How to make Thai Tom Yum soup in Russia? Very simple! To begin with, you need to buy broth for Tom Yam, in large hypermarkets, such as Giant, Megas, etc. The most best tom Yam in cardboard boxes of the original Thai production by Roi Thai, you can see it in the photo. The main thing is not to take Tom Yam broth made in Russia, this is a rare muck, I stupidly took a few 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 preferably), champignons and tomato. Cut green onion will add at the end.
In my photo you see 2 different types TomYam broth - in an iron jar and in cardboard packaging. You can use any of them. In one carton - 250 ml. - one serving, and in the iron 2 servings, take any to your taste.
So, let's start cooking Tom Yum. Just pour this broth into the pan. Heat up to a boil. When it boils - add shrimp, mushrooms and tomatoes there 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 glutinous rice (instead of bread) like in Thailand. (I also have a seaweed salad in the photo)
Everything is very, very tasty! It tastes like a 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 travel to Thailand to enjoy delicious Thai Tom Yum soup!
If you decide to dine in different places in Thailand, you will never meet the same taste of Tom Yam. This exotic spicy soup is so versatile that no Thai can cook it in 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 a real Tom Yam, 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 the amazing gastronomic masterpiece and create a delicious copy of it.
Publication author
Journalist by profession, culinary by vocation. Cooks quickly while the kids sleep. Appreciates spectacular presentation and refined author's style in cooking. Tells how to disarm the most fastidious 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 gr tiger shrimps
- 400 gr chicken broth
- 400 ml coconut milk
- 15 ml fish sauce
- 2 pcs. lime leaves
- 25 gr butter
- 40 gr lemongrass stalk
- 20 gr galangal
- 3 gr chili pepper
- 200 gr tomatoes
- 250 gr champignons
- 15 gr tomato paste
- 1 clove of 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 spicy ginger. In many supermarkets you can find ready-made sets for Thai soup. If not found given ingredient, it can be replaced with ginger root.
- Lemongrass is a lemongrass with a pronounced tart citrus flavor. You can substitute lemon zest.
- Kaffir - lime leaves. You can substitute lemon leaves.
- Shrimps. Shrimps of the langutin variety are suitable, Tiger chrimp, royal. You can add other seafood if you like.
- Shiitake mushrooms / champignons / oyster mushrooms. Any of the above will work.
- Fish sauce. Can be replaced with soy sauce.
- Lime. Can be substituted for lemon.
- Coconut milk. Added to soften the spicy taste. There are many soup recipes where the addition of milk is optional.
- Tom Yum spicy pasta. One of the most inaccessible products in our country, so in the recipe we will replace it with a mixture tomato paste with Tabasco sauce, garlic and chili pepper.
Prepare the broth. Mix in a saucepan chicken bouillon, coconut milk, add fish sauce and kaffir/lime leaves. Send the broth to medium heat.
Melt the butter in a frying pan and fry the lemongrass stalks and galangal for 2 minutes. Optionally, these ingredients can be chopped to bring out the flavor, or fried whole so they don't fall into the spoon while eating. Add a couple of chili rings. Pour the contents of the pan into the broth and wait for it to boil.
Cut the tomatoes into medium cubes and fry for a couple of minutes in a pan until half soft. Send to boiling broth.
Wash mushrooms and cut into small plates. Send the mushrooms to the broth.
Season the soup with a mixture of tomato paste with finely chopped pepper, minced garlic and a few drops of Tabasco sauce. Don't go overboard with the pepper and Tabasco sauce, keep your soup hot and add the hot mixture in batches. Peel shrimp from shells and vertebral intestines, add to boiling soup and cook for 5 minutes. Wash the cilantro, tear coarsely with your hands and add to the soup, squeeze the juice of one lime and salt if desired, and then remove the pan from the stove.
Tom Yum ready!
Enjoy your meal!
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 of coconut milk, 70 ml of strong chicken broth, 7-8 lime leaves, 70 g of butter, 20 g of shrimp sauce, half a liter of filtered water, a pinch of dried lemongrass, 120 g of peeled shrimp, 25 g of galangal root , 80-90 g each of scallops and squid, 8-9 pcs. cherry tomatoes, 2 limes, 30 g of special seasoning, 6-7 green onions.
- At the first stage, the base for the treat is prepared. To do this, 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 remains to languish while the other components are being prepared.
- In a frying pan butter hand-torn lime leaves, dried lemongrass and a medium-sized root are fried.
- After a couple of minutes, all defrosted seafood is laid out to them. They need to be fried until the shrimp change color.
- Cherry halves and chopped green onions are sent to the pan.
- After a couple of minutes, the broth from the first step is poured in, the juice from the limes is squeezed out and a special seasoning is added.
The ingredients are heated together and the soup is ready to serve.
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 of ginger root.
- For a spicy dressing, finely chop garlic, chili, shallots 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. Such pasta can be purchased ready-made in the thematic store. True, in this case, it will definitely contain a flavor enhancer.
- Galangal roots should be washed and calcined for 1 minute over the burner flame. Lemongrass stems get rid of the top green part.
- Seafood is cleaned of everything superfluous, washed and finely cut. Mushrooms are cut into strips, and onions and tomatoes are randomly cut.
- All the ingredients from the second and fourth steps are sent to a pot of water and boiled over low heat until the onion softens.
- Next, prepared seafood is placed in the container and spicy pasta. The soup is brought to a boil, salted, peppered and immediately turned off.
Served hot tom yum with shrimp and other seafood and garnished with lime slices.
Tom yum soup with chicken - step by step
Ingredients: 380 ml of coconut milk, 220 g of chicken (fillet) and shrimp, 2 large chili peppers, 2 cm of ginger root, whole lime or lemon zest 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 are chopped into miniature rings.
- In a deep frying pan, garlic is first fried in oil until golden. Then it cooks for a couple of minutes already with chili. Sugar, chopped zest and grated ginger root are also added here.
- The broth is made from shrimp and chicken. On seafood, you need to leave the heads and shells - this will make the broth more rich.
- Chicken and shrimp are laid out 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 of minutes of cooking, the soup will be completely ready.
Garnished with chopped greens tom yum with chicken.
Vegetarian Tom Yum
Ingredients: a large spoonful of grated carrots, tomato cubes, chopped tofu and white onions, 2 cm ginger root, 60 g grains each sweet corn, cauliflower and broccoli, 5-6 lemongrass leaves, kaffir lime leaf, 320 ml filtered water, a large spoonful of dark and light soy sauce, 1 tsp. brown sugar, the same amount of chili paste and lime juice, a large spoonful of coconut milk and ground coriander.
- Water is brought to a boil in a deep pan. Grated ginger, lemongrass greens and a lime leaf are sent to it, as well as all chopped vegetables, corn and tofu.
- After boiling water again, sugar and two types of soy sauce are sent to the pan.
- The mass is stewed for 3-4 minutes, after which the remaining ingredients are laid in it. You can also add half a clove of crushed garlic if you like.
- The treat warms up for a couple of minutes, after which it is served at the table.
Vegetarian Thai soup Tom Yum 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. tablespoons of chili paste, large lime, half a bunch of parsley, salt to taste, base - 2 liters of water with boiled vegetable ingredients (3 stalks of lemongrass and 25 g of galangal root).
- Water is put on fire. When it boils, you can immediately pour peeled and diced mushrooms into the pan.
- Onions are finely chopped, tomatoes are chopped into medium pieces.
- Shrimps are cut in half, after which they, along with prepared vegetables, are sent to the broth.
- After 5-6 minutes, juice from a whole lime is poured into the future soup, salt and chili paste are added.
- It remains 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 with Tom Yum
Ingredients: 1.8 l of chicken broth, 40 g of fresh cilantro, 2 limes or lemons, chili pepper, 90 g finished pasta, 180 ml coconut milk, 30 g fish sauce (ready-made), 210 g oyster mushrooms, 8 g granulated sugar, 1 tbsp. a spoonful of dried lemongrass, 3-4 lime leaves, a pound of peeled shrimp, 40 g of ginger root.
- The chicken broth is brought to a boil. Lemongrass and chopped lime leaves, as well as grated ginger, are sent to it. Components are cooked for 3-4 minutes.
- Pasta, granulated sugar and fish sauce are introduced into the future soup. The ingredients mix well.
- After another couple of minutes, finely chopped mushrooms, thin pepper rings, and shrimp are sent to the broth.
- After the appearance of regular bubbles on the surface of the broth, coconut milk is poured into the pan.
- It remains to add the juice of two citrus fruits and chopped greens.
As soon as the soup boils again, the pan is removed from the stove and the treat is poured in 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 culinary specialist does not have to wander around the shops in search of the right ingredients. As a rule, such sets are sold in themed shops with exotic Thai products.
The composition of the kits in different stores is slightly different. But it definitely includes galangal root and kaffir lime leaves. In addition, chili peppers and lemongrass are among the ingredients. As additional ingredients in such a set there is cilantro, bamboo shoots and a special seasoning for spicy soup.
What can you substitute for lemongrass in soup?
The obligatory ingredient of the discussed Thai soup is lemongrass. If it was not possible to find it on sale, then such a component can be easily replaced, for example, with lemon grass, chopped lime peel or even ordinary lemon. The latter can definitely be found in any supermarket.
Tom Yam is the most beloved Thai soup and a popular Thai dish in the world. Its spicy taste with a sour specific tint, pleasant aroma, which is based on ginger and lemongrass, has driven many gourmets of Asian cuisine crazy.
Culinary Help
The classic name for Tom Yum soup. However, depending on the incoming ingredients, its name changes. For example, shrimp soup will be called Tom Yam Kung, vegetable soup - Mangsavirat; With chicken meat the word Kai will be added, with fish - Pla, and Tom Yam, prepared on the basis of a sea cocktail, will be called Tkhaley.
Varieties of Tom Yum Soup:
- Kung - with the addition of shrimp. The most common soup among tourists;
- Paa or Pla - with the addition of fish. Before the advent of mass tourism in Thailand, this type of Tom Yam was the most popular, as fish is considered the most affordable product in the country;
- Guy or Kai - with the addition of chicken meat;
- Thale - a type of dish prepared on the basis of a sea cocktail: mussels, shrimps, mussels, scallops and pieces sea fish and sometimes even oysters;
- Khon - compared to the rest is a new variety. The main ingredients are shrimp and coconut milk. The last component is added almost before turning off the finished soup;
- Kung Maphrao Nam Khon - also cooked with shrimp and coconut milk, but pieces of coconut pulp are also added;
- Ka Mu - prepared on the basis of pork knuckle. This type of dish is known for the longest cooking process.
Classic recipe
| Ingredients | Quantity |
|---|---|
| water - | 1.5 liters |
| shrimps - | 15 pcs. |
| chicken or mushroom cube - | 1 PC. |
| lemongrass - | 2 stems |
| dry basil - | 2-3 pinches |
| green onion - | stem |
| fresh ginger - | 10 small slices |
| sugar - | 5 g |
| onion - | 0.5 pcs. |
| lime juice - | 7 art. l. |
| oyster mushrooms - | 4 things. |
| Ready sauce "Fish" - | 7 art. l |
| tomato - | 1 PC. |
| chili paste - | 4 tsp |
| coconut milk - | 12 st. l. |
| Time for preparing: 40 minutes | Calories per 100 grams: 126 kcal |
Before starting the traditional Thai food Tom Yam at home is worth saying that his technological process quite simple, so even a “teapot” in the world of cooking can cook it.
- Coarsely chop all vegetables so that during the heat treatment they do not become porridge;
- Lemongrass must first be kneaded with your hands, and then cut into pieces 5 cm long;
- Chop oyster mushrooms into long pieces;
- Cut green onions into 3 cm lengths;
- Clean the shrimp;
- Pour the liquid into the pan and wait for the boil;
- Throw ginger and lemongrass;
- Add after a minute onion, fish sauce, granulated sugar and champignons;
- After another minute, add chili paste, tomato, coconut milk, lime juice;
- Then throw in the shrimp and remove the pan from the heat;
- Close the lid and let the soup steam for three minutes.
Pour the finished Tom Yum hot on plates, sprinkle with basil and green onions.
Other options
Soup Kung
Another, but more simplified version of Kung soup, the preparation of which will be mastered by any hostess.
Required components:
- parsley - 30 g;
- chicken broth - 420 ml;
- sugar - 10 g;
- ginger - 10 g;
- oil - 65 ml;
- garlic cloves - 5 pcs.;
- champignons or oyster mushrooms - 110 g;
- lemon zest - 7 g;
- chili pepper - 2 pcs.;
- coconut milk - 2 tbsp. or 400 ml;
- shrimp - 460 g;
- lemon juice - 20 ml.
Time spent on preparation: less than half an hour.
Amount of calories: 130 kcal.
Step by step process:
Thai Soup with Tom Yum
It's no secret that you can buy anything in supermarkets. Pepper paste for making traditional Thai soup was no exception, which greatly facilitates the already easy process of preparing the world-famous "gastronomic hit".
Required components:
- chicken broth - 2 l;
- chilli;
- ready-made pasta Tom Yam - 100 g;
- cilantro greens - 50 g;
- lemon - 2 pcs.;
- coconut milk - 1 cup or 200 ml;
- ready-made fish sauce - 20 g;
- champignons or oyster mushrooms - 210 g;
- sugar - 10 g;
- lime leaves - 3-4 pieces;
- lemongrass or lemongrass - 2 tbsp. l;
- shrimp (peeled) - 0.5 kg;
- ginger - 35 g.
Time taken to prepare: 30 minutes.
Amount of calories: 293 kcal.
Step by step workflow:
- Add chopped ginger, finely chopped lime leaves, lemongrass to boiling chicken broth and cook the ingredients for no more than 5 minutes;
- Enter pepper paste. To stir thoroughly;
- After 2 minutes, add sugar with fish sauce;
- After a few more minutes, add coarsely chopped mushrooms, shrimps, chopped chili peppers into the broth;
- Then immediately pour in the coconut milk;
- Bring soup back to a boil.
- Squeeze the juice of two lemons and sleep with chopped cilantro;
- When the soup boils, remove the pot from the heat.
Cooking Tom Yum Gai at home
Like the previous version, the recipe is based on the use of ready-made pepper paste, only chicken acts as the main ingredient.
Required components:
- finished pepper paste - 4 tsp;
- champignons - 10 pcs.;
- lime juice - 20 ml;
- shrimp - 8 pcs.;
- sugar - 5 g;
- eggplant;
- lemongrass - 3 stalks;
- water - 1.5 l;
- ready-made fish sauce - 1 tbsp. l.;
Time spent on cooking: a quarter of an hour.
Amount of calories: 200 kcal.
Step by step process:
- After the water boils in the pan, add the pepper paste and mix;
- At the same stage, put chopped lemongrass;
- Finely chop the mushrooms;
- Peel the shrimp and cut the eggplant into thin strips;
- After the broth boils again, add the eggplant and mushrooms;
- Next enter the shrimp;
- After 3 minutes, add fish sauce and sugar;
- Boil the soup until the sugar is completely dissolved;
- Remove saucepan. Throw in the chopped cilantro and close the lid.
If coconut milk was used in the recipe, then it must be introduced after removing the soup from the stove.
According to Thai traditions, hot Tom Yam soup is served with rice in a small bowl. The ingredient replaces bread and dulls the spiciness of the dish.
So what is in the recipe? classic dish, and what domestic ingredients can replace them:
- lemongrass, which at home can be replaced with lemongrass;
- galangal - you can use ginger. However, it is worth increasing the amount by 2 times;
- chili paste - red pepper;
- Nam Prik - garlic;
- lime - green lemon;
- straw mushrooms - champignons or oyster mushrooms;
- chili - instead of fresh, it is quite possible to use dried;
- Kafir leaves - lemon or lime zest;
- fish sauce - can be replaced with ready-made oyster.
Each country has its own National dishes, having tried which, you definitely want to know the recipe. One of the most famous is the Thai tom-yum soup with shrimp and coconut milk, which is very easy to make at home. There are several varieties of this dish, but in general they are all similar. Learn how to properly make such a soup.
How to make tom yum soup
There are several key components that must be put in the dish. These are shrimp, coconut milk, and spicy tom yum pasta. You can buy it or make your own with garlic, chili, galangal root, lime or lemon juice. Sometimes shrimp paste is used. Mushrooms, lemongrass, and some other products are also put in the soup. A certain amount of pasta is introduced into boiling water, chicken or fish broth, coconut milk, other ingredients are added, and boiled until tender.
Soup varieties
There are so many types of this popular Thai entree. They are classified according to the added components:
- Tom yum kung. With shrimps.
- Ka Mu. So pork knuckle.
- Paa (Pla). With fish.
- Kung Maphrao Nam Khon. With shrimps, coconut slices and milk from this fruit.
- Guy (Kai). With chicken.
- Khon. It differs in that coconut milk is added at the very end of cooking.
- Thale. Soup with seafood: mussels, scallops, shrimps, pieces of fish, squid, sometimes oysters.
Tom Yum Soup Recipes
There are several methods for preparing this first dish. Frankly, even being in Thailand itself and having tried tom yum in several places, you may be surprised to find that the taste of every soup and even appearance the photo is different. Below you will see some recipes. After reviewing each of them, you are guaranteed to be able to choose the one that you like.
Classic recipe
- Cooking time: 65 min.
- Number of servings: 6 persons.
- Calorie content of the dish: 96.7 kcal.
- Purpose: lunch.
- Cuisine: Thai.
If you want to try this exotic dish for the first time, then first remember the real classic recipe tom yum soup. If suddenly you don’t like something, then next time you can already experiment with the components of the composition. However, the vast majority of people love shrimp tom yum and even include it in their list of favorite soups.
Ingredients:
- chicken broth (rich) - 4 l;
- sugar - 2 tbsp. l.;
- king or tiger prawns - 0.6 kg;
- hot peppers chili - 1 pc.;
- mushrooms (champignons) - 0.4 kg;
- salt - to your taste;
- lime - 2 pcs.;
- fish sauce - 4 tbsp. l.;
- tom yum paste - 2 tbsp. l.;
- tomatoes - 2 pcs.;
- coconut milk - 8 tbsp. l.;
- cilantro - 2 bunches;
- lemongrass - 8 pcs.;
- ginger - 2 pcs.;
- wood sheet - 10 pcs.
Cooking method:
- Heat up the chicken broth.
- Cut the lemongrass into 3-4 pieces.
- Clean the ginger. Cut into circles.
- Chop up the chili.
- Defrost shrimp.
- Wash mushrooms. Cut into 3-4 pieces.
- Wash the tomato. Cut into 6 wedges.
- Boil the broth. Throw in fresh lemongrass, tree leaves, ginger. Boil for a quarter of an hour.
- Add tom yum paste. Cook for 5 more minutes.
- Put shrimp, mushrooms, pour 4 tablespoons of fish sauce, mix.
- Add lime juice, sugar, salt, chili pepper. Boil 3 minutes.
- After trying the soup for spiciness, add 1 tbsp. l. coconut milk.
- Turn off the stove. Add tomatoes to the tom yum. Let it steep for 5-10 minutes and then serve.
How to cook tom yum from a bag
- Cooking time: 55 min.
- Servings: 4 persons.
- Calorie content of the dish: 84.0 kcal.
- Purpose: lunch.
- Cuisine: Thai.
- Difficulty of preparation: easy.
If you don’t know how to cook tom yum or are not sure that it will turn out well for you, try buying a blank for it in a bag first. This is a special base for the broth. This cooking option is also suitable for those people who cannot find specific Thai products, because they are not sold in every store. Finding the base is much easier.
Ingredients:
- base for tom yum soup - 1 pack;
- cilantro - 5 branches;
- garlic - 2 cloves;
- fresh-frozen tiger prawns - 100 g;
- lime - 1 pc.;
- mushrooms (champignons or oyster mushrooms) - 150 g;
- onion - 1 pc.;
- cherry tomatoes - 10 pcs.;
- coconut milk - 4 tbsp. l.
Cooking method:
- Clean the shrimp.
- Cut the garlic into slices, tomatoes and onions into slices, mushrooms into large pieces.
- Chop the cilantro.
- Pour into a saucepan vegetable oil. Saute garlic, onion, tomatoes.
- Pour water into vegetables. Bring the contents of the saucepan to a boil. Enter the base for the tom yum.
- Add mushrooms, shrimps, cilantro greens. Cook for 2-3 minutes. At the end of cooking, pour in the coconut milk.
Tom yum with seafood
- Cooking time: 75 min.
- Number of servings: 8 persons.
- Calorie content of the dish: 138.5 kcal.
- Purpose: lunch.
- Cuisine: Thai.
- Difficulty of preparation: medium.
Thai soup with coconut milk and seafood is very tasty, rich, with a delicate lemon flavor. Cooking it is not too difficult, the process is the same as when cooking any first course. You can put any seafood you like in the soup. Suitable shrimp, squid, mussels, octopus, oysters. This soup looks very appetizing even in the photo.
Ingredients:
- Seafood Cocktail- 1 kg;
- ginger - 40 g;
- onions - 0.2 kg;
- chili pepper - 6 pcs. (more possible);
- shallots - 2 pcs.;
- tomatoes - 8 pcs.;
- garlic - 6 cloves;
- oyster mushrooms - 100 g;
- salt pepper;
- lemongrass - 6 stalks;
- galangal root - 60 g;
- lemongrass leaves - 20 pcs.;
- coconut milk - 12-15 tbsp. l.
Cooking method:
- Mince the garlic, ginger, chili and shallots.
- Roast the spices in a small amount vegetable oil. Lower the heat and simmer them for a couple of minutes. After crushing in a mortar, and you get a tom yum paste.
- Process seafood, rinse.
- Cut the mushrooms into thin strips, and the onions and tomatoes into quarters.
- Into a pot filled with cold water, lay out the lemongrass stalks, lemongrass leaves, galangal root. Bring to a boil.
- Add onions, tomatoes and oyster mushrooms. Cook on low heat.
- When the onion softens, add the seafood and pasta. Pour in coconut milk. Cover, bring to a boil, turn off.
With chicken
- Cooking time: 35 min.
- Servings: 3 persons.
- Calorie content of the dish: 49.2 kcal.
- Purpose: lunch.
- Cuisine: Thai.
- Difficulty of preparation: medium.
Tom yum with chicken is no less tasty than with shrimp. if you love Thai cuisine you should definitely try both options. Preparing this soup is very simple, the process takes just over an hour. It is worth noting that it turns out burning. Coconut milk softens it up a bit spicy taste, so the amount of this component can be changed at your discretion. Soup prepared according to original recipe, looks very beautiful in the photo and live.
Ingredients:
- chili paste - 3 tbsp. l.;
- champignons - 150 g;
- chicken fillet - 150 g;
- coconut milk - 80 ml;
- ginger root - a slice of 3 cm;
- lime - half;
- lemongrass - 2 stalks;
- fish sauce - 2 tbsp. l.;
- chili pepper - 3 pcs.;
- sugar - 1 tsp
Cooking method:
- Cut the lemongrass and ginger into large pieces.
- Wash and dry the meat. Cut into small pieces.
- Chop up the chili.
- Pour 1.5 liters of water into a saucepan. Bring to a boil.
- Put the chili paste into the pot. Stir.
- After a minute, add lemongrass, ginger.
- Cut mushrooms into large pieces. Two minutes after the spices are thrown, put the mushrooms and chicken into the pan.
- After boiling, add fish sauce, chili pepper, a few tablespoons of lime juice, sugar. Cook 2 minutes.
- Pour in the coconut milk and cook until the chicken is done.
Vegetarian tom yum
- Cooking time: 35 min.
- Servings: 4 persons.
- Calorie content of the dish: 62.8 kcal.
- Purpose: lunch.
- Cuisine: Thai.
- Difficulty of preparation: medium.
If you adhere to the principles of vegetarianism, this does not mean that you will not be able to try Tom Yam. There is a delicious version of this soup without the addition of shrimp, seafood, chicken or any animal products at all. You can even replace the set of vegetables given according to the recipe at your discretion. Learn how to make Vegetarian Thai Soup.
Ingredients:
- shallots - 2-8 pcs. depending on the size;
- sweet pepper - 2 pcs.;
- garlic - 10 cloves;
- cauliflower - 1 fork;
- chili pepper - 4 pcs.;
- carrots - 1 pc.;
- mushrooms - 150 g;
- galangal root - 10 cm;
- light soy sauce - 5 tbsp. l.;
- kaffir lime - 10 leaves;
- tomatoes - 8 pcs.;
- basil - half a bunch;
- lemongrass - 7-8 stems;
- lime - 2 pcs.;
- coconut milk - to taste.
Cooking method:
- Chop the onion, garlic, 2 chili peppers and 2 sweet ones. Put everything in a saucepan and fry in vegetable oil.
- Cut the lemongrass, galangal root, kaffir lime leaves. Place in a saucepan with the rest of the ingredients.
- After a couple of minutes, move the frying into a saucepan, fill with water. Let it boil, make medium heat and simmer covered.
- cut mushrooms, cauliflower, tomatoes, carrots. Put in broth. Boil for 5-10 minutes.
- Add chopped basil, squeezed fresh lime juice, coconut milk, soy sauce to soup. Turn off and serve immediately.
Creamy tom yum soup
- Cooking time: 65 min.
- Number of servings: 8 persons.
- Calorie content of the dish: 128.5 kcal.
- Purpose: lunch.
- Cuisine: Thai.
- Difficulty of preparation: above average.
There is a recipe for Thai tom yum nabe soup based on coconut cream. It is not easy to find this product on sale, but if you succeed, you will receive an extraordinary tasty first dish. This soup is less than all the other options similar to the classic recipe, but you should definitely try it. Remember how to cook tom yum at home, and please your loved ones.
Ingredients:
- chicken breast- 0.4 kg;
- salt - a pinch;
- shrimp - 250 g;
- lemon - 1 pc.;
- oyster mushrooms - 0.3 kg;
- lime - 1 pc.;
- coconut cream- 250 ml;
- sugar - 1 tsp;
- hot chili pepper - 1 pc.;
- garlic - 6 cloves;
- ginger root - 3-4 cm.
Cooking method:
- Fill the chicken with a liter of water. Boil for 20 minutes.
- Peel and coarsely chop the garlic and chilli.
- Grate the ginger and remove the zest from the lemon.
- Heat up a little vegetable oil in a saucepan. Saute the garlic and place on a plate.
- In the same bowl, add the pepper. Grind it and garlic with a blender.
- Put the food back into the saucepan. Pour in freshly squeezed lime juice. Add sugar lemon peel and grated ginger. Bring to a boil and simmer for 5 minutes on the smallest fire.
- Grind the entire contents of the saucepan again with a blender. You've made tom yum pasta. It will turn out a lot, but you will need only a part, the rest can be frozen.
- Take the chicken out of the pot. Place shrimp in water for 5 minutes. Meanwhile, chop the mushrooms and meat.
- Remove shrimp and clean.
- Let the broth boil. Pour in the coconut cream and gradually add a little bit of the paste, stirring and tasting each time.
- Boil for two minutes, then strain.
- Put chicken, mushrooms, shrimp into the broth. Cook for 3-4 more minutes. Season to taste and serve.
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