Everything for tom yum soup. Thai soup (culinary photo report)

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

I really liked this soup because of the contrasts. It contains spicy, sour and sweet tastes. But of course, the predominant one is pungent taste. You can add mushrooms as a seasoning to this soup. bell pepper, pickled bamboo, onions and more.

In order to prepare real traditional soup Tom Yam must be observed correct proportions adding pasta sauces. After all, the main rule of this soup is to have a sweet, sour and spicy taste at the same time.

How to cook tom yum soup - 15 varieties

Tom yam is enough exotic dish, which can be found in almost every Thai restaurant today. You can also make this soup at home.

Ingredients:

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

Preparation:

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

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

Simmer for a couple more minutes, then put it in a blender and grind. Let's boil chicken fillet until ready.

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

Add coarsely chopped champignons, thinly sliced ​​ginger and chicken fillet to the resulting broth.

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

Tom Yum is traditional thai soup, which is very popular here in Russia.

Ingredients:

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

Preparation:

Cut the galangal into thin slices. We clean the lemongrass from the top leaves. Then cut into large pieces. Mash the lime leaves.

Cut the mushrooms into large pieces. We clean the shrimp from their shells. Remove the mussels from the shells.

Cut the cherry in half. Place the chicken broth on the fire and bring to a boil. Immediately add lemongrass, galangal, pepper and lime leaves.

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

After a minute, add shrimp, mussels and cherry tomatoes. Cook for a minute.

Garnish the soup with cilantro if desired.

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

Ingredients:

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

Preparation:

Let's start preparing the soup by preparing the ingredients.

Coarsely chop the lemongrass stems after removing the leaves.

Chop the shiitake mushrooms and boil until tender.

Cut the galangal root into thin slices.

The latter can be replaced with celery root.

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

Then grind the garlic and pepper into a paste.

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

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

Now squeeze out the lime juice and add some brown sugar taste. Clean the shrimp and place them in the soup for 2 minutes.

Then remove the soup from the heat and serve.

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

Ingredients:

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

Preparation:

Clean, wash and cut seafood. Cut the champignons coarsely into about 4-6 pieces. Cut the cherry in half.

Cut the lemongrass into 3 large pieces. Wash the llama leaves. We clean and chop the galgant root in the same way as ginger. Finely chop the chili.

Let's finish chicken bouillon to a low boil, add mushrooms, lime leaves, galgant root, fish sauce, pasta and pepper.

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

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

Ingredients:

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

Preparation:

Boil the chicken. Then we remove the meat from the broth and continue preparing the soup.

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

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

Cook for a couple of minutes and serve.

You can vary the hot and sour flavors in the soup by adding more or less pepper and lime.

Ingredients:

• Chicken broth - 1 l
• Coconut milk - 500 ml
• Lemongrass - 4 stems
• Ginger - 3-4 cloves
• Lime - 1 pc.
• Shallots - 5-6 pcs.
• Chili pepper - 3 pcs.
• Fish sauce - 120 ml
• Chili paste - 20 g
• Champignons - 300 g
• Shrimp - 400 g
• Squid - 500 g
• Cherry - 200 g

Preparation:

Cleaning the shrimp. Slice the squid. Cut the ginger into thin slices. Chop the lemongrass stems coarsely. Tear the lime leaves in half.

Chop the shallots coarsely. Add shallots, lemongrass, leaves, chili peppers and ginger to the boiling broth. Cook for 10 minutes.

Then add the sauce and chili paste. Chop the mushrooms coarsely and add to the soup. Next add coconut milk. Cook for 4 minutes.

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

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

Ingredients:

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

Preparation:

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

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

After the soup is cooked, the lemongrass, leaves and galangal are removed from the soup. They are only needed to add flavor.

Cut the cherry in half. Cut the mushrooms into large pieces and add to the soup. Bring the broth to a boil and season it with pasta. Cleaning the shrimp.

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

Another cooking option famous soup at home.

Ingredients:

• Shrimp - 300 g
• Mushrooms - 300 g
• Chili pepper - 2 pcs.
• Lemongrass - 2 pcs.
• Cherry - 300 g
• Milk - 400 ml
• Noodles - 50 g
• Tom Yum soup base - 1 packet

Preparation:

Prepare the noodles according to the instructions. Chop the mushrooms, lemongrass and cherry tomatoes. Chop the mushrooms coarsely. Cut the cherry in half.

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

Then add lemongrass and lime leaves into the boiling broth. After a couple of minutes, add mushrooms, shrimp and cherry tomatoes. Cook for 5 minutes.

Place the noodles on plates and pour the soup over them. Garnish the soup with chili, cilantro and lime.

Tom yam is distinguished by its sour, spicy and at the same time creamy taste. It's easy to prepare, you just have to find it necessary ingredients very difficult.

Ingredients:

• Squid - 200 g
• Mussels - 200 g
• Octopus - 100 g
• Coconut milk - 400 ml
• Cherry - 200 g
• Champignons - 200 g
• Tom yam paste - 50 g
• Lime zest
• Lime leaves
• Chicken broth - 1.5 l
• Ginger - 4 cm

Preparation:

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

Add the paste and stir well. Chop the mushrooms coarsely and add to the soup. All seafood must be thoroughly washed and cleaned.

Place the seafood in the broth and add milk. Cook for 5 minutes and add cherry tomatoes.

Cook for a couple more minutes and serve with chili pepper.

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

Ingredients:

• Mini corn - 3 pcs.
• Chicken broth - 1l
• Bell pepper - 1 pc.
• Green peas - 3 pcs.
• Tsaogo mushrooms - 100 g
• Lemon grass - 2 pods
• Galangal root - 2 cm
• Garlic - 1 pc.
• Paste
• Lime leaves - 4 pcs.
• Mussels - 100 g
• Scallops 100 g
• Pickled bamboo - 100 g
• Shrimp -100 g
• Pak choy salad - 50 g
• Cherry - 100g
• Coconut milk - 250 ml

Preparation:

Let the chicken broth simmer. Cut bell peppers, mini corn, peas, and mushrooms into strips. When the broth boils, add lemongrass.

We'll crush it into millet. Thinly slice the galangal root and add it along with the garlic and lime leaves. Then add tom yum paste. Pour in milk.

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

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

Serve the soup.

When you want to cook a traditional Thai soup, but you don’t have the necessary ingredients in the refrigerator or in the store, Russian ingenuity comes to the rescue.

Ingredients:

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

Preparation:

There is nothing complicated in preparing soup; the most important thing is to prepare the ingredients correctly.

To begin, squeeze the juice out of the lime and grate the zest.

Cut the mushrooms into large pieces.

Cut the onion into cubes.

Fill the chicken thigh with water and put it on the fire to cook.

Cut the ginger root into thin slices.

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

Then add seafood and cream. Cook for 3 minutes and add lime juice. Serve the soup.

Bon appetit.

The recipe used by the Thais is significantly different from the one used to prepare soup in our restaurants.

Ingredients:

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

Preparation:

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

Squeeze fresh lime juice. Add galangal, onion, leaves, lemon grass. Add chili paste to cook tom yum.

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

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

Ingredients:

• Tomatoes - 1 pc.
• Mushrooms - 200 g
• Shrimp - 300 g
• Fish sauce - 50 ml
• Tom Yam paste - 40 g
• Chili pepper - 2 pcs.
• Wood sheet - 8 pcs.
• Cilantro - 1 bunch.
• Lime - 1 pc.

Preparation:

You can cook chicken broth in advance or prepare it directly specifically for tom yum soup.

Add a whole bunch of cilantro, thinly sliced ​​ginger slices, lime leaves, and chili peppers to the soup. Cook the broth. Add chili paste and fish sauce.

Cook for a couple more minutes. Chop the mushrooms and add them to the broth. Clean the shrimp and add to the broth. Squeeze the lime into the soup.

Bon appetit.

This version of preparing the soup involves adding shrimp and chicken at the same time.

Ingredients:

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

Preparation:

Thinly slice the chicken and place it in water. Cut the tomato into 4 parts and add to the soup. Cut the galangal root into thin slices.

Cut off the leaves of the lemongrass stems and finely chop them. Chop the mushrooms randomly and add them too. Add kefir lime leaves and chili peppers to the broth.

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

Add the shrimp last.

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

Ingredients:

• Tom Yam mixture - 1 pack
• Shrimp - 200 g
• Lime - 1 pc.
• Fish sauce - 40 ml
• Chili pepper - 2 pcs.
• Chili paste - 40 ml
• Coconut milk - 200 ml

Preparation:

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

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

Then add coconut milk and chili paste. You can add mushrooms and tomatoes. Let's add the shrimp last, as they cook very quickly.

Bon appetit.

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

If you have ever been to Thailand, you probably admired not only the magnificent sea and endless clean beaches, but also culinary delights Thais. Distinctive feature their cuisines make extensive use of seafood (they are found in almost all Thai dishes), as well as a fairly spicy taste ready meals. Perhaps it is these properties of dishes that make Thai girls so slim and beautiful, and men incredibly fertile.

Meanwhile, Tom Yam soup is also known outside of Thailand. Any restaurant in the world that serves food oriental cuisine, will treat you to this soup. Only here can a slight embarrassment occur: Tom Yum soup in Thailand can be very different from Tom Yam soup in Dubai or Istanbul.

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

Tom Yam soup - preparing food and utensils

What is a dish with such a mysterious eastern name? "Tom Yam" is creamy soup with shrimps. It is special in that instead of cream, Thais use coconut milk, as well as a lot various additives in the form of herbs that do not grow here and are not always available for sale. Fortunately, there are two options here.

The first option is that small boxes called “Ingredients for Tom Yum Soup” have long appeared in hypermarkets in large cities, in which you (for a very reasonable fee) will find everything you need for the recipe.

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

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

galangal root (a tough plant very, very reminiscent of ginger root) 100 grams, lemongrass, lime leaves, krachai (this is a Thai variety of ginger). Fill a saucepan with water (2 liters) and put the chopped ingredients there.

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

Now let’s look at what we can use to make the base for Tom Yum soup if you haven’t found the above plants. Instead of lemongrass, galangal root, krachai and lime leaves, take 150 grams of ginger root and lemon leaves and do the same procedure. Place the chopped ginger and lemon leaves in a pan 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, and mushrooms. For other Tom Yum soup recipes, use seafood and some varieties of vegetables.

Tom Yum soup recipes:

Recipe 1: Tom Yam Soup

Let's cook classic soup“Tom Yam”, using all the ingredients that the Thais put in the dish. Ideally you should use king prawns(you should get 3-4 shrimp per serving of soup), but you can buy regular ones, then there should just be more of them. Fish sauce is sold in stores and is used instead of salt; if you can’t find this product, you can simply replace it regular salt or soy sauce.

Required ingredients:

• King prawns 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 water is boiling in a saucepan, prepare the ingredients.
• Wash the oyster mushrooms under running water and chop with a knife. Add to the pan.
• Peel the onion and finely chop it. Add to the boiling water in the pan, along with 2 tablespoons of the chili paste. Reduce the heat and cover the pan with a lid. Leave for 10 minutes.
• While the mushrooms and onions are cooking, remove the shells from the shrimp. Add them to the soup along with the fish sauce. Squeeze the lime juice and let the soup simmer.
• Pour coconut milk into the pan, stir and let the Tom Yum soup boil again, after which it must be removed from the heat.
• IN ready dish add chopped greens. Bon appetit!

Recipe 2: Dubai style Tom Yum soup

If you want to try Tom Yum soup in Dubai restaurants, you will be somewhat surprised - this dish will turn out to be fish, but without mushrooms. Try cooking Tom Yum Dubai style too!

Required ingredients:

• Soup base (2 liters of water with boiled plants)
• Shrimp 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 the pot with the 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. Please note that for of this dish cannot be used instead crab meat crab sticks.
• Place seafood in boiling water, add chili paste, salt, and squeeze out lime juice. Let the soup simmer for 10 minutes.
• After this period of time, add coconut milk to the pan, stir and bring the soup to a boil, then remove from heat and serve.

Recipe 3: Turkish Tom Yam Soup

Turkish soup differs in that it contains pieces of red fish, giving the dish a unique fishy aroma. Turks also generously add herbs 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)
• Regular shrimp 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:

• Place the pot with the plants for the Tom Yum soup on the fire, and while the water is boiling, prepare the fish ingredients.
• Remove the shells from the shrimp, remove the bones and skin from the fish, and cut into large square pieces.
• Wash the leek and cut it with a knife. Place shrimp, fish and onions in boiling water, add chili paste, salt and squeeze out lime juice. Leave the soup under closed lid over low heat for 15 minutes.
• Then pour the coconut milk into the pan, stir and let the soup boil.
• Finely chop the washed greens and place in the pan 2 minutes before they are ready.

Recipe 4: Mediterranean Tom Yam Soup

The dish, prepared according to European standards, is not so spicy (since it does not contain chili sauce), and is 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
• Carrot 1 piece
• Coconut milk 0.4 liters
• Lime 1 piece
• Parsley, basil
• Soy sauce, ground pepper
• Sunflower oil 1 tablespoon

Cooking method:

• Place the pan with the ingredients for the Tom Yum soup on the fire, and while the water is boiling, prepare the remaining ingredients.
• Clean the shrimp.
• Peel the onion and cut with a knife. Wash the carrots and grate them. Cut the tomatoes into small slices. Heat a frying pan, grease with oil. First add the onions, then the carrots, and after a couple of minutes the tomatoes. Fry the vegetables for five to six minutes.
• Add shrimp to the pan, fry, squeeze out lime juice, 2 tablespoons soy sauce and pepper.
• After 15 minutes, pour the coconut milk into the pan, stir and bring the Tom Yum soup to a boil.
• Finely chop the washed greens and place them in the pan a couple of minutes before they are ready.

Recipe 5: Tom Yum Soup with Cream

Instead of coconut milk you can also use regular cream fat content 15-20 percent. Replace oyster mushrooms with champignons and enjoy Thai soup with elements of Slavic cuisine!

Required ingredients:

• Soup base (2 liters of water with boiled plants)
• Shrimp 400 grams
• 2 medium sized tomatoes
• 1 large onion
• Champignon mushrooms 300 grams
• Cream (15% fat) 0.5 liters
• Chili paste 2 tablespoons
• Lime 1 piece
• Parsley
• Salt

Cooking method:

• Place the pot with the soup plants on the fire.
• Wash the champignons thoroughly and cut into cubes with a knife. Add to the pan.
• Peel the onion and finely chop. Cut the tomatoes into cubes.
• Remove the shell from the shrimp. Add shrimp with vegetables to the boiling soup, chili paste, salt and squeeze out lime juice. Reduce heat for 10 minutes and cover with a lid.
• Pour the cream into the pan, stir with a spoon and let the soup boil.
• Finely chop the parsley and add to the pan a minute before it is ready.

• Thais do not eat bread, instead they eat all dishes with boiled rice. If you want to get closer to the Thais in eating Tom Yam soup, then boil 200 grams of rice in lightly salted water along with the first dish.
• Do not use Tom Yum soup Forest mushrooms, they are too aromatic and can overpower the subtle fishy aroma. Make do with oyster mushrooms and champignons.
• If you are not preparing the classic Tom Yum soup, but are experimenting, then add as much seafood to the dish as possible - fish, octopus, mussels, squid.
• Coconut milk can be safely replaced with medium fat cream.
• If you couldn't get a lime, you can replace it with the juice of half a lemon. published

Ingredients for a classic tom yum soup recipe:

• chicken broth - 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 chili peppers - 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 yum soup is the national dish of Thailand, widespread in other South Asian countries: Laos, Malaysia, Indonesia, Singapore. Typically, this is a hot and sour soup based on chicken broth with shrimp. But other ingredients can be added: chicken, fish, seafood. Therefore, traditional tom yum soup 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 spiciest 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 will give the broth a richer 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 tom yam soup, 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 on 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 yam 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 volume Yam You can feel the light breath of hot, friendly Thailand.

Tom Yum soup- national Thai soup No. 1, famous all over the world. It is cooked on the basis of chicken or seafood broth, to which a classic Thai set of three spices is added - galangal root, lemongrass stems and kaffir lime leaves, giving the soup a distinct citrus taste and aroma. Shrimp, or chicken, or fish/seafood are dipped into the broth, and mushrooms and tomatoes are added. The soup is famous for its both sour and fiery-spicy taste. Sour taste it is given lime juice, and the strongest spiciness is given by Thai chili paste Nam Prik Pao. In addition to chili peppers, this paste contains dried shrimp, fish sauce, garlic, shallots, and it is Nam Prik Pao paste that Tom Yum soup owes its spicy rich taste, characteristic bright orange color and seafood aroma. Sometimes, for even more heat (although how much more?) they add to the soup dried peppers Chile. Ready soup usually garnished with cilantro. TO Thai Tom Yam soup Boiled unleavened rice is always served.
We offer Tom Yum soup recipe with shrimp- the most common variation of the dish, which is called Tom Yum Kung. The shrimp in this soup are large (king or tiger), ideally raw, in our more realistic reality - raw frozen. They need to be defrosted in advance. in a natural way and it is highly recommended to clean it (you can leave the head and tail uncleaned for beauty, but it’s better to get rid of the chitin on the body so you don’t have to mess around with the broth in a plate later). Tomatoes in this soup are not a necessary element; it is more convenient to use small ones (such as cherry tomatoes). As for mushrooms, the Thais put mainly straw mushrooms (tsaogu) in Tom Yum, Tom Kha and similar soups, because they have a neutral smell and taste and are small in size (canned tsaogu are usually with quail egg). Instead of tsaogu, oyster mushrooms or, less commonly, champignons are sometimes used. Shiitake is not used because it has a strong odor that can overwhelm and disrupt the “correct” range of aromas. Thai Tom Pit.
As for coconut milk as an ingredient in soup, it is usually added to soften the spiciness of the broth. Coconut milk gives the soup a subtle hint of sweetness. coconut, slightly changes its taste and makes the soup “softer”. The version of 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 shrimp are ready.
Few people will remain indifferent once they try itThai Tom Yam soup. This is the secret of his popularity. Many consider him 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 based on these ingredients.
The process of preparing Thai chili paste Nam Prik Pao is very labor-intensive ( step by step photo recipe You can watch Nam Prik Pao). You can buy it alreadyprepared Nam Prik Pao paste, which will last you for a long time, since it is consumed in very small portions due to its spiciness (for one saucepan with a capacity of about 4 servings, take 1 spoon of paste).

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

INGREDIENTS (for 2 servings):
chicken broth - 0.5 l;
raw frozen royal shrimp - 16 pcs. (8 pcs per serving), or raw frozen tiger - 8 pcs. (4 pieces per serving);
Caogu mushrooms (straw mushrooms)- 10 pieces. (5 pieces per serving), or champignons, or oyster mushrooms (but not shiitake);
cherry tomatoes - 6-8 pcs. (3-4 pieces per serving);
galangal root- a piece 2-3 cm long (if fresh) or 2-3 slices (ifdried);
stalks of lemongrass (lemongrass)- 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 a product made from themTom Yam paste. About, how to make soup using tom yum paste, read (under the text describing the paste).

*Please note Special attention- if the chicken broth was salted or diluted from concentrates, then less fish sauce should be added.
**Chili pepper is a very optional and controversial ingredient, because the level of spiciness can be adjusted by the amount of Nam Prik Pao chili paste.

Thaw the shrimp in advance room temperature. Peel the chitinous covering from the shrimp, leaving the tail.Carefully, using a shallow cut (up to 1 mm), cut the shrimp along the spine to remove the black vein (gut).
Wash all vegetables. Canned mushrooms Rinse the tsaogu 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 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 using fresh ones): 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 mallet (especially the white part of the stems) or flatten them with 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, simply remove them from the packaging.
Place the galangal and lemongrass into the boiling broth. When the broth boils again, cook for 1-2 minutes, then add Nam Prik Pao Thai chili paste to the broth, stir well.
Add the tsaogu mushroom halves and fish sauce to the broth. Try the broth. If it is not salty enough, add another spoonful of fish sauce (or to taste). Then add the torn lime leaves.
The Nam Prik Pao paste will keep the broth quite spicy, but if you want more heat, add dried chillies to the broth at this stage.
Then add tomatoes and shrimp 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 due to long cooking).

Tom Yam is the most beloved soup among Thais and a popular Thai dish in the world. Its pungent taste with a specific sourish tint, pleasant aroma, based on ginger and lemongrass, have driven many gourmets of Asian cuisine crazy.

Culinary certificate

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

Varieties of Tom Yum soup:

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

Classic recipe

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

1. Chop all vegetables coarsely so that they do not turn into porridge during cooking;
2. Lemongrass must first be kneaded with your hands and then cut into pieces 5 cm in length;
3. Chop the oyster mushrooms into long pieces;
4. Cut green onions into 3 cm lengths;
5. Peel the shrimp;
6. Pour the liquid into the pan and wait until it boils;
7. Toss in ginger and lemongrass;
8. After a minute add onion, fish sauce, granulated sugar and champignons;
9. After another minute, add chili paste, tomato, coconut milk, lime juice;
10. Next, throw in the shrimp and remove the pan from the heat;
11. Close the lid and let the soup steam for three minutes.

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

Other options

Kung soup

One more, but more simplified version Kung soup, which any housewife can prepare.

Required components:

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

Time spent on preparation: less than half an hour.

Number of calories: 130 kcal.

Step-by-step technological process:

Thai soup using ready-made Tom Yum paste

It's no secret that you can buy anything you want in supermarkets. Pepper paste for preparing traditional Thai soup was no exception, which significantly simplifies the already easy process of preparing the world-famous “gastronomic hit”.

Required components:

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

Time spent on preparation: 30 minutes.

Number of calories: 293 kcal.

Step-by-step technological process:

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

Cooking Tom Yam Gai at home

Like the previous option, the recipe is based on using ready-made pepper paste, only chicken is the main ingredient.

Required components:

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

Time spent on preparation: quarter of an hour.

Number of calories: 200 kcal.

Step-by-step technological process:

1. After the water boils in the pan, add pepper paste and stir;
2. At the same stage, add chopped lemongrass;
3. Finely chop the mushrooms;
4. Peel the shrimp and cut the eggplant into thin strips;
5. After the broth boils again, add eggplant and mushrooms;
6. Next add the shrimp;
7. After 3 minutes, add fish sauce and sugar;
8. Boil the soup until the sugar is completely dissolved;
9. Remove the pan. Throw in the chopped cilantro and close the lid.

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

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

So, what is included in the recipe? classic dish, and what domestic ingredients can replace them:

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