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 this ingredient is not found, 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. Suitable shrimp varieties langutin, tiger shrimp, king. You can add other seafood if you like.
- Shiitake mushrooms / champignons / oyster mushrooms. Any of the above will work.
- Fish sauce. Can be substituted for 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 hard-to-find products in our country, so in the recipe we will replace it with a mixture of tomato paste with Tabasco sauce, garlic and chili peppers.
Prepare the broth. In a saucepan, combine chicken broth, coconut milk, fish sauce and kaffir/lime leaves. Send the broth to medium heat.
Melt the butter in a frying pan and fry the lemongrass 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 Yam ready!
Bon Appetit!
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.
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. Bon Appetit!
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.
I will not be mistaken if I say that more than half of my readers have been to Thailand at least once. For the Far East, Thailand has generally become something like Egypt for the residents of Moscow - a quick flight, an inexpensive rest, there is something to see. And if you ask anyone about the dishes of this country, after listing outlandish fruits and berries, they will say "Soup tom yam."
Note to the owner.
Tom Yam (Laos; Thai ต้มยำ,) is a spicy and sour soup based on chicken broth with shrimp, chicken, fish or other seafood. National dish of Laos and Thailand. Also used in neighboring countries in Malaysia, Singapore and Indonesia.
Literally, the name of the soup consists of two Thai words "tom" and "yam". "Tom" (ต้ม) literally translates as "boil" or "boil". "Yam" (ยำ) - Thai spicy salad. Thus, in Thailand and Laos, "tom yam" means the common name for hot sour and spicy soups. For a more accurate name, a type of meat or broth is added at the end. “Tom yam kai” - tom yum with chicken, “tom yam thale” - tom yum with seafood, “tom yam kai nam khon” - tom yum with chicken in coconut milk, and so on.
In neighboring countries like Singapore, Malaysia and Indonesia, as well as in restaurants around the world, the name "tom yum" is widely used to refer to various Thai spicy soups that can be very different from the original, which often causes confusion. Therefore, most have their own unique associations and taste impressions of this soup. Let's agree right away, we will make one of the variations of this soup, which, however, is very tasty, no matter what you call it.
If you carefully read a blog or instagram, then you know that I recently returned from Vladivostok, where I was visiting a restaurant. This is a chic complex of Pan-Asian cuisine, and where, if not here, to learn how to cook this cool dish. I confess that I did not try the soup in Thailand, although I was there 2 or 3 times. I tried it only in Russia, and according to my taste - in Zoom it is the most correct, it was this volume that evoked those taste reactions that are often described in various sources.
Tom yum is a moderately spicy soup with a characteristic lime sourness, coconut milk aroma and a pleasant combination of ingredients. The dish is very satisfying and at the same time does not leave heaviness. In general, we agree that Asians know a lot about such things.
Well, an important digression. I give the original Zuma restaurant soup recipe, it is obvious that any substitution or omission of some ingredients is acceptable, but the closer you get to the recipe, the more correct and probably tastier the finished dish will be. Now in many supermarkets you can find special sets (in the vegetable departments) for tom yum soup, just there there are all the necessary outlandish ingredients.
I will show the ingredients, because many in the comments ask.
lemongrass 
Galanga 
Shrimp sauce 
lime leaves 
First of all, the broth is prepared, for this, coconut milk (90 gr.), Chicken broth (15 gr.), Shrimp sauce (3 gr.), Water (120 gr.) are mixed in a saucepan. All this is heated over medium heat until small bubbles appear (the very first stage of boiling). Heated, mixed, lower the heat to a minimum and leave on the stove.
Next, heat the butter in a frying pan (16 gr.). 
Add dried lemongrass (4 gr.), Cut into thin slices, galanga (5 gr., can be replaced with ginger), also chopped into pieces and a couple of lime leaves. Fry all this, stirring with a spatula, for 2 minutes. 
Next, send shrimp (25 gr.), Scallop (20 gr.) And squid (25 gr.). All seafood must be cleaned, squids are cut into small squares. All this is fried until the shrimp turn red. If you use ready-made shrimp, then fry for 2 minutes, no more. 
Cherry tomatoes (3 pcs.) Cut in half and also send to the pan. Fry for another minute and a half. 
While the tomatoes are roasting, cut 2-3 green onion sprigs into short strips. And also add to all the ingredients. 
After a minute, pour 220 grams of broth into the pan, which was next to it on the stove. 
Add 6 grams of red spicy thick seasoning. It can be a spicy base for Tom Yum, Tabasco, Chili or Sriracha. And squeeze the juice of half a lime. Here's an important trick the boss told me. It turns out that with prolonged heating, lime juice loses its characteristic taste and aroma, which is why the juice is added at the very last moment.
The indicated amount of ingredients is enough for one serving of soup (about 350-400 gr.). The soup is insanely delicious and literally disappears from the plate. If you are planning to receive guests, the broth can be prepared in advance and kept in the refrigerator for a couple of days. And already at the arrival of the guests, prepare the fried ingredients, combine with the broth and serve. 
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
- Add cut into 3 parts and lightly beaten lemongrass, lime leaves, galangal, cut across with plates of medium thickness and tom yam paste into the boiling broth, cook 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 until soft, 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 with hands
- 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.
If you have ever been to Thailand, you must have admired not only the magnificent sea and endless clean beaches, but also the culinary delights of the Thais. A distinctive feature of their cuisine is the extensive use of seafood (they are found in almost all dishes in Thailand), as well as the rather spicy 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 a creamy shrimp soup. 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 - in the hypermarkets of large cities, small boxes called "Tom Yum Soup Ingredients" have long appeared, in which you (for a very moderate 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 prepare the classic Tom Yum soup using all the ingredients that the Thais put in the dish. Ideally, you should use king prawns (should be 3-4 prawns per serving of soup), but you can buy regular prawns, 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. Bon Appetit!
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. Note that crab sticks cannot be used instead of crab meat for this dish.
- 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.
- For Tom Yum soup, do not use forest mushrooms, they are too fragrant and can smell a delicate fish 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.
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