Thai soup tom yum ready-made semi-finished product. Classic Thai soup Tom Yam: cooking recipes

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 only 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 Yum ready!

Bon appetit!

Each country has its own national dishes, having tried them, you definitely want to know the recipe. One of the most famous is the Thai tom-yum soup with shrimp and coconut milk, which is very easy to make at home. There are several varieties of this dish, but in general they are all similar. Learn how to properly make such a soup.

How to make tom yum soup

There are several key components that must be put in the dish. These are shrimp, coconut milk, and spicy tom yum pasta. You can buy it or make your own with garlic, chili peppers, galangal root, lime or lemon juice. Sometimes shrimp paste is used. Mushrooms, lemongrass, and some other products are also put in the soup. A certain amount of pasta is introduced into boiling water, chicken or fish broth, coconut milk, other ingredients are added, and boiled until tender.

Soup varieties

There are so many types of this popular Thai entree. They are classified according to the added components:

1. Tom yum kung. With shrimps.
2. Ka Mu. With pork knuckle.
3. Paa (Pla). With fish.
4. Kung Maphrao Nam Khon. With shrimps, coconut slices and milk from this fruit.
5. Guy (Kai). With chicken.
6. Khon. It differs in that coconut milk is added at the very end of cooking.
7. Thale. Soup with seafood: mussels, scallops, shrimps, pieces of fish, squid, sometimes oysters.

Tom Yum Soup Recipes

There are several methods for preparing this first dish. Frankly, even being in Thailand itself and having tried tom yum in several places, you may be surprised to find that the taste of each soup and even the appearance in the photo is different. Below you will see some recipes. After reviewing each of them, you are guaranteed to be able to choose the one that you like.

Classic recipe

• Cooking time: 65 min.
• Servings: 6 persons.
• Calorie content of the dish: 96.7 kcal.
• Purpose: lunch.
• Cuisine: Thai.

If you want to try this exotic dish for the first time, then first remember the real classic tom yum soup recipe. If suddenly you don’t like something, then next time you can already experiment with the components of the composition. However, the vast majority of people love shrimp tom yum and even include it in their list of favorite soups.

Ingredients:

• chicken broth (rich) - 4 l;
• sugar - 2 tbsp. l.;
• king or tiger prawns - 0.6 kg;
• hot chili pepper - 1 pc.;
• mushrooms (champignons) - 0.4 kg;
• salt - to your taste;
• lime - 2 pcs.;
• fish sauce - 4 tbsp. l.;
• tom yum paste - 2 tbsp. l.;
• tomatoes - 2 pcs.;
• coconut milk - 8 tbsp. l.;
• cilantro - 2 bunches;
• lemongrass - 8 pcs.;
• ginger - 2 pcs.;
• wood sheet - 10 pcs.

Cooking method:

1. Heat up the chicken broth.
2. Cut the lemongrass into 3-4 pieces.
3. Clean the ginger. Cut into circles.
4. Chop up the chili.
5. Defrost shrimp.
6. Wash mushrooms. Cut into 3-4 pieces.
7. Wash the tomato. Cut into 6 wedges.
8. Boil the broth. Throw in fresh lemongrass, tree leaves, ginger. Boil for a quarter of an hour.
9. Add tom yum paste. Cook for 5 more minutes.
10. Put shrimp, mushrooms, pour 4 tablespoons of fish sauce, mix.
11. Add lime juice, sugar, salt, chili pepper. Boil 3 minutes.
12. After trying the soup for spiciness, add 1 tbsp. l. coconut milk.
13. Turn off the stove. Add tomatoes to the tom yum. Let it steep for 5-10 minutes and then serve.

How to cook tom yum from a bag

• Cooking time: 55 min.
• Servings: 4 persons.
• Calorie content of the dish: 84.0 kcal.
• Purpose: lunch.
• Cuisine: Thai.
• Difficulty of preparation: easy.

If you don’t know how to cook tom yum or are not sure that it will turn out well for you, try buying a blank for it in a bag first. This is a special base for the broth. This cooking option is also suitable for those people who cannot find specific Thai products, because they are not sold in every store. Finding the base is much easier.

Ingredients:

• base for tom yum soup - 1 pack;
• cilantro - 5 branches;
• garlic - 2 cloves;
• fresh-frozen tiger prawns - 100 g;
• lime - 1 pc.;
• mushrooms (champignons or oyster mushrooms) - 150 g;
• onion - 1 pc.;
• cherry tomatoes - 10 pcs.;
• coconut milk - 4 tbsp. l.

Cooking method:

1. Clean the shrimp.
2. Cut the garlic into slices, tomatoes and onions into slices, mushrooms into large pieces.
3. Chop the cilantro.
4. Pour vegetable oil into a saucepan. Saute garlic, onion, tomatoes.
5. Pour water into vegetables. Bring the contents of the saucepan to a boil. Enter the base for the tom yum.
6. Add mushrooms, shrimps, cilantro greens. Cook for 2-3 minutes. At the end of cooking, pour in the coconut milk.

Tom yum with seafood

• Cooking time: 75 min.
• Number of servings: 8 persons.
• Calorie content of the dish: 138.5 kcal.
• Purpose: lunch.
• Cuisine: Thai.
• Difficulty of preparation: medium.

Thai soup with coconut milk and seafood is very tasty, rich, with a delicate lemon flavor. Cooking it is not too difficult, the process is the same as when cooking any first course. You can put any seafood you like in the soup. Suitable shrimp, squid, mussels, octopus, oysters. This soup looks very appetizing even in the photo.

Ingredients:

• sea ​​cocktail - 1 kg;
• ginger - 40 g;
• onions - 0.2 kg;
• chili pepper - 6 pcs. (more possible);
• shallots - 2 pcs.;
• tomatoes - 8 pcs.;
• garlic - 6 cloves;
• oyster mushrooms - 100 g;
• salt pepper;
• lemongrass - 6 stalks;
• galangal root - 60 g;
• lemongrass leaves - 20 pcs.;
• coconut milk - 12-15 tbsp. l.

Cooking method:

1. Mince the garlic, ginger, chili and shallots.
2. Fry the spices in a small amount of vegetable oil. Lower the heat and simmer them for a couple of minutes. After crushing in a mortar, and you get a tom yum paste.
3. Process seafood, rinse.
4. Cut the mushrooms into thin strips, and the onions and tomatoes into quarters.
5. Place the lemongrass stems, lemongrass leaves, and galangal root in a saucepan filled with cold water. Bring to a boil.
6. Add onions, tomatoes and oyster mushrooms. Cook on low heat.
7. When the onion softens, add the seafood and pasta. Pour in coconut milk. Cover, bring to a boil, turn off.

With Chiken

• Cooking time: 35 min.
• Servings: 3 persons.
• Calorie content of the dish: 49.2 kcal.
• Purpose: lunch.
• Cuisine: Thai.
• Difficulty of preparation: medium.

Tom yum with chicken is no less tasty than with shrimp. If you love Thai food, you should definitely try both options. Preparing this soup is very simple, the process takes just over an hour. It is worth noting that it turns out burning. Coconut milk slightly softens its spicy taste, so you can change the amount of this component at your discretion. Soup prepared according to the original recipe looks very beautiful in the photo and live.

Ingredients:

• chili paste - 3 tbsp. l.;
• champignons - 150 g;
• chicken fillet - 150 g;
• coconut milk - 80 ml;
• ginger root - a slice of 3 cm;
• lime - half;
• lemongrass - 2 stalks;
• fish sauce - 2 tbsp. l.;
• chili pepper - 3 pcs.;
• sugar - 1 tsp

Cooking method:

1. Cut the lemongrass and ginger into large pieces.
2. Wash and dry the meat. Cut into small pieces.
3. Chop up the chili.
4. Pour 1.5 liters of water into a saucepan. Bring to a boil.
5. Put the chili paste into the pot. Stir.
6. After a minute, add lemongrass, ginger.
7. Cut mushrooms into large pieces. Two minutes after the spices are thrown, put the mushrooms and chicken into the pan.
8. After boiling, add fish sauce, chili pepper, a few tablespoons of lime juice, sugar. Cook 2 minutes.
9. Pour in the coconut milk and cook until the chicken is done.

Vegetarian tom yum

• Cooking time: 35 min.
• Servings: 4 persons.
• Calorie content of the dish: 62.8 kcal.
• Purpose: lunch.
• Cuisine: Thai.
• Difficulty of preparation: medium.

If you adhere to the principles of vegetarianism, this does not mean that you will not be able to try Tom Yam. There is a delicious version of this soup without the addition of shrimp, seafood, chicken or any animal products at all. You can even replace the set of vegetables given according to the recipe at your discretion. Learn how to make Vegetarian Thai Soup.

Ingredients:

• shallots - 2-8 pcs. depending on the size;
• sweet pepper - 2 pcs.;
• garlic - 10 cloves;
• cauliflower - 1 fork;
• chili pepper - 4 pcs.;
• carrots - 1 pc.;
• mushrooms - 150 g;
• galangal root - 10 cm;
• light soy sauce - 5 tbsp. l.;
• kaffir lime - 10 leaves;
• tomatoes - 8 pcs.;
• basil - half a bunch;
• lemongrass - 7-8 stems;
• lime - 2 pcs.;
• coconut milk - to taste.

Cooking method:

1. Chop the onion, garlic, 2 chili peppers and 2 sweet ones. Put everything in a saucepan and fry in vegetable oil.
2. Cut the lemongrass, galangal root, kaffir lime leaves. Place in a saucepan with the rest of the ingredients.
3. After a couple of minutes, move the frying into a saucepan, fill with water. Let it boil, make medium heat and simmer covered.
4. Cut mushrooms, cauliflower, tomatoes, carrots. Put in broth. Boil for 5-10 minutes.
5. Add chopped basil, squeezed fresh lime juice, coconut milk, soy sauce to soup. Turn off and serve immediately.

Creamy tom yum soup

• Cooking time: 65 min.
• Number of servings: 8 persons.
• Calorie content of the dish: 128.5 kcal.
• Purpose: lunch.
• Cuisine: Thai.
• Difficulty of preparation: above average.

There is a recipe for Thai tom yum nabe soup based on coconut cream. It is not easy to find this product on sale, but if you succeed, you will get an unusually tasty first course. This soup is less than all the other options similar to the classic recipe, but you should definitely try it. Remember how to cook tom yum at home, and please your loved ones.

Ingredients:

• chicken breast - 0.4 kg;
• salt - a pinch;
• shrimp - 250 g;
• lemon - 1 pc.;
• oyster mushrooms - 0.3 kg;
• lime - 1 pc.;
• coconut cream - 250 ml;
• sugar - 1 tsp;
• hot chili pepper - 1 pc.;
• garlic - 6 cloves;
• ginger root - 3-4 cm.

Cooking method:

1. Fill the chicken with a liter of water. Boil for 20 minutes.
2. Peel and coarsely chop the garlic and chilli.
3. Grate the ginger and remove the zest from the lemon.
4. Heat up a little vegetable oil in a saucepan. Saute the garlic and place on a plate.
5. In the same bowl, add the pepper. Grind it and garlic with a blender.
6. Put the food back into the saucepan. Pour in freshly squeezed lime juice. Add sugar, lemon zest and grated ginger. Bring to a boil and simmer for 5 minutes on the smallest fire.
7. Grind the entire contents of the saucepan again with a blender. You've made tom yum pasta. It will turn out a lot, but you will need only a part, the rest can be frozen.
8. Take the chicken out of the pot. Place shrimp in water for 5 minutes. Meanwhile, chop the mushrooms and meat.
9. Remove shrimp and clean.
10. Let the broth boil. Pour in the coconut cream and gradually add a little bit of the paste, stirring and tasting each time.
11. Boil for two minutes, then strain.
12. Put chicken, mushrooms, shrimp into the broth. Cook for 3-4 more minutes. Season to taste and serve.

Video

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.

Shrimps with mushrooms in coconut milk, a splash of fish sauce, ginger and chili peppers… And it can be delicious? The amazing taste of Tom Yam soup makes you close your eyes in pleasure, and then remember the sharp and spicy aftertaste notes for many months after returning home. Today - a very simple Tom Yam recipe, which will allow you to cook it at home in just 10-15 minutes.

Tom Yum is not cooked in large pots for future use. This soup is boiled for one time, never left in the refrigerator for tomorrow and never reheated.

The composition of Tom Yum Kung soup, the necessary ingredients for 1-2 servings:

2 glasses of water

10 shrimp (can be substituted with chicken or tofu)

1-2 stalks of lemongrass (sold in large supermarkets)

5-6 small slices galangan root (Thai variety of ginger, can be substituted for regular ginger)

3-4 kaffir lime leaves (available in large supermarkets)

3-4 oyster mushrooms

1 medium sized tomato

1 small white onion

2 tablespoons Thai chili paste or tom yum paste

10-15 tablespoons coconut milk

5-6 tablespoons fish sauce

5-6 tablespoons lime juice

1 teaspoon sugar

a few sprigs of cilantro and green onions

1 teaspoon mushroom or chicken dry broth

When you look at the impressive list of ingredients, it seems that Tom Yum is difficult to cook, there are so many things to buy. But take a look: here are all the vegetables needed for the soup.

Vegetables must be cut properly so that they give off aroma and taste, but do not turn into gruel when cooking Tom Yam. Lemongrass stalks must first be beaten off with a knife so that they release the juice, and then cut into large pieces, about 3 cm long. There is another way to use lemongrass for Tom Yam - beat off with a knife, and then twist into a knot. Lemongrass in the soup is not eaten, but thrown away after it gives its taste to the broth.

Kaffir lime leaves will not impart a strong smell to the soup if they are put whole in boiling water. For greater effect, you need to tear out the middle.

Chili peppers are a must in this dish. It gives the soup a piquancy, for which Tom Yam is loved. Adjusting the spiciness of the soup is very easy. If you put a whole pod in the broth, the soup will not be very spicy. If you want it spicier, you can crush the chili with a knife.

We disassemble the oyster mushrooms with our hands into small long pieces. Cut the onion and tomatoes into 8 pieces.

Cilantro and green onions should be cut into large, long sticks. Put separately on a plate. We will need them at the very end of cooking.

Shrimps need to be cleaned from the shell and head, leaving only the tail. Also, don't forget to remove the intestines - that's the black thread on the back of the shrimp that runs from head to tail.

When everything is cut, you can start cooking Tom Yam. Throw galangan root (Thai ginger), kaffir lime leaves and lemongrass into boiling water. If you are cooking Tom Yam not with shrimp, but with chicken or tofu, it's time to add these ingredients as well.

When everything boils and cooks on fire for literally a minute, we throw onion into the soup and add sugar, mushroom powder, fish sauce and lime.

This is the broth to try. If it seems to you that the taste is not balanced, you can always add sourness, sugar or salt (fish sauce instead of salt).

After you like the taste, add the finishing touches - put the tomato and chili paste in the soup.

The soup already looks appetizing and smells delicious. It's time to make the color of Tom Yam more saturated, and the taste - softer. Add coconut milk.

At the very end, before removing the pan from the heat, put the shrimp in the soup and turn off the fire. Shrimps will have time to reach readiness and in a plate on the way to the dinner table. It is important not to overcook them - this will make the tender meat rubbery.

Tom Yum Kung is ready. It is decorated with cilantro, green onions and served hot. You can put rice in a separate plate, which Asians eat instead of bread. Rice also sets off the very rich and spicy taste of Tom Yam. Bon appetit!

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Tom Yam (aka Tom Yam) is the most popular soup in Thailand. Literally, "Tom Yum" can be translated as "Tom" - boiled and "Yam" - salad or mixture.

Tom Yum is probably the most famous soup in Thailand, which is loved by many people traveling through the land of smiles. We love it too, albeit in a vegetarian version.

There is one small drawback of this soup, not everywhere they know how to cook it. Seriously! For example, if you decide to try another popular Thai dish and padthai, you can be sure that in most cases, they will be similar to the truth.

But Tom Yum, in my opinion, is the most capricious soup! It is not always prepared correctly. Sometimes they can bring a soup, more like a "cook's onion mountain", where a sea of ​​\u200b\u200bonions and a minimum of filling will float. Or "coconut broth with sticks," in which you'll only find broth and lots and lots of sticks of lemongrass and unchewable pieces of ginger.

Therefore, Tom Yam Thai soup can (and should) be cooked at home. And it will always be yummy, which you can please not only friends, but also yourself.

This is the soup that you can really enjoy, it is incredibly tasty if cooked correctly and with soul. And today, in the form of tom yum soup, it comes to you!-)

How can you explain the taste of Tom Yam? Mmm, it is hot, spicy, spicy, with aromatic herbs that give a unique and stunning taste to the broth. The basis for the broth is a mixture of ingredients such as:

• Lemongrass (also called lemongrass or citronella, has a sharp taste and citrus aroma)
• kaffir lime leaves
• Galangal ginger, which is also called “Siamese ginger”, tastes a little like ordinary ginger, has a more spicy and pungent taste.
• lime juice
• One of the main components of Thai cuisine is chili pepper (red)

I also wanted to talk about a few simple rules for cooking Thai (and not only) food, which are important to consider:

• It is prepared at one time and should be eaten no later than 2 hours after preparation.The most "living" food is the one that has been cooked and eaten. Today !
• Food is cooked for 10-15 minutes, no more. Vegetables are not fried to the end, retaining their beneficial properties,The shorter the heat treatment of vegetables, the more nutrients they retain.
• it is advisable not to subject the dish to repeated heat treatment.
• This means that you need to cook immediately before lunch (dinner), and not so that you cook, put in the refrigerator, then reheat.
• When cooking, we keep a good mood and cook in silence.

Tom Yum. Step by step recipe with photos.

Now together we will prepare the most delicious Thai soup Tom Yam. Let's get started. What do we need to make Tom Yum Vegetarian Soup?

1. Ingredients for chili pasta, which the Thais call "Nam phrik phao".

• Onions, shallots are better. Onion is also possible (1-4 shallots, 1 onion - onion)
• Garlic 5-8 cloves
• Chili pepper (to taste - 1-4 pieces)
• Tamarind (1 tbsp) (if you didn’t have tamarind, it’s okay).

2. Ingredients for the aromatic base (broth):

• Ginger galangal (5 -10 cm)
• Kaffir lime (4-7 leaves, to taste)
• Lemongass (3-4 sticks)
• Chili pepper (1-3 pieces, depending on your taste)
• Kindza
• Lime (1-2 pieces)
• Light soy sauce (you can mix light + dark soy sauce). Yes, I use soy sauce for veggie tom yam. In the usual version, Nam Pla fish sauce is used.
• Coconut milk to taste

• Tomatoes (4-6 pieces)
• Mushrooms (oyster mushrooms, straw mushrooms, champignons)
• Cauliflower
• I also add red sweet pepper, firstly, it is delicious, and secondly, it looks beautiful in the broth.
• You can experiment and try different vegetables)

Let's start cooking!

1. We cut onion, garlic, chili pepper, sweet pepper quite finely. We throw everything into a wok pan (if there is none, then you can use a container such as a cauldron). We pass in oil and add 1 tbsp. a spoonful of tamarind, if any.

2. We cut our herbs, which will form the main spicy and aromatic taste of Tom Yam broth. Thai "Three Elephants" herbs that are used in the preparation of many dishes - these are lemongrass, kaffir lime leaves, ginger galangal. These are the main ingredients of Thai cuisine, they need to be remembered and known by sight. (!)

So, we cut the root of ginger-galangal into thin slices. It is quite difficult to cut compared to classic ginger.

At lemongrass, we cut off the "tops" - the upper part of the stem and throw them away, and for cooking we use the "roots" - the lower 5-7 cm of the stem. We cut them into quarters and beat them off a little with a knife so that they give more juice.

Some cut lemongrass into very small rings. Look at your feelings. I don’t want to chop finely, because this herb is not very edible, and if it floats in large quantities in the soup, you get tired of pulling it out. 🙂

Kaffir lime leaves can be cut to any size.

We throw our magic herbs into the “chili paste” frying, add water and leave to languish over medium heat.

By the way, once we started to cook Tom Yum and suddenly saw that we had run out of oil. We were too lazy to interrupt and go after him, so we cooked the soup on the water (without sautéing, that is), it turned out very tasty and we didn’t really notice the difference with butter or without. Keep in mind.

3. While our broth fills the kitchen with a fragrant smell, we cut our vegetables - mushrooms, tomatoes and cauliflower. We throw in the broth. Simmer for 5-10 minutes.

4. Our soup is almost ready. There are final steps left. Add chopped cilantro or basil, a little coconut milk, squeeze the juice of 1-2 limes and turn off the stove. The total cooking time for a vegetarian Tom Yam is no more than 15 minutes, the vegetables should be slightly undercooked - it's tasty and healthy.

To be honest, when you cook Tom Yum, such smells are carried around the kitchen that you want to sit down at the table and try your creation as soon as possible! Therefore, we pour the soup into bowls and sit down at the table.

Mmm-mm! Real jam! "Aroy" means "Delicious" in Thai.

Vegetarian soup Tom Yum is ready! Enjoy! 🙂

That's all, now you can enjoy this simply magical, fabulous, memorable forever, the taste of Thai soup Tom Yam.

Friends, we hope that even while in Russia, by preparing this soup, you will get the hormone of joy and Thai positive mood by eating it. You will want to urgently smile, as the people of Thailand do. I have a suspicion that they smile so often because they constantly eat different delicious soups. 🙂

I hope now you have learned how to cook vegetarian Tom Yum soup and are happy? Next time, we will cook my favorite Thai dish - vegetarian green curry soup! See you! 🙂

Yes, finally, we invite you to watch a positive video about cooking the classic Tom Yam with Tom Yum Gung shrimp.