g
- Mussels - 200 g
- Cilantro - 1 bunch
- Soy sauce - 100ml
- Lime - 1 pc.
- Fish sauce - to taste
- Cream - 150ml
- Chilli
- Lemongrass - 2 pcs.
- Thai paste - to taste
- Chapa lime leaves - to taste
- Galgant - to taste
- Royal oyster mushroom - 200 g
Preparation:
Cut the galangal into thin slices. We clean the lemongrass from the top leaves. Then cut into large pieces. Mash the lime leaves.
Cut the mushrooms into large pieces. We clean the shrimp from their shells. Remove the mussels from the shells.
Cut the cherry in half. Place the chicken broth on the fire and bring to a boil. Immediately add lemongrass, galangal, pepper and lime leaves.
After 5 minutes, add mushrooms, soy sauce, fish sauce, pasta. Squeeze the lime juice into the soup. Then pour in the cream.
After a minute, add shrimp, mussels and cherry tomatoes. Cook for a minute.
Garnish the soup with cilantro if desired.
In fact, Thais have several versions of Tom Yum soup. Moreover, its name indicates what this soup was prepared with. Pla, for example, is fish, which means Tom Yum Pla soup is prepared with fish. Tom Yam Thale is a cooking option with a variety of seafood. But the traditional Kung is soup with shrimp.
Ingredients:
- Coconut milk - 400 ml
- Lemongrass stalk - 2 pcs.
- Kaffir leaves - 8 pcs.
- Galangal - 3 cm
- Chili pepper - 2 pcs.
- Cilantro - 2 bunches
- Garlic - 3 pcs.
- Fish sauce - 50 ml
- Shiitake mushrooms - 300 g
Preparation:
Let's start preparing the soup by preparing the ingredients.
Coarsely chop the lemongrass stems after removing the leaves.
Chop the shiitake mushrooms and boil until tender.
Cut the galangal root into thin slices.
The latter can be replaced with celery root.
Cut the garlic into thin slices. Finely chop the chili pepper. Pepper and garlic for 1 minute in sesame oil.
Then grind the garlic and pepper into a paste.
Bring the broth to a boil, add lemongrass, galangal, pasta and lime leaves. Cook for a couple of minutes.
Pour in the sauce, add the mushrooms and cook for 4 minutes. Then add milk and bring to a boil.
Now squeeze the lime juice and add a little brown sugar to taste. Clean the shrimp and place them in the soup for 2 minutes.
Then remove the soup from the heat and serve.
This recipe is slightly different from the traditional one, but all the ingredients can be found in stores.
Ingredients:
- Chicken broth - 2l
- Champignons - 300
- Cherry - 300g
- Seafood - 500g
- Lemongrass - 2 pcs.
- Lime leaves - 8 pcs.
- Galgant - 1 root
- Chili pepper - 2 pcs.
- Tom yum paste - 50 g
- Coconut milk - 400ml
- Lime - 1 pc.
- Fish sauce - 120 ml
Preparation:
Clean, wash and cut seafood. Cut the champignons coarsely into about 4-6 pieces. Cut the cherry in half.
Cut the lemongrass into 3 large pieces. Wash the llama leaves. We clean and chop the galgant root in the same way as ginger. Finely chop the chili.
Let's finish chicken bouillon to a low boil, add mushrooms, lime leaves, galgant root, fish sauce, pasta and pepper.
After 5 minutes, add seafood, cherry tomatoes and lime juice. After another 5 minutes, add coconut milk. After a couple of minutes you can serve.
This version of Thai soup is prepared exclusively with chicken breast.
Ingredients:
- Chicken fillet - 400 g
- Lime - 2 pcs.
- Lemongrass - 3 stems
- Chili paste - 50 g
- Chicken broth - 1.5 l
- Kalgan root - 5 cm
- Chili pepper - 4 pcs.
- Oyster mushrooms - 300 g
- Lime leaves - 8 pcs.
Preparation:
Boil the chicken. Then we remove the meat from the broth and continue preparing the soup.
Add coarsely chopped lemongrass, thin slices of galangal, chili paste and lime leaves to the broth. Cook for a couple of minutes.
Then add coarsely chopped mushrooms and lime juice with chili pepper. Cook for 5 minutes. Add fish sauce and chopped chicken fillet.
Cook for a couple of minutes and serve.
You can vary the spicy and sour taste in the soup, adding more or less pepper and lime.
Ingredients:
- Chicken broth - 1 l
- Coconut milk - 500 ml
- Lemongrass - 4 stems
- Ginger - 3-4 cloves
- Lime - 1 pc.
- Shallots - 5-6 pcs.
- Chili pepper - 3 pcs.
- Fish sauce - 120 ml
- Chili paste - 20 g
- Champignons - 300 g
- Shrimp - 400 g
- Squid - 500 g
- Cherry - 200 g
Preparation:
Cleaning the shrimp. Slice the squid. Cut the ginger into thin slices. Chop the lemongrass stems coarsely. Tear the lime leaves in half.
Chop the shallots coarsely. Add shallots, lemongrass, leaves, chili peppers and ginger to the boiling broth. Cook for 10 minutes.
Then add the sauce and chili paste. Chop the mushrooms coarsely and add to the soup. Next add coconut milk. Cook for 4 minutes.
Now add shrimp and squid. Cook for 4 minutes. Add cherry tomatoes and lime juice.
This variation of cooking Tom Yum soup is very interesting in its content. After all, it contains the most original ingredients.
Ingredients:
- Chicken broth - 1 l
- Lemongrass stems - 3 pcs.
- Galangal - 4 cm
- Tsaogu mushrooms - 3 cm
- Nam Prik Pao paste - 50 g
- Fish sauce - 50 ml
- Chili - 2 pcs.
- Coconut milk - 100 ml
- Rice - 100 g
- Lemon juice - 80 ml
Preparation:
Bring the broth to a boil and add the rice. Meanwhile, cut the lemongrass into large stems. Cut the galangal into thin slices.
Add them to the broth along with the lime leaves and chili pepper.
After the soup is cooked, the lemongrass, leaves and galangal are removed from the soup. They are only needed to add flavor.
Cut the cherry in half. Cut the mushrooms into large pieces and add to the soup. Bring the broth to a boil and season it with pasta. Cleaning the shrimp.
Add shrimp and cherry tomatoes to the soup. Once the shrimp are ready, add milk and lime juice. Cook for another 3 minutes and serve.
Another cooking option famous soup at home.
Ingredients:
- Shrimp - 300 g
- Mushrooms - 300 g
- Chili pepper - 2 pcs.
- Lemongrass - 2 pcs.
- Cherry - 300 g
- Milk - 400 ml
- Noodles - 50 g
- Tom Yum soup base - 1 packet
Preparation:
Prepare the noodles according to the instructions. Chop the mushrooms, lemongrass and cherry tomatoes. Chop the mushrooms coarsely. Cut the cherry in half.
Remove leaves from lemongrass and cut in half. Pour the milk into boiling water and add the soup paste.
Then add lemongrass and lime leaves into the boiling broth. After a couple of minutes, add mushrooms, shrimp and cherry tomatoes. Cook for 5 minutes.
Place the noodles on plates and pour the soup over them. Garnish the soup with chili, cilantro and lime.
Tom yam is distinguished by its sour, spicy and at the same time creamy taste. It's easy to prepare, you just have to find it necessary ingredients very difficult.
Ingredients:
- Squid - 200 g
- Mussels - 200 g
- Octopus - 100 g
- Coconut milk - 400 ml
- Cherry - 200 g
- Champignons - 200 g
- Tom yam paste - 50 g
- Lime zest
- Lime leaves
- Chicken broth - 1.5 l
- Ginger - 4 cm
Preparation:
Let's boil the broth. Add grated lime zest, lime leaves and thin slices of ginger root to it. Let's boil the broth again.
Add the paste and stir well. Chop the mushrooms coarsely and add to the soup. All seafood must be thoroughly washed and cleaned.
Place the seafood in the broth and add milk. Cook for 5 minutes and add cherry tomatoes.
Cook for a couple more minutes and serve with chili pepper.
We all know that depending on the content of the soup. Its name will vary. Here is a cooking option with different seafood.
Ingredients:
- Mini corn - 3 pcs.
- Chicken broth - 1l
- Bell pepper - 1 pc.
- Green peas - 3 pcs.
- Tsaogo mushrooms - 100 g
- Lemon grass - 2 pods
- Galangal root - 2 cm
- Garlic - 1 pc.
- Paste
- Lime leaves - 4 pcs.
- Mussels - 100 g
- Scallops 100 g
- Pickled bamboo - 100 g
- Shrimp -100 g
- Pak choi salad - 50 g
- Cherry - 100g
- Coconut milk - 250 ml
Preparation:
Let the chicken broth simmer. Cut bell peppers, mini corn, peas, and mushrooms into strips. When the broth boils, add lemongrass.
We'll crush it into millet. Thinly slice the galangal root and add it along with the garlic and lime leaves. Then add tom yum paste. Pour in milk.
Add mushrooms, peppers, corn and peas. Cut cherry tomatoes in half. Add shrimp, scallops and mussels. Add pickled bamboo.
At the end, add lettuce and cherry tomatoes, pour in fish sauce.
Serve the soup.
When you want to cook a traditional Thai soup, but you don’t have the necessary ingredients in the refrigerator or in the store, Russian ingenuity comes to the rescue.
Ingredients:
- Chicken thigh - 1 pc.
- Shrimp - 200 g
- Scallops - 300 g
- Ginger root - 3 cm
- Lime - 1 pc.
- White onion - 1 pc.
- Cream for sauces - 250 ml
- Lime leaves - 7 pcs.
- Champignons - 300 g
Preparation:
There is nothing complicated in preparing soup; the most important thing is to prepare the ingredients correctly.
To begin, squeeze the juice out of the lime and grate the zest.
Cut the mushrooms into large pieces.
Cut the onion into cubes.
Fill the chicken thigh with water and put it on the fire to cook.
Cut the ginger root into thin slices.
Add grated lime, ginger, onion, lime leaves and chili pepper, if desired, to the finished broth. After 10 minutes, add the mushrooms and cook for 5 minutes.
Then add seafood and cream. Cook for 3 minutes and add lime juice. Serve the soup.
Bon appetit.
The recipe used by the Thais is significantly different from the one used to prepare soup in our restaurants.
Ingredients:
- Tomatoes - 1 pc.
- Onion - 1 pc.
- Shrimp - 200 g
- Tom yum paste - 40 g
- Fish sauce - 50 ml
- Kaffi lime leaves - 4 pcs.
- Gamangal - several records
- Lime - 1 pc.
- Coconut milk - 250 ml
- Mushrooms - 100 g
- Lemon juice - 40 ml
Preparation:
Boil water and add coconut milk, then add fish sauce. Lemon juice.
Squeeze fresh lime juice. Add galangal, onion, leaves, lemon grass. Add chili paste to cook tom yum.
Mix well and wait until the soup boils again. Now add mushrooms and shrimp. Bring to a boil and add tomatoes and chili.
Not all the necessary ingredients for Tom Yam soup can be found in a regular supermarket near your home. So they can be easily replaced.
Ingredients:
- Tomatoes - 1 pc.
- Mushrooms - 200 g
- Shrimp - 300 g
- Fish sauce - 50 ml
- Tom Yam paste - 40 g
- Chili pepper - 2 pcs.
- Wood sheet - 8 pcs.
- Cilantro - 1 bunch.
- Lime - 1 pc.
Preparation:
You can cook chicken broth in advance or prepare it directly specifically for tom yum soup.
Add a whole bunch of cilantro, thinly sliced ginger slices, lime leaves, and chili peppers to the soup. Cook the broth. Add chili paste and fish sauce.
Cook for a couple more minutes. Chop the mushrooms and add them to the broth. Clean the shrimp and add to the broth. Squeeze the lime into the soup.
Bon appetit.
This version of preparing the soup involves adding shrimp and chicken at the same time.
Ingredients:
- Chicken - 250 gr.
- Tomatoes - 3-4 pcs.
- Kafir lime leaves -20 pcs.
- Lemongrass stems - 3-4 pcs.
- Chili pepper - 2-3 pods
- Galanga - 30 g
- Mushrooms: -100 gr.
- Tom yum paste - 40 ml
- Shrimp - 150 g
- Cilantro - 1 bunch
- Coconut milk - 150 ml.
- Lime juice - 50 ml.
Preparation:
Thinly slice the chicken and place it in water. Cut the tomato into 4 parts and add to the soup. Cut the galangal root into thin slices.
Cut off the leaves of the lemongrass stems and finely chop them. Chop the mushrooms randomly and add them too. Add kefir lime leaves and chili peppers to the broth.
Cook for a couple of minutes and add chili paste, fish sauce and lime juice. Mix well and add coconut milk. Tear the cilantro and add to the soup.
Add the shrimp last.
In fact, there is nothing difficult in preparing this dish, the main thing is to find all the ingredients and add them to the broth one by one.
Ingredients:
- Tom Yam mixture - 1 pack
- Shrimp - 200 g
- Lime - 1 pc.
- Fish sauce - 40 ml
- Chili pepper - 2 pcs.
- Chili paste - 40 ml
- Coconut milk - 200 ml
Preparation:
Large supermarkets sell special kits for making Thai soup. As a rule, this set includes greens.
These are lemongrass, kefir lime leaves, chili pepper and galangal root. Prepare the greens and send the chicken broth to cook. Bring to a boil.
Then add coconut milk and chili paste. You can add mushrooms and tomatoes. Let's add the shrimp last, as they cook very quickly.
Bon appetit.
Hot and sour Thai tom yum soup is popular not only in Thailand: this exotic first course can now be found on the menus of Asian cafes and restaurants around the world. There are many varieties of soup: with seafood, chicken, fish, with or without coconut milk, etc. However, the constant component of the recipe is spicy paste tom yam, which can be found in a specialized store or you can make it yourself, following our example. The soup prepared according to this recipe, of course, differs from the original, as it is adapted to our realities and homemade products, but nevertheless it turns out very tasty!
Don't forget that Thai soup is not cooked in... large quantities like ours traditional borscht. Tom yam is not heated and left for the next day, so if possible, prepare as much soup as you and your loved ones can eat at one time.
Ingredients: 
- shrimp - 200 g;
- chicken fillet - 200 g;
- champignons - 150 g;
- coconut milk - 400 ml.
For tom yam paste:
- chili pepper - 2 large;
- garlic - 5 cloves;
- ginger root - about 3 cm;
- lemon (or lime) juice - 2 tbsp. spoons;
- zest of 1 lemon;
- vegetable oil - 2 tbsp. spoons;
- sugar - 1 tbsp. spoon.
- Let's start by preparing the main component of the soup - tom yam paste. To do this, chop the peeled garlic cloves into thin slices. Wash the chili pepper and cut it into rings.
- Place the garlic in a saucepan with hot vegetable oil. Stirring, fry over moderate heat for just a few seconds.
- We transfer the golden garlic plates into separate dishes, and place the rings in the empty saucepan hot pepper. Sauté for a couple of minutes.
- Let's prepare the remaining ingredients of the paste. We grate the lemon peel on a fine grater (we only need the yellow zest - we do not touch the white part). Peel the ginger root and also grate it with fine shavings.
- Grind the fried garlic and chili rings using a blender, and then put them back into the saucepan with aromatic oil. Add zest and ginger there, sprinkle with sugar, pour in lemon or lime juice. Mix the contents of the saucepan thoroughly, and then simmer over low heat for 3-5 minutes, remembering to stir.
- Next, transfer the mixture into a blender bowl and grind until the maximum homogeneous mass. As a result, we get a bright orange “puree”. This is tom yum paste, which is the basis of the first dish of the same name.
- Let's move on to cooking the soup. Fill the chicken fillet with water and boil until tender. At the same time, wash and chop the champignons into thin slices.
- Now about the shrimp. If you are familiar with Thai cuisine, you probably know that Thais, as a rule, add unpeeled seafood to their soup. Therefore, if you want to get as close to the original as possible, you don’t have to peel the shrimp. We decided to make a “domesticated” version of the soup, so we cleaned the seafood, leaving the tails.
- Remove the finished poultry fillet from the broth. After cooling, cut the chicken into medium-sized pieces.
- Measure out 400 ml of chicken broth, bring to a boil, then mix with coconut milk and Thai paste. Please note that the soup is very spicy! If you are not a fan of spiciness, do not add the entire portion of pasta at once, but do it gradually, tasting the broth each time. Stirring, bring the liquid to a boil and cook over moderate heat for a couple of minutes, and then pass through a fine sieve to ready soup It turned out smooth and beautiful. Add mushrooms to the strained broth.
- Next we add shrimp.
- Add chicken meat, cook tom yum at low boil for 2-3 minutes. Take a sample, adding salt to the soup if necessary, and then remove the pan from the heat.
- Serve the hot and sour first course immediately. To add some bright colors to the soup, you can add fresh herbs to the plates.
Thai tom yum soup is ready! Enjoy your meal!
Love to please your family and guests with delicious and unusual dishes? Choose original recipes? Don't stop at creating dishes traditional cuisine? Then you will probably be interested in a recipe that will help you prepare Thai Tom Yum soup. This hot and sour soup is... National dish Thailand, which has also spread to nearby 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 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 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. His distinguishing feature– lack 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– Thai soup with seafood. 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.
Spicy Tom Yum soup will surely interest all lovers of 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.
- At the first stage, the base for the treat is prepared. To do this, pour coconut milk, broth, sauce (shrimp) and peeled still water. 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 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 lemongrass stalks, 30 g galangal root, fine salt, a mixture of peppers, shallots (1 pc.), 3 chili peppers, 25 g ginger root.
- For a 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 heated oil, then knead in a mortar. This paste can be purchased ready-made in a themed store. True, in this case it will definitely contain a taste 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.
- All the ingredients from the second and fourth steps are placed in a saucepan with water and simmered 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.
- 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 chicken and spicy pasta. 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 onions, 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 heavy cream, 2 tomatoes, 430 g large peeled shrimp, white onion, 320 g 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).
- 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 ready-made pasta, 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 looking for the necessary ingredients. As a rule, such sets are sold in themed shops with exotic Thai products.
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. As additional ingredients This set contains cilantro, bamboo shoots and a special seasoning for spicy soup.
What can you substitute for lemongrass in soup?
A mandatory ingredient in the Thai soup under discussion is lemongrass. If you couldn’t find it on sale, then this 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.
