Tom yum recipe at home. Tom Yum Kung with shrimp

1. Prepare real hot and sour Thai Tom Yum soup with shrimp.

For two servings of Tom Yum soup according to the recipe we will need:

1. Juice of one (or more - according to your taste) lime.
2. Large shrimps - 12 pieces.
3. Galangal ( pink ginger, ordinary fresh is also suitable, in the worst case - a teaspoon of dried) - one branch of the root, chopped, one heaped tablespoon.
4. Lemongrass - two pods.
5. Kaffir lime leaves - 6 pieces.
6. Cilantro - 1 small bunch.
7. Tomato - 1 medium.
8. Shallot or onion - 1 small onion.
9. Mushrooms: champignons, oyster mushrooms - 100 grams.
10. Chili peppers - 5 small (three were enough for us).
11. Chili paste for Tom Yam - 1 heaped teaspoon.
12. Fish sauce (not to be confused with oyster sauce) - 1.5 tablespoons.
13. Two cups light chicken broth (or just water).
14. Salt to taste.

2. Preparing ingredients for Tom Yam Goong soup.

We clean the shrimp, leaving only the tail (we prefer without the tail), and carefully remove the black intestine.

Remove the top layer from the lemongrass, cut off the tip, cut diagonally into 2.5 cm pieces. The white part must be crushed with a knife.

We cut the onion into several large pieces (we can pull it out later).

Galangal (ginger) cut into circles 3 mm thick.

Mushrooms: remove the stem, cut large ones into 2-3 parts, small ones do not need to be cut.

Cut the tomato into 8 slices.

Lime leaves: remove the vein in the middle.

Lime: squeeze the juice into a cup.

Cilantro: chop coarsely.

Chili peppers: crush with a knife and cut into 1.5-2 cm pieces.

3. Add onion, galangal and “inedible” herbs to the broth.

By the way, it turned out to be not so easy to cook with one hand and take photographs with the other :-). Throw into boiling broth onions, galangal, lemongrass and lime leaves. Reduce heat and let simmer for 3-4 minutes under the lid. We need the broth to be saturated with the aroma of herbs. Remove the onion from the pan.

In principle, you can remove all the herbs from the broth at this stage - they are not eaten anyway. In Thai restaurants they serve it with “tops,” as we call it; at home I use a broth bag to quickly remove everything inedible - it’s much more convenient, and it doesn’t make the soup ugly.

4. Quickly boil the mushrooms.

Today we have a very tender mushrooms, which need to be cooked very quickly, otherwise they will turn into mush. Throw them into the pan and cook for just a minute. Then place in preheated bowls.

Add fish sauce to the broth.

And chili paste.

7. Add shrimp.

Place the shrimp in boiling water, and as soon as they turn pink, immediately transfer them to bowls along with the mushrooms. The main thing here is not to blink, otherwise you will get rubbery, twisted lumps instead of beautiful, amazingly tender, aromatic and juicy shrimp.

Turn off the heat and add lime juice, chili peppers, add salt and try.

We put it in our plates with mushrooms and shrimps tomatoes and cilantro. I add the chili peppers at this stage - by pressing them lightly with a spoon you can get the spiciness to your taste. In my opinion, it makes more sense, because everyone has different preferences for spiciness. I also put tomatoes at this stage, although original recipe Tom Yum they are put in immediately after the onions are taken out. But melted, shapeless pieces of tomatoes with peeling skins are not a pleasure for everyone. In addition, this way the Tom Yum Goong soup will taste more lively. By the way, in almost a year spent in Thailand, I have never seen boiled tomatoes in Tom Yum soup; the Thais also prefer live vegetables :-).

10. Real Tom Yam Goong soup is ready!

Pour our hot, sour and aromatic broth into bowls - that’s it, Thai soup Tom Yum recipe ready, you can enjoy :-). You can’t eat this soup every day outside of Thailand - it’s too expensive and the search for ingredients is exhausting. But for a special occasion - in my opinion, great dish. Serve with Thai jasmine rice and remember the sun and gentle sea breeze. Bon appetit!

By the way, where to buy? In Moscow, I bought all sorts of Thai (and not only) pastes, seasonings, oils, etc. in the Store Indian spices on Sukharevskaya (Google it), something can be found in Auchan and Metro. Fresh ginger and shallots, frozen large shrimp, chili peppers, and lime could be found close to home. If you can't find kaffir lime leaves, use lime zest. You can do without lemongrass, but look for it.

Ingredients for a classic tom yum soup recipe:

• broth based chicken meat- 0.5 liters
• king prawns- from 50-70 grams
• straw mushrooms (champignons, oyster mushrooms, shiitake) - 30-50 grams
• onion - 1 large or 2 small
• fleshy tomato - 1 piece
• chili paste - 1 tbsp. spoon
• 3-4 lemongrass stalks
• Thai pink ginger (galangal) - 3-4 pcs.
• fresh or dried pepper chili - 1-3 pcs.
• fresh cilantro or coriander - 1 bunch
• a pair of kaffir lime leaves
• juice of half a lemon or lime
• 1 tbsp. fish sauce
• 1 tsp Sahara

National Thai dish with sweet and sour taste

Tom yam soup is the national dish of Thailand, widespread in other South Asian countries: Laos, Malaysia, Indonesia, Singapore. Typically it is acidic spicy soup based on chicken broth with shrimps. But other ingredients can be added: chicken, fish, seafood. That's why traditional soup Tom Yam is rarely the same. Each chef actually creates his own recipe national dish, adding certain products to it in different proportions. People who have tried Thai tom yum soup claim that it is the hottest and most... delicious soup in the world.

Here in Russia it is quite difficult to reproduce the classic recipe for tom yum soup. Even in big cities, it is not always possible to find such seasonings as lemongrass, galangal, kaffir lime, chili, without which the prepared soup simply by definition cannot be considered tom yum soup. However, recently for the northern countries, Thai food industry produces freeze-dried tom yam in the form of powder or paste. It includes all the necessary seasonings and spices.

Many chain supermarkets have such a product in their assortment. If you are lucky enough to purchase the necessary goods, do not be lazy to prepare this dish. After all, Thai tom yum soup is not only tasty, but also, as scientists say, healthy. It is an excellent prevention of cancer and diseases gastrointestinal tract. By the way, residents of Thailand practically do not suffer from these ailments.

Step-by-step cooking recipe

For two servings of soup you will need approximately 0.5 liters of chicken broth. To make it rich, it is best to use chicken breast. You can add washed shrimp heads and shells during the cooking process. This way the broth will acquire more rich taste and aroma. Do not add salt. Fish sauce added at the end of cooking contains enough salt. Next, chop the seasonings into thin slices: lemongrass, pink ginger, and chili pepper. Tear the kaffir lime leaves. Add ingredients to boiling broth. Cook for no more than five minutes. Add 1 tablespoon of chili paste.

Cut the mushrooms and tomatoes into four parts, and the onion in half. Peel the shrimp and rinse thoroughly, remembering to remove the intestines. In Thailand, king prawns are used to make tom yum soup. But you can also use regular ones. Just add them to more than required in the recipe.

Carefully place the onions and mushrooms into the saucepan with the soup. Simmer for 5-10 minutes. Add the remaining ingredients: shrimp, tomato, fish sauce and sugar. Stir well and turn off the heat. Don't be afraid that the food won't cook through. On the contrary, this way they will reach the most optimal condition. This is especially true for seafood.

Once the soup stops simmering, squeeze half a lemon or lime into the pan and sprinkle with cilantro or coriander. At the end we taste the balance of salt, spiciness and sourness. Align to your liking. Strong spiciness can be corrected by adding coconut milk. But this ingredient is not included in classic recipe Thai soup Tom Yam, which was taken and translated into Russian from the official collection of recipes of the Thai culinary school.

Traditionally, Thai soup is served with jasmine rice to slightly soften the spiciness of the first dish. Galangal, lemongrass and kaffir lime leaves are omitted and removed before serving or left in the bowl.

There are many variations of this soup. It all depends additional products used in the dish. To understand this huge variety of Thai soups, the name of the ingredient is added to the name of tom yum. For example, tom yum pla - with fish; tom yum thale - with seafood; tom yum kai - chicken, etc.

Still, we recommend starting your acquaintance with Thai cuisine exactly from our recipe. In this case, the result will definitely not disappoint you! And savoring hot, sour and sharp tom Yam You can feel the light breath of hot, friendly Thailand.

Friends, cold winter Everyone wants warmth, thoughts about the bright sun, warm sea, and distant and beloved countries are increasingly coming to mind. Anyone who has even visited Thailand once will forever remember this exotic food, fruits, and of course Thai cuisine. Undoubtedly business card is Tom Yum soup. As it turned out, preparing it at home in Siberia is not difficult.

1. The basis for the soup can be:
   1. water 1-2 servings 400-800 ml.
   2. chicken or fish broth 400-800 ml.
   3. () or () add water during cooking.
2. Shrimp, squid (can be bought at the supermarket)
3. Oyster mushrooms, champignons (can be bought at the supermarket)
4. Fish sauce
5. Paste for Tom Yam. Let's take a closer look here.

Paste for Tom Yam is perhaps the main and main ingredient this dish, because it contains all the flavors of Thailand. The paste is produced only by Thai manufacturers, it differs in the quantity of packaging and manufacturers.

1. To prepare 1-2 servings, it is convenient to use the manufacturer’s pasta
2. Manufacturer paste volume 228g.
3. And the most popular

To give an unusual aroma, add to the base ( classic version Thai soup): (a tough plant very, very reminiscent of ginger root), leaves. Unfortunately, these things do not grow in Russia, but there is an excellent way out, they are already collected together, they look like this:

Set of dried spices	Set of dried spices	Kaffir lime leaves
Dried galangal	Dried lemongrass	Kaffir lime leaves

Prepare a pan and add dried spices to the base. When it boils, you can add the rest of the ingredients:

You can put oyster mushrooms into the pan first; you can tear them into fibers with your hands, or you can cut them. Next, send the peeled shrimp and squid cut into strips. Wait 2-3 minutes, add Tom Yum paste, if you use the whole pack of paste, if you use paste from jars then 1-2 tablespoons. spoons, taste, if there is not enough spiciness, add. Then add 1 tbsp. spoon fish sauce it is a salt substitute and flavor enhancer in Thai cuisine. Cook for another 1-2 minutes, add herbs to taste, ready!

Information from the website was partially used to compile the recipe.

Try it, cook it, leave your comments, thank you.

Cooking Tom Yum soup at home! A very simple Tom Yam recipe.

Tai is heaven on earth! Probably not a single person who has visited Thailand remains indifferent to this country of a thousand smiles! Sea, sun and famous Thai cuisine, which is rich in seafood and is famous throughout the world.

And today I invite our hostesses to prepare the most famous Thai soup - Tom Yum with shrimp.
The set of products is quite specific, but this soup is so tasty and worth finding these products in supermarkets, fortunately they are now on sale!

I want to warn you right away that the soup is quite spicy, as is almost any dish of Thai cuisine!

So, for preparation you will need:

set for making Tom Yam soup, including:

The products indicated in the set can be purchased separately, but I have never seen lime leaves separately, but they are so similar to ordinary lemon leaves that they can easily be replaced with them. If you can't find the leaves, you can make the soup without them.

- king prawns- about 250-300 grams, peeled (in principle, you can take smaller ones, it’s just that the larger ones look more aesthetically pleasing in the soup. Sometimes I use shrimp instead sea ​​cocktail) .
- mushrooms- either oyster mushrooms or champignons - approximately 300-350 g
- tomatoes- 2-3 pieces
- onion- 1-2 pcs
- chili paste- 1-2 tsp (it can be prepared, but I used a ready-made one that I bought at the supermarket)
- fish sauce- a few tablespoons, used instead of salt
- coconut milk - 1 jar (400 gr.)
- greens for decoration
- rice- 2-3 cups - for preparing boiled rice, which must be served with this spicy soup instead of bread.

Cooking time - 30 minutes
Difficulty - low

In Thailand, almost all soups are spicy and they are served with boiled rice, which actually replaces bread. So the first thing I did was boil the rice. I cooked the rice according to the recipe given.

For the above amount of ingredients for the soup, I set about 1.2 liters of water to heat. Galangal was cut into thin slices, lemongrass - diagonally into slices 3-4 cm long. Lemongrass was lightly beaten with a meat mallet so that it would give more flavor to the soup.

I put lemongrass and galangal in water, added a few tablespoons of fish sauce and cooked after boiling for 5-7 minutes.

At this time, cut the mushrooms into 4-6 pieces each.

Finely chopped onions and tomatoes.

I also added it to the pan. Immediately added 1-2 teaspoons of chili paste (note - you need to be careful, since chili paste is quite spicy, if you don’t like it spicy, add 1 spoon).

I cooked it all for about 10 minutes.

During this time I cleaned the shrimp. In Thailand, large king prawns are used for this soup and about 3-5 prawns are placed per serving. I have them a little smaller in size, so I decided to put 5-7 pieces per serving.

I threw the shrimp into the pan last and after boiling, cooked them for 5-7 minutes.

Along with them, I put lime leaves into the soup and squeezed out the juice of 1 lime (the lime itself should not be added, otherwise the soup will acquire the bitterness characteristic of lemon peel).

Mixed coconut milk well.

Once the shrimp were cooked, I poured the coconut milk into the pan and let it boil! If the soup is under-salted, you can add more fish sauce to the soup before serving.

The soup is ready, all that remains is to decorate it with fresh herbs, in particular cilantro! If desired, you can add fresh to the plate. hot chili pepper, cut into thin plastics.

When eating the soup, lemongrass, lime leaves and galangal are not eaten, taken out and thrown away.

Actually, the soup itself is served with rice, as I already wrote above.

Bon appetit!

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Tom yum is a Thai cuisine recipe, the execution of which will provide the opportunity to taste a thick, spicy soup that tastes great. Budgetary this dish cannot be named, but the final result fully compensates for the time and money spent on creating such a culinary masterpiece.

How to cook tom yam?

When planning to cook tom yum, you need to study and purchase the ingredients in advance, since not every kitchen has overseas ingredients, without which a Thai dish will not be the same.

1. To cook classic volume yam, you will need the following ingredients: lemongrass, galangal, lime leaves and shrimp or fish sauce. In addition, the technology often requires the addition of coconut milk
2. Seafood is often used as a filling for soup: shrimp, scallops, squid, less often mushrooms or chicken.
3. Lime juice is added to the dish at the end of cooking.
4. An integral part of Thai food is spicy paste. You can learn how to prepare tom yum paste at home in the next section.

Tom Yum paste - recipe

Tom yum paste is an invariable basis for preparing spicy Thai soup in all its variations. In addition, the spicy, fiery mixture can effectively transform the taste characteristics of other culinary creations of your own invention, filling them with spiciness and amazing taste.

Ingredients:

• chili pepper – 4 pcs.;
• garlic – 4 cloves;
• shallot – 1 pc.;
• vegetable oil – 4 tbsp. spoons.

Preparation

1. Fry the garlic in hot oil until golden brown and remove it to a plate.
2. The shallots are browned in the same oil and added to the garlic.
3. Place chili in oil, fry for a minute, return onion and garlic to the pan.
4. Allow the ingredients together for a few more minutes, then grind with a blender.

How do you eat tom yum?

Those who are not yet familiar with Thai cuisine will be interested to know how to eat tom yum soup, with or without rice.

1. Large pieces of meat or seafood from soup are eaten with chopsticks.
2. For small pieces ingredients and broth are served separately with a small Thai spoon.
3. For tom yam soup, as for others Thai dishes, rice is always served, which neutralizes excessive spiciness. It is scooped up with a spoon, dipped into the broth from the soup and put into the mouth.

Tom yum with coconut milk - recipe

Tom yam, the recipe for which will be presented below, is prepared on the basis of fish broth with the addition of coconut milk. Instead of shiitake mushrooms, you can use always available champignons, and instead of galangal, ginger root. Seafood is pre-boiled or fried in oil until cooked.

Ingredients:

• coconut milk and fish broth - 300 ml each;
• lemongrass stems – 5 pcs.;
• lime leaves – 5 pcs.;
• galangal – 1-2 pcs.;
• shrimp – 10-15 pcs.;
• shiitake – 5 pcs.;
• fish sauce – 1 tbsp. spoon;
• brown sugar and sesame oil - 0.5 teaspoon each;
• lime – 1 pc.;
• cilantro and tom yum paste - to taste.

Preparation

1. Add lemongrass cut into 3 parts and lightly beaten, lime leaves, galangal, cut crosswise into medium-thick slices, and tom yum paste into the boiling broth and cook for 2 minutes.
2. Add mushrooms and fish sauce and heat for another 2 minutes.
3. Pour in coconut milk, lime juice, add sugar, bring to a boil and remove from heat.
4. Place boiled seafood into the prepared dish.

Tom yum with chicken - recipe

Tom yam, authentic recipe which is supposed to be used as a component for broth and a filler for chicken dishes, it turns out to be especially rich and rich in taste. Replacement of cherry tomatoes is allowed regular tomatoes, galangal ginger, and canned mushrooms Tsaogu with fresh champignons.

Ingredients:

• chicken broth – 1 l;
• chicken fillet – 250 g;
• lemongrass stems – 2 pcs.;
• lime leaves – 10 pcs.;
• galangal – 2 pcs.;
• canned mushrooms Tsaogu – 1 jar;
• coriander – 1 tbsp. spoon;
• fish sauce – 1 tbsp. spoon;
• cherry tomatoes – 7 pcs.;
• lime – 1 pc.;
• tom yum paste – 2 tbsp. spoons;
• cilantro.

Preparation

1. Add lime leaves torn into several pieces, coarsely chopped galangal, crushed and softened lemongrass with a hammer and tom yam paste into the broth and cook for 15 minutes.
2. Add mushrooms and chicken and cook for 10 minutes.
3. Add cherry halves, coriander, fish sauce, lime juice, and sugar if desired.
4. Remove the dish from the heat and serve with cilantro.

Tom yum soup with seafood - recipe

Tom yam, popular recipe which will be presented below, will delight seafood lovers, because it is prepared with their participation. Classic set with shrimp, scallops and squid can be expanded with other sea creatures. Instead of fish sauce in this case shrimp is used.

Ingredients:

• coconut milk – 350 ml;
• chicken broth – 600 ml;
• lemongrass stems – 3 pcs.;
• lime leaves – 5 pcs.;
• galangal – 1 pc.;
• shrimp, scallops and squid – 100 g each;
• fish sauce – 1 tbsp. spoon;
• cherry tomatoes – 7-10 pcs.;
• lime – 1 pc.;
• tom yum paste – 2 tbsp. spoons or to taste;

• green onions, butter.

Preparation

1. Cut the lemongrass into several pieces, beat it a little, tear the lime leaves and cut the galangal diagonally into 3-4 pieces. Fry everything together for 2 minutes.
2. Add seafood and fry for another 2 minutes.
3. Add cherry halves and fry for 1.5 minutes.
4. Place green onions in a container and pour in hot broth, coconut milk.
5. Seasoned tom yum with seafood spicy paste, sauce, lime juice, after boiling, remove from the stove.

Vegetarian tom yam

Tom Yum soup is a recipe that, even without meat and other animal products, can become the basis for obtaining an amazingly tasty, satisfying and nutritious dish. In this case, shiitake mushrooms are used as a filler, which can be replaced with champignons or oyster mushrooms.

Ingredients:

• coconut milk – 250 ml;
• water – 1 l;
• lemongrass stems – 1-2 pcs.;
• lime leaves – 4 pcs.;
• galangal – 1 pc.;
• shiitake – 300 g;
• tomatoes – 3 pcs.;
• lime – 1 pc.;
• tom yum paste - to taste;
• cilantro, parsley.

Preparation

1. Galangal is prepared first, the leaves are cut into 3 parts, the lemongrass stems are cut into 3 parts, beaten until soft, the lime leaves are torn into several parts by hand.
2. Add lemongrass, galangal, lime leaves and hot paste to boiling water and boil for 5 minutes.
3. Pour in coconut milk, and after 5 minutes add mushrooms and tomatoes.
4. Boil the dish for 10 minutes, season with lime juice, add herbs.

Spicy tom yum soup - recipe

Tom Yum is a recipe that, when authentically prepared, turns out to be extremely spicy and is served only with rice. The latter acts as a heat neutralizer and is moistened by the hot broth as a sauce. In addition to adding the paste, a whole red chili pod is added to the broth, which will highlight the character of the dish.

Ingredients:

• coconut milk – 350 ml;
• chicken broth – 400 ml;
• cream – 200 ml;
• lemongrass stems – 3 pcs.;
• lime leaves – 5 pcs.;
• galangal – 3 pcs.;
• seafood – 400 g;
• fish or shrimp sauce - 1 tbsp. spoon;
• mushrooms – 200 g;
• lime – 1 pc.;
• chili pepper – 4 pcs.;
• tom yum paste – 2-3 tbsp. spoons;
• boiled rice.

Preparation

1. The lemongrass stems are cut first, beaten, the galangal is cut into 3 plates, the lime leaves are torn by hand.
2. Lemongrass, lime leaves and galangal are added to the boiling broth.
3. Add pasta, sauce, mushrooms, cook for 10 minutes.
4. Pour in milk, cream, lime juice, add chili pods and boiled seafood.
5. Spicy tom yum soup is served with.

Tom Yum soup with shrimp - recipe

Excellent in taste characteristics and the tom yum with shrimp turns out fragrant. The taste and aroma of tropical ingredients are revealed to the maximum when they are pre-fried on sesame oil. At the same time, you should add the components of the spicy Thai paste or a ready-made hot additive.

Ingredients:

• coconut milk – 400 ml;
• shrimp broth – 400 ml;
• lemongrass stems – 3 pcs.;
• lime leaves – 3 pcs.;
• galangal – 5 pcs.;
• shrimp – 400 g;
• fish or shrimp sauce – 40 ml;
• sesame oil – 30 ml;
• lime – 1 pc.;
• tom yum paste – 2 tbsp. spoons.

Preparation

1. Cut the lemongrass, soften it, cut the galangal into 3 slices, tear the lime leaves.
2. Fry galangal, lemongrass, and lime leaves in oil for 2 minutes.
3. Add tom yam paste and then shrimp, fry for 2 minutes.
4. Separately, bring the mixture of broth and milk to a boil and pour it into the main ingredients.
5. Season the dish with lime juice and sauce.

Tom yam with beef

Thick tom yum soup with beef is not a traditional or authentic version of the dish, but rather an exception to the rule. However, even in this version, the culinary creation has many admirers. As an accompaniment to spicy dish rice is used roasted peanuts and sesame seeds.