Soup Tom Yum Kung, spicy and sour Thai soup with shrimp (recipe with photo). Tom Yum Soup - Proven Recipes

Soup Tom Yum has several cooking options. Moreover, depending on the prefix Kung, Phe, etc., you can immediately determine the composition of the soup. After all, it is prepared with chicken, shrimp and other seafood.

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

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

How to cook tom yum soup - 15 varieties

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

Ingredients:

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

Cooking:

First of all, let's prepare the base for the soup. To do this, cut the garlic into slices and fry in vegetable oil. Cut the pepper into small cubes.

Add to the garlic and fry for a couple more minutes. Grate the zest with a fine grater, add to the pepper and garlic.

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

Then we take out the fillet, and add coconut milk and the resulting paste to the broth. Cook for a couple of minutes, then strain through a sieve.

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

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

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

Ingredients:

Chicken broth - 1 l
Cherry - 300g
Shrimps - 400 g
Mussels - 200 g
Cilantro - 1 bunch
Soy sauce - 100ml
Lime - 1 pc.
Fish sauce - to taste
Cream - 150ml
Chilli
Lemongrass - 2 pcs.
Thai pasta - to taste
Czap lime leaves - to taste
Galgant - to taste
Royal oyster mushroom - 200 g

Cooking:

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

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

Cherry cut in half. Put the chicken broth on the fire and bring to a boil. Immediately add lemongrass, galangal, pepper and lime leaves.

After 5 minutes, add mushrooms, soy sauce, fish sauce, pasta. Squeeze lime juice into soup. Then pour in the cream.

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

Garnish the soup with cilantro if desired.

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

Ingredients:

Coconut milk - 400 ml
Lemongrass stalk - 2 pcs.
Kaffir leaves - 8 pcs.
Galangal - 3 cm
Chili pepper - 2 pcs.
Cilantro - 2 bunches
Garlic - 3 pcs.
Fish sauce - 50 ml
Shiitake mushrooms - 300 g

Cooking:

Let's start making soup by preparing the ingredients.

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

Cut the shiitake mushrooms and boil until tender.

Cut the galangal root into thin slices.

The latter can be replaced with celery root.

Cut the garlic into thin slices. Finely chop the chili pepper. Pepper and garlic for 1 minute in sesame oil.

Then grind the garlic and pepper into a paste.

Bring the broth to a boil, add lemongrass, galangal, pasta and lime leaves to it. We cook for a couple of minutes.

Pour in the sauce, add the mushrooms and cook for 4 minutes. Then add milk and bring to a boil.

Now squeeze the lime juice and add a little brown sugar to taste. We clean the shrimp and send them to the soup for 2 minutes.

Then take the soup off the heat and serve.

This recipe is slightly different from the traditional one, but all the ingredients can be found in stores.

Ingredients:

Chicken broth - 2l
Champignons - 300
Cherry - 300g
Seafood - 500g
Lemongrass - 2 pcs.
Lime leaves - 8 pcs.
Galgant - 1 root
Chili pepper - 2 pcs.
Paste for Tom Yam - 50 g
Coconut milk - 400ml
Lime - 1 pc.
Fish sauce - 120 ml

Cooking:

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

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

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

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

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

Ingredients:

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

Cooking:

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

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

Then add coarsely chopped mushrooms and lime juice with chili pepper. We cook 5 minutes. Add fish sauce and chopped chicken fillet.

Cook for a couple of minutes and serve.

You can vary the spicy and sour taste of the soup by adding more or less pepper and lime.

Ingredients:

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

Cooking:

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

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

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

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

This variant of cooking Tom Yum soup is very interesting in its content. After all, it contains the most original ingredients.

Ingredients:

Chicken broth - 1 l
Lemongrass stems - 3 pcs.
Galangal - 4 cm
Mushrooms Tsaogu - 3 cm
Pasta Nam Prik Pao - 50 g
Fish sauce - 50 ml
Chile - 2 pcs.
Coconut milk - 100 ml
Rice - 100 g
Lemon juice - 80 ml

Cooking:

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

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

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

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

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

Another option for making the famous soup at home.

Ingredients:

Shrimps - 300 g
Mushrooms - 300 g
Chili pepper - 2 pcs.
Lemongrass - 2 pcs.
Cherry - 300 g
Milk - 400 ml
Noodles - 50 g
Tom yum soup base - 1 sachet

Cooking:

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

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

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

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

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

Ingredients:

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

Cooking:

Let's boil the broth. Add grated lime zest, lime leaves and thin slices of ginger root to it. Let's boil the broth again.

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

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

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

We all know that depending on the content of the soup. Its name will vary. Here is a cooking option with different seafood.

Ingredients:

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

Cooking:

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

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

Add mushrooms, peppers, corn and peas. Cut cherry tomatoes in half. Add shrimp, scallops and mussels. Add pickled bamboo.

At the end, add lettuce and cherry tomatoes, pour in fish sauce.

We serve soup.

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

Ingredients:

Chicken thigh - 1 pc.
Shrimps - 200 g
Scallops - 300 g
Ginger root - 3 cm
Lime - 1 pc.
White onion - 1 pc.
Cream for sauces - 250 ml
Lime leaves - 7 pcs.
Champignons - 300 g

Cooking:

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

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

Mushrooms cut into large pieces.

Onion cut into cubes.

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

Cut the ginger root into thin slices.

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

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

Bon appetit.

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

Ingredients:

Tomatoes - 1 pc.
Onion - 1 pc.
Shrimps - 200 g
Pasta Tom yam - 40 g
Fish sauce - 50 ml
Kaffi lime leaves - 4 pcs.
Gamangal - several records
Lime - 1 pc.
Coconut milk - 250 ml
Mushrooms - 100 g
Lemon juice - 40 ml

Cooking:

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

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

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

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

Ingredients:

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

Cooking:

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

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

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

Bon appetit.

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

Ingredients:

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

Cooking:

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

Cut off the leaves of the lemongrass and chop finely. Mushrooms cut randomly and also add. We will send kefir lime leaves and chili peppers to the broth.

Cook for a couple of minutes and add chili paste, fish sauce and lime juice. Mix well and add coconut milk. Break up the cilantro and add to the soup.

Add shrimp last.

In fact, there is nothing difficult in preparing this dish, the main thing is to find all the ingredients and add them to the broth one by one.

Ingredients:

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

Cooking:

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

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

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

Bon appetit.

Tom Yam is the most beloved Thai soup and a popular Thai dish in the world. Its spicy taste with a sour specific tint, pleasant aroma, which is based on ginger and lemongrass, has driven many gourmets of Asian cuisine crazy.

Culinary Help

The classic name for Tom Yum soup. However, depending on the incoming ingredients, its name changes. For example, shrimp soup will be called Tom Yam Kung, vegetable soup - Mangsavirat; with chicken meat, the word Kai will be added, with fish - Pla, and Tom Yam, prepared on the basis of a sea cocktail, will be called Tkhaley.

Varieties of Tom Yum Soup:

Kung - with the addition of shrimp. The most common soup among tourists;
Paa or Pla - with the addition of fish. Before the advent of mass tourism in Thailand, this type of Tom Yam was the most popular, as fish is considered the most affordable product in the country;
Guy or Kai - with the addition of chicken meat;
Thale - a kind of dish prepared on the basis of a sea cocktail: mussels, shrimps, mussels, scallops and pieces of sea fish, and sometimes even oysters;
Khon - compared to the rest is a new variety. The main ingredients are shrimp and coconut milk. The last component is added almost before turning off the finished soup;
Kung Maphrao Nam Khon - also cooked with shrimp and coconut milk, but pieces of coconut pulp are also added;
Ka Mu - prepared on the basis of pork knuckle. This type of dish is known for the longest cooking process.

Classic recipe

Ingredients	Quantity
water -	1.5 liters
shrimps -	15 pcs.
chicken or mushroom cube -	1 PC.
lemongrass -	2 stems
dry basil -	2-3 pinches
green onion -	stem
fresh ginger -	10 small slices
sugar -	5 g
onion -	0.5 pcs.
lime juice -	7 art. l.
oyster mushrooms -	4 things.
Ready sauce "Fish" -	7 art. l
tomato -	1 PC.
chili paste -	4 tsp
coconut milk -	12 st. l.
Cooking time: 40 minutes	Calories per 100 grams: 126 kcal

Before you start cooking the traditional Thai dish Tom Yam at home, it’s worth saying that its technological process is quite simple, so even a “teapot” in the culinary world can cook it.

Coarsely chop all vegetables so that during the heat treatment they do not become porridge;
Lemongrass must first be kneaded with your hands, and then cut into pieces 5 cm long;
Chop oyster mushrooms into long pieces;
Cut green onions into 3 cm lengths;
Clean the shrimp;
Pour the liquid into the pan and wait for the boil;
Throw ginger and lemongrass;
After a minute, add onions, fish sauce, granulated sugar and champignons;
After another minute, add chili paste, tomato, coconut milk, lime juice;
Then throw in the shrimp and remove the pan from the heat;
Close the lid and let the soup steam for three minutes.

Pour the finished Tom Yum hot on plates, sprinkle with basil and green onions.

Other options

Soup Kung

Another, but more simplified version of Kung soup, the preparation of which will be mastered by any hostess.

Required components:

parsley - 30 g;
chicken broth - 420 ml;
sugar - 10 g;
ginger - 10 g;
oil - 65 ml;
garlic cloves - 5 pcs.;
champignons or oyster mushrooms - 110 g;
lemon zest - 7 g;
chili pepper - 2 pcs.;
coconut milk - 2 tbsp. or 400 ml;
shrimp - 460 g;
lemon juice - 20 ml.

Time spent on preparation: less than half an hour.

Amount of calories: 130 kcal.

Step by step process:

Thai Soup with Tom Yum

It's no secret that you can buy anything in supermarkets. Pepper paste for making traditional Thai soup was no exception, which greatly facilitates the already easy process of preparing the world-famous "gastronomic hit".

Required components:

chicken broth - 2 l;
chilli;
ready-made pasta Tom Yam - 100 g;
cilantro greens - 50 g;
lemon - 2 pcs.;
coconut milk - 1 cup or 200 ml;
ready-made fish sauce - 20 g;
champignons or oyster mushrooms - 210 g;
sugar - 10 g;
lime leaves - 3-4 pieces;
lemongrass or lemongrass - 2 tbsp. l;
shrimp (peeled) - 0.5 kg;
ginger - 35 g.

Time taken to prepare: 30 minutes.

Amount of calories: 293 kcal.

Step by step workflow:

Add chopped ginger, finely chopped lime leaves, lemongrass to boiling chicken broth and cook the ingredients for no more than 5 minutes;
Enter pepper paste. To stir thoroughly;
After 2 minutes, add sugar with fish sauce;
After a few more minutes, add coarsely chopped mushrooms, shrimps, chopped chili peppers into the broth;
Then immediately pour in the coconut milk;
Bring soup back to a boil.
Squeeze the juice of two lemons and sleep with chopped cilantro;
When the soup boils, remove the pot from the heat.

Cooking Tom Yum Gai at home

Like the previous version, the recipe is based on the use of ready-made pepper paste, only chicken acts as the main ingredient.

Required components:

finished pepper paste - 4 tsp;
champignons - 10 pcs.;
lime juice - 20 ml;
shrimp - 8 pcs.;
sugar - 5 g;
eggplant;
lemongrass - 3 stalks;
water - 1.5 l;
ready-made fish sauce - 1 tbsp. l.;

Time spent on cooking: a quarter of an hour.

Amount of calories: 200 kcal.

Step by step process:

After the water boils in the pan, add the pepper paste and mix;
At the same stage, put chopped lemongrass;
Finely chop the mushrooms;
Peel the shrimp and cut the eggplant into thin strips;
After the broth boils again, add the eggplant and mushrooms;
Next enter the shrimp;
After 3 minutes, add fish sauce and sugar;
Boil the soup until the sugar is completely dissolved;
Remove saucepan. Throw in the chopped cilantro and close the lid.

If coconut milk was used in the recipe, then it must be introduced after removing the soup from the stove.

According to Thai traditions, hot Tom Yam soup is served with rice in a small bowl. The ingredient replaces bread and dulls the spiciness of the dish.

So, what is included in the recipe for a classic dish, and what domestic ingredients can they be replaced with:

lemongrass, which at home can be replaced with lemongrass;
galangal - you can use ginger. However, it is worth increasing the amount by 2 times;
chili paste - red pepper;
Nam Prik - garlic;
lime - green lemon;
straw mushrooms - champignons or oyster mushrooms;
chili - instead of fresh, it is quite possible to use dried;
Kafir leaves - lemon or lime zest;
fish sauce - can be replaced with ready-made oyster.

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!

Thai soup is one of the popular dishes of this cuisine, it is called - Tom Yam - a spicy soup with a pleasant aroma of spices. Salt is not used in its preparation, it is replaced with fish or soy sauce.

It is prepared on the basis of chicken or fish broth with the addition of coconut milk. Soup can be with chicken, shrimp, seafood or fish. But there are ingredients that underlie the soup, these are various spicy roots and spices: chili pepper, lemongrass stem, galangal root, ginger, kaffir (wild lime leaves), lime, mushrooms, tomatoes and tom yum paste. There is a rule here:

many of these ingredients do not need to be eaten, they are used solely to saturate the broth.

Also, in Thai cuisine, there are soups and vegetable broth. Rice or egg noodles of various sizes and a variety of vegetables are often added here. They are also spicy and very flavorful. All Thai soups are prepared very quickly, of course, if the ingredients are prepared. I propose to consider some options for preparing such soups.

How to cook Thai soup - 15 varieties

Fragrant seafood soup, which is prepared in just 15 minutes.

Ingredients:

Large shrimp - 10 pcs.
Mussels large - 10 pcs.
Squid - 2 pcs.
Rice noodles wide - 100 gr.
Canned tomatoes - 300 gr.
Fresh champignons - 5 pcs.
Shallot - 2 pcs.
Garlic - 2 cloves.
Chili pepper - 1 pc.
Lemongrass stalk - 1 pc.
Cilantro - 1 bunch.
Coconut milk - 250 ml.
Chicken broth - 500 ml.
Fish sauce - 2 tablespoons
Lime - 1 pc.
Sugar - 1 tbsp.
Vegetable oil - 2 tbsp.

Cooking:

Pour boiling water over the noodles and set aside for 10 minutes. Then discard in a colander. Clean the shrimp, mussels and squid. Squid cut into rings. Squeeze juice from lime. Finely chop the cilantro. Heat the oil in a large saucepan and fry the chopped onion, garlic and chili peppers. Pour in the broth, canned tomato juice and coconut milk.

Add fish sauce, sugar, chopped lemongrass and lime juice. Bring to a boil over medium heat. Add chopped mushrooms and tomatoes. Then rice noodles and seafood, cook for 2 minutes. Sprinkle with cilantro and serve.

Spicy and rich shrimp soup will be a great dinner for the whole family.

Ingredients:

Tiger prawns - 200 gr.
Fresh champignons - 100 gr.
Cherry tomatoes - 100 gr.
White onion - ½ pc.
Vegetable broth - 500 ml.
Coconut milk - 250 ml.
Paste for tom yum soup - 1 tbsp.
Lemongrass stalk - 3 pcs.
Kaffir (lime leaves) - 3 pcs.
Galangal (Thai ginger) - 30 gr.
Chili pepper - 1 pc.
Fresh cilantro - 1 bunch.

Cooking:

Pour the broth into a saucepan and bring to a boil. Meanwhile, chop the mushrooms, onion, lemongrass stalk and galangal root. Add all this to the boiling broth. Also add kaffir leaves. Bring to a boil and then add the soup paste and peeled prawns. Cook for 10 minutes over low heat. Then add coconut milk, tomatoes, chili peppers and bring to a boil. That's it, the soup is ready. When serving, add fresh cilantro. Bon appetit.

Spicy and at the same time very tender soup with shrimps and coconut milk.

Ingredients:

King prawns - 400 gr.
Fish sauce - 2 tablespoons
Oyster mushrooms - 300 gr.
Coconut milk - 250 gr.
Onion -1 pc.
Chili paste - 2 tablespoons
Lime - 1 pc.
Cilantro - 1 bunch.
Dry herbs for Tom Yam soup - 50 gr.
Kaffir leaves - 5 pcs.

Cooking:

Throw dry spices into the pan, pour two liters of water and boil for 10 minutes. Then strain. Add chopped oyster mushrooms, onion and chili paste. Boil 10 minutes. Next, add the peeled shrimp, fish sauce and lime juice. Bring soup to a boil. Pour coconut milk into a saucepan, wait until it boils and turn it off. Garnish with cilantro and fresh wild lime leaves when serving.

The combination of chicken broth and coconut milk makes the soup very tender, and the Thai spices are fragrant.

Ingredients:

Cherry tomatoes - 8 pcs.
Ginger root - 30 gr.
Lime - 1 pc.
Onion - 1 pc.
Chili pepper - ¼ pod.
Wild lime leaves - 3 pcs.
Lemongrass stem - 1 pc.
Green onions - 5 gr.
Parsley - 1 bunch.
Boiled chicken fillet - 1 pc.
Shrimps - 200 gr.
Sunflower oil - 1 tbsp.
Fish sauce - 1 tbsp.
Cane sugar - 1 tbsp.
Coconut milk - 500 ml.
Curry paste - 0.5 tsp
Chicken broth - 0.5 liters.

Cooking:

Cut the cherry tomatoes in half, chop the onion, cut the chicken fillet into large cubes. Chop the ginger root into thin slices. Peel and mince the lemongrass pod. Chop green onions and parsley.

Squeeze juice from lime. Put a pot for soup on the stove, pour vegetable oil into it and add ginger, lemongrass, lemongrass leaves, onions and saute for several minutes. Add curry paste, stir and pour over chicken broth.

Add sugar, fish sauce and lime juice. Boil for about 5 minutes. Next, pour in coconut milk, add tomatoes and chili peppers. Bring to a boil and add boiled chicken fillet and shrimp. Boil for a few more minutes over low heat. Then turn off the stove, let the soup brew. Sprinkle with chopped herbs when serving.

Very light and flavorful soup.

Ingredients:

Coconut milk - 400 ml.
Egg noodles - 1 pack.
Chicken fillet - 400 gr.
Vegetables (onions, carrots, spinach, soy sprouts) - 300 gr.
Fresh cilantro - 20 gr.
Vegetable oil - 4 tbsp.
Paste for Thai soup - 1 tbsp.

Cooking:

Boil egg noodles according to instructions. Cool and add vegetable oil. Cut the chicken breast and fry with the addition of vegetable oil. Mix soup paste with coconut milk and bring to a boil. Rinse vegetables, peel and fry. Add chicken and fried vegetables to the soup. Cook for 5 minutes over low heat. Before serving, add the noodles and finely chopped cilantro.

Very rich and delicate taste of the soup will not leave indifferent all lovers of spicy.

Ingredients:

Chicken broth - 500 ml.
Shrimps - 400 gr.
Galangal - 30 gr.
Lemongrass stalk - 2 pcs.
Lime - 1 pc.
Onion - 1 pc.
Garlic - 3 cloves.
Chili pepper - to taste.
Lemongrass leaves - 4 pcs.
Champignons - 100 gr.
Coconut milk - 1 can.
Seasoning for Tom Yum soup - 1 tbsp.

Cooking:

Combine chicken broth with coconut milk and bring to a boil. Separately in a frying pan, fry the onion, garlic and chili peppers with the addition of vegetable oil. Squeeze lime juice into stock pot. Cut lemongrass, galangal root and put it all on cheesecloth, add fried vegetables with pepper, wrap cheesecloth and lower to boil in broth. This is done for the purity and richness of the broth. Add chopped mushrooms, shrimp, lemongrass leaves and soup seasoning. Boil for a few minutes. That's it, Thai soup is ready.

Ingredients:

Hot pepper - 1 pc.
Chicken breast - 1 pc.
Sugar - 1 tsp
Olive oil - 1 tbsp.
Champignons - 4 pcs.
Chicken broth - 500 ml.
Basil, salt - to taste.
Lemon juice - 1 tbsp.

Cooking:

Wash the mushrooms and cut into thin slices. Wash the hot pepper, remove the seeds and finely chop. Cut the chicken into cubes. Heat the olive oil in a frying pan, then fry the mushrooms with peppers and chicken.

Use chili peppers very carefully and always taste when adding to soup, otherwise you can spoil the dish by adding too much hot pepper.

Bring chicken broth to a boil, add chicken with mushrooms and pepper, add sugar and salt. Cook for about 5 minutes. Then add lemon juice and chopped basil.

The combination of hot spices, chicken meat and rich broth will not leave indifferent at the dinner table.

Ingredients:

Chicken fillet - 2 pcs.
Pasta "Tom Yam" - 60 gr.
Lemongrass - 2 pcs.
Galangal root - 30 gr.
Ginger - 30 gr.
Garlic - 3 cloves.
Tomato - 2 pcs.
Lime - 1 pc.
Kaffir leaves - 3 pcs.
Chili pepper - 1 pc.
Chicken broth - 1 ml.
Fresh shiitake mushrooms - 100 gr.
Coconut cream - 200 ml.
Fish sauce - 1 tbsp.

Cooking:

Put the broth on the fire and add to it all the roots (in crushed form) and herbs for saturation and bring to a boil. Put a frying pan on the fire, add a little vegetable oil and fry the chopped garlic, then add the Tom Yum paste and diced chicken fillet and a little chili pepper to it.

Fry over medium heat. Next, cut the mushrooms into slices and add to the broth, pour the coconut cream there and bring to a boil. Cut the tomatoes into cubes and send them to the broth. Then add chicken with pasta, fish sauce and lime juice. Cook for a few more minutes. Serve hot.

An unusual combination of ingredients will delight your taste buds.

Ingredients:

Pork - 500 gr.
Fresh champignons - 300 gr.
Beijing cabbage - 0.5 pcs.
Fresh cucumber - 100 gr.
Ginger root - 30 gr.
Ground nutmeg - a pinch.
Salt, pepper - to taste.
Soy sauce - 2 tablespoons
Vegetable oil - 2 tbsp.
Garlic - 1 clove.
Turmeric - 0.5 tsp

Cooking:

Put chopped mushrooms in a saucepan, pour water (1 liter) and put on fire. Boil 5 minutes. Cut the pork into thin strips and fry in a hot frying pan for several minutes.

Add chopped garlic and ginger, mix and send everything to the soup. Pour in soy sauce, salt, black pepper, turmeric, chili and nutmeg. Boil for 5 more minutes. Then add chopped cabbage and thinly sliced cucumber, bring to a boil and turn off. Cover with a lid and leave for 5-10 minutes.

A rich and flavorful soup perfect for a homemade dinner.

Ingredients:

Coconut milk - 1 can.
Fish broth - 1 liter.
Champignons - 100 gr.
Seafood - 300 gr.
Onion - 1 pc.
Garlic - 3 cloves.
Tomato - 2 pcs.
Lemon juice - 2 tablespoons
Seasoning for Tom Yum soup - 20 gr.
Dry spices for Tom Yum soup - 30 gr.

Cooking:

Pour dry spices for Tom Yum soup into a saucepan, chop onion and garlic cloves, pour in coconut milk, fish broth and put on the stove. Boil the spices for 5-10 minutes, and then remove them from the broth. Add seasoning for soup, sliced champignons and lemon juice. Then add seafood, tomatoes and cook for 2-3 minutes.

Seafood cooks very quickly, don't cook it for more than 3 minutes or it will become very hard and tough.

Serve hot. Sprinkle with fresh herbs.

Ingredients:

Minced turkey - 500 gr.
Chicken broth - 1 l.
Coconut milk 800 gr.
Rice noodles - 200 gr.
Vegetable mix (mini corn, carrots and green peas) - 600 gr.
Curry paste - 4 tablespoons
Green onions - 50 gr.
Garlic - 2 cloves.
Fish sauce - 2 tablespoons
Spices - to taste.
Lime juice - 3 tablespoons
Ginger - 50 gr.
Vegetable oil - 2 tbsp.

Cooking:

Season the minced meat with spices, add finely chopped cilantro. Mix well. Roll meat balls with wet hands. Chop all vegetables and ginger root. Pour boiling water over the noodles and set aside for 10 minutes.

Heat vegetable oil in a saucepan and fry the curry paste with ginger. Next, pour in the coconut milk, broth, fish sauce and lime juice. Salt and bring to a boil. Then add meatballs and chopped vegetables, cook for 5 minutes. Add noodles and remove from heat. Before serving, add green onions and cilantro.

There is no coconut milk or lemongrass stalks in this recipe, but the taste of the soup remains just as spicy and oriental.

Ingredients:

Large shrimp - 300 gr.
Ginger root - 50 gr.
Fresh tomatoes - 2 pcs.
Bouillon cube for Thai soup - 2 pcs.
Champignons - 100 gr.
Garlic - 8 cloves.
Cream - 150 gr.
Green onions - 50 gr.
Parsley - 1 bunch.
Lemon juice - 2 tablespoons

Cooking:

Fill a saucepan with 2 liters of water, put on the stove and bring to a boil. Add chopped ginger root, sliced tomato, bouillon cubes to boiling water and boil for 5 minutes. Add coarsely chopped champignons and cook for another 5 minutes. Then add the peeled shrimp, finely chopped garlic and cream. Boil 3 minutes and turn off. Add finely chopped green onion and parsley. Squeeze out lemon juice.

Ingredients:

Fillet of white fish - 400 gr.
Large shrimp - 10 pcs.
Coconut milk - 400 ml.
Chili pepper - 1 pc.
Ginger root - 30g.
Fish broth - 1 liter.
Fish sauce - 1 tbsp.
Sugar - 2 tsp
Lime juice - 2 tsp
Rice noodles - 200 gr.
Vegetable oil - 2 tbsp.

Cooking:

Boil rice noodles until tender. Pour oil into a saucepan and fry finely chopped chili peppers. Pour in coconut milk and broth. Add sliced ginger and bring to a boil. Put the chopped fish and peeled shrimp into the soup. Boil 3 minutes. Add spices, fish sauce, lime juice and sugar. Before serving, add noodles.

Delicious, light, spicy and very fragrant soup

Ingredients:

Fish sauce - 2 tablespoons
Chili paste - 2 tsp
Rice noodles - 100 gr.
Corn cobs - 5 pcs.
Wild lime leaves - 5 pcs.
Shallot - 3 pcs.
Green onions - 50 gr.
Cherry tomatoes - 4 pcs.
Vegetable broth - 1 liter.
Tofu cheese - 100 gr.

Cooking:

Pour boiling water over the noodles and set aside for 10 minutes.

Do not cook the noodles, otherwise they will stick together.

Cut the tofu into cubes and fry in vegetable oil for 5 minutes. Chop green onions, corn cobs, cherry tomatoes, shallots. Add wild lime leaves and all chopped vegetables to the boiling broth, then fried cheese, chili paste, fish sauce. Boil for 3 minutes on low heat. At the end add noodles.

How to make Thai Tom Yum soup in Russia? Very simple! To begin with, you need to buy a broth for Tom Yam, in large hypermarkets, such as Giant, Megas, etc. The best Tom Yam in cardboard packaging of the original Thai production by Roi Thai, you see it in the photo. The main thing is not to take Tom Yam broth made in Russia, this is a rare muck, I stupidly took a few packs of Russian Tom Yam, the rest of the packs had to be thrown away after I tasted it.

We clean the shrimp (raw large preferably), champignons and tomato. Chopped green onions will be added at the end.
In my photo you see 2 different types of TomYam broth - in an iron jar and in cardboard packages. You can use any of them. In one carton - 250 ml. - one serving, and in the iron 2 servings, take any to your taste.

So, let's start cooking Tom Yum. Just pour this broth into the pan. Heat up to a boil. When it boils - add shrimp, mushrooms and tomatoes there and cook for 5 minutes with the lid closed over medium heat.
At the end, add green onions.

It is better to eat it with fried glutinous rice (instead of bread) like in Thailand. (I also have a seaweed salad in the photo)
Everything is very, very tasty! It tastes like a real Thai Tom Yum soup, and this is not surprising, since the broth for it is made in Thailand. Now you don't have to travel to Thailand to enjoy delicious Thai Tom Yum soup!

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