Tom yum soup is a Thai classic. Real Thai soup Tom Yam Kung at home: a detailed recipe

South Asian cuisine has become such an integral part of our lives that today exotic dishes can be found in every town with a population of more than 5 thousand people. Sushi, rolls, sashimi, tempura, nigiri, miso, lomaigai, tom yum soup and other foreign names already seem familiar to us and do not cut the ear so much. In addition, in order to dine in Asian style, many housewives now rush not to Chinese / Japanese / Indian restaurants, but to specialized stores for coconut milk, nori seaweed, brown rice, trepang and other products popular in Asia.

Commodity abundance allows you to cook in the home kitchen most Asian dishes: for example, sushi and rolls are not as scary as they seem at first glance, and noodles with seafood are an elementary dish at all. The legendary Asian puree soups on the culinary site also turned out to be not so complicated as it might seem at first. They are sometimes brewed with fish or vegetable broths, often with lots of spices, coconut milk, seafood, and ginger.

Such, for example, is the famous Thai tom yum. This dish has become a kind of symbol of Thailand for Europeans and Americans. It is very spicy, its recipe implies a large number of chili pepper, adding ginger, lime juice and fish sauce.

As in the case of Hungarian goulash, there is a legend about that yam. This soup can be fed to the sick. By the way, talk about cancer prevention is not so groundless - Thais suffer from this disease almost the least in the world.

To prepare the soup, you will need to visit an Asian store, as the products included in the recipe are unlikely to be found in traditional markets. In particular, the basis of the dish is chili paste - even the name sounds poignant. Finding pasta in Russia and neighboring countries is quite difficult; you can bring it from Thailand or make it yourself.

If traditional products are not found, some of them can be replaced with more familiar ingredients. But, of course, the first will differ in taste. For example, the main ingredients are:

Lemongrass (lemongrass) is a greenish stem that can be substituted for lemongrass or lemon or lime zest.
Galanga is a plant of the genus Ginger. Instead, regular ginger will easily do.
Kaffir - lime leaves. Instead, you can use lemon leaves (sometimes fruits are sold with leaves in the markets).
Green cilantro.
Straw mushrooms - can be replaced with shiitake mushrooms
Fish sauce is sold in stores, as are coconut milk, shrimp, chicken, and lime.

close to original

This recipe is as close to the original as possible. Cooking Tom Yam is not difficult, the process itself will take several hours.

For this you will need the following products:

4-5 pieces of chili peppers;
5 cloves of garlic;
1 head of shallots;
1 lemongrass stick or zest of 1 lime
a piece of ginger 1 cm long;
1-2 leaves of lime or lemon;
100 g coconut milk;
150 g of seafood (shrimp, scallops, octopus);
1 chicken thigh;
100 shiitake mushrooms;
1 st. a spoonful of fish sauce;
1 lime;
half a bunch of cilantro.

To make a delicious Thai soup, you need to cook chili paste - the basis of the dish. Care must be taken, as the pepper is very hot and can get into the eyes. Cut the garlic into thin plates, chop the shallots into cubes, remove the seeds and stalks from the chili and finely chop. Heat the oil in a deep frying pan and quickly fry the garlic in it. Use a slotted spoon to catch it on a plate and send the chopped onion to the pan. When the shallot is golden, also remove it to a plate, and fry the chili in a pan for a few seconds, then reduce the heat and simmer the pepper for 1-2 minutes.

Add the onion and garlic to the chili and simmer for a few minutes, stirring occasionally. Grind the finished mixture into a paste using a blender or pestle. Chili paste is very durable and will keep in the refrigerator for up to 6 months, so you can make it ahead of time.

At this time, you can soak shiitake mushrooms in water and remove seafood from the freezer. Now we can start the soup. Boil the broth from the chicken thigh, remove the cooked meat and cool, and strain the broth through cheesecloth. You can put the onion and parsley root into the broth during the cooking process, which then need to be caught and thrown away: the onion will add color, and the parsley will add flavor.

Pour the broth into a saucepan, add the lemongrass or lime zest, a piece of ginger, and lime or lemon leaves. Boil the soup for 3-5 minutes. Then add 1 tablespoon of chili paste - if you like it spicy, you can add more. The pasta is very spicy, so the broth needs to be tasted to find the right arrangement of products.

Cut the chicken meat and mushrooms into pieces. Add chicken, seafood, mushrooms and fish sauce to tom yum. Boil for 3 minutes, then pour in coconut milk and cook for another 4-5 minutes.

Wash the cilantro, dry it and chop finely. Cut the lime in half and squeeze the juice out of it. Pour the soup into bowls, sprinkle with herbs and add a tablespoon of lime juice. Tom Yam is ready!

The recipe is not difficult, but because of the exotic ingredients, it seems difficult to complete. But it's not. Having mastered this recipe, you can easily cook delicious and savory soups of Asian cuisine.

Adapted version

This recipe is different from the traditional, but still it turns out no less tasty. Try making your own tom yam, a more European take on an Asian soup.

For this you will need:

400 ml chicken broth;
4 tbsp. tablespoons of vegetable oil;
5 cloves of garlic;
1 lemon;
a piece of ginger root 3 cm long;
450 g of peeled shrimp;
400 ml coconut milk;
2 large chili peppers;
100 g of champignons;
2 tbsp. spoons of sugar;
1 st. a spoonful of fish sauce;
half a bunch of cilantro.

Every housewife will be able to fulfill the recipe for the first dish of Asian cuisine at home. So how do you cook an Asian first course at home? To do this, peel and cut the garlic into thin plates. Wash chili peppers, remove seeds and stems, cut into long strips.

Heat oil in a deep frying pan, add garlic and fry quickly. Remove it from the pan with a slotted spoon and place on a plate. Put the strips of pepper into the oil and fry until browned. Catch with a slotted spoon and grind in a blender along with garlic to a paste. Return the mixture to the pan and fry for a few more seconds.

Grate the lemon zest. Cut a citrus in half and squeeze the juice into a cup. Grate the ginger. Place the ginger, lemon zest, juice, and two tablespoons of sugar into the pan with the spicy pasta. Simmer until smooth over low heat.

The mass can be stored in the refrigerator for many months. For soup, you will need approximately 1-1.5 tablespoons. Now you can start cooking tom yam. Boil in a saucepan chicken bouillon and add coconut milk. Pour in the soup paste and stir. Boil the mixture for 2 minutes.

Wipe the mushrooms with a dry cloth and cut into slices. Put in the soup, add the shrimp and cook for 2-3 minutes. After pour into plates and sprinkle with chopped cilantro - see photo of the finished dish. Knowing this recipe, you can easily cook various options tom yam - with shrimp, fish, chicken, seafood, coconut and pork.

Thai hot and sour tom yum soup is popular not only in Thailand: this exotic first course can now be found on the menu 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 invariable component of the recipe is the spicy tom yam pasta, which can be found in a specialized store or made independently, following our example. The soup prepared according to this recipe, of course, differs from the original, as it is adapted to our realities and home-made products, but nevertheless it turns out to be very tasty!

Do not forget that Thai soup is not boiled in large quantities like our traditional borscht. Tom yam is not reheated and left the next day, so if possible, cook 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 yum paste:

chili pepper - 2 large;
garlic - 5 teeth;
ginger root - about 3 cm;
lemon juice (or lime) - 2 tbsp. spoons;
zest of 1 lemon;
vegetable oil- 2 tbsp. spoons;
sugar - 1 tbsp. a spoon.

Let's start by preparing the main component of the soup - tom yum paste. To do this, chop the peeled garlic cloves into thin plates. Wash the chili pepper and cut into rings.
Put 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 to the hotel dishes, and place the rings of hot pepper in the freed stewpan. Let's pass for a couple of minutes.
Prepare the rest of the pasta ingredients. We rub the peel of a lemon on a fine grater (we only need yellow zest - white part do not touch). We clean the ginger root and also rub it with small chips.
Grind the fried garlic and chili rings with a blender, and then put them back in a saucepan with fragrant oil. Add zest and ginger there, sprinkle with sugar, pour in lemon or lime juice. Thoroughly mix the contents of the saucepan, and then simmer over low heat for 3-5 minutes, not forgetting to stir.
Next, transfer the mixture to a blender bowl, grind until the most homogeneous mass is obtained. As a result, we get a bright orange "mashed potatoes". This is the tom yum pasta, which is the basis of the first course of the same name.
Let's move on to the soup. Chicken fillet fill with water and boil until tender. At the same time, we wash and chop the mushrooms with thin plates.
Now for the shrimp. If you are familiar with Thai cuisine, you probably know that Thais tend to add unpeeled seafood to their soups. Therefore, if you want to get as close as possible to the original, you can not peel the shrimp. We decided to cook a "domesticated" version of the soup, so the seafood was still cleaned, leaving the tails.
Remove the finished bird fillet from the broth. After cooling, cut the chicken meat into medium-sized pieces.
We 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 the pasta at once, but do it gradually, each time tasting the broth. Stirring, bring the liquid to a boil and boil over moderate heat for a couple of minutes, and then pass through a fine sieve to make the finished soup homogeneous and beautiful. We load the mushrooms into the strained broth.
Next, put in the shrimp.
Add chicken meat, cook tom yam at a low boil for 2-3 minutes. We take a sample, salt the soup if necessary, and then remove the pan from the heat.
Serve the sour-spicy first course immediately. To give the soup a little bright colors, you can add fresh herbs to the plates.

Thai tom yum soup is ready! Enjoy your meal!

In Thailand, special attention is paid to cooking. Residents eat practically all year round, while not suffering overweight. Therefore, their dishes are very popular all over the world. One of the most common Asian soups is tom yum, which can be easily prepared at home.

By classic recipe it is prepared from seafood, coconut milk. But today there are many variations of this soup, using different ingredients.

Today, this Thai dish is found in almost all cuisines of the world. In the article we will analyze all possible variations of cooking. Of course, nothing prevents you from experimenting and coming up with your own original tom yum.

This dish is called Nam Khon, it is very popular among local residents and visiting people. If you fail to get any ingredient, then it's okay.

Soup composition:

600 ml chicken broth;
150 g shrimp;
2-3 sprigs of cilantro;
Juice of ½ lime;
8-10 cherry tomatoes;
1 pod of chili pepper;
1 tbsp granulated sugar;
5 champignons;
1 lemongrass root If you did not find this product, then replace it with lemon peel;
30 g of galangal root (reminiscent of ginger);
10 kaffir lime leaves;
400 ml coconut milk;
3 tbsp tom yum pepper paste.

First, cut the roots of galangal, lemongrass into thin strips. We also chop the mushrooms and hot peppers into pieces of the same size.

We put chicken broth on the stove to warm up, and in a pan with olive oil we send sliced products, along with kaffir sheets. Fry over high heat, stirring constantly, until a golden crust appears on the champignons.

Now we send the prepared ingredients to the broth and add the Thai paste. We mix everything thoroughly.

At the next stage of preparing the soup, we send coconut milk and shrimp into it. Cook for about 5 minutes until the seafood is cooked.

In the meantime, pour into the dish granulated sugar and pour in the juice of half a lime. We cut the cherry tomatoes into two honors, and chop the cilantro. 1-2 minutes before readiness, we send the products to the pan.

Turn off the fire and serve. Enjoy your meal!

How to cook Thai chicken and tomato soup

This dish is called Guy. This recipe goes great with all the ingredients. This cooking option will appeal to housewives who like to experiment in the kitchen.

Ingredients:

400 g chicken fillet;
250 ml coconut milk;
6 mushrooms;
2 stalks of lemongrass;
2 liters of chicken broth;
5 small fresh tomatoes;
1 head of onion;
1 carrot;
Chile by preference;
2 cloves of garlic;
1 tbsp oyster sauce;
½ lime;
Greens and soy sauce.

Step by step cooking

Onion peel and cut into thin feathers, chop the carrots into thin strips.

Cut the lemongrass stalks lengthwise, knead with the flat side of a knife. Pour into chicken broth and bring to a boil.

In the meantime, cut the mushrooms into 4 parts, chop hot peppers, garlic and small tomatoes.

Wash chicken fillet cold water and cut into small pieces.

In a frying pan, heat the vegetable oil, fry the onion for 2-3 minutes, then add the garlic, a teaspoon of brown sugar. After that, lay the chicken pieces and cook until golden brown.

The next step is to pour in the oyster and soy sauce. Throw in all the other ingredients and stir well.

Cut the lime into two parts, squeeze the juice from the half and add it to the soup.

Remove lemongrass from chicken broth and combine coconut milk with it. Pour in the mixture, bring it to a boil and remove from the stove.

At the finishing stage, add tomatoes, pour into plates and sprinkle with fresh herbs. Asian food is ready!

Tom yum without coconut milk

If you want to cook a Thai sour and spicy dish without much effort, then use the following recipe. Adjust the amount of spices taste qualities soup, if desired, add other herbs and additives.

Compound:

400 g shrimp;
1 head of onion;
1 carrot;
Lavrushka and peppercorns to taste;
2 cloves of garlic;
½ tbsp edible salt;
2 tomatoes;
1 can of canned champignons;
1 packet (80 g) Asian soup base.

Cut the onion and carrot. We put a pot of water on the stove, bring it to a boil and put chopped vegetables into it along with lavrushka and pepper. Don't forget to salt. After 3-4 minutes, we send the shrimp to the container and cook them for 20 seconds after boiling, and remove from the burner.

The next step is to cut the mushrooms, tomatoes and onions into small pieces. We also clean boiled shrimp.

Heat the vegetable oil in a frying pan and put the chopped garlic on it with onions. After a couple of minutes, add chopped tomatoes.

Now pour 600 ml of water into the pan, pour out the soup base and add the mushrooms. Cook for 10-15 minutes over low heat.

Now we send the shrimp and cook for no more than three minutes. If desired, use a couple of tablespoons of cream. Sprinkle with fresh herbs and serve hot.

Authentic Asian Mushroom Recipe

If you have the necessary products, Kung is cooked in a few minutes. Thais serve this dish with boiled rice instead of bread. We will need exotic spices that are not sold in all stores, so we will have to look for them well.

Ingredients:

1 liter chicken broth;
100 g oyster mushrooms;
10 pieces of tiger prawns;
70 g galangal;
2 stalks of lemongrass;
30 g cilantro;
6 kaffir lime leaves;
2 tbsp Tom Yam paste;
4 tbsp fish sauce;
1 lime;
2 chili;
3 tomatoes;
1 head of onion;
1 tsp each of sugar and salt.

Cooking

The broth is prepared from any parts of the chicken. We eat all the products with cold water and cut into identical pieces, and also clean the shrimp.

When soup comes to a boil, add granulated sugar, galangal, lemongrass, tomatoes and lime leaves. Cook for 2 minutes, then add fish sauce and oyster mushrooms.

Salt if necessary and after 5 minutes we send lime juice, chili peppers and shrimp. When the seafood turns red, remove the pan from the stove.

Before serving, let the soup steep for 5-10 minutes. Enjoy your meal!

Step by step cooking from dry kit bag

The Thai dish includes various ingredients that are not easy to find in our country. Therefore, a simpler option is to use a ready-made soup base with dry spices.

We will need the following products:

300 g shrimp;
150 g oyster mushrooms or champignons;
1 head of onion;
2 cloves of garlic;
150 g cherry tomatoes;
1 package of soup set;
5 sprigs of cilantro;
Juice of ½ lime.

Mushrooms cut into small pieces. Onions are peeled, washed under running water and cut into half rings, tomatoes into medium-sized slices, and chop the garlic.

Pour boiling water over the shrimp for 20 seconds, then remove the shell and remove the head.

Heat the vegetable oil in a saucepan and add garlic to it, which is lightly fried. And immediately send the bow. After 2-3 minutes, add the tomatoes and mix everything.

Now pour 600 ml of chicken broth or plain water, bring to a boil and pour out the dry contents of the bag. Next we send mushrooms and shrimp. After boiling, cook for about three minutes.

Before serving, add lime juice and chopped cilantro or other greens to the soup, taking into account your taste preferences.

How to cook tom yum from ready-made pasta

If you have little free time, no opportunity to buy exotic spices, and no culinary experience, then this recipe is for you. To simplify the process, we will use a special paste. For step-by-step instructions, see the video clip:

If you do everything right, then you will get a fragrant Asian soup with a spicy taste.

Photo recipe with rice

Before cooking Tom Yum, you need to know how to eat this soup correctly. Of course, you can serve it with bread, but the people of Thailand prefer to eat it with boiled rice. Therefore, consider the following version of the Thai recipe.

Compound:

200 g white rice;
220 ml coconut milk;
4 large champignons;
5 cherry tomatoes;
8 tiger prawns;
30 ml fish sauce;
10 lime leaves;
2 tbsp Tom Yam paste;
1 lime;
2 tsp granulated sugar;
Galanga root, lemongrass and cilantro to taste
450 ml chicken broth.

Cooking

Rice groats are thoroughly washed, pour a glass of water and salt. After boiling, reduce the heat and cook for 20 minutes.

Grind lemongrass with galangal, and also cut tomatoes with mushrooms.

In a frying pan, heat the vegetable oil and fry the lemongrass root and galangal in it for a couple of minutes. Then pour the chicken broth, coconut milk, fish sauce, special paste, lime leaves and granulated sugar. Mix all products thoroughly and bring to a boil.

Add in lime juice, mushrooms and peeled shrimp. After boiling, reduce the heat to a minimum, cover with a lid and cook for 5-7 minutes.

Sprinkle with chopped herbs and serve with boiled rice cereal. Enjoy your meal!

Sour and spicy soup with seafood

It may seem that cooking Tom Yum at home is very difficult. But in reality, even an inexperienced hostess without culinary experience will be able to cope with this task. The main thing is to find everything necessary products. This version of the dish is called Thale.

We will need:

1 kg of shrimp;
200 g squid or scallops;
400 ml chicken broth;
400 ml coconut milk;
300 g mushrooms;
50 g dried galangal;
50 g lemongrass;
5 lime leaves;
3 tbsp tom yum paste;
8 cherry tomatoes;
1 lime;
2 tbsp fish sauce;
2 tbsp chili paste;
1 tsp cane sugar;
Sunflower oil and cilantro.

Cooking

Pour vegetable oil into a frying pan and send chili paste and tom yam into it, let them warm up a little. Then add chicken broth, coconut milk and lemongrass with galangal.

When the liquid boils, then we throw shrimp and squid into the dish. Cook for 2-3 minutes.

When the seafood is ready, we throw sugar, lime leaves and chopped mushrooms into the soup. Leave on the stove for one more minute.

The next step is to pour the fish sauce, it acts as salt. Squeeze the juice of one lime and at the very end lay the cherry tomato halves and chopped cilantro.

After a minute, Thai soup can be removed from the burner and poured into portioned plates.

Tom yum with fish

As you already understood, there are a lot of recipes for Asian dishes. So let's look at another option with fish. It also came to the taste of lovers of oriental cuisine. Step by step cooking see in the form below:

You can use cod, salmon and other types of fish that you like better. Such a dish is called Nam Pla, it is light and refreshing, so serve it on hot days.

cream soup recipe

A traditional Thai dish can be prepared without coconut milk, instead we will use regular cream. If you have everything necessary ingredients, then after 15 minutes there will be a hot tom yam on the table.

The foundation:

1 liter chicken broth;
2 tbsp soy sauce;
1.5 tbsp fish sauce;
300 ml cream;
1.5 tsp chili paste;
1 tbsp granulated sugar;
100 g cherry tomatoes;
150 g oyster mushrooms;
200 g mussels;
200 g shrimp;
30 g galangal;
5 stalks of lemongrass;
4 lime leaves;
6 chili peppers;
1 lime.

Step by step cooking

We prepare all the products, clean the shrimps, cut spices, mushrooms and cherry tomatoes.

Pour the chicken broth into a saucepan, put it on the stove and bring the liquid to a boil. Add chopped galangal and lemongrass roots, lime leaves. After a couple of minutes, lay a small hot pepper.

After 5 minutes, we send soy and fish sauce, chili paste, granulated sugar, lime juice and chopped mushrooms into the container. Mix everything and leave to cook.

After a minute, pour 20% fat cream into the dish. When the soup boils, add seafood and cherry tomatoes to it. Let it cook for 1-2 minutes.

Remove the pan from the stove, cover with a lid for 10 minutes, and serve. Enjoy your meal!

Tom yum with chicken broth

Consider another variation of the preparation of Thai soup. If you are preparing this dish for the first time, then make a small portion, as the combination of spicy and sour taste maybe not everyone will like it. The whole process is shown in detail in the video:

Almost all the ingredients for the soup base are sold in large shopping centers. As a budget option, try replacing seafood with crab sticks, but the taste, of course, will not be the same. Also, don't be afraid to experiment and use more affordable products.

Love 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 sour soup the National dish Thailand, which has also spread to nearby 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 individual 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. Well mixed this composition, add to the butter 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 with 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.

If you have ever been to Thailand, you probably admired not only magnificent sea and endless clean beaches, but also the culinary delights of the Thais. Distinctive feature their cuisine is the widespread use of seafood (they are found in almost all dishes of Thailand), as well as the rather sharp taste of ready-made food. Perhaps it is these properties of dishes that make Thai girls so slender and beautiful, and men - incredibly prolific.

Meanwhile, Tom Yam soup is also known outside of Thailand. Any restaurant in the world that serves oriental cuisine will treat you to this soup. Only here a small embarrassment can happen: Tom Yam soup in Thailand can be very different from Tom Yam soup in Dubai or Istanbul. What's the matter? The reason is that this dish has long become world famous, and each nationality has brought something of its own to the recipe. We will learn how to cook Tom Yam according to the classic Thai recipe, as well as recipes adapted to European cuisine.

Soup Tom Yum - preparation of food and dishes

What is a dish with such a mysterious oriental name? "Tom Yum" is creamy soup with shrimps. It is special in that instead of cream, Thais use coconut milk, as well as a lot of various additives in the form of herbs that do not grow in our country and are rarely found on sale. Fortunately, there are two options here. The first option is in hypermarkets major cities small boxes called “Tom Yum Soup Ingredients” have long appeared, in which you (for a very modest fee) will find everything you need for the recipe. The second option is that each of the ingredients unfamiliar to us can be replaced with a similar one used in our latitudes.

So, for Tom Yam soup, you need to make a base from the following ingredients (a classic version of Thai soup): galangal root (a tough plant very, very reminiscent of ginger root) 100 grams, lemongrass, lime leaves, krachai (this is a Thai variety of ginger). Collect water (2 liters) in a saucepan and put the chopped ingredients there. When the water boils, add the following ingredients to the pot.

Now let's look at what we can make the basis for Tom Yam soup from, if you have not found the above plants. Instead of lemongrass, galangal root, krachay and lime leaves, take 150 grams of ginger root and lemon leaves and follow the same procedure. Place chopped ginger and lemon leaves in a pot of water and bring to a boil.

In addition to these herbal ingredients for a classic Thai soup, you will need coconut milk, shrimp, chili paste, fish sauce, mushrooms. For other Tom Yum soup recipes, use seafood and some varieties of vegetables.

Tom Yum Soup Recipes:

Recipe 1: Tom Yum Soup

Let's cook classic soup"Tom Yum", using all the ingredients that the Thais put in the dish. Ideally, you should use king prawns(should come out at 3-4 shrimp per serving of soup), but you can buy regular ones, then there should be just more of them. Fish sauce is sold in stores and is put instead of salt, if you don’t find this product, you can simply replace it with regular salt or soy sauce.

Required Ingredients:

King prawns 400 grams
Fish sauce 2 tablespoons
Oyster mushrooms 300 grams
Coconut milk 0.5 liters
Chili paste, 2 tablespoons
Lime 1 piece
cilantro

Cooking method:

While the water is boiling in the pot, prepare the ingredients.
Wash oyster mushrooms under running water and chop with a knife. Add to saucepan.
Peel the onion and chop finely. Add to boiling water in a saucepan, along with 2 tablespoons of chili paste. Lower the heat and cover the pot with a lid. Leave for 10 minutes.
While the mushrooms and onions are cooking, peel the shrimp from the shell. Add them to soup along with fish sauce. Squeeze lime juice and let the soup boil.
Pour the coconut milk into the pan, stir and let the Tom Yum soup boil again, after which it must be removed from the heat.
Put chopped greens in the finished dish. Enjoy your meal!

Recipe 2: Dubai Tom Yum Soup

If you want to try Tom Yam soup in Dubai restaurants, you will be somewhat surprised - this dish will be fish, but without mushrooms. Try to cook Tom Yam in Dubai and you!

Required Ingredients:

Soup base (2 liters of water with boiled plants)
Shrimps 300 grams
Crab meat 200 grams
Squid 2 carcasses
Coconut milk 0.4 liters
Chili paste, 2 tablespoons
Lime 1 piece

Cooking method:

While water is boiling in a pot with plants, prepare the ingredients.
Remove the shells from the shrimp, peel the squid from the films and cut into thin strips. Crab meat cut into cubes. Please note that this dish cannot be used instead of crab meat crab sticks.
Put seafood into boiled water, add chili paste, salt, squeeze lime juice. Let the soup cook for 10 minutes.
After this period of time, add coconut milk to the pan, stir and bring the soup to a boil, then remove from heat and serve.

Recipe 3: Turkish Tom Yum Soup

Turkish soup is distinguished by the fact that it contains pieces of red fish, giving the dish a unique fish flavor. Also, the Turks generously add greens to the dish - parsley, cilantro and dill. Turkish soup Tom Yam is more rare than classic, but it is no less tasty.

Required Ingredients:

Soup base (2 liters of water with boiled plants)
Shrimp regular 300 grams
Red fish of any variety, raw or lightly salted 300 grams
Leek 150 grams
Coconut milk 0.4 liters
Chili paste, 2 tablespoons
Lime 1 piece
Parsley, cilantro, dill

Cooking method:

Put a pot of Tom Yum soup plants on the fire, and while the water is boiling, prepare the fish components.
Remove the shells from the shrimp, and clean the fish from bones and skin, cut into square large pieces.
Wash the leek and cut with a knife. Put the shrimp, fish and onion into the boiled water, add the chili paste, salt and squeeze the lime juice. Leave the soup under a closed lid on low heat for 15 minutes.
Then pour the coconut milk into the pot, stir and bring the soup to a boil.
Cut finely washed greens and put in a saucepan 2 minutes before readiness.

Recipe 4: Mediterranean Tom Yum Soup

The dish, prepared according to European standards, is not as spicy (since chili sauce is not put in the composition), and also more vegetable, thanks to the use of carrots, tomatoes and onions.

Required Ingredients:

Soup base (2 liters of water with boiled plants)
Shrimps 400 grams
Onion 1 piece
Carrot 1 piece
Coconut milk 0.4 liters
Lime 1 piece
Parsley, basil
Soy sauce, ground pepper
Sunflower oil 1 tablespoon

Cooking method:

Put the pot with the ingredients for the Tom Yum soup on the fire, and while the water boils, prepare the rest of the ingredients.
Clean the shrimp.
Peel the onion from the husk, cut with a knife. Wash the carrots and grate. Cut tomatoes into small slices. Heat up a frying pan, brush with oil. Put the onions first, then the carrots, and after a couple of minutes the tomatoes. Saute vegetables for five to six minutes.
Add the shrimp, sauté, lime juice, 2 tablespoons soy sauce and pepper to the pot.
After 15 minutes, pour the coconut milk into the pot, stir and bring the Tom Yum soup to a boil.
Cut finely washed greens and put in a saucepan a couple of minutes before readiness.

Recipe 5: Tom Yum Soup with Cream

Instead of coconut milk, you can also use regular cream with 15-20 percent fat. Replace oyster mushrooms with champignons and enjoy Thai-style soup with elements of Slavic cuisine!

Required Ingredients:

Soup base (2 liters of water with boiled plants)
Shrimps 400 grams
2 medium sized tomatoes
Onion 1 large piece
Champignon mushrooms 300 grams
Cream (15% fat) 0.5 liters
Chili paste 2 tablespoons
Lime 1 piece
Parsley

Cooking method:

Put the soup pot on the fire.
Wash the mushrooms thoroughly and cut into cubes with a knife. Add to saucepan.
Peel the onion from the husk and chop finely. Cut the tomatoes into cubes.
Clean the shrimp from the shell. Add shrimp with vegetables to boiled soup, chili paste, salt and squeeze lime juice. Reduce heat for 10 minutes and cover with a lid.
Pour the cream into the saucepan, stir with a spoon and let the soup boil.
Finely chop the parsley and add to the pot a minute before it's done.

Thais do not eat bread, instead they eat all dishes with boiled rice. If you want to get closer to the Thais in using Tom Yam soup, then boil 200 grams of rice in lightly salted water along with the first course.
Do not use for Tom Yum soup. Forest mushrooms, they are too fragrant and can overpower the delicate fishy aroma. Skip the oyster mushrooms and mushrooms.
If you are not preparing the classic Tom Yam soup, but are experimenting, then add as much seafood as possible to the dish - fish, octopus, mussels, squid.
Coconut milk can be safely replaced with medium-fat cream.
If you can't get a lime, you can replace it with the juice of half a lemon.