Classic tom yum recipe at home. How to cook Thai Tom Yam soup - step-by-step recipe with photos

Today we will share with you the recipe for the famous Thai seafood soup Tom Yam. Tom Yum soup classified as hot hot and sour soups. Literally the name of the soup can be translated as “cooked spicy salad" Cooking Tom Yum soup based on chicken broth with shrimp, fish or other seafood.

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

Tom Yam soup - general principles of preparation

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 food. 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.

Varieties of Thai soup

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

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

Tom Yam soup - preparing food and utensils

What is a dish with such a mysterious eastern 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 various additives in the form of herbs that do not grow here and are rarely found on sale. Fortunately, there are two options here. The first option is that small boxes called “Ingredients for Tom Yam 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 hard 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, mushrooms. For other Tom Yum soup recipes, use seafood and some varieties of vegetables.

Tom Yum soup recipes:

Recipe 1: Tom Yum soup - recipe

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 prawns per serving of soup), but you can also 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:

Preparing the soup base

First, prepare the paste for Tom Yum soup. The pasta recipe is quite simple, so it can be easily prepared at home.
Take the garlic, peel and cut into small slices. Rinse the chili peppers with water and cut into thin rings. Now take the noodle pan and sushi wok(or any other deep-bottomed frying pan) and place on fire. Add vegetable oil and fry the garlic (just a few seconds will be enough). Remove the garlic and fry the chili rings in the same oil. Also remove the peppers and grind them with the fried garlic in a blender until smooth.

For the next step you will need lemon zest. It can be removed using a fine grater. Remember that you only need to shoot top part lemon peel, leaving the white bitter shell intact.

Squeeze lemon juice into a separate cup and grate fresh ginger. Add the resulting mixture to the frying pan along with crushed garlic and pepper. Add sugar and sprinkle with lemon zest. Mix thoroughly and place the pan over low heat. The mass should simmer until it becomes homogeneous. This paste will become the basis for our Tom Yum soup.

Tom Yum soup recipe

Place the chicken broth on the fire and bring to a boil. Add coconut milk and Tom Yam paste. The pasta recipe may differ from the traditional one. Original Tom Yam paste can be found in large supermarkets or purchased to order.

Stir the broth and cook for another 3-5 minutes. At this time, cut the washed mushrooms into large slices and add them to the soup along with the shrimp. Continue cooking for another 3-4 minutes and turn off the heat. Let the soup sit for 10-15 minutes. Tom Yam is ready. We wish you bon appetit!

How to cook tom yam from a bag

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

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

Ingredients:

basis for tom yum soup— 1 package;
cilantro - 5 sprigs;
garlic - 2 cloves;
tiger shrimp fresh frozen - 100 g;
lime - 1 pc.;
mushrooms (champignons or oyster mushrooms) - 150 g;
onion - 1 pc.;
cherry tomatoes - 10 pcs.;
coconut milk - 4 tbsp. l.

Method of preparation: Peel the shrimp. Cut the garlic into slices, tomatoes and onions into slices, mushrooms into large pieces. Chop the cilantro. Pour vegetable oil into the pan. Fry garlic, onions, tomatoes. Pour water into the vegetables. Bring the contents of the pan to a boil. Enter tom yum base. Add mushrooms, shrimp, cilantro. Cook for 2-3 minutes. At the end of cooking, add coconut milk.

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

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 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 Yum 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.

Every country has its own national dishes, having tried which, I definitely want to know the recipe. One of the most famous is Thai tom-yum soup with shrimp and coconut milk, which is very easy to prepare at home. There are several varieties of this dish, but in general terms they are all similar. Find out how to make this soup correctly.

How to make tom yum soup

Varieties of soup

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

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

Tom Yum Soup Recipes

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

Classic recipe

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

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

Ingredients:

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

Cooking method:

Heat chicken broth.
Cut the lemongrass into 3-4 pieces.
Peel the ginger. Cut into slices.
Grind the chili pepper.
Thaw the shrimp.
Wash the mushrooms. Cut into 3-4 pieces.
Wash the tomato. Cut into 6 wedges.
Cook the broth. Throw in fresh lemongrass, tree leaves, ginger. Cook for a quarter of an hour.
Add tom yum paste. Cook for another 5 minutes.
Add shrimp, mushrooms, 4 tablespoons of fish sauce, stir.
Add lime juice, sugar, salt, chili pepper. Cook for 3 minutes.
After tasting the soup for spiciness, add 1 tbsp. l. coconut milk
Turn off the stove. Add tomatoes to the tom yam. Let sit for 5-10 minutes and then serve.

How to cook tom yam from a bag

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

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

Ingredients:

tom yum soup base – 1 package;
cilantro – 5 sprigs;
garlic – 2 cloves;
Fresh frozen tiger prawns – 100 g;
lime – 1 pc.;
mushrooms (champignons or oyster mushrooms) – 150 g;
onion – 1 pc.;
cherry tomatoes – 10 pcs.;
coconut milk – 4 tbsp. l.

Cooking method:

Clean the shrimp.
Cut the garlic into slices, tomatoes and onions into slices, mushrooms into large pieces.
Chop the cilantro.
Pour vegetable oil into the pan. Fry garlic, onions, tomatoes.
Pour water into the vegetables. Bring the contents of the pan to a boil. Enter tom yum base.
Add mushrooms, shrimp, cilantro. Cook for 2-3 minutes. At the end of cooking, add coconut milk.

Tom yam with seafood

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

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

Ingredients:

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

Cooking method:

Chop the garlic, ginger, chili pepper and shallots.
Fry the spices in a small amount of vegetable oil. Reduce heat and simmer them for a couple of minutes. Then grind it in a mortar and you will get tom yam paste.
Process seafood and rinse.
Cut the mushrooms into thin strips, and the onions and tomatoes into quarters.
In a saucepan filled with cold water, lay out lemongrass stems, lemongrass leaves, galangal root. Bring to a boil.
Add onions, tomatoes and oyster mushrooms. Cook over low heat.
When the onion has softened, add the seafood and pasta. Pour in coconut milk. Cover with a lid, bring to a boil, turn off.

With chicken

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

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

Ingredients:

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

Cooking method:

Cut the lemongrass and ginger into large pieces.
Wash and dry the meat. Cut into small slices.
Grind the chili pepper.
Pour 1.5 liters of water into the pan. Bring to a boil.
Place the chili paste into the pan. Stir.
After a minute, add lemongrass and ginger.
Cut the champignons into large pieces. Two minutes after adding the spices, add the mushrooms and chicken to the pan.
After boiling, add fish sauce, chili pepper, a few tablespoons of lime juice, and sugar. Cook for 2 minutes.
Add coconut milk and cook until chicken is done.

Vegetarian Tom Yum

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

If you adhere to the principles of vegetarianism, this does not mean that you will not be able to try tom yam. There is a delicious version of this soup without added shrimp, seafood, chicken or any animal products at all. You can even replace the set of vegetables given in the recipe at your discretion. Remember how to cook Thai soup for vegetarians.

Ingredients:

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

Cooking method:

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

Creamy tom yum soup

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

There is a recipe for Thai tom yam nabe soup based on coconut cream. Finding this product on sale is not easy, but if you succeed, you will receive an extraordinary delicious first dish. This soup is less similar to the classic recipe than all the other options, but you should definitely try it. Remember how to cook tom yam at home and please your loved ones.

Ingredients:

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

Cooking method:

Pour a liter of water over the chicken. Cook for 20 minutes.
Peel and coarsely chop the garlic and chili pepper.
Grate the ginger and zest the lemon.
Heat a little vegetable oil in a saucepan. Fry the garlic and place on a plate.
In the same bowl, simmer the pepper. Grind it and garlic using a blender.
Place the ingredients back into the saucepan. Fill with freshly squeezed lime juice. Add sugar lemon zest and grated ginger. Bring to a boil and simmer for 5 minutes over low heat.
Grind the entire contents of the saucepan again with a blender. You have prepared tom yum paste. You'll make a lot, but you'll only need some, the rest can be frozen.
Remove chicken from pan. Place shrimp in water for 5 minutes. Meanwhile, chop the mushrooms and meat.
Remove and clean the shrimp.
Let the broth boil. Pour in the coconut cream and gradually add a little bit of paste at a time, stirring and tasting each time.
Cook for two minutes, then strain.
Add chicken, mushrooms, and shrimp to the broth. Cook for another 3-4 minutes. Add salt to taste and serve.

Video

If you decide to dine in different places in Thailand, you will never find Tom Yum that tastes the same. This exotic spicy soup so multifaceted that not a single Thai can cook it within the strict framework of a single recipe. We do not pretend to be a work of art, because in order to be able to cook real Tom Yum, you need to be born in this sunny country and absorb this taste with the milk of a moon-faced mother. We will just try to get closer to this amazing gastronomic masterpiece and create a delicious copy of it.

Author of the publication

Journalist by profession, cook by vocation. Cooks quickly while the kids are sleeping. Appreciates effective delivery and the author's sophisticated style in cooking. Tells how to disarm the most picky guest with an exquisite but easy-to-prepare dish.

Recipe author: Olsan Uvarova
After cooking you will receive 2
Cooking time: 30 min

Ingredients

200 g tiger shrimp
400 g chicken broth
400 ml coconut milk
15 ml fish sauce
2 pcs. lime leaves
25 g butter
40 g lemongrass stem
20 g galangal
3 g chili pepper
200 gr tomatoes
250 g champignons
15 g tomato paste
1 clove garlic
1/8 tsp Tabasco sauce
1 piece lime
cilantro

Cooking method

What you need to know about the ingredients:
- Galangal is a type of hot ginger. You can find it in many supermarkets ready-made kits for Thai soup. If you do not find this ingredient, you can replace it with ginger root.
- Lemongrass - lemon grass with a pronounced tart citrus taste. Can be replaced with lemon zest.
- Kaffir - lime leaves. Can be replaced with lemon leaves.
- Shrimps. Suitable shrimp are langutin, tiger, and king shrimp. You can add other seafood if desired.
- Shiitake mushrooms/champignons/oyster mushrooms. Any type listed above will do.
- Fish sauce. Can be replaced with soy sauce.
- Lime. Can be replaced with lemon.
- Coconut milk. Added to soften pungent taste. There are many soup recipes in which adding milk is optional.
- Spicy paste Tom Yam. One of the most difficult to obtain products in our country, so in the recipe we will replace it with a mixture tomato paste with Tabasco sauce, garlic and chili pepper.

Prepare the broth. In a saucepan, combine chicken broth, coconut milk, fish sauce and kaffir/lime leaves. Send the broth to medium heat.

Melt in a frying pan butter and fry the lemongrass stems and galangal for 2 minutes. If desired, these ingredients can be cut to reveal a brighter flavor, or fried whole so that they do not fall into the spoon while eating. Add a couple of chili rings. Pour the contents of the frying pan into the broth and wait until it boils.

Cut the tomatoes into medium cubes and fry for a couple of minutes in a frying pan until semi-soft. Place into boiling broth.

Wash the mushrooms and cut into small slices. Place the champignons into the broth.

Season the soup with a mixture of tomato paste, finely chopped pepper, chopped garlic and a few drops of Tabasco sauce. Do not overdo it with pepper and Tabasco sauce, watch the spiciness of the soup and add the spicy mixture in parts. Remove shells and intestines from shrimp, add to boiling soup and cook for 5 minutes. Wash the cilantro, tear it coarsely with your hands and add it to the soup, squeeze out the juice of one lime and add salt if desired, and then remove the pan from the stove.

Tom Yum ready!

Bon appetit!

Thai soup is one of popular dishes This cuisine is called Tom Yam - a spicy soup with a pleasant aroma of spices. Salt is not used in its preparation; it is replaced with fish or soy sauce.

It is prepared using chicken or fish broth with the addition of coconut milk. The soup can be with chicken, shrimp, seafood or fish. But there are ingredients that form the basis of the soup, these are various spicy roots and spices: chili pepper, lemongrass stem, galangal root, ginger, kaffir (wild lime leaves), lime, mushrooms, tomatoes and tom yam paste. There is a rule here:

Many of these ingredients do not need to be eaten; they are used solely to enrich the broth.

Also, in Thai cuisine, there are soups made with vegetable broth. Rice is often added here egg noodles different sizes and a variety of vegetables. They are also spicy and very aromatic. All Thai soups are prepared very quickly, of course, if the ingredients are prepared. I propose to consider some options for preparing such soups.

How to cook Thai soup - 15 varieties

A flavorful seafood soup that takes just 15 minutes to prepare.

Ingredients:

Large shrimps - 10 pcs.
Large mussels - 10 pcs.
Squid - 2 pcs.
Wide rice noodles - 100 gr.
Canned tomatoes - 300 gr.
Fresh champignons - 5 pcs.
Shallots - 2 pcs.
Garlic - 2 cloves.
Chili pepper - 1 pc.
Lemongrass stem - 1 pc.
Cilantro - 1 bunch.
Coconut milk - 250 ml.
Chicken broth- 500 ml.
Fish sauce - 2 tbsp.
Lime - 1 pc.
Sugar - 1 tbsp.
Vegetable oil - 2 tbsp.

Preparation:

Pour boiling water over the noodles and set aside for 10 minutes. Then drain in a colander. Clean shrimp, mussels and squid. Cut the squid into rings. Squeeze the juice from the lime. Finely chop the cilantro. Heat oil in a large saucepan and fry chopped onion, garlic and chilli. Pour in the broth, juice from canned tomatoes and coconut milk.

Add fish sauce, sugar, chopped lemongrass and lime juice. Bring to a boil over medium heat. Add chopped mushrooms and tomatoes. Then rice noodles and seafood, cook for 2 minutes. Sprinkle with cilantro and serve.

Spicy and rich shrimp soup will become wonderful lunch for the whole family.

Ingredients:

Tiger shrimps - 200 gr.
Fresh champignons - 100 gr.
Cherry tomatoes - 100 gr.
White onion- ½ pcs.
Vegetable broth- 500 ml.
Coconut milk - 250 ml.
Paste for tom yum soup - 1 tbsp.
Lemongrass stem - 3 pcs.
Kaffir (lime leaves) - 3 pcs.
Galangal (Thai ginger) - 30 gr.
Chili pepper - 1 pc.
Fresh cilantro - 1 bunch.

Preparation:

Pour the broth into the pan and bring to a boil. Meanwhile, chop the mushrooms, onion, lemongrass stem and galangal root. Add all this to the boiling broth. Also add kaffir leaves. Bring to a boil and then add the soup paste and peeled shrimp. Cook for 10 minutes over low heat. Then add coconut milk, tomatoes, chili pepper and bring to a boil. That's all, the soup is ready. When serving, add fresh cilantro. Bon appetit.

Spicy and at the same time very tender soup with shrimp and coconut milk.

Ingredients:

King prawns - 400 gr.
Fish sauce - 2 tbsp.
Oyster mushrooms - 300 gr.
Coconut milk - 250 gr.
Onions - 1 pc.
Chili paste - 2 tbsp.
Lime - 1 pc.
Cilantro - 1 bunch.
Dry herbs for Tom Yam soup - 50 gr.
Kaffir leaves - 5 pcs.

Preparation:

Throw dry spices into a pan, add two liters of water and boil for 10 minutes. Then strain. Add chopped oyster mushrooms, onion and chili paste. Cook for 10 minutes. Next add peeled shrimp, fish sauce and lime juice. Bring the soup to a boil. Pour coconut milk into the pan, wait until it boils and turn off. When serving, garnish with cilantro and fresh leaves wild lime.

The combination of chicken broth and coconut milk makes the soup very tender, and the Thai spices are aromatic.

Ingredients:

Cherry tomatoes - 8 pcs.
Ginger root - 30 gr.
Lime - 1 pc.
Onions - 1 pc.
Chili pepper - ¼ pod.
Wild lime leaves - 3 pcs.
Lemongrass stem - 1 pc.
Green onions - 5 gr.
Parsley - 1 bunch.
Boiled chicken fillet - 1 pc.
Shrimp - 200 gr.
Sunflower oil - 1 tbsp.
Fish sauce - 1 tbsp.
Cane sugar - 1 tbsp.
Coconut milk - 500 ml.
Curry paste - 0.5 tsp.
Chicken broth - 0.5 liters.

Preparation:

Cut cherry tomatoes in half, chop onions, chicken fillet cut into large cubes. Grind the ginger root into thin slices. Peel and chop the lemongrass pod. Grind green onions and parsley.

Squeeze the juice from the lime. Place a soup pot on the stove and pour into it vegetable oil and add ginger, lemongrass, lemongrass leaves, onions and sauté for a few minutes. Add curry paste, stir and pour in chicken broth.

Add sugar, fish sauce and lime juice. Boil for about 5 minutes. Next, pour in coconut milk, add tomatoes and chili peppers. Bring to a boil and add boiled chicken fillet and shrimp. Boil for a few more minutes over low heat. Then turn off the stove and let the soup steep. When serving, sprinkle with chopped herbs.

Very light and aromatic soup chick.

Ingredients:

Coconut milk - 400 ml.
Egg noodles - 1 pack.
Chicken fillet - 400 gr.
Vegetables (onions, carrots, spinach, soy sprouts) - 300 gr.
Fresh cilantro - 20 gr.
Vegetable oil - 4 tbsp.
Paste for Thai soup - 1 tbsp.

Preparation:

Cook egg noodles according to instructions. Cool and add vegetable oil. Slice the chicken breast and fry with vegetable oil. Mix the soup paste with coconut milk and bring to a boil. Wash the vegetables, peel and fry. Add chicken to soup and fried vegetables. Cook for 5 minutes over low heat. Before serving, add noodles and finely chopped cilantro.

Very rich and delicate taste The soup will not leave all lovers of spicy food indifferent.

Ingredients:

Chicken broth - 500 ml.
Shrimp - 400 gr.
Galangal - 30 gr.
Lemongrass stem - 2 pcs.
Lime - 1 pc.
Onions - 1 pc.
Garlic - 3 cloves.
Chili pepper - to taste.
Lemongrass leaves - 4 pcs.
Champignons - 100 gr.
Coconut milk - 1 can.
Seasoning for Tom Yum soup - 1 tbsp.

Preparation:

Combine chicken broth with coconut milk and bring to a boil. Separately, fry onions, garlic and chili peppers in a frying pan with vegetable oil. Squeeze the juice from the lime into the pan with the broth. Chop the lemongrass, galangal root and put it all on cheesecloth, add fried vegetables with pepper, wrap the cheesecloth and lower it to simmer in the broth. This is done to ensure the broth is clean and rich. Add chopped mushrooms, shrimp, lemongrass leaves and soup seasoning. Boil for a few minutes. That's all, the Thai soup is ready.

Ingredients:

Hot pepper - 1 pc.
Chicken breast- 1 pc.
Sugar - 1 tsp.
Olive oil - 1 tbsp.
Champignons - 4 pcs.
Chicken broth - 500 ml.
Basil, salt - to taste.
Lemon juice - 1 tbsp.

Preparation:

Wash the champignons and cut into thin slices. Wash the hot pepper, remove seeds and finely chop. Cut the chicken into cubes. Heat in a frying pan olive oil, then fry the mushrooms with peppers and chicken.

Use chili pepper very carefully and taste it all the time when adding it to the soup, otherwise you can spoil the dish by adding too much hot pepper.

Bring chicken broth to a boil, add chicken with mushrooms and peppers, add sugar and salt. Cook for about 5 minutes. Then add lemon juice and chopped basil.

Combination hot spices, chicken meat And rich broth will not leave anyone indifferent at the dinner table.

Ingredients:

Chicken fillet - 2 pcs.
Tom Yam paste - 60 gr.
Lemongrass - 2 pcs.
Galangal root - 30 gr.
Ginger - 30 gr.
Garlic - 3 cloves.
Tomato - 2 pcs.
Lime - 1 pc.
Kaffir leaves - 3 pcs.
Chili pepper - 1 pc.
Chicken broth - 1 ml.
Fresh shiitake mushrooms - 100 gr.
Coconut cream - 200 ml.
Fish sauce - 1 tbsp.

Preparation:

Put the broth on the fire and add all the roots (chopped) and herbs for richness and bring to a boil. Place a frying pan on the fire, add a little vegetable oil and fry the chopped garlic, then add Tom Yam paste and diced chicken fillet and a little chili pepper.

Fry over medium heat. Next, cut the mushrooms into slices and add to the broth, pour in the coconut cream and bring to a boil. Cut the tomatoes into cubes and add them to the broth. Then add chicken with pasta, fish sauce and lime juice. Cook for a few more minutes. Serve hot.

The unusual combination of ingredients will delight your taste buds.

Ingredients:

Pork - 500 gr.
Fresh champignons - 300 gr.
Chinese cabbage- 0.5 pcs.
Fresh cucumber - 100 gr.
Ginger root - 30 gr.
Ground nutmeg - a pinch.
Salt, pepper - to taste.
Soy sauce - 2 tbsp.
Vegetable oil - 2 tbsp.
Garlic - 1 clove.
Turmeric - 0.5 tsp.

Preparation:

Place chopped mushrooms in a saucepan, add water (1 liter) and put on fire. Cook for 5 minutes. Cut the pork into thin strips and fry in a hot frying pan for several minutes.

Add chopped garlic and ginger, stir and add everything to the soup. Pour in soy sauce, add salt, black pepper, turmeric, chili pepper and nutmeg. Boil for another 5 minutes. Then add shredded cabbage and cucumber cut into thin strips, bring to a boil and turn off. Cover with a lid and leave for 5-10 minutes.

Rich and flavorful soup is perfect for a home-cooked lunch.

Ingredients:

Coconut milk - 1 can.
Fish broth- 1 liter.
Champignons - 100 gr.
Seafood - 300 gr.
Onion - 1 pc.
Garlic - 3 cloves.
Tomato - 2 pcs.
Lemon juice - 2 tbsp.
Seasoning for Tom Yum soup - 20 gr.
Dry spices for Tom Yam soup - 30 gr.

Preparation:

Pour dry spices for Tom Yum soup into a pan, chop onion and garlic, pour in coconut milk, fish broth and put on the stove. Cook the spices for 5-10 minutes and then remove them from the broth. Add soup seasoning, chopped mushrooms and lemon juice. Then add seafood, tomatoes and cook for 2-3 minutes.

Seafood cooks very quickly, do not cook it for more than 3 minutes or it will become very hard and tough.

Serve hot. Sprinkle with fresh herbs.

Ingredients:

Minced turkey - 500 gr.
Chicken broth - 1 l.
Coconut milk 800 gr.
Rice noodles- 200 gr.
Vegetable mix(mini corn, carrots and peas) - 600 gr.
Curry paste - 4 tbsp.
Green onions - 50 gr.
Garlic - 2 cloves.
Fish sauce - 2 tbsp.
Spices - to taste.
Lime juice - 3 tbsp.
Ginger - 50 gr.
Vegetable oil - 2 tbsp.

Preparation:

Season minced meat spices, add finely chopped cilantro. Mix well. Roll with wet hands meat balls. Chop all the vegetables and ginger root. Pour boiling water over the noodles and set aside for 10 minutes.

Heat vegetable oil in a pan and fry the curry paste with ginger. Next, add coconut milk, broth, fish sauce and lime juice. Add salt and bring to a boil. Then add meatballs and chopped vegetables, cook for 5 minutes. Add noodles and remove from heat. Before serving, add green onions and cilantro.

IN this recipe There is no coconut milk or lemongrass stalks, but the taste of the soup remains just as spicy and oriental.

Ingredients:

Large shrimps - 300 gr.
Ginger root - 50 gr.
Fresh tomatoes - 2 pcs.
Bouillon cube for Thai soup - 2 pcs.
Champignons - 100 gr.
Garlic - 8 cloves.
Cream - 150 gr.
Green onions - 50 gr.
Parsley - 1 bunch.
Lemon juice - 2 tbsp.

Preparation:

Place 2 liters of water in a saucepan, place on the stove and bring to a boil. Add chopped ginger root, sliced tomato to boiling water, bouillon cubes and boil for 5 minutes. Add coarsely chopped champignons and cook for another 5 minutes. Then add peeled shrimp, finely chopped garlic and cream. Boil for 3 minutes and turn off. Add finely chopped green onions and parsley. Squeeze lemon juice.

Ingredients:

White fish fillet - 400 gr.
Large shrimps - 10 pcs.
Coconut milk - 400 ml.
Chili pepper - 1 pc.
Ginger root - 30g.
Fish broth - 1 liter.
Fish sauce - 1 tbsp.
Sugar - 2 tsp.
Lime juice - 2 tsp.
Rice noodles - 200 gr.
Vegetable oil - 2 tbsp.

Preparation:

Boil rice noodles until tender. Pour oil into a pan and fry finely chopped chili peppers. Pour in coconut milk and broth. Add sliced ginger and bring to a boil. Add chopped fish and peeled shrimp to the soup. Cook for 3 minutes. Add spices, fish sauce, lime juice and sugar. Add noodles before serving.

Delicious, light, spicy and very aromatic soup

Ingredients:

Fish sauce - 2 tbsp.
Chili paste - 2 tsp.
Rice noodles - 100 gr.
Corn cobs - 5 pcs.
Wild lime leaves - 5 pcs.
Shallots - 3 pcs.
Green onions - 50 gr.
Cherry tomatoes - 4 pcs.
Vegetable broth - 1 liter.
Tofu cheese - 100 gr.

Preparation:

Pour boiling water over the noodles and set aside for 10 minutes.

Do not cook the noodles, otherwise they will stick together.

Cut the tofu cheese into cubes and fry in vegetable oil for 5 minutes. Chop green onions, corn cobs, cherry tomatoes, shallots. Add wild lime leaves and all the chopped vegetables to the boiling broth, then fried cheese, chili paste, fish sauce. Boil for 3 minutes over low heat. Add noodles at the end.

Many people who have been to Thailand have probably tried traditional soup with coconut milk - Tom Yam. The recipe for this soup is one of the classic ones known in Thai cuisine. Also this thai recipe won the title of one of the most spicy soups all over the world. Scientists have proven that its use reduces the risk of cancer several times. Perhaps this soup is the secret of Thai longevity.

Features of the dish

This type of Thai soup can be found in every restaurant, cafe or canteen. Tom Yam is widespread not only in Thailand itself, but also in many other Asian countries, especially in the southeast. Each country and even region has its own recipe for this soup. Many chefs improve recipes: change ingredients, add new ones, play with proportions, and so on. This soup comes in several types. For example, with fish, shrimp, chicken, other types of meat or seafood.

Main Ingredients

This dish should include only selected ingredients, because the final result will depend on the quality. The main basic component of the soup is chili paste. It's very spicy. In Russia, unfortunately, it is impossible to find such a paste. But you can try to bring it from Thailand or cook it yourself.

The paste is sold in several types: in cans, bags and so on. Ready-made pasta is sold in jars, which can be immediately added to the dish. But in bags - a semi-finished product. You need to add more ingredients to this paste that will enhance the taste and aroma of the paste.

List of ingredients for Tom Yam:

How to cook pasta

If for some reason original pasta If you couldn’t find a pit, you can quickly and easily make it at home. To do this you will need a small list of products:

chili pepper or other pepper;
garlic - one head;
shallots or onions;
ginger (to taste);

The cooking process is quite simple. First, heat up vegetable oil in a frying pan, about two tablespoons. If the paste is too thick at the end, you can dilute it with a few more tablespoons of oil. Once the pan is hot, add the garlic cloves into the oil. When they are fried until golden brown, you need to take them out and add chopped shallots into the frying pan. It also needs to be fried until golden brown.

Then the onion is also removed and placed with the garlic. Fry finely chopped hot pepper in the same oil. Fry for about a minute high fire. Add the onion and garlic to the pepper again, and then add grated ginger. That's the whole recipe for tom yam paste.

Food preparation

Coconut milk gives the dish an unusual taste. large number unusual spices. Spices for tom yum are very specific, so they are rarely found on Russian market or in the store. But in large hypermarkets you can find entire special sets for tom yam. This set will contain all the necessary spices and a few more basic ingredients. But if such a set is not found, then you can simply replace the ingredients with similar products that can be bought in the store.

The basis for tom yam consists of the following products:

galangal root - approximately 100 grams;
a few lemongrass leaves;
lime leaves;
krachai - one piece;
2 liters of water.

All of the above products are added to a pan of water. It is better to wash and cut them in advance. When the water boils, they throw in the food, but if there is no such thing, then Here is a similar recipe with similar ingredients:

ginger root - 150 grams;
lemon tree leaves;
lime leaves.

Add chopped ginger root, lime and lemon leaves to a pan with the same amount of water. The liquid is brought to a boil.

The classic Thai soup also includes shrimp, chicken, coconut water, pasta, mushrooms and fish sauce. Other tom yam recipes also add vegetables or fish.

Recipes loved by the world

The classic recipe uses all the ingredients that are familiar to Thailand. As a rule, king prawns are chosen for cooking, but if they are not available, you can replace them with ordinary ones. One serving should contain about 5 king prawns. Fish sauce replaces original recipe salt, but if there is no sauce, then you just need to add salt or soy sauce to the recipe.

Product List:

How to cook this exotic dish? In fact, the recipe is not very complicated. First you need to put the water to boil. While the water is still warm, you can prepare the rest of the food. Mushrooms are thoroughly washed and cut into small pieces. The onion is also finely chopped. Add mushrooms and onions, as well as 3 tablespoons of pasta, into boiling water. Then the gas is set to minimum, and the water boils for another 10 minutes.

While the mushrooms and onions are slowly boiling, you need to peel the shrimp. Peeled shrimp are thrown into the soup, followed by fish sauce. After the sauce, lime juice is added to the soup. Lastly added coconut water. Then the tom yum should boil, after which you can remove the pan from the heat. IN ready soup greenery is thrown. That's the whole recipe, all that remains is to serve it to the table.

In Dubai version

Tom Yam in Dubai version is very different from classic recipe. So, there will be absolutely no mushrooms in it, but there will be plenty of seafood.

The Dubai style tom yum soup recipe contains the following list of ingredients:

2 liters of water;
300 grams of shrimp;
2 squids;
200 grams of crab meat;
2−3 tablespoons of pasta;
0.5 liters of milk;
small lime.

The cooking method is quite simple and exciting. First, place a pan of water on the fire. While the water is boiling, shrimp and squid are cleaned of all unnecessary and cut into small pieces. Crab meat is cut into cubes. It is important that it is crab meat that is placed in those pits, not crab sticks! All chopped products are placed in boiling water. Chili paste and lime juice are also sent there. The resulting Tom Yum Kung cook for another 10-15 minutes. Afterwards, milk is added, the whole thing is brought to a boil again and cooled. The soup is ready!

Turkish interpretation

In the Turkish version, the recipe for tom yam soup contains red fish. She is the one who helps to cook the right soup, make it more saturated and adds an indescribable smell. Even in Turkey, they boldly experiment with a variety of greens: cilantro, dill, parsley and others. This version of the soup is quite rare, but just as tasty and unique.

Ingredients:

2 liters of water;
300 grams of shrimp;
300 grams of red fish (you can take fresh or lightly salted);
0.5 liters of milk;
150 grams of leeks;
2−3 tablespoons of chili paste;
1 small lime;
green.

As always, first you need to put a saucepan with water and added spices on the stove. You can start cooking other foods before the water boils. It’s interesting that the Turks themselves call this tom yum recipe “shrimp soup.” The shells and all excess are removed from the shrimp, all bones and skin are removed from the fish, and the fillet itself is cut into squares. The onion is washed and cut into neat circles with a knife.

After the water boils, shrimp, onions and fish fillets are thrown into the pan. Chili is also added to the water. Then the juice is squeezed out of the lime. The resulting soup is simmered over low heat for another 15 minutes. After this, the last ingredient is added - coconut milk, the soup is stirred and left to boil. At the end, you can add pre-chopped greens. Tom yam nabe is ready!

For Europeans, this will be the optimal recipe, since it is not very spicy and contains a lot of vegetables. This recipe does not use chili paste at all. The list of products is as follows:

A saucepan with water and added spices is heated on the stove. The remaining ingredients need to be prepared: the shrimp are peeled of all excess, the onion is peeled and finely chopped with a knife, the carrots are peeled and grated, and the tomatoes are cut into equal slices. Then you need to heat the frying pan and pour oil into it. First, onions are stewed in a frying pan, then carrots and finally tomatoes. Vegetables simmer for 5 minutes.

The shrimp are thrown into boiling water, and the vegetables are fried along with 2 tablespoons of soy sauce. After this you need to squeeze out the lime juice. The soup is cooked for 15 minutes. After this time, you need to pour milk into it and boil the tom yum. A few minutes before the end you need to throw in the chopped greens. All that remains is to cool the soup and pour into plates.

With added cream

If you want to make Tom Yum even more tender, you can replace coconut milk with low-fat cream.

And if you put oyster mushrooms instead of shiitake mushrooms, you will generally get a Europeanized version of Thai soup.

Products:

While the pan is boiling over the fire, you need to cut the champignons into small pieces and throw them into the water. The onion is also finely chopped and added to the mushrooms. The tomatoes are cut into slices and also sent into the water. Shrimp need to be peeled and added to the soup. When the water boils, add lime juice, chili and spices. Then the heat is reduced and the soup sits on low heat for another 15 minutes. Greens are added at the last moment.

Cooking secrets

Do not use wild mushrooms when preparing this soup. They have too strong a smell and will overwhelm the subtle aroma of the soup. It’s better to stick to oyster mushrooms, champignons and shiitake mushrooms.

With a non-traditional Thai soup recipe, it is better to add more seafood. Mussels, shrimp, octopus, scallops and lean fish are suitable.

If you are intolerant to coconut milk, you can replace it with cream, but it is better to choose ones that are not very fatty.

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