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 Yum 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.
South Asian cuisine has become so firmly established in our lives that today exotic dishes can still be found in every town with a population of more than 5 thousand people. Sushi, rolls, sashimi, tempura, nigiri, miso, lomaigai, tom yam soup and other overseas names already seem familiar to us and do not grate our ears so much. In addition, to dine in Asian style, many housewives now rush not to Chinese/Japanese/Indian restaurants, but to specialty stores for coconut milk, nori seaweed, brown rice, sea cucumber and other products popular in Asia.
The abundance of goods allows you to prepare most Asian dishes in your home kitchen: for example, sushi and rolls are not as scary as they seem at first glance, and noodles with seafood are a completely elementary dish. The legendary Asian puree soups on the culinary site also turned out to be not as complicated as they might seem at first. They are sometimes cooked using fish or vegetable broths, often with the addition of large amounts of spices, coconut milk, seafood and ginger.
Such, for example, is the famous Thai tom yum. This dish has become a kind of symbol of Thailand for Europeans and Americans. It is very spicy, its recipe calls for a large amount of chili pepper, the addition of ginger, lime juice and fish sauce.
As with Hungarian goulash, there is a legend about that yam. This soup can be fed to the sick. By the way, talk about cancer prevention is not so groundless - Thais suffer from this disease almost less than anyone else in the world.
To prepare the soup, you will need to visit an Asian store, since the products included in the recipe are unlikely to be found in traditional markets. In particular, the base of the dish is chili paste - even the name sounds spicy. Finding pasta in Russia and nearby countries is quite difficult; you can bring it from Thailand or make it yourself.
If traditional products are not found, some of them can be replaced with more familiar ingredients. But, of course, the first one will taste different. For example, the main ingredients:
- Lemongrass is a greenish stem that can be replaced with lemongrass or lemon or lime zest.
- Galanga is a plant of the ginger family. Regular ginger will easily work instead.
- Kaffir – lime leaves. Instead, you can use lemon leaves (sometimes in markets the fruits are sold with leaves).
- Green cilantro.
- Straw mushrooms – can be replaced with shiitake mushrooms
- Fish sauce is sold in stores, as are coconut milk, shrimp, chicken and lime.
Close to the original
This recipe is as close to the original as possible. Cooking tom yam is not difficult; the process itself will take several hours.
To do this you will need the following products:
- 4-5 pieces of chili peppers;
- 5 cloves of garlic;
- 1 shallot;
- 1 lemongrass stick or zest of 1 lime;
- a piece of ginger 1 cm long;
- 1-2 leaves of lime or lemon;
- 100 g coconut milk;
- 150 g seafood (shrimp, scallops, octopus);
- 1 chicken thigh;
- 100 shiitake mushrooms;
- 1 tbsp. spoon of fish sauce;
- 1 lime;
- half a bunch of cilantro.
To make a delicious Thai soup, you need to prepare chili paste - the base of the dish. You need to be careful as the pepper is very hot and can get into your eyes. Cut the garlic into thin slices, chop the shallots into cubes, remove seeds and stems from the chili and chop finely. Heat the oil in a deep frying pan and quickly fry the garlic in it. Use a slotted spoon to catch it on a plate and add the chopped onion to the frying pan. When the shallots turn golden, remove them to a plate and fry the chili peppers in a frying pan for a few seconds, then reduce the heat and simmer the peppers for 1-2 minutes.
Add onion and garlic to the chili and simmer for a few minutes, stirring. Grind the finished mixture into a paste using a blender or pestle. Chili paste is very durable and can be stored in the refrigerator for up to 6 months, so you can make it for future use.
At this time, you can soak shiitake mushrooms in water and remove seafood from the freezer. Now you can start the soup. Boil broth from the chicken thigh, remove the finished meat and cool, and strain the broth through cheesecloth. You can put an onion and parsley root into the broth during the cooking process, which you then need to catch and throw away: the onion will add color, and the parsley will add aroma.
Pour the broth into the pan, add lemongrass or lime zest, a piece of ginger and lime or lemon leaves. Cook the soup for 3-5 minutes. Then add 1 tablespoon of chili paste - if you like it spicier, you can add more. The paste is very spicy, so you need to try the broth to find the right combination of ingredients.
Cut chicken and mushrooms into pieces. Add chicken, seafood, mushrooms and fish sauce to the tom yam. Cook for 3 minutes, then add coconut milk and cook for another 4-5 minutes.
Wash the cilantro, dry and finely chop. Cut the lime in half and squeeze the juice out of it. Pour the soup into bowls, sprinkle with herbs and add a tablespoon of lime juice. Tom Yum is ready!
The recipe is not complicated, but due to the exotic ingredients it seems difficult to implement. But that's not true. Having mastered this recipe, you can easily prepare delicious and savory soups of Asian cuisine.
Adapted version
This recipe is different from the traditional one, but it still turns out no less tasty. Try cooking this tom yam yourself - a more European version of the Asian soup.
To do this you will need:
- 400 ml chicken broth;
- 4 tbsp. spoons of vegetable oil;
- 5 cloves of garlic;
- 1 lemon;
- a piece of ginger root 3 cm long;
- 450 g peeled shrimp;
- 400 ml coconut milk;
- 2 large chili peppers;
- 100 g champignons;
- 2 tbsp. spoons of sugar;
- 1 tbsp. spoon of fish sauce;
- half a bunch of cilantro.
Every housewife can make this recipe for the first dish of Asian cuisine at home. So how to cook an Asian first course at home? To do this, peel and cut the garlic into thin slices. Wash the chili peppers, remove seeds and stems, and cut into long strips.
Heat oil in a deep frying pan, add garlic and quickly fry. Use a slotted spoon to remove it from the pan and place it on a plate. Place pepper strips in oil and fry until darkened. Catch with a slotted spoon and grind in a blender along with the garlic to a paste. Return the mixture to the pan and fry for a few more seconds.
Grate the lemon zest. Cut the citrus in half and squeeze the juice into a cup. Grate the ginger. Add ginger, lemon zest, juice and two tablespoons of sugar to the pan with the hot paste. Simmer until smooth over low heat.
The mass can be stored in the refrigerator for many months. For soup you will need approximately 1-1.5 tablespoons. Now you can start cooking tom yum. Boil chicken broth in a saucepan and add coconut milk. Add soup paste and stir. Cook the mixture for 2 minutes.
Wipe the mushrooms with a dry cloth and cut into slices. Place in soup, add shrimp and cook for 2-3 minutes. Then pour into plates and sprinkle with chopped cilantro - see photo of the finished dish. Knowing this recipe, you can easily prepare various versions of tom yam - with shrimp, fish, chicken, seafood, coconut and pork.
We will learn how to cook Tom Yum both according to the classic Thai recipe and recipes adapted to European cuisine.
If you have ever been to Thailand, you probably admired not only the magnificent sea and endless clean beaches, but also 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.
Tom Yam soup - preparing food and utensils
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 here and are not always found on sale. Fortunately, there are two options here.
The first option is that small boxes called “Ingredients for Tom Yum Soup” have long appeared in hypermarkets in large cities, in which you (for a very reasonable fee) will find everything you need for the recipe.
The second option is that each of the ingredients unfamiliar to us can be replaced with a similar one used in our latitudes.
So, for Tom Yum soup you need to make a base from 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). Fill a saucepan with water (2 liters) and put the chopped ingredients there.
When the water boils, add the following ingredients to the pan.
Now let’s look at what we can use to make the base for Tom Yum soup if you haven’t found the above plants. Instead of lemongrass, galangal root, krachai and lime leaves, take 150 grams of ginger root and lemon leaves and do the same procedure. Place the chopped ginger and lemon leaves in a pan of water and bring to a boil.
In addition to these herbal ingredients, for a classic Thai soup you will need coconut milk, shrimp, chili paste, fish sauce, and mushrooms. For other Tom Yum soup recipes, use seafood and some varieties of vegetables.
Tom Yum soup recipes:
Recipe 1: Tom Yam Soup
Let's 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:
- While water is boiling in a saucepan, prepare the ingredients.
- Wash the oyster mushrooms under running water and chop with a knife. Add to the pan.
- Peel the onion and finely chop it. Add to the boiling water in the pan, along with 2 tablespoons of the chili paste. Reduce the heat and cover the pan with a lid. Leave for 10 minutes.
- While the mushrooms and onions are cooking, remove the shells from the shrimp. Add them to the soup along with the fish sauce. Squeeze the lime juice and let the soup simmer.
- Pour coconut milk into the pan, stir and let the Tom Yum soup boil again, after which it must be removed from the heat.
- Place chopped greens in the finished dish. Bon appetit!
Recipe 2: Dubai style Tom Yum soup
If you want to try Tom Yum soup in Dubai restaurants, you will be somewhat surprised - this dish will turn out to be fish, but without mushrooms. Try cooking Tom Yum Dubai style too!
Required ingredients:
- Soup base (2 liters of water with boiled plants)
- Shrimp 300 grams
- Crab meat 200 grams
- Squid 2 carcasses
- Coconut milk 0.4 liters
- Chili paste, 2 tablespoons
- Lime 1 piece
Cooking method:
- While the water is boiling in the pot with the plants, prepare the ingredients.
- Remove the shells from the shrimp, peel the squid from the films and cut into thin strips. Cut the crab meat into cubes. Please note that 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 15-20 percent fat. Replace oyster mushrooms with champignons and enjoy Thai soup with elements of Slavic cuisine!
Required ingredients:
- Soup base (2 liters of water with boiled plants)
- Shrimp 400 grams
- 2 medium sized tomatoes
- 1 large onion
- Champignon mushrooms 300 grams
- Cream (15% fat) 0.5 liters
- Chili paste 2 tablespoons
- Lime 1 piece
- Parsley
- Salt
Cooking method:
- Place the pot with the soup plants on the fire.
- Wash the champignons thoroughly and cut into cubes with a knife. Add to the pan.
- Peel the onion and finely chop. Cut the tomatoes into cubes.
- Remove the shell from the shrimp. Add shrimp with vegetables to the boiling soup, chili paste, salt and squeeze out lime juice. Reduce heat for 10 minutes and cover with a lid.
- Pour the cream into the pan, stir with a spoon and let the soup boil.
- Finely chop the parsley and add to the pan a minute before it is ready.
- Thais do not eat bread; instead, they eat all dishes with boiled rice. If you want to get closer to the Thais in eating Tom Yam soup, then boil 200 grams of rice in lightly salted water along with the first dish.
- 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. published
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 our 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 a separate bowl, and place the rings of hot pepper into the empty saucepan. 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 mixture is as homogeneous as possible. 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 tend to 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 yam 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 add some bright colors to the soup, you can add fresh herbs to the plates.
Thai tom yum soup is ready! Enjoy your meal!
I won’t be mistaken if I say that more than half of my readers have been to Thailand at least once. For residents of the Far East, Thailand has generally become something like Egypt for Moscow residents - a quick flight, inexpensive vacation, and plenty to see. And if you ask anyone about the dishes of this country, after listing the exotic fruits and berries, they will say “Tom Yum soup.”
Note to the owner.
Tom yum (Laotian; Thai ต้มยำ,) - hot and sour soup based on chicken broth with shrimp, chicken, fish or other seafood. National dish of Laos and Thailand. Also consumed in neighboring countries in Malaysia, Singapore and Indonesia.
Literally, the name of the soup consists of two Thai words “tom” and “yam”. "Tom" (ต้ม) literally translates to "cook" or "boil". Yam (ยำ) is a Thai spicy salad. Thus, in Thailand and Laos, "tom yum" means the general name for hot sour and hot soups. For a more precise name, the type of meat or broth is added at the end. “Tom yam kai” - tom yum with chicken, “tom yam thale” - tom yam with seafood, “tom yum kai nam khon” - tom yum with chicken in coconut milk, and so on.
In neighboring countries like Singapore, Malaysia and Indonesia, as well as in restaurants around the world, the name "tom yum" is widely used to refer to various Thai spicy soups, which can differ greatly from the original, which often leads to confusion. Therefore, most people have their own unique associations and taste impressions of this soup. Let’s agree right away that we will make one of the variations of this soup, which, however, is very tasty, no matter what you call it.
If you carefully read the blog or Instagram, you know that I recently returned from Vladivostok, where I was a guest at a restaurant. This is a chic complex of Pan-Asian cuisine, and where, if not here, can you learn how to prepare this cool dish. I admit, I haven’t tried the soup in Thailand, although I’ve been there 2 or 3 times. I tried it only in Russia, and according to my taste, in Zuma it is the most correct, it was this volume of yam that evoked those taste reactions that are often described in various sources.
Tom Yum is a moderately spicy soup with the characteristic sourness of lime, the aroma of coconut milk and a pleasant combination of ingredients. The dish is very satisfying and does not leave it heavy. In general, we agree that Asians know a lot about such things.
Well, an important digression. I am giving the original recipe for soup from the Zuma restaurant; obviously, any replacement or omission of some ingredients is acceptable, but the closer to the recipe you are, the more correct and, probably, tastier the finished dish will be. Now in many supermarkets you can find special kits (in the vegetable departments) for tom yum soup, which contains all the necessary exotic ingredients.
I'll show you the ingredients, because many people ask in the comments.
Lemongrass 
Galanga 
Shrimp sauce 
Lime leaves 
First of all, prepare the broth by mixing coconut milk (90 g), chicken broth (15 g), shrimp sauce (3 g), and water (120 g) in a saucepan. All this is heated over medium heat until small bubbles appear (the very first stage of boiling). Heat it up, stir it, lower the heat to low and leave it on the stove.
Next, heat the butter (16 g) in a frying pan. 
Add dried lemongrass (4 grams), cut into thin slices, galangal (5 grams, can be replaced with ginger), also chopped into pieces and a couple of lime leaves. Fry all this, stirring with a spatula, for 2 minutes. 
Next, send shrimp (25 gr.), scallop (20 gr.) and squid (25 gr.). All seafood must be cleaned, squids are cut into small squares. All this is fried until the shrimp turn red. If you use ready-made shrimp, fry for 2 minutes, no more. 
Cut cherry tomatoes (3 pcs.) in half and also add to the frying pan. Fry for another minute and a half. 
While the tomatoes are roasting, cut 2-3 sprigs of green onions into short strips. And also add to all the ingredients. 
After a minute, pour 220 grams of broth into the frying pan, which was standing next to it on the stove. 
Add 6 grams of red spicy thick seasoning. This could be a spicy base for Tom Yum, Tabasco sauce, chili or Sriracha. And squeeze out the juice of half a lime. Here is an important trick that the boss told me. It turns out that when heated for a long time, lime juice loses its characteristic taste and aroma, which is why the juice is added at the very last moment.
The indicated amount of ingredients is enough for one serving of soup (about 350-400 g). The soup is incredibly tasty and literally disappears from the plate. If you are planning to receive guests, the broth can be prepared in advance and kept in the refrigerator for a couple of days. And when guests arrive, prepare the fried ingredients, combine with broth and serve. 
