What's in tom yum soup. How to cook thai tom yum soup at home. National Thai dish with sweet and sour taste

Tom Yam soup, the recipe of which will be presented below, is becoming more and more popular today. Everyone who has ever visited Thailand, having tasted the most delicious local cuisine, first of all remembers this wonderful soup, along with sunny beaches and smiling residents, which is the hallmark of this hospitable country. This dish is not in vain so popular, because it concentrates all the exoticism and charm of one of the most beautiful countries in Southeast Asia.

Spicy, sour with sweet notes, with a breathtaking aroma, it forever cuts into memory and imprints on taste buds. Usually, tourists are served a lighter version, the so-called "but spicy", which will spare the tender larynx, unaccustomed to the local cuisine. For those who were lucky enough to taste the original Thai Tom Yam soup, it is impossible to forget this explosion of taste and amazing pleasure from an unforgettable combination of spices and seasonings.

Give yourself a holiday

And so, in the hustle and bustle of gray everyday life, sometimes there is a desire to return at least for a moment to vivid memories of a carefree vacation in a distant country. And the best way to touch the exotic is to cook Thai Tom Yam soup at home. Of course, not all of its original components can be found in local stores, but replacement products can be bought without much difficulty.

You need to know that Tom Yam Thai soup can be of several types, depending on the main ingredients:

classic Tom Yam Kung - with shrimp, it is most popular in tourist places;
Tom Yum Ka - with chicken;
Tom Yam Pla - with fish;
Tom Yam Thale - with seafood.

The process of making soup is almost the same in all of the above options, so you can vary its composition, getting a new taste each time.

What is the main secret of the popularity of this dish?

The main components of success are the basis of Tom Yam soup and a properly selected balanced set of seasonings (paste).

You can buy ingredients for the base of Tom Yam soup in almost all hypermarkets, you can buy ready-made pasta - it is sold everywhere in Southeast Asia - or cook it yourself, replacing very exotic Thai spices with local counterparts.

Magic Ingredients

To make this wonderful Tom Yum Shrimp Soup, you will need:

chicken or fish broth - 500 ml;
coconut milk (in the absence can be replaced with heavy cream) - 300 ml;
shrimp - 10-20 pieces, depending on the size, it is advisable to take large and fresh ones;
shiitake mushrooms, oyster mushrooms or champignons - 100 g;
tomato - 1 pc.;
lime or lemon leaves - 5 pcs.;
lemongrass (lemongrass) - 3-5 pieces;
galangal (replaced by ginger) - a small root;
garlic - 2-3 cloves;
fish sauce (can be replaced with soy sauce) - 2-3 tsp;
chili peppers - 3-5 pieces, depending on the desired spiciness;
cilantro;
juice of 1 lime.

Alchemy of the Exotic

For Tom Yum soup you will need pasta, which you can cook yourself. To do this, you need chili peppers, onions, garlic and ginger. The cooking process itself is quite simple. In an ordinary frying pan, you need to heat 3-4 tablespoons of vegetable oil, fry garlic in it, cut into slices. Take out, repeat the procedure with onions. Put chopped chili pepper into fragrant oil, fry, add ginger. Combine with onion and garlic, chop in a blender or rub. Pasta is ready. It can be stored in a cool place for up to six months, using as needed for Tom Yum soup and more.

To cook the most famous Thai dish, first of all you need to cook the broth, chicken or fish. Aromatic herbs and spices are placed in it: lemongrass, ginger and lime or lemon leaves. Next, carefully add cooked pasta to the soup, tasting the broth for spiciness, peeled shrimp, mushrooms, fish sauce and chili peppers for spicy lovers. To soften the spiciness and give a milder taste, you can dilute the soup with coconut milk or cream, but you can do without them. Before the end of cooking, chopped tomato and garlic are added. To finally set exotic accents, ready-made Tom Yum soup is sprinkled with finely chopped cilantro and seasoned with 1-2 tablespoons of lime or lemon juice. The brightest and sunniest dish is ready!

This is the basic classic Tom Yum Shrimp Soup recipe. By varying its composition, reducing or increasing the amount, as well as replacing and adding ingredients, you can get an exotic dish with new shades. What does your favorite Tom Yum taste like?

The Secrets of Thailand's Most Popular Dish

In a hot climate, you want something cool and refreshing. It is all the more surprising that the most popular dish in Thailand is spicy tom yum soup. And they serve it scalding, often in special samovars, so that it does not have time to cool down.

The tradition of cooking soup in a samovar, however, is not uncommon in Southeast Asia. It most likely came to Thailand, as well as to other countries of the region, from China, where hogo soup has long been known, which means “fire cauldron” in Chinese. Chinese and Thai differ from the vertically elongated Russian samovar not only in shape (they look more like a pot or cauldron), but also in the location of the miniature stove. In the Russian version, it is at the bottom, in the Asian version - in the middle of the pan. Heat is evenly distributed from the center to the edges. In China, meat broth in a "fire cauldron" is cooked for a long time, in Thailand, on the contrary, they prefer to subject fresh products to minimal processing, and therefore they often use seafood and chicken, which are quickly cooked. In recent years, Thais are increasingly replacing the samovar with a regular, steel pan, but in rural areas it can still be found.

To make the simplest version of the tom pit, a few minutes are enough. The main thing is not to forget to put kaffir lime leaves, ginger or galangal and lemongrass stalks into the water. It is these seasonings that determine the taste of the soup. In addition, you can add curry paste, hot chili peppers, tender shallots, tomatoes, oyster mushrooms. Chili pepper was brought to the country from the New World in the 17th century, the tradition of using different types of curry paste came from neighboring India. And tomatoes, which also came from America, and mushrooms appeared in the composition of the dish only in the 20th century.

When the classic tom yum recipe took shape is difficult to pin down. In any case, the famous poet Sunthon Pu, who is called the Thai Shakespeare for the reform of national versification, at the beginning of the 19th century created “Instructions for Women”, where he included masterful preparation of tom yam among the necessary skills. And at the end of the same century, the dish was included in the menu of the royal cuisine.

Interview
Amporn Choeng-Ngam

A native of Chiang Mai, chef at Jahn Restaurant at Conrad Koh Samui (Thailand) talks about spiciness and spiciness.

Thai cuisine seems too spicy to Europeans ...
But traditional Thai tom yum is not necessarily very spicy. Chili peppers began to be added to soup quite late, because it was brought to Asia by Portuguese missionaries only in the 17th century.

So what is the correct volume?
It is hardly possible to use such a definition. Thai cuisine is based on improvisation. Spices and herbs play a leading role in this soup, but each chef has his own proportions. Be that as it may, the tom yum will certainly turn out spicy.

Where is it worth trying just such a soup - spicy?
In Thailand, it is prepared literally on every corner. There are also semi-finished products, thanks to which you can easily and quickly cook soup at home. I like the way they cook the tom yam served in the restaurant blue elephant in Bangkok. If you are on Koh Samui, come try it to me in Jahn.

How often do Thais eat tom yam?
Almost every day, at any time, but more often for breakfast and lunch. It is believed that due to the presence of spices, this soup improves blood circulation and cleanses the body well.

Thai cuisine is based on a combination of four elements: sweet, sour, spicy and salty. Nam pla fish sauce is responsible for salt in that pit, sugar for sweetness, lime leaves and juice for acid, chili pepper and ginger for spiciness and spice.

The name of the spicy Thai soup consists of two words: "tom" means "cook", and "yam" - according to one version, "spicy salad". If shrimp are put in a dish, then it is called tom yum kung, fish - tom yum pla, if chicken - tom yam kai.

Tourists coming to Thailand are sure that the classic tom yum is made with coconut milk and galangal, but in fact, the first component was added only in the 1980s. Apparently, the idea was borrowed from another popular Thai soup - tom kha kai. It is based on chicken, galangal root and coconut milk, which is obtained from the pulp of the nut.

Today, Tom Yum is one of the most popular dishes not only in Thailand, but also in the world. It can be found in expensive restaurants, eateries, home kitchens and street vendors. Tourists often take bags of spices and dried coconut milk with them to their homeland to enjoy their favorite taste.

Wherever Tom Yam is cooked, the right mood will help you enjoy it. Leave the fuss and worries for later, try to relax, let in peace and quiet - and then you will feel the true taste of Thai food.

Recipe

tom yum kung

For how many servings: 6

Cooking time: 20 minutes

Water - 2 l
Peeled shrimp - 600 g
Shimeji mushrooms (a kind of oyster mushroom or oyster mushroom), you can champignons - 12 pcs.
Shallot - 60 g
Cherry tomatoes - 12 pcs.
Lime or lemon - 6 leaves
Galangal or ginger root - 50 g
Fresh lemongrass - 80 g
Lime - 3 pcs.
Nam pla fish sauce - 60 g
Parsley or cilantro leaves - 30 g
Brown sugar - 60 g
A few green onions

1 Put chopped galangal and lemongrass, lime leaves, shallots into cold water. Boil.

2 Add peeled raw shrimp with tails left to boiling water. Cut the tomatoes into quarters, rinse the mushrooms and throw them into the soup too. Boil 5 minutes.

3 Pour in lime juice, put parsley, chopped green onions. Cook for 1 more minute.

4 Before removing from heat, add fish sauce and sugar. Pour into bowls.

Photos: Grigory Polyakovsky

The editors would like to thank the Mr Lee restaurant for their help in preparing the material.

Spicy Tom Yum soup will surely interest all lovers of original Asian cuisine. Today you can try it in any restaurant in Thailand or cook it yourself at home. The necessary exotic components can be purchased in thematic online stores.

Ingredients: 330 ml of coconut milk, 70 ml of strong chicken broth, 7-8 lime leaves, 70 g of butter, 20 g of shrimp sauce, half a liter of filtered water, a pinch of dried lemongrass, 120 g of peeled shrimp, 25 g of galangal root , 80-90 g each of scallops and squid, 8-9 pcs. cherry tomatoes, 2 limes, 30 g of special seasoning, 6-7 green onions.

At the first stage, the base for the treat is prepared. To do this, coconut milk, broth, sauce (shrimp) and purified still water are poured into a saucepan. The container is sent to the stove. When the first bubbles appear on the surface, the fire under the pan is reduced and the mass remains to languish while the other components are being prepared.
Lime leaves torn by hand, dried lemongrass and a medium-sized root are fried in a frying pan in butter.
After a couple of minutes, all defrosted seafood is laid out to them. They need to be fried until the shrimp change color.
Cherry halves and chopped green onions are sent to the pan.
After a couple of minutes, the broth from the first step is poured in, the juice from the limes is squeezed out and a special seasoning is added.

The ingredients are heated together and the soup is ready to serve.

Seafood recipe

Ingredients: half a kilo of assorted seafood, white onion, 3 garlic cloves, 4 fleshy tomatoes, 8-9 leaves of lemongrass, 90 g of oyster mushrooms, 3 stalks of lemongrass, 30 g of galangal root, fine salt, a mixture of peppers, shallots (1 pc. ), 3 chili peppers, 25 g of ginger root.

For a spicy dressing, finely chop garlic, chili, shallots and ginger root. The ingredients are fried for 3-4 minutes in a frying pan with a small amount of heated oil, after which they are kneaded in a mortar. Such pasta can be purchased ready-made in the thematic store. True, in this case, it will definitely contain a flavor enhancer.
Galangal roots should be washed and calcined for 1 minute over the burner flame. Lemongrass stems get rid of the top green part.
Seafood is cleaned of everything superfluous, washed and finely cut. Mushrooms are cut into strips, and onions and tomatoes are randomly cut.
All the ingredients from the second and fourth steps are sent to a pot of water and boiled over low heat until the onion softens.
Next, prepared seafood and spicy pasta are placed in the container. The soup is brought to a boil, salted, peppered and immediately turned off.

Served hot tom yum with shrimp and other seafood and garnished with lime slices.

Tom yum soup with chicken - step by step

Ingredients: 380 ml of coconut milk, 220 g of chicken (fillet) and shrimp, 2 large chili peppers, 2 cm of ginger root, whole lime or lemon zest and 2 tbsp. spoons of its juice, 1 tbsp. a spoonful of granulated sugar, 4-5 garlic cloves.

To prepare a spicy additive, garlic is chopped into thin slices, and chili peppers are chopped into miniature rings.
In a deep frying pan, garlic is first fried in oil until golden. Then it cooks for a couple of minutes already with chili. Sugar, chopped zest and grated ginger root are also added here.
The broth is made from shrimp and chicken. On seafood, you need to leave the heads and shells - this will make the broth more rich.
Chicken and shrimp are laid out from the broth. Half a liter of liquid is combined with coconut milk in a separate bowl.
Lemon juice, peeled shrimp, small pieces of chicken and spicy pasta are also added there. After a couple of minutes of cooking, the soup will be completely ready.

Garnished with chopped greens tom yum with chicken.

Vegetarian Tom Yum

Ingredients: a large spoon each of grated carrots, tomato cubes, chopped tofu and white onion, 2 cm. ginger root, 60 g each of sweet corn, cauliflower and broccoli, 5-6 leaves of lemongrass, kaffir lime leaf, 320 ml of filtered water , a large spoonful of dark and light soy sauce, 1 tsp. brown sugar, the same amount of chili paste and lime juice, a large spoonful of coconut milk and ground coriander.

Water is brought to a boil in a deep pan. Grated ginger, lemongrass greens and a lime leaf are sent to it, as well as all chopped vegetables, corn and tofu.
After boiling water again, sugar and two types of soy sauce are sent to the pan.
The mass is stewed for 3-4 minutes, after which the remaining ingredients are laid in it. You can also add half a clove of crushed garlic if you like.
The treat warms up for a couple of minutes, after which it is served at the table.

Vegetarian Thai soup Tom Yum is decorated with any chopped fresh herbs.

Original soup with creamy notes

Ingredients: half a liter of heavy cream, 2 tomatoes, 430 g of large peeled shrimp, white onion, 320 g of champignons, 2 tbsp. tablespoons of chili paste, large lime, half a bunch of parsley, salt to taste, base - 2 liters of water with boiled vegetable ingredients (3 stalks of lemongrass and 25 g of galangal root).

Water is put on fire. When it boils, you can immediately pour peeled and diced mushrooms into the pan.
Onions are finely chopped, tomatoes are chopped into medium pieces.
Shrimps are cut in half, after which they, along with prepared vegetables, are sent to the broth.
After 5-6 minutes, juice from a whole lime is poured into the future soup, salt and chili paste are added.
It remains to pour the cream into the pan and bring its contents to a boil again.

The treat is served hot with chopped herbs.

Thai Soup with Tom Yum

Ingredients: 1.8 l chicken broth, 40 g fresh cilantro, 2 limes or lemons, chili pepper, 90 g ready-made pasta, 180 ml coconut milk, 30 g fish sauce (ready-made), 210 g oyster mushrooms, 8 g sugar - sand, 1 tbsp. a spoonful of dried lemongrass, 3-4 lime leaves, a pound of peeled shrimp, 40 g of ginger root.

The chicken broth is brought to a boil. Lemongrass and chopped lime leaves, as well as grated ginger, are sent to it. Components are cooked for 3-4 minutes.
Pasta, granulated sugar and fish sauce are introduced into the future soup. The ingredients mix well.
After another couple of minutes, finely chopped mushrooms, thin pepper rings, and shrimp are sent to the broth.
After the appearance of regular bubbles on the surface of the broth, coconut milk is poured into the pan.
It remains to add the juice of two citrus fruits and chopped greens.

As soon as the soup boils again, the pan is removed from the stove and the treat is poured in portions.

What is a Tom Yum Soup Set?

To greatly simplify the process of preparing the soup under discussion, you can purchase a ready-made set of products for it. Then the culinary specialist does not have to wander around the shops in search of the right ingredients. As a rule, such sets are sold in themed shops with exotic Thai products.

The composition of the kits in different stores is slightly different. But it definitely includes galangal root and kaffir lime leaves. In addition, chili peppers and lemongrass are among the ingredients. As additional ingredients in such a set, there are cilantro, bamboo sprouts and a special seasoning for spicy soup.

What can you substitute for lemongrass in soup?

The obligatory ingredient of the discussed Thai soup is lemongrass. If it was not possible to find it on sale, then such a component can be easily replaced, for example, with lemon grass, chopped lime peel or even ordinary lemon. The latter can definitely be found in any supermarket.

Tom Yam is the most beloved Thai soup and a popular Thai dish in the world. Its spicy taste with a sour specific tint, pleasant aroma, which is based on ginger and lemongrass, has driven many gourmets of Asian cuisine crazy.

Culinary Help

The classic name for Tom Yum soup. However, depending on the incoming ingredients, its name changes. For example, shrimp soup will be called Tom Yam 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 Tkhaley.

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 advent of mass tourism in Thailand, this type of Tom Yam was the most popular, as fish is considered the most affordable product in the country;
Guy or Kai - with the addition of chicken meat;
Thale - a kind of dish prepared on the basis of a sea cocktail: mussels, shrimps, mussels, scallops and pieces of sea fish, and sometimes even oysters;
Khon - compared to the rest is a new variety. 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 cooked 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 onion -	stem
fresh ginger -	10 small slices
sugar -	5 g
onion -	0.5 pcs.
lime juice -	7 art. l.
oyster mushrooms -	4 things.
Ready sauce "Fish" -	7 art. l
tomato -	1 PC.
chili paste -	4 tsp
coconut milk -	12 st. l.
Time for preparing: 40 minutes	Calories per 100 grams: 126 kcal

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

Coarsely chop all vegetables so that during the heat treatment they do not become porridge;
Lemongrass must first be kneaded with your hands, and then cut into pieces 5 cm long;
Chop oyster mushrooms into long pieces;
Cut green onions into 3 cm lengths;
Clean the shrimp;
Pour the liquid into the pan and wait for the boil;
Throw ginger and lemongrass;
After a minute, add onions, fish sauce, granulated sugar and champignons;
After another minute, add chili paste, tomato, coconut milk, lime juice;
Then 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 on plates, sprinkle with basil and green onions.

Other options

Soup Kung

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

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.

Amount of calories: 130 kcal.

Step by step process:

Thai Soup with Tom Yum

It's no secret that you can buy anything in supermarkets. Pepper paste for making traditional Thai soup was no exception, which greatly facilitates the already easy process of preparing the world-famous "gastronomic hit".

Required components:

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

Time taken to prepare: 30 minutes.

Amount of calories: 293 kcal.

Step by step workflow:

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

Cooking Tom Yum Gai at home

Like the previous version, the recipe is based on the use of ready-made pepper paste, only chicken acts as the main ingredient.

Required components:

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

Time spent on cooking: a quarter of an hour.

Amount of calories: 200 kcal.

Step by step process:

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

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

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

So, what is included in the recipe for a classic dish, and what domestic ingredients can they be replaced with:

lemongrass, which at home can be replaced with lemongrass;
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, it is quite possible to use dried;
Kafir leaves - lemon or lime zest;
fish sauce - can be replaced with ready-made oyster.

We will learn how to cook Tom Yam according to the classic Thai recipe, as well as recipes adapted to European cuisine.

If you have ever been to Thailand, you must have 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 extensive use of seafood (they are found in almost all dishes in Thailand), as well as the rather spicy taste of ready-made food. Perhaps it is these properties of dishes that make Thai girls so slender and beautiful, and men - incredibly prolific.

Meanwhile, Tom Yam soup is also known outside of Thailand. Any restaurant in the world that serves oriental cuisine will treat you to this soup. Only here a small embarrassment can happen: Tom Yam 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 Yam according to the classic Thai recipe, as well as recipes adapted to European cuisine.

Soup Tom Yum - preparation of food and dishes

What is a dish with such a mysterious oriental name? Tom Yum 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 in our country and are not always found on sale. Fortunately, there are two options here.

The first option - in the hypermarkets of large cities, small boxes called "Tom Yum Soup Ingredients" have long appeared, in which you (for a very moderate 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 tough plant very, very reminiscent of ginger root) 100 grams, lemongrass, lime leaves, krachai (this is a Thai variety of ginger). Collect water (2 liters) in a saucepan and put the chopped ingredients there.

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

Now let's look at what we can make the basis for Tom Yam soup from, if you have not found the above plants. Instead of lemongrass, galangal root, krachay and lime leaves, take 150 grams of ginger root and lemon leaves and follow the same procedure. Place chopped ginger and lemon leaves in a pot 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

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 (should be 3-4 prawns per serving of soup), but you can buy regular prawns, then there should be just more of them. Fish sauce is sold in stores and is put instead of salt, if you don’t 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:

While the water is boiling in the pot, prepare the ingredients.
Wash oyster mushrooms under running water and chop with a knife. Add to saucepan.
Peel the onion and chop finely. Add to boiling water in a saucepan, along with 2 tablespoons of chili paste. Lower the heat and cover the pot with a lid. Leave for 10 minutes.
While the mushrooms and onions are cooking, peel the shrimp from the shell. Add them to soup along with fish sauce. Squeeze lime juice and let the soup boil.
Pour the coconut milk into the pan, stir and let the Tom Yum soup boil again, after which it must be removed from the heat.
Put chopped greens in the finished dish. Enjoy your meal!

Recipe 2: Dubai Tom Yum Soup

If you want to try Tom Yam soup in Dubai restaurants, you will be somewhat surprised - this dish will be fish, but without mushrooms. Try to cook Tom Yam in Dubai and you!

Required Ingredients:

Soup base (2 liters of water with boiled plants)
Shrimps 300 grams
Crab meat 200 grams
Squid 2 carcasses
Coconut milk 0.4 liters
Chili paste, 2 tablespoons
Lime 1 piece

Cooking method:

While water is boiling in a pot with plants, prepare the ingredients.
Remove the shells from the shrimp, peel the squid from the films and cut into thin strips. Crab meat cut into cubes. Note that crab sticks cannot be used instead of crab meat for this dish.
Put seafood into boiled water, add chili paste, salt, squeeze lime juice. Let the soup cook 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 Yum Soup

Turkish soup is distinguished by the fact that it contains pieces of red fish, giving the dish a unique fish flavor. Also, the Turks generously add greens to the dish - parsley, cilantro and dill. Turkish soup Tom Yam is more rare than classic, but it is no less tasty.

Required Ingredients:

Soup base (2 liters of water with boiled plants)
Shrimp regular 300 grams
Red fish of any variety, 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:

Put a pot of Tom Yum soup plants on the fire, and while the water is boiling, prepare the fish components.
Remove the shells from the shrimp, and clean the fish from bones and skin, cut into square large pieces.
Wash the leek and cut with a knife. Put the shrimp, fish and onion into the boiled water, add the chili paste, salt and squeeze the lime juice. Leave the soup under a closed lid on low heat for 15 minutes.
Then pour the coconut milk into the pot, stir and bring the soup to a boil.
Cut finely washed greens and put in a saucepan 2 minutes before readiness.

Recipe 4: Mediterranean Tom Yum Soup

The dish, prepared according to European standards, is not as spicy (since chili sauce is not put in the composition), and also more vegetable, thanks to the use of carrots, tomatoes and onions.

Required Ingredients:

Soup base (2 liters of water with boiled plants)
Shrimps 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:

Put the pot with the ingredients for the Tom Yum soup on the fire, and while the water boils, prepare the rest of the ingredients.
Clean the shrimp.
Peel the onion from the husk, cut with a knife. Wash the carrots and grate. Cut tomatoes into small slices. Heat up a frying pan, brush with oil. Put the onions first, then the carrots, and after a couple of minutes the tomatoes. Saute vegetables for five to six minutes.
Add the shrimp, sauté, lime juice, 2 tablespoons soy sauce and pepper to the pot.
After 15 minutes, pour the coconut milk into the pot, stir and bring the Tom Yum soup to a boil.
Cut finely washed greens and put in a saucepan a couple of minutes before readiness.

Recipe 5: Tom Yum Soup with Cream

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

Required Ingredients:

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

Cooking method:

Put the soup pot on the fire.
Wash the mushrooms thoroughly and cut into cubes with a knife. Add to saucepan.
Peel the onion from the husk and chop finely. Cut the tomatoes into cubes.
Clean the shrimp from the shell. Add shrimp with vegetables to boiled soup, chili paste, salt and squeeze lime juice. Reduce heat for 10 minutes and cover with a lid.
Pour the cream into the saucepan, stir with a spoon and let the soup boil.
Finely chop the parsley and add to the pot a minute before it's done.

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