How to cook tom yum with cooked pasta. Tom yum soup at home

Tom yum is a Thai recipe, the execution of which will provide an opportunity to taste a delicious thick spicy soup. This dish cannot be called a budget one, but the final result fully compensates for the money and time spent on creating such a culinary masterpiece.

How to cook tom yum?

If you are going to cook tom yam, you need to study and purchase the ingredients in advance, since not every kitchen has overseas ingredients, without which the Thai dish will not be one.

To prepare a classic tom yam, you will need ingredients: lemongrass, galangal, lime leaves and shrimp or fish sauce. In addition, the technology often requires the addition of coconut milk.
Seafood is often used as a filling for soup: shrimp, scallops, squid, less often mushrooms or chicken meat.
Lime juice is added to the dish at the end of cooking.
An integral part of Thai food is spicy pasta. How to cook tom yum pasta at home can be found in the following section.

Tom Yum Pasta - Recipe

Tom yum pasta is an invariable basis for cooking spicy Thai soup in all its variations. In addition, the spicy hot mixture can effectively transform the taste characteristics of other culinary creations of its own invention, filling them with spiciness and amazing taste.

Ingredients:

chili pepper - 4 pcs.;
garlic - 4 cloves;
shallot - 1 pc.;
vegetable oil - 4 tbsp. spoons.

Cooking

In hot oil, fry the garlic until blush, remove to a plate.
Shallots are browned in the same oil, added to the garlic.
Put in chili oil, fry for a minute, return onion and garlic to the pan.
Let the ingredients together for a few more minutes, after which they rub with a blender.

How is tom yum eaten?

For those who are not yet familiar with Thai cuisine, it will be interesting to learn how to eat tom yum soup, with or without rice.

Large pieces of meat or seafood from the soup are eaten with chopsticks.
For small pieces of ingredients and broth, a small Thai spoon is served separately.
Tom Yam soup, like other Thai dishes, is always served with rice, which eliminates excessive spiciness. It is collected with a spoon, dipped into the broth from the soup and sent to the mouth.

Tom yum with coconut milk - recipe

Tom yum, the recipe of which will be presented below, is prepared on the basis of fish broth with the addition of coconut milk. Instead of shiitake mushrooms, you can take always available champignons, and instead of galangal, ginger root. Seafood is pre-boiled or fried in oil until tender.

Ingredients:

coconut milk and fish broth - 300 ml each;
lemongrass stalks - 5 pcs.;
lime leaves - 5 pcs.;
galangal - 1-2 pieces;
shrimp - 10-15 pcs.;
shiitake - 5 pcs.;
fish sauce - 1 tbsp. a spoon;
brown sugar and sesame oil - 0.5 tsp each;
lime - 1 pc.;
cilantro and tom yum paste - to taste.

Cooking

Lemongrass, lime leaves cut into 3 parts and lightly beaten, galangal, cut across with plates of medium thickness, and tom yam paste are added to the boiling broth, boiled for 2 minutes.
Add mushrooms and fish sauce, heat for another 2 minutes.
Pour in coconut milk, lime juice, add sugar, bring to a boil and remove from heat.
Lay in the finished boiled seafood.

Tom yum with chicken - recipe

Tom yum, the authentic recipe of which involves the use of chicken meat as a component for broth and filler, turns out to be especially rich and rich in taste. It is allowed to replace cherry tomatoes with ordinary tomatoes, galangal with ginger, and canned Caogu mushrooms with fresh champignons.

Ingredients:

chicken broth - 1 l;
chicken fillet - 250 g;
lemongrass stalks - 2 pcs.;
lime leaves - 10 pcs.;
galangal - 2 pcs.;
canned mushrooms Tsaogu - 1 can;
coriander - 1 tbsp. a spoon;
fish sauce - 1 tbsp. a spoon;
cherry tomatoes - 7 pcs.;
lime - 1 pc.;
tom yum paste - 2 tbsp. spoons;
cilantro.

Cooking

Lime leaves torn into several pieces, coarsely chopped galangal, chopped and softened with a hammer lemongrass and tom yum paste are placed in the broth, boiled for 15 minutes.
Add mushrooms, chicken, cook for 10 minutes.
Put cherry halves, coriander, fish sauce, lime juice, sugar, if desired, in that yam with chicken.
Remove the dish from the heat and serve with cilantro.

Tom yum soup with seafood - recipe

Tom yum, the popular recipe of which will be presented below, will delight seafood lovers, because it is prepared with their participation. The classic set with shrimp, scallops and squid can be expanded with other inhabitants of the sea. Instead of fish sauce, in this case, shrimp is used.

Ingredients:

coconut milk - 350 ml;
chicken broth - 600 ml;
lemongrass stalks - 3 pcs.;
lime leaves - 5 pcs.;
galangal - 1 pc.;
shrimp, scallops and squid - 100 g each;
fish sauce - 1 tbsp. a spoon;
cherry tomatoes - 7-10 pcs.;
lime - 1 pc.;
tom yum paste - 2 tbsp. spoons or to taste;

green onions, butter.

Cooking

Cut the lemongrass into several pieces, beat off a little, tear the lime leaves and cut diagonally into 3-4 pieces of galangal. Fry everything together for 2 minutes.
Add seafood, fry for another 2 minutes.
Lay cherry halves, fry for 1.5 minutes.
Send green onions to the container, pour in hot broth, coconut milk.
Season the tom yam with seafood with spicy pasta, sauce, lime juice, after boiling, remove from the stove.

Vegetarian Tom Yum

Tom yum soup is a recipe that, even without meat and other animal products, can become the basis for obtaining a stunningly tasty, satisfying and nutritious meal. In this case, shiitake mushrooms are used as a filler, which can be replaced with champignons or oyster mushrooms.

Ingredients:

coconut milk - 250 ml;
water - 1 l;
lemongrass stalks - 1-2 pcs.;
lime leaves - 4 pcs.;
galangal - 1 pc.;
shiitake - 300 g;
tomatoes - 3 pcs.;
lime - 1 pc.;
tom yum paste - to taste;
cilantro, parsley.

Cooking

Galangal is prepared first, the leaves are cut into 3 parts, the lemongrass stems are cut into 3 parts, beaten to a soft state, the lime leaves are torn into several parts by hand.
Add lemongrass, galangal, lime leaves and spicy paste to boiling water, boil for 5 minutes.
Coconut milk is poured in, and after 5 minutes mushrooms and tomatoes are added.
The food is boiled for 10 minutes, seasoned with lime juice, greens are added.

Spicy tom yum soup recipe

Tom yum is a recipe that, in authentic execution, turns out to be extremely spicy and is served only with rice. The latter acts as a pungency neutralizer and is moistened with hot broth as a sauce. In addition to adding pasta to the broth, a whole red chili pod is laid, which will emphasize the character of the dish.

Ingredients:

coconut milk - 350 ml;
chicken broth - 400 ml;
cream - 200 ml;
lemongrass stalks - 3 pcs.;
lime leaves - 5 pcs.;
galangal - 3 pcs.;
seafood - 400 g;
fish or shrimp sauce - 1 tbsp. a spoon;
mushrooms - 200 g;
lime - 1 pc.;
chili pepper - 4 pcs.;
tom yum paste - 2-3 tbsp. spoons;
boiled rice.

Cooking

Lemongrass stalks are cut first, beaten off, galangal is cut into 3 plates, lime leaves are torn by hand
Lemongrass, lime leaves and galangal are placed in a boiling broth.
Add pasta, sauce, mushrooms, cook for 10 minutes.
Milk, cream, lime juice are poured in, chili pods and boiled seafood are laid.
Serve spicy tom yum soup with.

Tom yum soup with shrimp - recipe

Tom yam with shrimp is excellent in taste and fragrant. The taste and aroma of tropical ingredients is revealed to the maximum when they are pre-fried in sesame oil. At the same time, you should add the components of a spicy Thai paste or a ready-made burning additive.

Ingredients:

coconut milk - 400 ml;
shrimp broth - 400 ml;
lemongrass stalks - 3 pcs.;
lime leaves - 3 pcs.;
galangal - 5 pcs.;
shrimp - 400 g;
fish or shrimp sauce - 40 ml;
sesame oil - 30 ml;
lime - 1 pc.;
tom yum paste - 2 tbsp. spoons.

Cooking

Cut the lemongrass, soften, cut the galangal into 3 plates, tear the lime leaves.
Fry galangal, lemongrass, lime leaves for 2 minutes in oil.
Add tom yum paste and then shrimp, fry for 2 minutes.
Separately, bring the mixture of broth and milk to a boil, pour it into the main components.
Season the dish with lime juice, sauce.

Tom yum with beef

Tom yum soup with beef is not a traditional or authentic version of cooking, but rather an exception to the rule. However, even in this performance, the culinary creation has many admirers. As an accompaniment to a spicy dish, rice, roasted peanuts and sesame seeds are used.

Soup Tom Yum Gai, or Spicy and sour Thai soup with chicken. This is a variant of the world-famous spicy and sour Tom Yum Kung soup. Thai food lovers are probably aware of the soup Tom Yum with chicken. Actually, the only difference between Tom Yum Gai soup is in the meat additive. Shrimps are put in Tom Yum Kung (the word "kung" means "shrimp"), and chicken meat ("gai" - "chicken meat") in Tom Yam Gai. Shrimp now "bite" at a price, but chicken is quite democratic in cost. The range of flavors of Tom Yum Gai soup is the same as that of Tom Yum Kung, i.е. with a pronounced sourness, which is given to the soup by lime juice and cherry tomatoes. Lemongrass and kaffir lime leaves add a light citrus flavor to the broth. Chicken Tom Yum Soup has a certain spiciness thanks to the red chili peppers and Nam Prik Pao paste, which also gives the soup a sweet aftertaste because it is cooked with palm sugar. The salt level is regulated by Thai fish sauce Nam Pla. Mushrooms are also added to the soup - these can be Tsaogu mushrooms (in Russia they are sold only in canned form) or fresh champignons. If you wish, you can add coconut milk to the soup, it will add extra piquancy to the broth in taste, make it slightly "creamy" and reduce the level of spiciness. Soup Tom Yum Gai is cooked on chicken broth. Serve it hot, sprinkled with chopped cilantro. Together with the soup, boiled Jasmine rice is served, instead of bread, it also reduces the spiciness of the soup.
The recipe for the traditional Thai Tom Yum soup with chicken is very simple, with all the necessary ingredients, its preparation will not take more than 20-25 minutes. But what a range of taste sensations!

INGREDIENTS (for 4 servings):
chicken fillet (breast) - 200-250 g,
canned caogu mushrooms (or fresh champignons) - 1 can,
chicken broth - 1 liter (for 1 liter of warm water - 10 gdry broth in granules or to taste)
red chili pepper - 1 pc. (or 3 small Thai red peppers),
lemongrass (lemongrass) fresh- 2 stalks,
fresh kaffir lime leaves- 10 pieces.,
fresh galangal root- 1 medium-sized spine (or 6 circles),
shallots - 3 pcs. small onions (or 1 large)
nam pla fish sauce - 1 tbsp.,
lime juice- 2 tablespoons,
Nam Prik Pao Paste (Thai Chili Paste) - 2 tablespoons,
coriander (ground) - 1 tbsp.,
cherry tomatoes - 7-8 pcs.,
cilantro greens - to taste.

The recipe for Tom Yum Gai soup is simple, but the soup is very tasty.
So, first prepare the chicken broth. It can be a broth made from the "frame" of a chicken, or a broth from boiled breasts, or even made from dry chicken broth in granules. If the broth was cooked on chicken, then during cooking you need to remove the scale and then strain the finished broth.
We now have the broth. For now, let's put it aside.
Peel the shallot and cut it into rings.
From lemongrass, beat off the thick bases with a culinary mallet (or the blunt side of a knife), tear the kaffir lime leaves around the edges (or remove the central vein), cut the galangal root into thin slices.
Rinse the chili pod and cut into rings, if there is a problem with a spicy one, then you can not use the chili at all - Nam Prik Pao paste will add spice to the soup, and its amount can adjust the degree of spiciness of the finished soup.
Cut the chicken fillet into thin slices.

Remove the canned Caogu mushrooms from the jar, transfer them to a sieve and rinse them from the brine with running water, leave the water to drain. If there are no such mushrooms, you can use fresh champignons of the same weight instead and cut them into slices.
Rinse the cherry tomatoes and cut into halves (if small) or quarters (if larger).

Place a saucepan of chicken broth over medium heat, add the shallots, galangal, lime leaves, lemongrass and chili. Bring the broth to a boil, reduce the heat to low and simmer the roots for about 15 minutes. This will give the chicken broth a wonderfully recognizable aroma and taste that you will not confuse with anything else.
Catch all the spices from the pan with a slotted spoon (they are not eaten), the chili can be returned back to the broth.

Add mushrooms and chicken slices to the pot with broth, bring the broth to a boil and cook for another 5-10 minutes (until the chicken is ready).

Do you like to delight households and guests with delicious and unusual dishes? Looking for original recipes? Do not stop at creating traditional dishes? Then you will probably be interested in a recipe that will help you prepare Thai Tom Yum Soup. This spicy and sour soup is the national dish of Thailand, which has also spread to neighboring countries. You can cook this dish at home.

The classic Tom Yam recipe involves creating a spicy and sour soup that many will like. Its base is usually a pleasant chicken broth with squid, shrimp or other popular seafood, or chicken or fish. It is distributed in Thailand, Laos, Malaysia, and Indonesia.

If you translate the name of the dish, you get the translation of 2 separate words: "Tom" - boiled, "Yam" - spicy type salad. Following this logic, this concept unites almost all sour-spicy soups of the region, which are served hot. To clarify the type of dish, often the type of meat used or the type of broth prepared is also added to the name.

Tom Yam Kung - a shrimp dish popular with visitors;
Tom Yam Pla - a dish with fish, the most common among the local population due to the general availability of fish;
Tom Yum Gai - chicken version;
Tom Yam Thale - Thai soup with some available seafood (mussels, squid, shrimp);
Tom Yum Nam Khon - shrimp soup, the recipe of which involves the addition of coconut milk or coconut pulp at the end of creation;
Tom Yum Ka Moo is a pork-based version.

And now consider the most common recipes that can be used to prepare this dish.

Tom Yum Kung with shrimp

This Kung recipe with shrimp and coconut milk is a classic. It is he who is known to many tourists who have visited Thailand and tasted such a dish.

So, now more about Tom Yum Kung. Prepare the following foods:

400-450 milliliters of chicken broth and coconut milk;
cream 10-15% - 200 milliliters;
peeled shrimp - 400 - 450 grams;
champignons, mushrooms - 250 - 300 grams;
five cloves of garlic;
zest of 1 lemon;
one and a half tablespoons of lemon juice;
six cloves of garlic;
a few centimeters of fresh ginger;
two medium chili peppers;
one incomplete spoon of sugar;
one and a half tablespoons of oil;

First, we prepare seasonings for Kung. To do this, heat the oil in a frying pan and add the garlic cut into small pieces, chili peppers decorated with rings. Fry these ingredients for a few minutes. Now garlic and pepper are extracted from the oil, then they are crushed. The creamy mass (after the blender) is again placed in the pan.

Lemon juice is squeezed into a separate cup, the zest is rubbed and ginger on a fine grater or in a mortar. We pour sugar there. After mixing this composition well, add to the oil and seasonings whipped in a blender in a pan. This mass is stewed over low heat until tender. This sauce is ready.

Let's start cooking 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 cooked a little earlier is laid out in the pan, and after boiling, shrimp and mushrooms are placed. Mushrooms must first be cut into medium-sized pieces. Thai soup is cooked for several minutes. Now let the dish rest a little.

As you can see, this Kung recipe is not so complicated, and even a novice housewife can cook Tom Yum Kung with coconut milk and shrimp at home.

Shrimp soup without coconut milk

This recipe can also be called very common among tourists and affordable for cooking at home. Its distinguishing feature is the absence of coconut milk. We will need:

chicken broth - about half a liter;
250 grams of shrimp and mushrooms;
two small tomatoes;
three chili peppers and a clove of garlic;
lemon juice;
one large spoonful of tamarid paste;
lemongrass stalk;
a few kaffir lime leaves

To begin with, we prepare seasonings: the lemongrass stalk is choked and tied in a knot, the kaffir lime leaves are washed. Chili and garlic are crushed.

In a pan in sunflower oil, first fry the spices, then add the lemongrass and kaffir lime. After that, pour the chicken broth and cook for about five minutes. After that, add shrimp, tomatoes cut into small slices, as well as mushrooms and cook for about ten minutes over medium heat. At the end, add tamarid paste and lemon juice.

This soup is served with rice, usually warm. You can sprinkle it with cilantro beforehand. If you do not have any seasonings, then you can slightly change the recipe for yourself.

Soup with seafood

Another popular recipe is Thai seafood soup. So, it will require:

various seafood (clams, mussels, shrimp) - about half a kilogram;
four medium tomatoes;
one bulb;
100 grams of oyster mushrooms;
galangal root - 20 grams;
lemongrass leaves - 5 pieces;
lemongrass - a few stems;
three pieces of chili and a clove of garlic;
ginger - 20 grams.

Let's start with the spicy pasta. To do this, grind ginger, pepper and garlic in a mortar. After that, this composition is fried in oil until cooked.

Now let's start making the soup. We prepare all the ingredients: we wash the spices and process the seafood. Mushrooms, onions and tomatoes cut into cubes.

Put the spices in a saucepan with water and bring the mass to a boil. Now add the tomatoes, onions and mushrooms and cook over medium heat until the vegetables are cooked. After that, add seafood and bring the soup to a boil. It boils for several minutes. Now the paste is added, the heating is turned off. Let the dish brew for a few minutes and serve it with lime slices.

If you like the recipe but it's too spicy, you can use coconut milk to neutralize the spiciness. It goes great with seafood soup.

Soup Tom Yum 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.

This soup is very fond of because of the contrasts. Here are collected spicy, sour and sweet tastes. But of course, the spicy taste is predominant. As a seasoning, you can add mushrooms, bell peppers, pickled bamboo, onions and more to this soup.

In order to cook a real traditional Tom Yam soup, you need to observe the correct proportions of adding pasta sauces. After all, the main rule of this soup is sweet and sour and spicy taste at the same time.

How to cook tom yum soup - 15 varieties

Tom yum is a fairly exotic dish that can be found in almost every Thai restaurant today. And you can cook this soup at home.

Ingredients:

Chicken fillet - 250 g
Coconut milk - 400 ml
Shrimps - 400 g
Champignon mushrooms - 200 g
Ginger root - 50 g
Zest - 1 lemon
Garlic - 120 g
Chili pepper - 2 pcs.

Cooking:

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 with a fine grater, add to the pepper and garlic.

Simmer for a couple more minutes, then put in a blender and grind. Boil the chicken fillet until tender.

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.

In the resulting broth, add coarsely chopped champignons, thinly sliced ginger and chicken fillet.

Cook for a couple more minutes, then add the peeled shrimp.

Tom Yam is a traditional Thai soup that is very popular in Russia.

Ingredients:

Chicken broth - 1 l
Cherry - 300g
Shrimps - 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 pasta - to taste
Czap lime leaves - to taste
Galgant - to taste
Royal oyster mushroom - 200 g

Cooking:

Cut the galangal into thin slices. Remove top leaves from lemongrass. Then cut into large pieces. Mnem lime leaves.

Mushrooms cut into large pieces. We clean the shrimp from the shells. We remove the mussels from the shells.

Cherry cut in half. Put 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 lime juice into soup. Then pour in the cream.

After a minute, add the shrimp, mussels and cherry tomatoes. We cook for a minute.

Garnish the soup with cilantro if desired.

In fact, Thais have several options for Tom Yum soup at once. Moreover, its name indicates what this soup was prepared with. Pla, for example, is fish, which means Tom Yum Pla Soup is made with fish. Tom Yam Thale - cooking option with a variety of seafood. But the traditional Kung is a 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

Cooking:

Let's start making soup by preparing the ingredients.

Coarsely chop the lemongrass stalks, having previously cleared the leaves.

Cut 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 to it. We 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. We clean the shrimp and send them to the soup for 2 minutes.

Then take the soup off 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.
Paste for Tom Yam - 50 g
Coconut milk - 400ml
Lime - 1 pc.
Fish sauce - 120 ml

Cooking:

We clean, wash and cut seafood. We cut the mushrooms coarsely into about 4-6 pieces. Cherry cut in half.

Cut the lemongrass into 3 large pieces. Wash llama leaves. Galgant root is cleaned and cut in the same way as ginger. Finely chop the chile.

Bring chicken broth to a low boil, add mushrooms, lime leaves, galganth root, fish sauce, pasta and pepper.

After 5 minutes, add seafood, cherry tomatoes and lime juice. After another 5 minutes, add coconut milk. You can serve after a couple of minutes.

This version of Thai soup is prepared exclusively with chicken breast.

Ingredients:

Chicken fillet - 400 g
Lime - 2 pcs.
Lemongrass - 3 stalks
Chili paste - 50 g
Chicken broth - 1.5 l
Galangal root - 5 cm
Chili pepper - 4 pcs.
Oyster mushrooms - 300 g
Lime leaves - 8 pcs.

Cooking:

Boil the chicken. Then we take the meat out of the broth and continue to cook the soup.

Add coarsely chopped lemongrass, thin slices of galangal, chili paste and lime leaves to the broth. We cook for a couple of minutes.

Then add coarsely chopped mushrooms and lime juice with chili pepper. We cook 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 of the soup by adding more or less pepper and lime.

Ingredients:

Chicken broth - 1 l
Coconut milk - 500 ml
Lemongrass - 4 stalks
Ginger - 3-4 slices
Lime - 1 pc.
Shallots - 5-6 pcs.
Chili pepper - 3 pcs.
Fish sauce - 120 ml
Chili paste - 20 g
Champignons - 300 g
Shrimps - 400 g
Squids - 500 g
Cherry - 200 g

Cooking:

We clean the shrimp. We cut the squids. Cut the ginger into thin slices. Coarsely chop the lemongrass stalks. Tear lime leaves in half.

Coarsely chop the shallot. We send shallots, lemongrass, leaves, chili pepper and ginger to the boiling broth. We cook 10 minutes.

Then add sauce and chili paste. Coarsely chop the mushrooms and add to the soup. Then pour in coconut milk. Cook for 4 minutes.

Now add shrimp and squid. Cook for 4 minutes. Add cherry tomatoes and lime juice.

This variant 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
Mushrooms Tsaogu - 3 cm
Pasta Nam Prik Pao - 50 g
Fish sauce - 50 ml
Chile - 2 pcs.
Coconut milk - 100 ml
Rice - 100 g
Lemon juice - 80 ml

Cooking:

Bring the broth to a boil and add the rice. Meanwhile, cut the lemongrass into large stalks. Cut the galangal into thin slices.

Add them to the broth along with lime leaves and chili peppers.

After making the soup, lemongrass, leaves and galangal are removed from the soup. They are just for flavor.

Cherry cut in half. Mushrooms cut into large pieces and add to the soup. Bring the broth to a boil and stir in the pasta. We clean the shrimp.

Add shrimps and cherry tomatoes to the soup. After the shrimp are ready, add milk and lime juice. Cook for 3 more minutes and serve.

Another option for making the famous soup at home.

Ingredients:

Shrimps - 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 sachet

Cooking:

Prepare the noodles according to the instructions. Cut mushrooms, lemongrass and cherry tomatoes. Coarsely chop the mushrooms. Cherry cut in half.

Remove leaves from lemongrass and cut in half. Pour milk into boiling water and add pasta for soup.

Then we dip lemongrass grass and lime leaves into the boiling broth. After a couple of minutes, add mushrooms, shrimp and cherry tomatoes. We cook 5 minutes.

Divide the noodles into bowls and pour over the soup. Decorate the soup with chili, cilantro and lime.

Tom yum is distinguished by its sour, spicy and at the same time creamy taste. It is easy to prepare, but it is very difficult to find the necessary ingredients.

Ingredients:

Squids - 200 g
Mussels - 200 g
Octopuses - 100 g
Coconut milk - 400 ml
Cherry - 200 g
Champignons - 200 g
Paste for Tom Yam - 50 g
lime zest
lime leaves
Chicken broth - 1.5 l
Ginger - 4 cm

Cooking:

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 pasta and mix well. Coarsely chop the mushrooms and add to the soup. All seafood must be washed and cleaned well.

We send seafood to the broth and pour milk. Cook for 5 minutes and add cherry tomatoes.

Cook for a couple more minutes, serve with chili peppers.

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
Bulgarian pepper - 1 pc.
Green peas - 3 pcs.
Tsaogo mushrooms - 100 g
Lemongrass - 2 pods
Galangal root - 2 cm
Garlic - 1 pc.
Paste
Lime leaves - 4 pcs.
Mussels - 100 g
Sea scallops 100 g
Pickled bamboo - 100 g
Shrimps -100 g
Pak choi salad - 50 g
Cherry - 100g
Coconut milk - 250 ml

Cooking:

Let the chicken broth boil. We cut the bell pepper, mini corn, peas, mushrooms into strips. When the broth boils, add the lemongrass.

We will crush his millet. Finely chop the galangal root and add along with garlic and lime leaves. Then add tom yum paste. We add 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.

We serve soup.

When you want to cook a traditional Thai soup, but the necessary ingredients are not in the refrigerator or in the store, then Russian ingenuity comes to the rescue.

Ingredients:

Chicken thigh - 1 pc.
Shrimps - 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

Cooking:

In cooking soup, and there is nothing complicated, the most important thing is to properly prepare the ingredients.

First, squeeze the juice from the lime, and grate the zest.

Mushrooms cut into large pieces.

Onion cut into cubes.

Pour the chicken thigh with water and put on the fire to boil.

Cut the ginger root into thin slices.

In the finished broth we send grated lime, ginger, onion, lime leaves and chili pepper if desired. After 10 minutes, add the mushrooms and cook for 5 minutes.

Then add seafood and cream. Cook for 3 minutes and add lime juice. We serve soup.

Enjoy your meal.

The Thai recipe is very different from the soup recipe in our restaurants.

Ingredients:

Tomatoes - 1 pc.
Onion - 1 pc.
Shrimps - 200 g
Pasta Tom yam - 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

Cooking:

Boil water and add coconut milk, then add fish sauce. Lemon juice.

Squeeze out the juice of a fresh lime. Add galangal, onion, leaves, lemongrass. Add chili paste to make tom yum.

Mix well and wait until the soup boils again. Now add mushrooms and shrimp. Bring to a boil and add the chilli tomatoes.

Not all the necessary ingredients for Tom Yum soup can be found in a regular supermarket near the house. So they can be easily replaced.

Ingredients:

Tomatoes - 1 pc.
Mushrooms - 200 g
Shrimps - 300 g
Fish sauce - 50 ml
Pasta Tom Yum - 40 g
Chili pepper - 2 pcs.
Wood leaf - 8 pcs.
Cilantro - 1 bunch.
Lime - 1 pc.

Cooking:

You can cook the chicken broth ahead of time or prepare it directly for tom yum soup.

In the soup we send a whole bunch of cilantro, thinly sliced ginger plates, lime leaves, chili peppers. We cook the broth. Add chili paste and fish sauce.

Cook for a couple more minutes. Mushrooms cut and sent to the broth. Clean the shrimp and add to the broth. Squeeze lime into soup.

Enjoy your meal.

This soup option involves the presence of shrimp and chicken at the same time.

Ingredients:

Chicken - 250 gr.
Tomatoes - 3-4 pcs.
Kaffir lime leaves -20 pcs.
Lemongrass stalks - 3-4 pcs.
Chili pepper - 2-3 pods
Galanga - 30 g
Mushrooms: -100 gr.
Tom yum paste - 40 ml
Shrimps - 150 g
Cilantro - 1 bunch
Coconut milk - 150 ml.
Lime juice - 50 ml.

Cooking:

Thinly slice the chicken and send it to the water. Cut the tomato into 4 pieces and add to the soup. Cut the galangal root into thin slices.

Cut off the leaves of the lemongrass and chop finely. Mushrooms cut randomly and also add. We will send 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. Break up the cilantro and add to the soup.

Add 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 in turn.

Ingredients:

Mix for cooking Tom Yum - 1 pack
Shrimps - 200 g
Lime - 1 pc.
Fish sauce - 40 ml
Chili pepper - 2 pcs.
Chili paste - 40 ml
Coconut milk - 200 ml

Cooking:

Large supermarkets sell special kits for making Thai soup. As a rule, this set includes greens.

These are lemongrass, kefir lime leaves, chili peppers and galangal root. We will prepare the greens and send the chicken broth to boil. Bring to a boil.

Then add coconut milk and chili paste. You can add mushrooms and tomatoes. Lastly, add shrimp, because they cook very quickly.

Enjoy your meal.

1. Cooking real spicy and sour Thai soup Tom Yam with shrimps.

For two servings of Tom Yum soup according to the recipe, we need:

Juice of one (or more - according to your taste) lime.
Large shrimp - 12 pieces.
Galangal (pink ginger, ordinary fresh ginger is also suitable, in the worst case - a teaspoon of dried) - one branch of the root, chopped one tablespoon with a slide.
Lemongrass - two pods.
Kaffir lime leaves - 6 pieces.
Cilantro - 1 small bunch.
Tomato - 1 medium.
Shallots or onions - 1 small onion.
Mushrooms: champignons, oyster mushrooms - 100 grams.
Chili peppers - 5 small (three were enough for us).
Chili paste for Tom Yam - 1 teaspoon with a slide.
Fish sauce (not to be confused with oyster) - 1.5 tablespoons.
Two cups of light chicken broth (or just water).
Salt to taste.

2. Preparation of products for soup Tom Yam Gung.

We clean the shrimp, leaving only the tail (we prefer without the tail), carefully remove the black intestine.

We remove the top layer from lemongrass, cut off the tip, cut diagonally into pieces of 2.5 cm. The white part must be crushed with a knife.

Cut the onion into several large pieces (we will pull it out later).

Galangal (ginger) cut into slices 3 mm thick.

Mushrooms: remove the leg, cut large ones into 2-3 parts, small ones can not be cut.

Cut the tomato into 8 slices.

Lime leaves: remove the vein in the middle.

Lime: Squeeze juice into a cup.

Cilantro: coarsely chopped.

Chili peppers: crush with a knife and cut into 1.5-2 cm pieces.

3. Add onion, galangal and "inedible" herbs to the broth.

By the way, it was not so easy to cook with one hand and take pictures with the other :-). Throw into boiling broth onion, galangal, lemongrass and lime leaves. Reduce heat and let simmer for 3-4 minutes covered. We need the broth to be saturated with the aroma of herbs. Take the onion out of the pot.

In principle, you can remove all herbs from the broth at this stage - they are not eaten anyway. In Thai restaurants they serve with "tops", as we call it, at home I use a broth bag to quickly remove everything inedible - it's much more convenient, and the soup does not become ugly from this.

4. Quickly boil the mushrooms.

Today we have very tender mushroomsthat need to be cooked very quickly, otherwise they will turn into porridge. We throw them into the pan, and cook for just a minute. Then put in pre-warmed bowls.

Add fish sauce to the broth.

And chili paste.

7. Add shrimp.

We put the shrimps in boiling water, and as soon as they turn pink, we immediately transfer them to the bowls after the mushrooms. The main thing here is not to miss, otherwise you will get rubbery twisted lumps instead of beautiful, amazingly tender, fragrant and juicy shrimp.

Turn off the fire, add lime juice, chili peppers, salt, let's try.

We put in our plates with mushrooms and shrimps tomatoes and cilantro. I put the chili peppers in at this stage - by pressing on them with a spoon you can get the spiciness to your taste. In my opinion, it makes more sense, because everyone has different preferences for spiciness. I also put tomatoes in at this stage, although according to the original Tom Yum recipe, they are put right after the onions are taken out. But melted shapeless pieces of tomatoes with exfoliated skins are not a pleasure for everyone. It also makes Tom Yum Goong soup taste more lively. By the way, for almost a year spent in Thailand, I have never seen boiled tomatoes in Tom Yam soup, Thais also prefer live vegetables :-).

10. Real soup Tom Yam Goong is ready!

Pouring our spicy, sour and fragrant broth into bowls - that's it, Thai soup Tom Yum recipe ready, you can enjoy :-). You can’t eat such a soup every day outside of Thailand - it’s too expensive and the search for ingredients is exhausting. But for a special occasion - in my opinion, a great dish. Serve with Thai jasmine rice and remember the sun and gentle sea breeze. Enjoy your meal!

By the way, where to buy? In Moscow, I took all sorts of Thai (and not only) pastas, seasonings, oils, etc. in the Indian Spices Store on Sukharevskaya (google it), something can be found in Auchan and Metro. Fresh ginger and shallots, frozen large shrimp, chili peppers, limes could be found near the house. If you can't find kaffir lime leaves, use lime zest. You can do without lemongrass, but it's better to look.