Tom Yum 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 dominant taste is the spicy one. 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 sweet and sour and spicy taste simultaneously.
How to cook tom yum soup - 15 varieties
Tom yam is enough exotic dish, which today can be found in almost every Thai restaurant. You can also prepare 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 in vegetable oil. Cut the pepper into small cubes.
Add to the garlic and fry for a couple more minutes. Grate the zest fine grater, add to pepper and garlic.
Simmer for a couple more minutes, then put it in a blender and grind. Boil the chicken fillet until cooked.
Then we take out the fillet, and add coconut milk and the resulting paste to the broth. 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 big 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 lime juice into 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 we fill 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, but finding the necessary ingredients is 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 traditional Thai soup, and necessary ingredients If it’s not in the refrigerator or in the store, then 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.
IN ready broth add grated lime, ginger, onion, lime leaves and chili pepper if desired. 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 yam 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:
Sold in large supermarkets special sets 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.
Preparations and various recipes Tom Yum soup.
If you really want to surprise your family and friends, and also open the curtain of the famous and popular all over the world Thai cuisine, then start with the first courses, you can find them great amount for every taste. Let's take a closer look at how you can prepare one of the most delicious soups in Thailand - Tom Yum at home.
Ingredients, composition, spices, seasonings of Tom Yam soup
Thailand is a country of contrasts and a huge amount of nourishing and high-quality products. Many tourists travel to the country not only to see the sights, but to try a huge number of interesting dishes.
Any gourmet will find something of his own and will not remain indifferent. This country captivates at first sight and amazes with the diversity of its cuisine.
If you are deciding where to go on vacation with your family or friends, then do not lose this wonderful opportunity to see everything with your own eyes. But if it still doesn’t work out, don’t be discouraged, Thai dishes can end up on your table thanks to your efforts.
The main feature is the combination of various ingredients and seasonings. Once you try it, you won't be able to forget it refined taste and an original, memorable aroma. There are many different variations classic soup, choose the one you like.
If Thai cuisine has won your heart, you like to spend your free time in the kitchen, preparing various delicacies, then for the classic spicy and very tasty Tom Yam soup you will need (for 2 servings):
- 200 g boiled meat Chicken
- 350 g shrimp
- 200 g mushrooms to your taste
- 2 medium onions
- 2-3 tomatoes
- 1 tsp sugar
As a seasoning, you will need 0.5 tbsp of a special hot paste, which is based on various spices. It can be ordered in special online stores that provide a wide selection of cooking products:
- 1 tbsp fish sauce
- 2 cloves garlic
- 0.25 g lemon juice
special Asian touch Aromatic spices will be added to this soup:
- lemongrass – 3 stems
- Galangal – 2 pcs.
- Hot chili pepper – 2 pcs.
- bunch of cilantro
- 3 medium kaffir lime leaves
To prepare this soup, follow the proportions and add hot paste to taste. The basis of the dish is a broth of chicken, shrimp and mushrooms. The specified amount of spices is added to them.
Everything should boil for no more than 5 minutes. Finally add tomato, garlic, lemon juice and sugar.
Remember that the spices need to be drawn out; they will release their aroma immediately after boiling a little. Pleasant sour-spicy taste, reminiscent of the peculiarities of Thai cuisine and returns feelings of delight and true pleasure. In the future, you can use this recipe, adapting it depending on your preferences.
Video: Recipe for real Tom Yam soup
Original recipe for Tom Yum soup with coconut milk with photo
To prepare this soup, you need (for 7 servings):
- 800-900 g chicken meat
- Onion - 2 pcs.
- Celery – 2 stalks
- Medium sized carrots - 2 pcs. This is needed to prepare the broth.
To prepare the soup, take:
- 450 g mushrooms
- 400 g tomatoes
- Fish – 450 gr
- Lemongrass – 3-4 stems
- Green lime leaves – 10 pcs.
- Galangal 3 pcs
- Hot pepper - 2 pcs.
- Spicy paste - 1 tbsp. l
- Coconut milk – 0.5 l
- Half a lime
- Fish sauce – 0.5 cups
Tom Yum with coconut milk The first step is to make the broth. For this:
- Take 2 liters of water and prepare all the necessary ingredients.
- Fry the onions and carrots until golden color, place chicken and vegetables into boiling water.
- Then prepare the fish, cut it into small pieces.
- Cook it for about 5 minutes so that it retains its shape.
- Add mushrooms to the previously cooked broth, the main spices that are used as business card for this famous dish.
- After these ingredients have simmered for 4 minutes, squeeze out the lime juice and add the coconut milk.
- Finally, if you wish, you can garnish with cilantro or chili pepper slices.
Bon appetit everyone.
Tom Yam soup with shrimp: recipe
You will need:
- 1 tbsp chili paste
- 400 g shrimp (it all depends on their size)
- 4 finely chopped pieces of ginger
- 2 stalks lemon grass
- 3 kaffir leaves
- 2 pcs. galangal
- 100 g mushrooms
In order to prepare this dish, you need to find all the ingredients in advance, because it is they, in their amazing combination, that create perfect taste, which sets it apart from others. Every tourist dreams of trying it in order to understand the specifics of Thailand and, at least for a moment, to touch the heart of the country - an original cuisine rich in a variety of heady aromas.
You can easily prepare chili paste yourself; to do this, take:
- 4 onions
- 3 cloves garlic
- 4 chili peppers and blend everything thoroughly using a blender.
To make the resulting mass more homogeneous, add a little water and 1 tablespoon of vegetable oil. To make the soup have a slightly sweet taste, you can add 4 tomatoes and 1 teaspoon of sugar.
The resulting mixture needs to be heated a little in a frying pan so that all the aromas are fully revealed. Meanwhile:
- Carefully clean the shrimp and cut them a little so that they take on an interesting shape when cooked.
- When serving, they can be beautifully displayed to complete your cooking masterpiece. Don’t throw away the shells; they will be perfect for making fat in the future.
- Fry all these ingredients in a frying pan, adding vegetable oil to spicy aromas connected with each other.
- Add 2 liters of fish stock and let sit for 5 minutes. boil and you can safely draw spicy spices and shells, because this soup is served without them. They will give off their aroma and make the soup very rich and unique.
Tom Yam with shrimp You will feel thin spicy taste, which cannot be compared with anything in the world. Pamper yourself, make a holiday just like that, without any special reason, and you will plunge into the world of unforgettable taste emotions.
Recipe for Tom Yum soup with chicken
This soup can be prepared with different ingredients, in combination with spices you will get the same taste. If you prefer chicken meat, then preparing the original Thai soup will not be difficult.
Its advantage is that it is universal and can be prepared in the styles of different cuisines. It will turn out just as rich and aromatic as in previous recipes. In order for you to succeed, you will need:
- a set of spices that were listed above: lemongrass - 2 stems, green lime leaves - 2 pcs., galangal 1 pc., chili pepper - 3 pcs. medium size.
- 0.5 tbsp. l. a special hot paste based on various spices. It can be ordered in special online stores that provide a wide selection of cooking products, or you can prepare it yourself, as described above.
- 900 gr. chicken meat
- 2 bouillon cubes
- 0.25 ml coconut milk (amount can be increased depending on the number of servings)
- 1 lime
- 3 chili peppers
- cilantro
Tom Yum with chicken The sequence of the cooking process is as follows:
- Mix the spices together and place on low heat so that they transfer their aroma and taste well to each other.
- Meanwhile, wash the chicken thoroughly and cut it into small pieces.
- When the spices are ready, add the pre-made broth, when all the ingredients begin to boil, add the chicken and place on low heat.
- Add spicy paste to taste, taste and stir constantly.
Coconut milk can be replaced with cow's milk, and its quantity can also be increased if you do not have enough softness.
- Add lime juice at the end.
- Before serving, garnish the dish with cilantro, it will add a special touch.
Your family will certainly appreciate your efforts, especially if they are fans spicy dishes. Bon appetit!
Video: Tom Yum with chicken
Tom Yam soup recipe with seafood
This version of this dish captivates all seafood lovers, because:
- Lobsters not only very tasty, but also have many useful substances that contribute to the normal functioning of the body and saturation with microelements.
- Squid are the main component of a balanced, healthy eating, they contain a huge amount of vitamins that are necessary for normal human life.
- No less worthy of attention crabs and lobsters, their meat is very tender and has a special mild taste.
- Oysters and mussels rich in phosphorus, iodine, iron, calcium, and they also help improve metabolic processes in the body.
Of course, the choice is yours, but all of them are ideal for making this soup. The main thing is to enjoy the cooking process itself.
Tom Yam with seafood You will need:
- 0.5 tbsp chili paste
- 500 gr. favorite seafood (it all depends on your preferences)
- A set of previously mentioned spices
- Bouillon cubes 2 pcs
- Coconut milk
It is necessary to prepare all seafood in advance and remove all unnecessary elements. Further:
- In a preheated frying pan, fry the spices with the seafood. When they are ready, add 1.5-2.5 liters of broth and wait until it boils.
- After this, add coconut milk and lime juice to taste.
- Spices can be pulled out, they gave all theirs beneficial features and aroma.
- After boiling for 5 minutes on low heat, you can turn it off and pour into plates.
It is best consumed with rice, but there are people who really love spicy, pungent spices, who get real pleasure when they don’t snack on anything, but feel all the sophistication of the dish.
Choose your method, which will reveal to you the real aroma of this unforgettable soup. Have a nice day!
How to cook delicious Tom Yum soup in a slow cooker?
Multicookers have now become indispensable assistants in the kitchen. With them, the cooking process has become much faster, and the housewife has the opportunity to combine cooking with other important matters around the house.
To prepare this soup in a slow cooker, prepare all the necessary spices. Put all the necessary ingredients and click on the “Soups” mode.
While the spices are cooking, prepare:
- chicken meat
- mushrooms
- shrimp or other seafood
Tom Yam from a multicooker - Pour fish broth, which will give the dish a special soft taste and extraordinary aroma.
- After this, add the remaining ingredients, do not forget to stir constantly.
- Let it simmer for 5 minutes. and you can add milk and lime.
- Don’t rush to add salt, but try everything several times to determine exactly what is missing and what exactly needs to be added.
Once you have made sure that everything is perfect and spicy aromas are heard throughout the kitchen that drive everyone crazy, you can rest assured that your soup is ready to eat. All that’s left to do is to serve it on the table and invite all the relatives to dinner. Appreciate the richness of taste and abundance of aromas that permeate this famous dish.
How to make Tom Yum soup from a dry set?
If you decide to prepare a spicy soup from Thailand and purchase a dry set, then you will also need:
- 150 g of any seafood
- 200 g mushrooms
- chicken meat 700 g
- 2 tomatoes
- fish sauce
- 250 ml coconut milk
- lime juice
- spicy paste
- cilantro
- greenery
Dry set for Tom Yum soup Preparation:
- To the boiling broth, add 2-3 dry peppers, 2 ginger roots, 2 lemon grass stalks, 2 kaffir leaves and 3 pcs. galangal.
- These spices should simmer for 3-4 minutes.
- Then add other ingredients: mushrooms, shrimp and chicken and tomatoes
- Let them simmer for 5 minutes. and add 0.5 tbsp of hot paste, add coconut milk and a little lime juice to taste.
Thanks to special storage technology, sets for this soup retain their aroma and useful material long time. Don't worry, you won't lose anything if you cook it with dry spices.
They will be enough for you 3-4 times (it all depends, of course, on the number of servings). You will save time searching for all the necessary ingredients and time preparing lunch or dinner.
After all, dry sets do not require much time to cook; 2 minutes is enough. Try it and you will be able to experience all the benefits of such convenient sets.
Calorie content of Tom Yum soup
If you watch your figure and constantly control the amount of food you consume, then rest assured that from one serving you will get sufficient quantity kcal, but the product is not fatty or heavy for the body.
The table shows caloric content before the cooking process, as well as the finished product.
| Product | Measure | Weight, g | Bel, g | Fat, g | Angle, g | Cal, kcal |
| Chicken broth | 500 gr | 500 | 8 | 2 | 1.2 | 60 |
| Vegetable oil | 4 tbsp. | 68 | 0 | 67.93 | 0 | 611.32 |
| garlic | 3 pieces | 10 | 1.3 | 0.1 | 5.98 | 28.6 |
| Lemon peel or lemongrass | 5 g | 5 | 0.05 | 0.01 | 0.15 | 0.8 |
| Ginger root | 10 g | 10 | 0.18 | 0.08 | 1.58 | 8 |
| Shrimp or other seafood | 450 gr | 450 | 99 | 4.5 | 0 | 436.5 |
| Lime juice | 20 gr | 20 | 0.18 | 0.02 | 0.6 | 3.2 |
| Coconut or cow's milk | 400 gr | 400 | 7.2 | 59.6 | 10.8 | 608 |
| Hot peppers | 2 pcs | 40 | 0.8 | 0.08 | 3.8 | 16 |
| Fresh or dried mushrooms | 100 gr | 100 | 4.3 | 1 | 1 | 27 |
| sugar | 2 tbsp. | 50 | 0 | 0 | 49.85 | 199 |
| Cilantro and other greens for garnish | 30 gr | 30 | 1.11 | 0.12 | 2.28 | 14.1 |
| Total | 1593 | 122.1 | 135.4 | 77.2 | 2012.5 | |
| 1 serving | 266 | 20.4 | 22.6 | 12.9 | 335.4 | |
| 100 g | 100 | 7.7 | 8.5 | 4.8 | 126.3 |
Video: Principles of cooking Tom Yum soup
Tom Yum soup- national Thai soup No. 1, famous all over the world. It is brewed with chicken or seafood broth, to which the classic Thai trio of spices are added - galangal root, lemongrass stems and kaffir lime leaves, giving the soup a pronounced citrus flavor 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. The finished soup is usually decorated 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 taste range soup a barely noticeable note 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 authentic 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 pay 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 shrimp from the chitinous cover, 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).
Many people who have been to Thailand have probably tried the traditional soup with coconut milk - Tom Yam. The recipe for this soup is one of the classics known in Thai cuisine. Also this thai recipe won the title of one of the most spicy soups worldwide. 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. In the same oil you need to fry finely chopped hot peppers. Fry for about a minute over high heat. 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. a large number of 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.
Grocery 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 squid;
- 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, the shrimp and squid are cleaned of everything 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, and 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 is cooked 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;
- greenery.
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 boiled for low heat 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 it 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 vegetable frying along with 2 spoons is also added. 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
When preparing this soup you should not use Forest mushrooms. They have too strong a smell and will overpower delicate aroma 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 one that is not very fatty.
Attention, TODAY only!
Hot and sour Thai tom yum soup is popular not only in Thailand: this exotic first course can now be found on the menus of Asian cafes and restaurants around the world. There are many varieties of soup: with seafood, chicken, fish, with or without coconut milk, etc. However, an invariable component of the recipe is spicy tom yum paste, which can be found in a specialty store or made independently, following our example. The soup prepared according to this recipe, of course, differs from the original, as it is adapted to our realities and homemade products, but nevertheless it turns out very tasty!
Don't forget that Thai soup is not cooked in... large quantities like ours traditional borscht. Tom yam is not heated and left for the next day, so if possible, prepare as much soup as you and your loved ones can eat at one time.
Ingredients: 
- shrimp - 200 g;
- chicken fillet - 200 g;
- champignons - 150 g;
- coconut milk - 400 ml.
For tom yam paste:
- chili pepper - 2 large;
- garlic - 5 cloves;
- ginger root - about 3 cm;
- lemon (or lime) juice - 2 tbsp. spoons;
- zest of 1 lemon;
- vegetable oil - 2 tbsp. spoons;
- sugar - 1 tbsp. spoon.
- Let's start by preparing the main component of the soup - tom yam paste. To do this, chop the peeled garlic cloves into thin slices. Wash the chili pepper and cut it into rings.
- Place the garlic in a saucepan with hot vegetable oil. Stirring, fry over moderate heat for just a few seconds.
- We transfer the golden garlic plates into separate dishes, and place the rings in the empty saucepan hot pepper. Sauté for a couple of minutes.
- Let's prepare the remaining ingredients of the paste. We grate the lemon peel on a fine grater (we only need the yellow zest - we do not touch the white part). Peel the ginger root and also grate it with fine shavings.
- Grind the fried garlic and chili rings using a blender, and then put them back into the saucepan with aromatic oil. Add zest and ginger there, sprinkle with sugar, pour in lemon or lime juice. Mix the contents of the saucepan thoroughly, and then simmer over low heat for 3-5 minutes, remembering to stir.
- Next, transfer the mixture into a blender bowl and grind until the maximum homogeneous mass. As a result, we get a bright orange “puree”. This is tom yum paste, which is the basis of the first dish of the same name.
- Let's move on to cooking the soup. Fill the chicken fillet with water and boil until tender. At the same time, wash and chop the champignons into thin slices.
- Now about the shrimp. If you are familiar with Thai cuisine, you probably know that Thais, as a rule, add unpeeled seafood to their soup. Therefore, if you want to get as close to the original as possible, you don’t have to peel the shrimp. We decided to make a “domesticated” version of the soup, so we cleaned the seafood, leaving the tails.
- Remove the finished poultry fillet from the broth. After cooling, cut the chicken into medium-sized pieces.
- Measure out 400 ml of chicken broth, bring to a boil, then mix with coconut milk and Thai paste. Please note that the soup is very spicy! If you are not a fan of spiciness, do not add the entire portion of pasta at once, but do it gradually, tasting the broth each time. Stirring, bring the liquid to a boil and boil over moderate heat for a couple of minutes, and then pass through a fine sieve so that the finished soup turns out smooth and beautiful. Add mushrooms to the strained broth.
- Next we add shrimp.
- Add chicken meat, cook tom yum at low boil for 2-3 minutes. Take a sample, adding salt to the soup if necessary, and then remove the pan from the heat.
- Serve the hot and sour first course immediately. To give the soup a little bright colors, you can add fresh herbs to your plates.
Thai tom yum soup is ready! Enjoy your meal!
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