How to cook Thai Tom Yum soup - step by step recipe with photos. Classic Thai soup Tom Yam: cooking recipes

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 Yam 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 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 a chicken “frame”, 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).

We will learn how to cook Tom Yam both according to the classic Thai recipe and recipes adapted to European cuisine.

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 both according to the classic Thai recipe and 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 not always 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:

• Place 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
• Salt

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. published

Thailand is a country with a rich culinary history. Food is of particular importance here.

Local residents eat around the clock, but at the same time remain slim, young and fit.

And all thanks to the fact that soups are the basis of the diet.

They do not have a high calorie content, but they have bright and rich tastes.

Thai Soup - General Cooking Principles

To prepare the basis for Thai soup, seafood, fish, meat, chicken, mushrooms are used. Many dishes are prepared with vegetable broths or just water. And a large number of aromatic additives, original dressings and sauces do not allow soups to remain watery and empty.

In addition to the main products, vegetables are added to liquid dishes. Most often, these are different types of onions, garlic, tomatoes, eggplant, carrots, corn and cabbage. But potatoes in Thailand are used extremely rarely. Perhaps this is the secret of the harmony of the locals. Thais also love rice noodles.

Another feature is unusual combinations of products. For example, mushrooms can be combined with seafood, cheese, and chicken at the same time. And all these strange compositions are complemented by a large number of spices, aromatic herbs and spices.

Recipe 1: Thai Soup with Tom Yum Paste

The recipe for the first course with an exotic, sour-spicy taste. Despite the fact that Thailand is the birthplace of Thai soup, it can be found in many European and American restaurants. A special feature of the dish is the "Tom Yum" pasta, which has a spicy taste.

Ingredients

200 grams of chicken fillet;

200 grams of shrimp;

400 grams of coconut milk.

For pasta:

25 grams of ginger;

2 chili peppers;

5 cloves of garlic;

Spoonful of sugar;

3 tablespoons of oil.

Cooking

1. Peel the garlic, cut it into circles, put it in a saucepan with a little oil and fry.

2. Add hot pepper rings and sauté together. Then we take it out, grind it with a blender. Add lemon zest, 2-3 tablespoons of citrus juice and grated ginger. Then put the mass again in the same saucepan and heat together for 5 minutes. Add sugar and grind in a blender again to make the paste homogeneous.

3. Boil the chicken fillet in the broth. Take out and cut into cubes.

4. In Thai cuisine, shrimp are most often boiled unpeeled. But if there is a desire, then the shell can be removed. We throw the seafood into the soup, cook until cooked and also take it out.

5. At the end, pour in coconut milk, add shrimp, chicken, salt. Let it boil and add fragrant paste. Stir, boil for 2 minutes and turn off.

Recipe 2: Thai Noodle Soup with Beef

A feature of the unusually fragrant Thai soup is technology. The dish is prepared quickly and easily. If there is boiled beef and broth, then the whole process will not take more than 20 minutes. Ideally, the dish is prepared with raw meat, which is cut into strips and boiled for only a minute. Do as you please.

Ingredients

A liter of beef broth;

Garlic 5 cloves;

stalk of celery;

2 onions;

2 spoons of fish sauce;

2 tablespoons of soy sauce;

250 grams of boiled beef;

Black pepper;

One shallot;

150 grams of rice noodles.

Cooking

1. Cut the peeled garlic cloves, not very finely. Throw in a saucepan. Add chopped onion, celery slices, fish and soy sauce there. Pour everything with beef broth and cook for 5 minutes after boiling.

2. Cut the beef into strips, lower into the pan.

3. Next, throw in the rice noodles, let it boil.

4. Add chopped shallots and immediately turn off. If necessary, add salt and spices to the soup. The dish is served immediately, until the noodles are sour. If you are afraid to digest, then you can cook it separately, put it on plates and pour it with ready-made soup.

Recipe 3: Thai Tom Kha Kai Soup with Mushrooms and Lemongrass

Traditional Thai mushroom and chicken soup cooked with coconut milk. It is easy to prepare, almost all ingredients are available. If you can’t find lemongrass, then you can cook the dish without it, the soup will still turn out tasty and fragrant.

Ingredients

1.3 liters of water;

400 grams of chicken;

250 grams of mushrooms;

2 cups of coconut milk;

2 hot chili pods;

A piece of ginger;

3 slices of lemongrass;

Green cilantro.

Cooking

1. Cooking chicken broth. We take out the meat, cut into arbitrary pieces, salt the broth.

2. Add coconut milk to the broth, let it boil. We throw slices of lemongass and a piece of ginger.

3. Put the chopped champignons, boil for 5 minutes.

4. Run the chicken pieces, chopped chili pepper, cook for another 5 minutes.

5. Fill the soup with chopped cilantro. Ginger and lemongrass should not be eaten, so it is best to remove them from the pan.

Recipe 4: Thai Fish and Eggplant Soup

An unusual dish, rich and aromatic. For Thai soup, you can use any fish, but it is better not bony. There are 2 versions of this dish: with and without coconut milk. It's better to make a simple soup and then add milk directly to the bowl if desired. The same technique will help to reduce the spiciness of the dish, if necessary.

Ingredients

400 grams of fish fillet;

2 eggplants;

4 cloves of garlic;

5-7 chili peppers;

3 shallots;

Spoon of fish sauce;

Salt, greens;

120 grams of champignons or oyster mushrooms.

Cooking

1. This Thai soup requires roasted vegetables. Arrange the chili peppers, eggplant, shallots, and garlic cloves on a grill rack or on a baking sheet in the oven. Bake until lightly browned.

2. Grind the chili peppers with garlic and shallots. Ideally, this is done in small batches in a mortar. But you can make the process easier and just scroll with a blender.

3. Add chopped eggplant to the spicy mass.

4. Pour about 1.2 liters of water into the pan, salt and let it boil. We launch pieces of fish, let's cook for a couple of minutes.

5. We put oyster mushrooms or champignons, previously cut into slices. Add fish sauce and cook everything together for 5 minutes.

6. Put the spicy vegetable puree into the pan and cook the soup until the fish and mushrooms are fully cooked, usually another 5-7 minutes. At the end, add chopped greens.

Recipe 5: Thai Fish Meatball Soup

To prepare this Thai soup, it is better to use red fish, it turns out much tastier with it. You will also need couscous, but you can use regular millet.

Ingredients

300 grams of fish fillet;

Fish bones, head for broth;

1/2 cup couscous;

2 liters of water;

A bunch of cilantro;

Bulb;

A little oil;

Spoon of fish sauce;

A pod of hot pepper.

Cooking

1. We prepare the broth from bones, heads, fish trimmings and illiquid pieces. Then we filter it, add salt, fish sauce and couscous. We cook for 15 minutes.

2. Grind the fish pulp through a meat grinder. Add onion, egg, spices and mix well. If the stuffing turned out to be liquid, then you can add a little semolina or flour.

3. We make meatballs and fry in a pan on both sides.

4. We launch the meatballs into the soup. The oil they were fried in can also be added to the pan if you want a richer dish.

5. Finely chop the hot pepper and add to the pan. Boil for 2 minutes.

Recipe 6: Thai Tofu Soup with Rice Noodles

For a spicy Thai soup, you need vegetable broth. Instead, you can simply use purified water. The recipe uses rice noodles, but you can also prepare a dish with wheat products.

Ingredients

100 grams of tofu;

2 pieces of ginger;

A bunch of cilantro;

One chili pepper;

garlic clove;

50 grams of rice noodles;

4 cups of broth;

2 spoons of soy sauce;

150 grams of champignons;

Lemon juice.

Cooking

1. Put the broth on the stove, add pieces of ginger, pepper and garlic. We cook 10 minutes.

2. Cut the tofu into cubes, mix with soy sauce and cilantro. Leave to marinate while the soup cooks.

3. Strain the broth, put the chopped mushrooms, cook for 15 minutes. Salt to your liking.

4. Add rice noodles to the soup and turn it off immediately. If wheat noodles are used, then boil almost the pillbox of readiness, make sure that the products do not boil and remain a little hard.

5. Put marinated tofu with herbs in bowls, pour over cooked soup, add a spoonful of lemon juice and serve.

Recipe 7: Thai Carrot and Cabbage Soup

The specialty of this Thai soup is the egg omelet with which it is served. The dish is simple and light, it is prepared quite quickly. The soup turns out to be mild, but if desired, you can pour more pepper into it or put chopped pods.

Ingredients

200 grams of savoy cabbage;

2 carrots;

A spoonful of butter;

A liter of any broth;

3 spoons of soy sauce;

A pinch of black pepper;

Green cilantro or parsley.

Cooking

1. Pour the broth into a saucepan, pour in the soy sauce and bring to a boil.

2. Peel the carrots, cut into small cubes, boil until almost cooked.

3. Finely chop the Savoy cabbage leaves, send to the carrots and cook until soft, about 2 minutes.

4. Pour a little black pepper, cover and turn off.

5. Break the egg into a bowl, add a few grains of salt and beat with a fork. We heat the pan with half a spoonful of oil, pour the egg, spread it on the surface and fry. We take out the resulting pancake on the board. Beat and fry the second egg in the same way.

6. Cool the egg pancakes slightly, roll them into a tube one at a time and cut them into noodles.

7. Arrange the omelet noodles on plates, pour hot cabbage soup with carrots, season with herbs.

Recipe 8: Thai Seafood Corn Soup

Ideally, boiled milky corn is used to make Thai soup, but due to the shortage of this product, we will use canned grains. From seafood, squid, shrimp and crab sticks are added.

Ingredients

One large squid;

15 medium shrimp;

A bunch of green onions;

150 grams of crab sticks;

50 grams of cornmeal;

Bank of corn;

5 tablespoons of soy sauce;

A little oil;

A pod of hot pepper;

Clove of garlic;

Greens, a little sugar and salt.

Cooking

1. We clean the squid and shrimp. Then we cut the squid into rings, put the whole shrimp in a saucepan, fill it with water and set to boil for 10 minutes. If there is a vegetable broth, then instead of water, you can cook on it.

2. Divide the corn in half. In one part, add the entire marinade from the jar, combine with crab sticks and grind into a puree with a blender.

3. Fry a clove of garlic in a pan, add chopped chili pepper. Simmer for a minute and add mashed corn with chopsticks. We simmer for another half a minute, put the corn in grains and warm it up.

4. We send the contents of the pan to the pan with seafood. Let it boil for a couple of minutes, season with salt, soy sauce, put a spoonful of sugar and herbs. Turn off.

If raw fish or meat is found in a Thai soup recipe, then this point can be ignored. What is the norm for some peoples seems wild for others. Therefore, if there is no desire to eat raw fish or meat, the products can be lightly boiled, fried or baked.

Thai cuisine is characterized by a large number of hot spices, but not everyone likes vigorous dishes. Therefore, for beginners, when preparing a dish for the first time, it is better to put half of the spices and, if necessary, add the second part to the plate, focusing on their taste preferences.

Many Thai soups are made with tree mushrooms, which are hard to find in stores. Therefore, they are boldly replaced with more affordable champignons or oyster mushrooms. The proportion is the same.

Soy sauce is a favorite ingredient in Thai dishes. But do not forget that these foods are salty, so add in limited quantities.

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 thhale” - 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.

This soup is so popular that they even made a movie about it, it is called “Tom Yum Goong”. True, this film is not about how soup is cooked or shrimp are caught, this is an ordinary Thai action movie. They also say that there are fan clubs of this wonderful soup in the world, and competitions are regularly held between the participants who can cook this soup better.

Tom Yum is a hot, sour and spicy soup flavored with lemongrass, kaffir lime leaves, fresh galangal roots. Tom Yam is known for its healing properties, and this is all due to the presence of a variety of herbs. Lemongrass helps reduce bloating in the stomach and intestines, lowers body temperature, and prevents the spread of certain types of bacteria. Chili pepper is used as a cough medicine, and is useful in respiratory diseases, improves blood circulation and heart rate. By the way, for those who suffer from tuberculosis, instead of eating dogs, it is better to eat Tom Yum regularly !!

Lime helps prevent coughs, flu, and scurvy, and, of course, is a rich source of vitamin C. Kaffir lime juice helps treat coughs, stomach ailments, and even dandruff. Now I understand how Procter & Gamble makes anti-dandruff shampoos !! Another amazing feature of this soup is that even in the incredible Thai heat, it is pleasantly refreshing, despite the fact that it is eaten hot.

There are several types of Tom Yum soup. The most common is Tom Yum Gung (you can find Tom Yam Kung, which is the same thing) - or shrimp soup, Tom Yam Talei - seafood soup, Tom Yum Pla fish soup, Tom Yum Kai - chicken soup. Different cafes prepare Tom Yum in different ways. An interesting feature is that Tom Yum is also cooked in Laos, but rice is added there.

thai tom yum soup recipe

• 4 cups water or chicken broth
• 2 lemongrass stalks, cut into small strips, or you can use 2 dried stalks.
• 3 slices of fresh galangal root (another name is "galanga"), or 2 pcs. dried
• 3 lime leaves or 4 dried lime leaves
• 1 tablespoon tamarind paste, with or without seeds
• 1 tablespoon fish sauce
• 350 gr. shrimp, medium or large sizes, shrimp must be cleaned,
• 12 fresh chili peppers, cut into wedges
• Half an onion, cut into quarters
• 2 tablespoons fried chili paste ("nam prik pao")
• Half a kilo of mushrooms, you only need the legs, you need to rinse them thoroughly.
• 1 ripe tomato, cut into 4 equal pieces
• 1 small lime
• 2 sprigs fresh cilantro

In large supermarkets you can find all these ingredients, it can be difficult to find fried chili pasta, but now in the age of the Internet everything can be bought in online stores, there are special sites that sell pasta and all the ingredients for making Tom Yam.

Watch a video on how to cook Tom Yum (one of the options).

How to make tom yum soup

The process of cooking the famous Thai soup is not very complicated. Take a medium-sized saucepan, pour water and bring it to a boil over high heat, then reduce and cook at a minimum. Add lemongrass, galangal, lime leaves, fish sauce and tamarind paste.

Then add chili peppers and tomatoes. Turn off the fire. Add lime juice. Taste it, if the soup is not very reminiscent of Thai Tom Yum, then you need to add more seasonings.

Add cilantro before serving. By the way, Thais eat almost all dishes with rice, it replaces bread with them, therefore, together with a bowl of soup, you can put boiled rice on the table.

Bon appetit!