Seasonings for tom yam. Famous Thai shrimp soup tom yum. Spicy tom yum soup

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

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

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

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

Lobo Tom Yum Paste

Paste for Tom Yam

Tom Yam Hom-D 400g.

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

Set of dried spices

Kaffir lime leaves

Dried galangal

Dried lemongrass

Kaffir lime leaves

Coconut milk, Market food

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

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

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

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

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

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. It gets its sour taste from lime juice, and its strongest spiciness from 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 dried chili peppers are added to the soup for even more heat (although how much more?) Dried chili peppers are added to the soup. 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 them (you can leave the head and tail uncleaned for beauty, but it is better to get rid of the chitin on the body, so as not to bother 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 is usually the size of a 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 flavors of Thai Tom Yam.
As for coconut milk as an ingredient in soup, it is usually added to soften the spiciness of the broth. Coconut milk adds a subtle hint of coconut sweetness to the soup, changing its taste slightly and making the soup more “soft.” 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 it 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 (you can see the step-by-step photo recipe for 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 at room temperature in advance. 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. Rinse the canned Tsaogu mushrooms under running water and cut each mushroom in half lengthwise. If you use champignons, then they need to be cut into 4 parts, and if oyster mushrooms, then into large strips.
Cut 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).

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

Tom Yum is not prepared in large pots for future use. This soup is cooked once, never left in the refrigerator for tomorrow and never reheated.

Composition of Tom Yum Kung soup, required ingredients for 1-2 servings:

2 glasses of water

10 shrimp (can be replaced with chicken or tofu)

1-2 stalks lemongrass (available in large supermarkets)

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

3-4 kaffir lime leaves (available in large supermarkets)

3-4 oyster mushrooms

1 medium sized tomato

1 small white onion

2 tablespoons Thai chili paste or Tom Yum paste

10-15 tablespoons coconut milk

5-6 tablespoons fish sauce

5-6 tablespoons lime juice

1 teaspoon sugar

a few sprigs of cilantro and green onions

1 teaspoon dry mushroom or chicken broth

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

Vegetables need to be cut correctly so that they impart aroma and taste, but do not turn into mush when cooking Tom Yam. Lemongrass stems must first be beaten with a knife so that they release the juice, and then cut into large pieces, approximately 3 cm long. There is another way to use lemongrass for Tom Yum - beat with a knife and then twist it into a knot. Lemongrass is not eaten in soup, but is thrown away after it has imparted its flavor to the broth.

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

Chili pepper is an almost obligatory ingredient in this dish. It gives the soup a spicy flavor, which is why Tom Yum is loved. Adjusting the spiciness of the soup is very easy. If you put a whole pod into the broth, the soup will not be very spicy. If you want it spicier, you can crush the chili with a knife.

We separate the oyster mushrooms by hand into small long pieces. Cut the onion and tomatoes into 8 parts.

Cilantro and green onions need to be cut into large, long pieces. Place separately on a plate. We will need them at the very end of cooking.

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

When everything is chopped, you can start cooking Tom Yum. Throw galangal root (Thai ginger), kaffir lime leaves and lemongrass into boiling water. If you cook Tom Yum not with shrimp, but with chicken or tofu, it’s time to add these ingredients too.

When everything boils and simmers over the fire for literally a minute, throw the onion into the soup and add sugar, mushroom powder, fish sauce and lime.

You need to try the broth here. If you feel that the taste is unbalanced, you can always add sourness, sugar or salt (fish sauce instead of salt).

Once you like the taste, add the finishing touches - add tomato and chili paste to the soup.

The soup already looks appetizing and smells delicious. It's time to make the color of Tom Yam more saturated and the taste softer. Add coconut milk.

At the very end, before removing the pan from the heat, add shrimp to the soup and turn off the heat. The shrimp will have time to be ready and on a plate on the way to the dinner table. It is important not to overcook them - this will make the tender meat rubbery.

Tom Yam Kung is ready. It is garnished with cilantro, green onions and served hot. You can put rice in a separate plate, which Asians eat instead of bread. Rice also sets off the very rich and spicy taste of Tom Yam. Bon appetit!

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

Culinary certificate

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

Varieties of Tom Yum soup:

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

Classic recipe

Ingredients	Quantity
water -	1.5 liters
shrimps -	15 pcs.
chicken or mushroom cube -	1 PC.
lemongrass -	2 stems
dry basil -	2-3 pinches
green onions -	stem
fresh ginger -	10 small slices
sugar -	5 g
onion -	0.5 pcs.
lime juice -	7 tbsp. l.
oyster mushrooms -	4 things.
ready-made fish sauce -	7 tbsp. l
tomato -	1 PC.
chili paste -	4 tsp
coconut milk -	12 tbsp. l.
Cooking time: 40 minutes	Calorie content per 100 grams: 126 Kcal

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

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

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

Other options

Kung soup

Another, but more simplified version of Kung soup, the preparation of which can be mastered by any housewife.

Required components:

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

Time spent on preparation: less than half an hour.

Number of calories: 130 kcal.

Step-by-step technological process:

Thai soup using ready-made Tom Yum paste

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

Required components:

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

Time spent on preparation: 30 minutes.

Number of calories: 293 kcal.

Step-by-step technological process:

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

Cooking Tom Yam Gai at home

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

Required components:

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

Time spent on preparation: quarter of an hour.

Number of calories: 200 kcal.

Step-by-step technological process:

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

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

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

So, what is included in the recipe of the classic dish, and what domestic ingredients can be replaced:

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

Today we will share with you the recipe for the famous Thai seafood soup Tom Yum. Tom Yum soup classified as hot sour-spicy soups. The name of the soup can be literally 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 the culinary delights of the Thais. A distinctive feature of their cuisine is the widespread use of seafood (they are found in almost all Thai dishes), as well as the rather spicy taste of the prepared 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 oriental cuisine will serve you 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 shrimps.
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 Yam soup - preparing food and utensils

What is a dish with such a mysterious oriental name? Tom Yam is a creamy shrimp soup. It is special in that instead of cream, Thais use coconut milk, as well as a lot of various additives in the form of herbs that do not grow 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 Yam soup you need to make a base from the following ingredients (a classic version of 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, and 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 prepare the classic Tom Yum soup 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 do not find this product, you can simply replace it with 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 to remove only the top portion of the lemon peel, leaving the bitter white outer layer 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 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.

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 you cannot use crab sticks instead of crab meat for this dish.
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 is distinguished by the fact 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 covered 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 of 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 with a fat content of 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 a lid.
Pour the cream into the pan, stir with a spoon and let the soup boil.
Finely chop the parsley and add to the pan a minute before it is ready.

Thais do not eat bread; instead, they eat all dishes with boiled rice. If you want to get closer to the Thais in eating Tom Yam soup, then boil 200 grams of rice in lightly salted water along with the first dish.
For Tom Yum soup, do not use wild mushrooms; they are too aromatic and can overpower the delicate 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.