Thai tom yam soup recipe at home. Tom Yam Guy soup, spicy and sour Thai chicken soup (recipe with photo)

If you have ever been to Thailand, you probably admired not only the magnificent sea and endless clean beaches, but also the culinary delights of the Thais. A distinctive feature of their cuisine is the widespread use of seafood (they are found in almost all Thai dishes), as well as the rather spicy taste of ready-made food. Perhaps it is these properties of the dishes that make Thai girls so slim and beautiful, and men incredibly prolific.

Meanwhile, Tom Yam soup is also known outside of Thailand. Any restaurant in the world serving oriental cuisine will treat you to this soup. Only here a small embarrassment can happen: Tom Yam soup in Thailand can be strikingly different from Tom Yam soup in Dubai or Istanbul. What's the matter? The reason is that this dish has become world famous for a long time, and each nationality has brought something of its own to the recipe. We will learn how to cook Tom Yam according to both classic Thai recipes and recipes adapted to European cuisine.

Tom Yam soup - preparing food and dishes

What is a dish with such a mysterious oriental name? Tom Yam is a creamy shrimp soup. It is special in that instead of cream, Thais use coconut milk, as well as a lot of various additives in the form of herbs that do not grow in our country and are rarely found on sale. Fortunately, there are two exits here. The first option - in the hypermarkets of large cities, there have long been small boxes called "Ingredients for Tom Yam Soup", in which you (for a very reasonable fee) will find everything you need for the recipe. The second option is that each of the unfamiliar ingredients can be replaced with a similar one used in our latitudes.

So, for Tom Yam soup, you need to make a base from the following ingredients (a classic version of Thai soup): galangal root (a tough plant very, very reminiscent of ginger root) 100 grams, lemograss, lime leaves, krachay (this is a Thai variety of ginger). Pour water (2 liters) into a saucepan and put the chopped ingredients there. When the water boils, add the following ingredients to the pot.

Now let's consider what we can use to make the base for Tom Yam soup, if you have not found the above plants. Instead of lemongrass, galangal root, cove and lime leaves, take 150 grams of ginger root and lemon leaves and follow the same procedure. Place chopped ginger and lemon leaves in a pot of water and bring to a boil.

In addition to these herbal ingredients for a classic Thai soup, you will need coconut milk, shrimp, chili paste, fish sauce, mushrooms. For other Tom Yam soup recipes, use seafood and some types of vegetables.

Tom Yam soup recipes:

Recipe 1: Tom Yam Soup

Let's prepare the classic Tom Yam soup using all the ingredients that the Thais put into the dish. Ideally, you should use king prawns (there should be 3-4 shrimps per serving of soup), but you can buy regular ones, then there should simply be more of them. Fish sauce is sold in stores and is placed instead of salt, if you did not find this product, you can simply replace it with ordinary salt or soy sauce.

Required Ingredients:

Royal shrimp 400 grams
Fish sauce 2 tablespoons
Oyster mushrooms 300 grams
Coconut milk 0.5 liters
Chili paste, 2 tablespoons
Lime 1 piece
Cilantro

Cooking method:

While the water is boiling in the pan, prepare the ingredients.
Wash oyster mushrooms under running water and chop with a knife. Add to saucepan.
Peel the onion and chop finely. Add to boiling water in a saucepan, along with 2 tablespoons of chili paste. Reduce heat and cover the saucepan. Leave it on for 10 minutes.
While mushrooms and onions are boiling, peel the shell of the shrimp. Add them to the soup along with the fish sauce. Squeeze out the lime juice and let the soup simmer.
Pour the coconut milk into a saucepan, stir and let the Tom Yam soup boil again, after which it must be removed from the heat.
Put chopped greens in the finished dish. Bon Appetit!

Recipe 2: Dubai Tom Yam Soup

If you want to taste Tom Yam soup in Dubai restaurants, you will be somewhat surprised - this dish will turn out to be fishy, but without mushrooms. Try to cook Tom Yam in Dubai and you!

Required Ingredients:

Soup base (2 liters of water with boiled plants)
Shrimps 300 grams
Crab meat 200 grams
Squid 2 carcasses
Coconut milk 0.4 liters
Chili paste, 2 tablespoons
Lime 1 piece

Cooking method:

While the water is boiling in a saucepan with plants, prepare the ingredients.
Remove the shells from the shrimp, peel the squid from the films and cut into thin strips. Cut the crab meat into cubes. Note that you cannot use crab sticks instead of crab meat for this dish.
Put seafood in boiled water, add chili paste, salt, squeeze lime juice. Let the soup simmer for 10 minutes.
After this period, add the coconut milk to the saucepan, stir and bring the soup to a boil, then remove from heat and serve.

Recipe 3: Turkish Tom Yam Soup

Turkish soup is distinguished by the fact that it contains pieces of red fish, giving the dish a unique fishy aroma. The Turks also generously add greens to the dish - parsley, cilantro and dill. Turkish Tom Yam soup is more rare than the classic one, but it is no less tasty.

Required Ingredients:

Soup base (2 liters of water with boiled plants)
Ordinary shrimps 300 grams
Red fish of any kind, raw or lightly salted 300 grams
Leek 150 grams
Coconut milk 0.4 liters
Chili paste, 2 tablespoons
Lime 1 piece
Parsley, cilantro, dill

Cooking method:

Put the pot with the plants for the Tom Yam soup on the fire, and while the water is boiling, prepare the fish ingredients.
Remove the shells from the shrimp, and peel the fish from bones and skins, cut into large square pieces.
Wash the leeks and cut with a knife. Put shrimps, fish and onions in boiled water, add chili paste, salt and squeeze lime juice. Leave the soup covered over low heat for 15 minutes.
Then pour the coconut milk into a saucepan, stir and let the soup simmer.
Chop finely washed greens and place in a saucepan 2 minutes until tender.

Recipe 4: Mediterranean Tom Yam Soup

The dish, prepared according to European standards, is less spicy (since it does not contain chili sauce), and also more vegetable, thanks to the use of carrots, tomatoes and onions.

Required Ingredients:

Soup base (2 liters of water with boiled plants)
Shrimp 400 grams
Onion 1 piece
Carrots 1 piece
Coconut milk 0.4 liters
Lime 1 piece
Parsley, basil
Soy sauce, ground pepper
Sunflower oil 1 tablespoon

Cooking method:

Put the pot with the ingredients for the Tom Yam soup on the fire, and while the water is boiling, prepare the rest of the ingredients.
Peel the shrimp.
Peel the onion, cut with a knife. Wash and grate carrots. Cut the tomatoes into small wedges. Preheat a frying pan, brush with oil. Put the onions first, then the carrots, and after a couple of minutes the tomatoes. Saute the vegetables for five to six minutes.
Add shrimp, fry, squeeze lime juice, 2 tablespoons soy sauce and pepper.
After 15 minutes, pour the coconut milk into a saucepan, stir and bring the Tom Yam soup to a boil.
Chop finely washed greens and place in a saucepan a couple of minutes until tender.

Recipe 5: Tom Yam Soup with Cream

You can also use regular 15-20 percent cream instead of coconut milk. Replace oyster mushrooms with champignons and enjoy a Thai soup with elements of Slavic cuisine!

Required Ingredients:

Soup base (2 liters of water with boiled plants)
Shrimp 400 grams
Tomatoes 2 pieces medium
Onion 1 large size
Champignon mushrooms 300 grams
Cream (15% fat) 0.5 liter
Chili paste 2 tablespoons
Lime 1 piece
Parsley

Cooking method:

Place the pot of soup plants on fire.
Wash the mushrooms thoroughly and cut into cubes with a knife. Add to saucepan.
Peel the onion and chop finely. Cut the tomatoes into cubes.
Peel the shrimp from the shell. Add shrimp with vegetables to boiled soup, chili paste, salt and squeeze lime juice. Reduce heat for 10 minutes and cover.
Pour the cream into a saucepan, stir with a spoon and let the soup simmer.
Chop the parsley finely and add to the pan 1 minute until tender.

Thais do not eat bread, instead they eat all dishes with boiled rice. If you want to approach the Thais in the use of Tom Yam soup, then together with the first course, boil 200 grams of rice in barely salted water.
For Tom Yam soup, do not use forest mushrooms, they are too fragrant and can overpower the subtle fishy aroma with a smell. Do with oyster mushrooms and mushrooms.
If you are not preparing the classic Tom Yam soup, but experimenting, then add as much seafood as possible to the dish - fish, octopus, mussels, squid.
Coconut milk can be safely replaced with medium-fat cream.
If you can't get your hands on the lime, you can replace it with the juice of half a lemon.

Tom Yam soup- national Thai soup number 1, famous all over the world. It is cooked on the basis of chicken broth or seafood broth, to which the classic Thai set of three spices is added - galangal root, lemongrass stems and kaffir lime leaves, which give the soup a pronounced citrus flavor and aroma. Shrimps, or chicken, or fish / seafood are dipped into the broth, and mushrooms and tomatoes are added. The soup is famous for both sour and fiery-spicy taste. The sour taste is given by lime juice, and the strongest spice is the Thai chili paste Nam Prik Pao. In addition to chili peppers, this paste contains dried shrimp, fish sauce, garlic, shallots, and it is the Nam Prik Pao paste that Tom Yam soup owes its spicy rich taste, characteristic bright orange color and aroma of seafood. Sometimes, for an even thicker pungency (although how much more?), Dried chili peppers are added to the soup. Ready soup is usually garnished with cilantro herbs. TO Thai soup Tom Yam boiled unleavened rice is always served.
We offer recipe for Tom Yam soup with shrimps- the most common variation of the dish, which is called Tom Yam Kung... Large shrimps (king or tiger) are used in this soup, ideally raw, in our more real reality - raw frozen. They need to be defrosted in advance in a natural way and it is highly recommended to clean them (you can leave the head and tail uncleaned for beauty, but it is better to get rid of chitin on the body so that you do not mess around in a plate of broth later). Tomatoes in this soup are optional, it is more convenient to use small ones (like cherry). As for mushrooms, Thais put mainly straw mushrooms (tsaugu) in Tom Yam, Tom Kha and similar soups, because they are neutral in odor and taste and are small in size (canned tsaogu usually about the size of a quail's egg). Oyster mushrooms or, less often, champignons are sometimes used instead of tsaogu. Shiitake is not used, as they have a pungent smell that can interrupt and disrupt the "correct" range of aromas of Thai Tom Yam.
As for coconut milk as an ingredient in soup, it is usually added to soften the pungency of the broth. Coconut milk gives the soup a subtle hint of coconut sweetness, slightly changes its taste and makes the soup "softer". The variant of the soup with coconut milk is very popular among European tourists. Milk is added to the soup just before removing it from the heat, at the stage when the shrimps are ready.
Few will remain indifferent, having once triedthai soup tom yam... This is the secret of its popularity. It is considered by many to be the most delicious soup in the world.
This recipe uses original Thai ingredients including fresh lemongrass stems, galangal root and kaffir lime leaves. If you are unable to use fresh spices (galangal, lemongrass, lime leaves), you can replace them with dried ones or use ready-made Tom Yam paste brewed with these ingredients.
The process of preparing Thai chili paste Nam Prik Pao is very laborious (you can see the step-by-step photo recipe of Nam Prik Pao). You can buy alreadyready-made pasta Nam Prik Pao, which will be enough for you for a long time, since it is consumed in very small portions due to its sharpness (for one saucepan with a volume of about 4 servings, 1 spoon of pasta is taken).

There are two variations soup Tom Yam- with and without coconut milk (ต้มยำ กุ้ง น้ำ ข้น, Nam Hong - creamy broth) and without it (ต้มยำ กุ้ง, Nam Sai - clear broth). We will cook the version of Tom Yam "Nam Khon" (creamy broth).

INGREDIENTS (for 2 servings):
chicken broth - 0.5 l;
raw-frozen royal shrimps -16 pcs. (8 pcs. per serving), or tiger raw-frozen - 8 pcs. (4 pcs. per serving);
Caogu mushrooms (straw mushrooms)- 10 pieces. (5 pcs. per serving), or mushrooms, or oyster mushrooms (but not shiitake);
cherry tomatoes - 6-8 pcs. (3-4 pcs. per serving);
galangal root- a piece of 2-3 cm long (if fresh) or 2-3 slices (ifdried);
lemongrass (lemongrass) stems- 3-4 pcs. (if fresh) or 2-3 tbsp. (ifdried);
dried kaffir lime leaves or fresh- 8-10 pcs.;
Nam Prik Pao paste (Thai chili paste)- 2-3 tbsp.;
fish sauce- 2-3 tbsp. (taste);
lime juice- 1-2 tbsp. (taste);
coconut milk- 100 ml (half a glass);
cilantro for decoration - a few leaves;
dried chili- 2-4 pcs. (optional).

Note: instead of galangal, lemongrass and lime leaves, you can use cooked with themTom Yam paste... About, how to make soup with Tom Yam pasta, read (under the text describing the paste).

* Pay special attention - if the chicken broth was salted or diluted from concentrates, then you need to add less fish sauce.
** Chili is a highly optional and controversial ingredient, as the level of pungency can be adjusted by the amount of chili paste Nam Prik Pao.

Defrost the shrimp in advance at room temperature. Peel the shrimp from the chitinous cover, leave the tail.Carefully, with a shallow incision (up to 1 mm), cut the shrimp along the spine to remove the black vein (intestine).
Wash all vegetables. Rinse canned Caogu mushrooms under running water and cut each mushroom in half lengthwise. If you use champignons, then they need to be cut into 4 parts, and if oyster mushrooms - then into large strips.
Cut the cherry tomatoes in half.
Boil chicken broth in a wok. It should not boil strongly, but gurgle slowly. While it is heating, prepare the spices (if fresh): cut the galangal root into thin slices, tear the kaffir lime leaves to the middle in several places, crush the lemongrass stems with a culinary hammer (especially the white part of the stems) or flatten the flat side of a knife. This is done so that fresh spices better reveal (release) their aroma in the broth.
If dried spices are used, then simply free them from the packaging.
Dip galangal and lemongrass into the boiling broth. When the broth boils again, cook for 1-2 minutes, then add Thai chili paste Nam Prik Pao to the broth, stir well.
Add the halves of the tsaogu mushrooms and the fish sauce to the broth. Taste the broth. If it's not salty enough, add another spoonful of fish sauce (or to taste). Then add the torn lime leaves.
Thanks to the Nam Prik Pao paste, the broth will be quite spicy, but if you want more spiciness, add dried chili to the broth at this stage.
Then add tomatoes and shrimps to the broth. Cook in boiling broth for 2-3 minutes (it is important not to overcook the shrimp so that their tender elastic meat does not become like a rubber tire from the long cooking).

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

Tom Yam is not cooked with large pans for future use. This soup is boiled once, never left in the refrigerator for tomorrow, and never reheated.

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

2 glasses of water

10 shrimp (can be substituted for chicken or tofu)

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

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

3-4 leaves of kaffir lime (found in large supermarkets)

3-4 oyster mushrooms

1 medium tomato

1 small white onion

2 tablespoons Thai chili paste or Tom Yam 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 of mushroom or chicken dry broth

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

Vegetables must be properly cut so that they give off aroma and taste, but do not turn into gruel when cooking Tom Yam. Lemongrass stems first need to be beaten off with a knife so that they let the juice out, 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. Lemon grass in soup is not eaten, but thrown away after it gives its taste to the broth.

Kaffir lime leaves will not give the soup a strong smell if you put them whole in boiling water. For greater effect, you need to pull out the middle.

The chili pepper in this dish is almost a must. It gives the soup the spice that Tom Yam is loved for. Adjusting the pungency of a soup is very easy. If you put a whole pod in the broth, the soup will not be very spicy. If you want something spicy, 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.

Chop the cilantro and green onions into long pieces. We put it separately on a plate. We will need them at the very end of cooking.

The shrimp must be cleaned of the shell and head, leaving only the tail. Also, do not forget to remove the intestines - this is such a black thread on the back of the shrimp that runs from head to tail.

When everything is sliced, 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 boils on the fire for literally a minute, throw onions into the soup and add sugar, mushroom powder, fish sauce and lime.

Here you need to try the broth. If you feel that the taste is not balanced, you can always add sourness, sugar or salt (instead of salt - fish sauce).

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

The soup already looks delicious and smells delicious. It's time to make the Tom Yama color more intense and the taste softer. Add coconut milk.

At the very end, before removing the pan from the heat, put the shrimps in the soup and turn off the fire. The shrimp 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 Yam Kung is ready. It is garnished with cilantro, green onions and served hot. You can put the rice in a separate bowl, which Asians eat instead of bread. Also, rice sets off a very rich and piquant taste of Tom Yama. Bon Appetit!

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South Asian cuisine has become so firmly established in our life that today, recently, exotic dishes can be found in every town with a population of more than 5 thousand people. Sushi, rolls, sashimi, tempura, nigiri, miso, lomaigai, tom yum soup and other overseas names already seem familiar to us and are not so gratifying. 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, trepang and other products popular in Asia.

The abundance of commodities allows you to cook most of the Asian dishes in your home kitchen: for example, sushi and rolls are not as scary as it seems at first glance, and noodles with seafood are an elementary dish. The legendary Asian mashed soups on the culinary site also turned out to be not as difficult as it might seem at first. They are sometimes boiled based on fish or vegetable broths, often with the addition of a large amount of spices, coconut milk, seafood and ginger.

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

As in the case of 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 least of all in the world.

To prepare the soup, you will need to visit an Asian store, as the ingredients in the recipe are unlikely to be found in traditional markets. In particular, the basis of the dish is chili pasta - even the name sounds spicy. It is quite difficult to find pasta in Russia and neighboring countries; 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 former will differ in taste. For example, the main ingredients are:

Lemongrass (lemongrass) has greenish stems that can be replaced with lemongrass or lemon or lime zest.
Galanga is a plant of the genus ginger. Instead, regular ginger will do the trick.
Kaffir is lime leaves. Lemon leaves can be used instead (sometimes in the markets the fruits are sold with leaves).
Cilantro greens.
Straw mushrooms - can be substituted with shiitake mushrooms
Fish sauce is sold in stores, as are coconut milk, shrimp, chicken, and lime.

Close to 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 need the following products:

4-5 chili peppers;
5 cloves of garlic;
1 head of shallots;
1 stick of lemongrass or 1 lime zest
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. a spoonful of fish sauce;
1 lime;
half a bunch of cilantro.

To make a delicious Thai soup, you need to make the chili paste, the base of the dish. Care must be taken as the pepper is very hot and can get in your eyes. Cut the garlic into thin slices, chop the shallots into cubes, peel the chili of seeds and stalks and chop finely. Heat the oil in a deep skillet and quickly fry the garlic in it. Use a slotted spoon to catch it on a plate and send the chopped onions to the pan. When the shallots are golden brown, also remove them on a plate and fry the chili peppers in a skillet for a few seconds, then reduce the heat and simmer the peppers for 1-2 minutes.

Add the onion and garlic to the chili and simmer for a few minutes, stirring occasionally. 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 your soup. Boil the broth from the chicken thigh, remove the prepared meat and cool, and strain the broth through cheesecloth. You can put onion and parsley root in the broth during cooking, which then need to be caught and thrown out: onions will give color, and parsley - aroma.

Pour the broth into a saucepan, 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 sharper, you can add more. The pasta is very spicy, so the broth should be tasted in order to find the right food arrangement.

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

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

The recipe is not complicated, but the exotic ingredients make it seem difficult to do. But this is not the case. Having mastered this recipe, you can easily prepare delicious and savory soups of Asian cuisine.

Adapted version

This recipe is different from the traditional one, but still it turns out to be no less tasty. Try making your own tom yam, a more European version of Asian soup.

To do this, you will need:

400 ml chicken broth;
4 tbsp. tablespoons 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 of champignons;
2 tbsp. tablespoons of sugar;
1 tbsp. a spoonful of fish sauce;
half a bunch of cilantro.

Every housewife will be able to fulfill at home the recipe for the first course of Asian cuisine. So how do you make an Asian first course at home? To do this, peel and cut the garlic into thin slices. Wash the chili peppers, remove seeds and stalks, and cut into long strips.

Heat oil in a deep skillet, add garlic and fry quickly. Use a slotted spoon to scoop it out of the pan and place it on a plate. Put the strips of pepper in the oil and fry until browned. Catch with a slotted spoon and chop in a blender with garlic until a paste. Return the mass 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. Put ginger, lemon zest, juice and two tablespoons of sugar in a skillet with spicy paste. Simmer until smooth over low heat.

The mass can be stored in the refrigerator for many months. For the soup, you need about 1-1.5 tablespoons. Now you can start preparing tom yams. Boil the chicken stock in a saucepan and add the coconut milk. Spread out the soup paste and stir. Boil the mixture for 2 minutes.

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

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

What's the matter? The reason is that this dish has become world famous for a long time, and each nationality has brought something of its own to the recipe. We will learn how to cook Tom Yam according to both classic Thai recipes and recipes adapted to European cuisine.

Tom Yam soup - preparing food and dishes

The first option - in the hypermarkets of large cities, there have long been small boxes called "Ingredients for Tom Yam Soup", in which you (for a very reasonable fee) will find everything you need for the recipe.

The second option is that each of the unfamiliar ingredients can be replaced with a similar one used in our latitudes.

So, for Tom Yam soup, you need to make a base from the following ingredients (a classic version of Thai soup):

galangal root (a tough plant very, very reminiscent of ginger root) 100 grams, lemograss, lime leaves, krachay (this is a Thai variety of ginger). Pour water (2 liters) into a saucepan and put the chopped ingredients there.

When the water boils, add the following ingredients to the pot.

Tom Yam soup recipes:

Recipe 1: Tom Yam Soup

Required Ingredients:

Royal shrimp 400 grams
Fish sauce 2 tablespoons
Oyster mushrooms 300 grams
Coconut milk 0.5 liters
Chili paste, 2 tablespoons
Lime 1 piece
Cilantro

Cooking method:

While the water is boiling in the pan, prepare the ingredients.
Wash oyster mushrooms under running water and chop with a knife. Add to saucepan.
Peel the onion and chop finely. Add to boiling water in a saucepan, along with 2 tablespoons of chili paste. Reduce heat and cover the saucepan. Leave it on for 10 minutes.
While mushrooms and onions are boiling, peel the shell of the shrimp. Add them to the soup along with the fish sauce. Squeeze out the lime juice and let the soup simmer.
Pour the coconut milk into a saucepan, stir and let the Tom Yam soup boil again, after which it must be removed from the heat.
Put chopped greens in the finished dish. Bon Appetit!

Recipe 2: Dubai Tom Yam Soup

If you want to taste Tom Yam soup in Dubai restaurants, you will be somewhat surprised - this dish will turn out to be fishy, but without mushrooms. Try to cook Tom Yam in Dubai and you!

Required Ingredients:

Soup base (2 liters of water with boiled plants)
Shrimps 300 grams
Crab meat 200 grams
Squid 2 carcasses
Coconut milk 0.4 liters
Chili paste, 2 tablespoons
Lime 1 piece

Cooking method:

While the water is boiling in a saucepan with plants, prepare the ingredients.
Remove the shells from the shrimp, peel the squid from the films and cut into thin strips. Cut the crab meat into cubes. Note that you cannot use crab sticks instead of crab meat for this dish.
Put seafood in boiled water, add chili paste, salt, squeeze lime juice. Let the soup simmer for 10 minutes.
After this period, add the coconut milk to the saucepan, stir and bring the soup to a boil, then remove from heat and serve.

Recipe 3: Turkish Tom Yam Soup

Turkish soup is distinguished by the fact that it contains pieces of red fish, giving the dish a unique fishy aroma. The Turks also generously add greens to the dish - parsley, cilantro and dill. The Turkish Tom Yam soup is not always found more often than the classic one, but it is no less tasty.

Required Ingredients:

Soup base (2 liters of water with boiled plants)
Ordinary shrimps 300 grams
Red fish of any kind, raw or lightly salted 300 grams
Leek 150 grams
Coconut milk 0.4 liters
Chili paste, 2 tablespoons
Lime 1 piece
Parsley, cilantro, dill

Cooking method:

Put the pot with the plants for the Tom Yam soup on the fire, and while the water is boiling, prepare the fish ingredients.
Remove the shells from the shrimp, and peel the fish from bones and skins, cut into large square pieces.
Wash the leeks and cut with a knife. Put shrimps, fish and onions in boiled water, add chili paste, salt and squeeze lime juice. Leave the soup covered over low heat for 15 minutes.
Then pour the coconut milk into a saucepan, stir and let the soup simmer.
Chop finely washed greens and place in a saucepan 2 minutes until tender.

Recipe 4: Mediterranean Tom Yam Soup

The dish, prepared according to European standards, is less spicy (since it does not contain chili sauce), and also more vegetable, thanks to the use of carrots, tomatoes and onions.

Required Ingredients:

Soup base (2 liters of water with boiled plants)
Shrimp 400 grams
Onion 1 piece
Carrots 1 piece
Coconut milk 0.4 liters
Lime 1 piece
Parsley, basil
Soy sauce, ground pepper
Sunflower oil 1 tablespoon

Cooking method:

Put the pot with the ingredients for the Tom Yam soup on the fire, and while the water is boiling, prepare the rest of the ingredients.
Peel the shrimp.
Peel the onion, cut with a knife. Wash and grate carrots. Cut the tomatoes into small wedges. Preheat a frying pan, brush with oil. Put the onions first, then the carrots, and after a couple of minutes the tomatoes. Saute the vegetables for five to six minutes.
Add shrimp, fry, squeeze lime juice, 2 tablespoons soy sauce and pepper.
After 15 minutes, pour the coconut milk into a saucepan, stir and bring the Tom Yam soup to a boil.
Chop finely washed greens and place in a saucepan a couple of minutes until tender.

Recipe 5: Tom Yam Soup with Cream

You can also use regular 15-20 percent cream instead of coconut milk. Replace oyster mushrooms with champignons and enjoy a Thai soup with elements of Slavic cuisine!

Required Ingredients:

Soup base (2 liters of water with boiled plants)
Shrimp 400 grams
Tomatoes 2 pieces medium
Onion 1 large size
Champignon mushrooms 300 grams
Cream (15% fat) 0.5 liter
Chili paste 2 tablespoons
Lime 1 piece
Parsley
Salt

Cooking method:

Place the pot of soup plants on fire.
Wash the mushrooms thoroughly and cut into cubes with a knife. Add to saucepan.
Peel the onion and chop finely. Cut the tomatoes into cubes.
Peel the shrimp from the shell. Add shrimp with vegetables to boiled soup, chili paste, salt and squeeze lime juice. Reduce heat for 10 minutes and cover.
Pour the cream into a saucepan, stir with a spoon and let the soup simmer.
Chop the parsley finely and add to the pan 1 minute until tender.

Thais do not eat bread, instead they eat all dishes with boiled rice. If you want to approach the Thais in the use of Tom Yam soup, then together with the first course, boil 200 grams of rice in barely salted water.
For Tom Yam soup, do not use forest mushrooms, they are too fragrant and can overpower the subtle fishy aroma with a smell. Do with oyster mushrooms and mushrooms.
If you are not preparing the classic Tom Yam soup, but experimenting, then add as much seafood as possible to the dish - fish, octopus, mussels, squid.
Coconut milk can be safely replaced with medium-fat cream.
If you can't get your hands on the lime, you can replace it with the juice of half a lemon. published