South Asian cuisine has become so firmly established in our lives that today exotic dishes can still be found in every town with a population of more than 5 thousand people. Sushi, rolls, sashimi, tempura, nigiri, miso, lomaigai, tom yam soup and other overseas names already seem familiar to us and do not grate our ears so much. In addition, to dine in Asian style, many housewives now rush not to Chinese/Japanese/Indian restaurants, but to specialty stores for coconut milk, nori seaweed, brown rice, sea cucumber and other products popular in Asia.

The abundance of goods allows you to prepare most Asian dishes in your home kitchen: for example, sushi and rolls are not as scary as they seem at first glance, and noodles with seafood are a completely elementary dish. The legendary Asian puree soups on the culinary site also turned out to be not as complicated as they might seem at first. They are sometimes cooked using fish or vegetable broths, often with the addition of large amounts of spices, coconut milk, seafood and ginger.

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

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

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

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

1. Lemongrass is a greenish stem that can be replaced with lemongrass or lemon or lime zest.
2. Galanga is a plant of the ginger family. Regular ginger will easily work instead.
3. Kaffir – lime leaves. Instead, you can use lemon leaves (sometimes in markets the fruits are sold with leaves).
4. Green cilantro.
5. Straw mushrooms – can be replaced with shiitake mushrooms
6. Fish sauce is sold in stores, as are coconut milk, shrimp, chicken and lime.

Close to the original

This recipe is as close to the original as possible. Cooking tom yam is not difficult; the process itself will take several hours.

To do this you will need the following products:

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

To make a delicious Thai soup, you need to prepare chili paste - the base of the dish. You need to be careful as the pepper is very hot and can get into your eyes. Cut the garlic into thin slices, chop the shallots into cubes, remove seeds and stems from the chili and chop finely. Heat the oil in a deep frying pan and quickly fry the garlic in it. Use a slotted spoon to catch it on a plate and add the chopped onion to the frying pan. When the shallots turn golden, remove them to a plate and fry the chili peppers in a frying pan for a few seconds, then reduce the heat and simmer the peppers for 1-2 minutes.

Add onion and garlic to the chili and simmer for a few minutes, stirring. Grind the finished mixture into a paste using a blender or pestle. Chili paste is very durable and can be stored in the refrigerator for up to 6 months, so you can make it for future use.

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

Pour the broth into the pan, add lemongrass or lime zest, a piece of ginger and lime or lemon leaves. Cook the soup for 3-5 minutes. Then add 1 tablespoon of chili paste - if you like it spicier, you can add more. The paste is very spicy, so you need to try the broth to find the right combination of ingredients.

Cut chicken and mushrooms into pieces. Add chicken, seafood, mushrooms and fish sauce to the tom yam. Cook for 3 minutes, then add coconut milk and cook for another 4-5 minutes.

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

The recipe is not complicated, but due to the exotic ingredients it seems difficult to implement. But that's not true. Having mastered this recipe, you can easily prepare delicious and savory soups of Asian cuisine.

Adapted version

This recipe differs from the traditional one, but it still turns out no less tasty. Try cooking this tom yum yourself - a more European version of the Asian soup.

To do this you will need:

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

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

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

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

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

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

I won’t be mistaken if I say that more than half of my readers have been to Thailand at least once. For residents of the Far East, Thailand has generally become something like Egypt for Moscow residents - a quick flight, inexpensive vacation, and plenty to see. And if you ask anyone about the dishes of this country, after listing the exotic fruits and berries, they will say “Tom Yum soup.”

Note to the owner.

Tom yum (Laotian; Thai ต้มยำ,) - hot and sour soup based on chicken broth with shrimp, chicken, fish or other seafood. National dish of Laos and Thailand. Also consumed 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 to "cook" or "boil". Yam (ยำ) is a Thai spicy salad. Thus, in Thailand and Laos, "tom yum" means the general name for hot sour and hot soups. For a more precise name, the type of meat or broth is added at the end. “Tom yum kai” - tom yum with chicken, “tom yam thale” - tom yum with seafood, “tom yum 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, which can differ greatly from the original, which often leads to confusion. Therefore, most people have their own unique associations and taste impressions of this soup. Let’s agree right away that 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 the blog or Instagram, you know that I recently returned from Vladivostok, where I was a guest at a restaurant. This is a chic complex of Pan-Asian cuisine, and where, if not here, can you learn how to prepare this cool dish. I admit, I haven’t tried the soup in Thailand, although I’ve been there 2 or 3 times. I tried it only in Russia, and according to my taste, in Zuma it is the most correct, it was this volume of yam that evoked those taste reactions that are often described in various sources.

Tom Yum is a moderately spicy soup with the characteristic sourness of lime, the aroma of coconut milk and a pleasant combination of ingredients. The dish is very satisfying and does not leave it heavy. In general, we agree that Asians know a lot about such things.

Well, an important digression. I am giving the original recipe for soup from the Zuma restaurant; obviously, any replacement or omission of some ingredients is acceptable, but the closer to the recipe you are, the more correct and, probably, tastier the finished dish will be. Now in many supermarkets you can find special kits (in the vegetable departments) for tom yum soup, which contains all the necessary exotic ingredients.

I'll show you the ingredients, because many people ask in the comments.

Lemongrass

Galanga

Shrimp sauce

Lime leaves

First of all, prepare the broth by mixing coconut milk (90 g), chicken broth (15 g), shrimp sauce (3 g), and water (120 g) in a saucepan. All this is heated over medium heat until small bubbles appear (the very first stage of boiling). Heat it up, stir it, lower the heat to low and leave it on the stove.

Next, heat the butter (16 g) in a frying pan.

Add dried lemongrass (4 grams), cut into thin slices, galangal (5 grams, 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, fry for 2 minutes, no more.

Cut cherry tomatoes (3 pcs.) in half and also add to the frying pan. Fry for another minute and a half.

While the tomatoes are roasting, cut 2-3 sprigs of green onions into short strips. And also add to all the ingredients.

After a minute, pour 220 grams of broth into the frying pan, which was standing next to it on the stove.

Add 6 grams of red spicy thick seasoning. This could be a spicy base for Tom Yum, Tabasco sauce, chili or Sriracha. And squeeze out the juice of half a lime. Here is an important trick that the boss told me. It turns out that when heated for a long time, 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 g). The soup is incredibly tasty 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 when guests arrive, prepare the fried ingredients, combine with broth and serve.

Each country has its own national dishes, and after trying them, you definitely want to know the recipe. One of the most famous is tom-yum soup with shrimp and coconut milk from Thailand, which is very easy to prepare at home. There are several varieties of this Thai dish, but in general terms they are all similar. Find out how to make this soup correctly and what seasonings are needed for cooking.

How to make tom yum soup

There are a few key dressing ingredients that you must include in your dish. These are shrimp, coconut milk, and spicy tom yum paste. You can buy it or make it yourself from garlic, chili pepper, galangal root, lime or lemon juice. Sometimes shrimp paste is used. Mushrooms, lemongrass, and some other products are also added to the soup. Add a certain amount of paste to boiling water, chicken or fish broth, add coconut milk and other ingredients, and cook until tender.

Varieties of soup

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

1. Tom Yum Kung. With shrimps.
2. Ka Mu. With pork knuckle.
3. Paa (Pla). With fish.
4. Kung Maphrao Nam Khon. With shrimp, 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, shrimp, pieces of fish, squid, and sometimes oysters.

Tom Yum Soup Recipes

There are several methods for preparing this first dish. Frankly speaking, even when you are in Thailand itself and have tried tom yam 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 several recipes. After reviewing each of them, you are guaranteed to be able to choose the one you like.

Classic recipe

• Cooking time: 65 min.
• Number of 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 experiment with the components of the composition. However, the vast majority of people enjoy 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 shrimp – 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 chicken broth.
2. Cut the lemongrass into 3-4 pieces.
3. Peel the ginger. Cut into slices.
4. Grind the chili pepper.
5. Thaw the shrimp.
6. Wash the mushrooms. Cut into 3-4 pieces.
7. Wash the tomato. Cut into 6 wedges.
8. Make the broth. Throw in fresh lemongrass, tree leaves, ginger. Cook for a quarter of an hour.
9. Add tom yum paste. Cook for another 5 minutes.
10. Add shrimp, mushrooms, 4 tablespoons of fish sauce, stir.
11. Add lime juice, sugar, salt, chili pepper. Cook for 3 minutes.
12. After tasting the soup for spiciness, add 1 tbsp. l. coconut milk
13. Turn off the stove. Add tomatoes to the prepared tom yum. Let sit for 5-10 minutes and then serve.

How to cook tom yam from a bag

• Cooking time: 55 min.
• Number of 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 aren’t sure that you can do it well, try buying it in a bag first. This is a special base for 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 basis is much easier.

Ingredients:

• tom yum soup base – 1 package;
• cilantro – 5 sprigs;
• 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.

Step by step 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 the pan. Fry garlic, onions, tomatoes.
5. Pour water into the vegetables. Bring the contents of the pan to a boil. Enter tom yum base.
6. Add mushrooms, shrimp, cilantro. Cook for 2-3 minutes. At the end of cooking, add 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 subtle lemon aroma. Cooking it is not too difficult, the process is the same as when preparing any first course. You can put any seafood you like into the soup. Suitable shrimp, squid, mussels, octopus, oysters. This soup even looks very appetizing in the photo.

Ingredients:

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

Cooking method:

1. Chop the garlic, ginger, chili pepper and shallots.
2. Fry the spices in a small amount of vegetable oil. Reduce heat and simmer them for a couple of minutes. Then grind it in a mortar and you will get tom yam paste.
3. Process seafood and rinse.
4. Cut the mushrooms into thin strips, and the onions and tomatoes into quarters.
5. Place 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 over low heat.
7. When the onion has softened, add the seafood and pasta. Pour in coconut milk. Cover with a lid, bring to a boil, turn off.

With Chiken

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

Tom yam 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 to be hot. Coconut milk slightly softens its sharp taste, so you can change the amount of this component at your discretion. The soup, prepared according to the original recipe, looks very beautiful in the photo and in real life.

Ingredients:

• chili paste – 3 tbsp. l.;
• champignons – 150 g;
• chicken fillet – 150 g;
• coconut milk – 80 ml;
• ginger root – 3 cm slice;
• lime - half;
• lemongrass – 2 stems;
• 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 slices.
3. Grind the chili pepper.
4. Pour 1.5 liters of water into the pan. Bring to a boil.
5. Place the chili paste into the pan. Stir.
6. After a minute, add lemongrass and ginger.
7. Cut the champignons into large pieces. Two minutes after adding the spices, add the mushrooms and chicken to the pan.
8. After boiling, add fish sauce, chili pepper, a few tablespoons of lime juice, and sugar. Cook for 2 minutes.
9. Add coconut milk and cook until chicken is done.

Vegetarian Tom Yum

• Cooking time: 35 min.
• Number of 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 yum. There is a delicious version of this soup without added shrimp, seafood, chicken or any animal products at all. You can even replace the set of vegetables given in the recipe at your discretion. Remember how to cook Thai soup for vegetarians.

Ingredients:

• shallots – 2-8 pcs. depending on 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 onion, garlic, 2 chili peppers and 2 sweet peppers. Place everything in a saucepan and fry in vegetable oil.
2. Chop lemongrass, galangal root, kaffir lime leaves. Place in a saucepan with the rest of the ingredients.
3. After a couple of minutes, move the fry into a saucepan and cover with water. Let it boil, turn the heat to medium and simmer under the lid.
4. Cut mushrooms, cauliflower, tomatoes, carrots. Place in broth. Cook for 5-10 minutes.
5. Add chopped basil, fresh lime juice, coconut milk, and soy sauce to the 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 yam nabe soup based on coconut cream. Finding this product on sale is not easy, but if you succeed, you will get an unusually tasty first course. This soup is less similar to the classic recipe than all the other options, 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. Pour a liter of water over the chicken. Cook for 20 minutes.
2. Peel and coarsely chop the garlic and chili pepper.
3. Grate the ginger and zest the lemon.
4. Heat a little vegetable oil in a saucepan. Fry the garlic and place on a plate.
5. In the same bowl, simmer the pepper. Grind it and garlic using a blender.
6. Place the ingredients back into the saucepan. Top with freshly squeezed lime juice. Add sugar, lemon zest and grated ginger. Bring to a boil and simmer for 5 minutes over low heat.
7. Grind the entire contents of the saucepan again with a blender. You have prepared tom yum paste. You'll make a lot, but you'll only need some, the rest can be frozen.
8. Remove chicken from pan. Place shrimp in water for 5 minutes. Meanwhile, chop the mushrooms and meat.
9. Remove and clean the shrimp.
10. Let the broth boil. Pour in the coconut cream and gradually add a little bit of paste at a time, stirring and tasting each time.
11. Cook for two minutes, then strain.
12. Add chicken, mushrooms, and shrimp to the broth. Cook for another 3-4 minutes. Add salt to taste and serve.

Video

Tom Yam. If you are not familiar with this dish, then in our article you will learn about it.

Thai Tom Yum soup with shrimp is the spiciest in the whole world. Many studies have been conducted that show that the dish is an excellent cancer preventative. It is because of this food that Thais rarely suffer from this disease.

This Thai soup is offered in any cafe and restaurant in Thailand, as well as in many other countries in Southeast Asia. At the same time, each cook makes some adjustment to the dish: adds or removes an ingredient, increases or decreases the amount of some component.

There are several varieties with fish, chicken and seafood.

Spicy Thai soup base

It is very important that high-quality ingredients are used to prepare the dish. The base of the soup is hot chili paste. You can do it yourself. It is difficult to buy it in Russia. It can only be brought from Thailand. It is sold either in bags or in jars. The packages usually contain a semi-finished product into which you can add aromatic ingredients, such as kaffir, galangal, lemongrass. Pure paste is available in jars for cooking.

Ingredients

Now we need to describe the ingredients that go into the soup. We will also tell you what can be substituted if they are out of stock.

So, the ingredients that go into Thai soup:

• Galangal is a type of ginger. It is tough, like wood, and its taste is sharp. Galangal can be seen in common ginger. You can use either fresh or ground from a bag, dried.
• lemongrass - green stems (about 1 cm in diameter) with a lemon scent. You can replace this component with either lime or lemon peel.
• Kaffir - dark green leaves from the lime tree. This tree is grown only because of them. You can replace kaffir with indoor lemon leaves.
• Cilantro (coriander). Used to add flavor. In the winter season, frozen grass is added. You can also use the seeds as a substitute.
• Fish sauce. It is added to Thai soup to give it a specific smell, and also to avoid adding salt. The sauce has quite original aromas, but in dishes it opens up in a new way. It adds a new flavor to every dish. You can replace fish sauce with soy sauce.
• Lime juice. It can be easily replaced with lemon juice.
• Straw mushrooms. They can be replaced with other types, such as shiitake, champignons or oyster mushrooms.
• Shrimps. Required component. It is not advisable to replace it. In addition to shrimp, you can use other seafood such as octopus, squid and others.
• Coconut milk (or This ingredient is optional. It is used to make one of the varieties of Thai soup with a milder taste, which is most likely intended for Europeans. If desired, this ingredient can be replaced with regular cream or milk. You can also completely remove such a component from the dish.
• Chicken meat. is optional. It is added to shrimp to make the dish more filling when there is little seafood in the dish.

As you can see, before you prepare Thai soup, you need to stock up on the necessary ingredients. All of them are quite specific, but if desired, they can be replaced with a more familiar alternative.

What do you need for Tom Yam paste?

If you didn't buy the original paste, you can make it yourself.

To prepare the paste you will need the following ingredients:

• one chili pepper (or any other hot one);
• one garlic;
• shallots (can be replaced with regular onions);
• ginger (this ingredient is optional, but can still be added to the dish).

for soup

Pour about three to four tablespoons of vegetable oil into the frying pan. As it cooks, you can add more if the paste seems too thick.

When the oil is hot, throw in a few cloves of garlic, thinly sliced. It should fry until golden brown. After catching the garlic, put it separately.

Then throw one medium head of chopped onion (shallot or onion) into the oil. Also soak in a frying pan until golden brown. After catching it, put it with the garlic.

Next, add four to five chili peppers, cut into small pieces, to the same oil. Dry it a little in oil (a minute will be enough). Then add the previously fried onions and garlic to the pan. You can also add grated ginger there. But this is optional.

Keep the mixture in the pan for a while, stirring constantly. Then remove from heat. Next, grind everything finely in a blender. That's all, our pasta is ready. The consistency should be thick. The prepared mass does not spoil for a long time; you just need to store it in the refrigerator.

How to make Thai Tom Yum soup at home?

Now we will tell you how to prepare this dish. The result is two servings of Thai food that will delight lovers of spicy dishes.

The Thai soup, the photo of which is presented in the article, is prepared in fish or chicken broth. Although the easiest way, of course, is to cook it with chicken. You can use either natural broth or in cubes.

To make the broth richer, add peeled, washed shrimp shells and heads to it. For two servings you will need approximately 0.5 liters of broth. Don't salt it, just add fish sauce (1 tbsp).

Add a piece of galangal seven millimeters thick (or a piece of ginger one and a half centimeters thick) to the finished broth. Next, throw in kaffir (two leaves), a lemongrass stick ten centimeters long (or the zest of one lemon).

Boil the resulting mixture for about four minutes so that the seasonings give off their taste and aroma. Then take out all the leaves, pieces and sticks, put them on a plate so as not to interfere.

The next step in making spicy soup

Already when absolutely all the ingredients have been added to the Thai soup, try the dish, if necessary, add a little more paste to the dish.

So, back to cooking. Now the time has come when you need to throw all the prepared ingredients into the Thai soup, namely: mushrooms (4 pcs.), one chili pepper, peeled shrimp and other seafood (400 grams), chicken meat (100 grams), pre-cut into pieces. Also pour fish sauce (1 tbsp) into the dish. Of course, you don’t have to add some ingredients, because each person has their own tastes, but without mushrooms and shrimp, our soup definitely won’t work.

If you want the dish to be a little softer in taste, especially if you add a large amount of pasta, add coconut cream or milk (about 100 ml). Then cook the dish for five to seven minutes.

The last stage of preparing aromatic and tasty soup

A few minutes before removing, add a small onion cut in half (peeled, of course), and a clove of garlic. If you want to diversify the taste even more, add another tomato. You can use either a couple of slices of regular tomato or cherry tomatoes cut into two halves.

That's it, the Thai cooking is ready for a difficult dish. But every housewife can handle it if she wants.

The finished soup is poured into bowls and sprinkled with herbs on top. Next, add a teaspoon of lemon or lime juice.

I would also like to say that the prepared pasta can be used not only in the cooking process, but also to create other dishes. Pasta is also allowed to be added to already prepared dishes, for example, pasta.

A little conclusion

Now you know how to cook Thai soup presented in the article will help you. We hope that you will be able to prepare a spicy dish in your kitchen.

Tom Yam and Thailand are synonymous. At least as soon as I stepped off the plane in Bangkok,
everyone just ate their baldness - have you tried Tom Yum?! Be sure to try it!!
Tom Yam comes in several variations - the most popular are Tom Yam Kung (Goong) - with shrimp, Tom Kha Gai (tom yum with chicken) and Tom Nam Pla (with fish) and you can even
make vegetarian Tom Yum soup without everything, just with vegetables.

Tom Yum Kung can be made with or without coconut milk. I like it with coconut milk, the taste is much softer and brighter with it.

Making Tom Yum Kung soup is easy and simple, even if you don’t have most of the ingredients, it doesn’t matter.
I will tell you how to prepare Tom Yum soup not only in the original, but also with those products that are on hand in Russia.
So, let's begin!

Tom Yum Kung soup with shrimp (tom yum goong) – step-by-step recipe with photos

I'm in Thailand now, so I have on hand the ingredients needed for Tom Yum soup, which are sold here in a set and are cheap, about 20-30 baht.

in addition to mushroom paste and milk - this is a set for tom yam in any Thai store - vegetables section

Even with them you can already prepare Tom Yum soup, but we will go further and add everything you need to make Tom Yum Kung with shrimp (tom yum goong)
it turned out right, as needed.

I’ll tell you right away. I don’t claim the originality of the recipe, but Tom Yam tastes like the one in my favorite Thai cafes – spicy and rich.

Tom Yum Kung soup with shrimp (tom yum goong) – what ingredients are needed?

2 chicken breasts for broth(can be replaced with anything)
200-300 grams of shrimp(I take peeled ones) - the more shrimp, the better.
Kaffir lime- leaves
Galanga– can be replaced with ginger
Schisandra – 3-4 stems
1 small hot pepper(you can do without it if you don’t like spicy food)
lime- 1 piece
2 tomatoes
mushrooms– the original contains shiitake, but you can replace it with any mushrooms, even champignons (I had some kind of royal mushroom, similar to our porcini mushrooms)
coconut milk(powder is possible)
fish sauce to taste (teaspoon)

Step one

Boil chicken broth.

I take 2 skinless chicken breasts. I cook for 30-40 minutes. We don't add salt.
Remove the breasts and set aside.

Step two

I cut the greens that I have:
kaffir lime leaves – it’s better to take 1 leaf, otherwise it will taste bitter. Then you can remove it from the soup.

I cut galanga, lemongrass (schisandra is similar to green onions, so only the white part is cut, like onions)
tomatoes, mushrooms, lime, pepper.

“About Schisandra” (chopped Schisandra roots boiled in water are an excellent tonic drink,
which helps increase blood pressure and relieve headaches, pain in the intestines and stomach due to gastritis, I drink it myself
all the time, I really like the smell)

We throw all this into the broth, put the soup on low heat, and cook.

Step three

Boil the shrimp separately. We throw them in with everything else in the soup.

Step four

The soup is almost ready, all that remains is to add Tom Yum paste (a teaspoon, less if possible)
stir, add salt to taste. add 1-2 teaspoons of fish sauce to taste.
Even in Russia it is cheap. You can replace it with soy, but add just a little bit.

If you have coconut milk in powder, you need to dilute it in a cup with cow's milk, previously warmed, but not boiled.
Add milk to the soup, but do not boil!!! Otherwise it will curl up.
I have liquid coconut milk, bought for 20 baht at the nearest 7 eleven.

You need 2-3 tablespoons of liquid milk per medium saucepan. Do not overdo it, the color of the soup should remain orange.

Stir, taste, mmm!! You can eat!

Now about how to cook Tom Yum Kung Soup with shrimp (tom yum goong) - in Russian conditions, when
There is no trace of such delights as kaffir lime.

Of course, to make Tom Yum Kung soup, and not just soup, you need to have at least Tom Yum paste or
powder – seasoning for Tom Yam. They are sold in stores selling Japanese goods or order them for those traveling to Thailand.
If you don’t have any of this, and you desperately want Tom Yum, you can prepare the paste by mixing finely chopped chili with ketchup.
Of course it won't be exactly the same, but it will be similar. Replace the kaffir lime with regular lime zest.

Pasta in Thailand is cheap.

Family Mart sells Tom Yam paste in bags and costs 17 baht.

There are a great variety of such pastes, I like mine better, which is in the picture, I bought it at the central festival department store, no more than 30 baht.
Usually, such pastas either have a picture of soup or at least say – Tom Yam Pasta

So, let's imagine that you have pasta.
Then you only add pasta + tomatoes + coconut milk + mushrooms and shrimp. It turns out no worse.

If you don't have shrimp, add chicken and you will get tom kha gai soup. Which is also very tasty!

Be careful with pasta. it is VERY spicy. So sometimes even a teaspoon is too much.

What other versions of Tom Yum soup have I come across here?
Tom Yam soup from the “homeless package” in ours, doshirak, in Thai from the company - mom :))
By the way, absolutely edible.

And ready-made Tom Yam in bags of 200 and 400 ml. A poison that is impossible to eat.
Being in Thailand, it makes no sense to buy such a soup, because a normal soup is cooked in 40-50 minutes maximum, and if
you have the broth ready, generally in 10-20 minutes.

For those nostalgic for Thailand - bon appetit!

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