Tom Yam soup - classic recipe and 9 variations

The history of Tom Yum soup

According to Thai scientist and astrologer Prayon Urochat, the soup originated in the 18th century. The first mention of Tom Yam soup is in a text by the poet Santhorn Phu, who was considered the Shakespeare of Thailand. The ability to cook this dish was considered one of the important qualities that adds charm to any woman. During the reign of King Rama V, Tom Yam soup was loved by all members of the royal family.

At first it was prepared using dried fish. Later, when various types of seafood appeared on market shelves, they began to use the most common product for this dish - shrimp. Over time, many variations of Tom Yum soup have appeared.

Video - How to cook Tom Yum soup at home with seafood and mushrooms

If you are preparing this dish for the first time, be sure to watch a visual example of how to do it correctly. A professional chef will show you all the basics in this matter and reveal several aromatic secrets. As a result, the soup turns out very tasty, just like in the best restaurants in Thailand.

What is eaten every day in Thailand and is considered a standard dish, for us is considered a real culinary delight. For example, an incredibly tasty, sweet-sour-spicy soup, the taste of which you will never forget. It can be prepared from fairly simple ingredients. Some of them will have to be looked for in special departments or specialized stores. But it's worth it!

Prepare aromatic and hearty Tom Yum soup for a holiday table, family dinner or romantic evening for two. Tasters will definitely appreciate your efforts. They say that this dish is not for everyone. But I have not yet met people who would not appreciate real, refined and rich Tom Yam. Try it too!

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.

Basic ingredients for Tom Yum soup

The most difficult thing in preparing this exotic soup is choosing the right ingredients. In many cities, hypermarkets sell everything for this exotic dish. You can find them in freezers or lying next to other herbs in large chains. Residents of small towns can replace products with similar ones typical for a particular region.

Tom Yum soup recipe contains the following ingredients:

Straw mushrooms. An analogue of the product are oyster mushrooms or shiitake.
Cilantro (coriander) is a green that can be found today in any supermarket or market.
Gangal root is a spice with a rich, pungent flavor. If the product is not available, ginger can be used.
Lemongrass leaves. Sold in large supermarkets in the herbal section. Usually packed in plastic bags. An analogue of this ingredient is lemon leaves.
Seafood or shrimp. These products are always available in large chains and stores.
Coconut milk is not the most basic ingredient. It is necessary to give the soup a snow-white hue.
Lime juice. Can be replaced with lemon juice.
Kaffir is the leaves of lime trees. This product helps add a lemony flavor to the soup. You can replace it with citrus leaves - lime or lemon.
Chicken meat is an optional ingredient in the dish, but you can prepare a broth based on it. You can also replace it with a regular chicken bouillon cube.
Tom Yam paste, without which the taste will be incomplete. It is problematic to find this product in Russian supermarkets. But you can cook it yourself.

Additional products included in the dish include:

Chilli. An analogue of this product is any other hot seasoning.
Garlic. As a rule, no more than two slices are added to the dish.
Onion. The product is added to the soup at the end of cooking.

Analogues of products for Tom Yam

If you were unable to find the necessary ingredients for Tom Yum soup, which is now very popular, in the store, do not give up the idea of preparing this dish - pepper paste, lemongrass and other products can be easily replaced. Instead of galangal root, ginger root is suitable, kaffir lime leaves are replaced with its zest or lemon leaf, and the juice of this fruit is quite identical to the juice of lemon or the same lime. The lack of lemongrass is also less noticeable if you have lemon or lime zest. Instead of shallots, take regular onions, and tamarind pulp will replace a mixture of lemon pulp and sugar in a 2:1 ratio. If you can’t find shiitake, take oyster mushrooms or champignons, and some chefs replace fish sauce with a soy analogue. Instead of Thai chili, regular chili will do - few will notice the difference. But there is no substitute for coconut milk—except for coconut cream.

Cooking pasta

If Tom Yam paste is not available, you can prepare it using the following recipe.

Ingredients required by the recipe:

garlic – one three cloves;
chilli;
butter - two tablespoons;
kaffir lime – a couple of leaves;
lemongrass – 5 pieces.

Pasta recipe step by step:

Heat a frying pan and put oil in it. Wait until it melts.
Add garlic, grated in advance on a fine grater and fry until aromatic. The garlic should be golden brown with a golden crust.
Add finely chopped chili peppers to the pan.
Throw in lemongrass and kaffir lime leaves. Mix evenly.

Now the pasta can be used as a base for the dish.

Soup base

Tom Yam paste in a jar
The most important thing, as in all Thai cuisine, is quality ingredients. The basis of the soup is hot chili paste for Tom Yum soup, which you can make yourself as described below, or buy ready-made. In Russia, you can also get such pasta by purchasing it online. Sometimes you can find packets of paste in large supermarkets in the spices and oriental cuisine sections. In Southeast Asian countries, pasta is sold in almost every supermarket in bags or large jars. The jars usually contain pure paste for cooking, and the packages contain something like a semi-finished product, to which additional aromatic ingredients have already been added - galangal, lemongrass, kaffir. Pasta purchased or prepared independently can be stored in the refrigerator for a very long time, up to several years, although it loses its taste during long-term storage.

The cooking method is written on the back of the bags (sometimes with a translation in English), but by and large it is no different from preparing soup with regular pasta. If there is no translation on the package, and everything is written in an incomprehensible Asian language, then simply prepare the soup according to the recipe below, and instead of the pasta you prepared yourself, add the pasta from the package. Just be careful with adding soy or fish sauce, because... The packets already contain quite a lot of concentrated fish sauce, and you may simply over-salt the soup.

Classic Thai Tom Yum Soup Recipe

Tom Yam, a classic soup recipe, is one of the most popular in Thai cuisine. It is aromatic and tasty due to the addition of typically Asian spices and herbs. It's easy to prepare. You can replace some ingredients and experiment by adding your favorite products.

The calorie content of the dish is only 121 kilocalories per serving. Therefore, the dish is also recommended for those who are on a diet.

To prepare an exotic dish according to a classic recipe for eight people at home, you will need the following ingredients:

champignons – half a kilogram;
saturated chicken broth - five liters;
tom yam paste - three tablespoons;
king prawns – half a kilogram;
coconut oil - nine tablespoons;
granulated sugar - three tablespoons;
lemongrass - nine pieces;
wood leaves - twelve pieces;
fish sauce – five tablespoons;
ginger - three pieces;
cilantro - three bunches.

Cooking recipe step by step:

Chop the lemongrass into several pieces.
Peel the ginger and cut it into pieces.
Finely chop the chili pepper.
Thaw and cool shrimp.
Rinse and peel the mushrooms well. Divide them into several parts.
Wash, peel and chop the tomatoes.
Place the broth on the stove, heat it up and put lemongrass, ginger and tree leaves in a container.
Boil the soup for half an hour.
Throw in the paste and let it sit on the stove for a couple more minutes.
Add king prawns and champignons to the soup.
Add lime juice. Pepper, salt and add the required amount of sugar. Cook the soup on the stove for another five minutes.
Add coconut milk (nine tablespoons) into the container.
When the soup is finished cooking, throw in the tomatoes.
The soup should steep and cool for ten minutes.

Video recipe for classic Tom Yam soup

How did Tom Yam come about?

The history of Tom Yum soup began in the 16th century in Burma. It is difficult to say who first prepared this hot and sour dish, but the recipe instantly began to spread throughout the countries. At the end of the last century, soup began to be cooked in Laos, and a little later it took root in Thai cuisine. In translation, “tom” and “yam” mean “cook” and “spicy mixture”, in fact, that says it all! The soup gained particular popularity during the Second World War, because it consists of products available in Asia and is very useful, as it tones the body, gives it strength and energy.

It turns out that Thailand's Tom Yam soup is quite young, and the technology for its preparation is in constant development: every cook considers it his duty to introduce some innovations into it in order to make it even tastier and richer. Dubai Tom Yam is cooked without mushrooms, Turkish Tom Yam is supplemented with red fish, and in Mediterranean cuisine, this soup contains a lot of vegetables - carrots, onions and tomatoes.

Dubai Tom Yum Soup Recipe

In Dubai, this exotic dish is loved and prepared in different ways, adding various ingredients: seafood, fish to Tom Yam soup. This Dubai style soup recipe does not contain mushrooms. This is perhaps the main feature of this dish. The calorie content of this dish is 32 kilocalories.

To prepare soup for five people, the recipe requires the following ingredients:

half a liter of coconut milk;
three limes;
three liters of broth base;
seafood (crab meat, squid and shrimp) 300 grams each;
chili paste - three tablespoons.

Dubai style Tom Yam recipe, step by step recipe:

Fill a pan with water and place it on the stove. Prepare the broth.
Rinse and clean the seafood well: remove the film from the squid.
Remove the shell from the shrimp and cut into thin strips. Chop the crab meat coarsely.
As soon as the water boils, immediately add lime juice and chili paste.
Leave to cook for another ten to fifteen minutes.
Season with salt and coconut oil and stir well.
Once the soup is ready, remove it from the heat and serve hot.

Seafood soup recipe

The peculiarity of this dish is not only its amazing taste and gorgeous aroma, but also its low calorie content. A healthy soup that is simple and easy to prepare.

Ingredients:

3 tbsp. l. soup pastes;
7-8 mussels;
1 lime (juice only);
8 scallops;
50 g mini corn;
50 ml fish sauce;
50 g pea pods;
1 tbsp. l. marinda paste;
3 bell peppers;
2 lemongrass sticks;
5-6 champignons or straw mushrooms;
15-20 g ginger;
2 liters of chicken broth;
10 cherry tomatoes;
4 lemon leaves or kaffir;
100 ml coconut milk;
10 g garlic;
10 tiger shrimps;
cilantro, hot pepper.

Preparation:

Cut the cherry tomatoes into four parts.
Chop pepper and corn into large strips.
The ginger can be cut into thin slices; it is not necessary to peel it, but you need to rinse it thoroughly.
Cut the mushrooms in half. If the caps are large, you can cut them into four parts.
Tap the lemongrass with a hammer, throw it into the hot broth, add ginger and then lemon leaves.
Boil for a quarter of an hour, add paste for Tom Yum soup.
Cut the garlic into circles, add it afterwards, and add the marinda paste.
After 5 minutes, pour in coconut milk, let it boil, then add mushrooms with bell peppers, corn and pea pods.
Boil again, add seafood, and then tomatoes.
Cut the lime and immediately squeeze the juice from both halves into the pan. Sometimes Thais add a piece of citrus peel.
Pour in the fish sauce, stir, add hot pepper if desired, although Tom Yum paste originally contains it.
The soup is ready, all that remains is to pour into bowls and finish with the cilantro when serving.

By the way, the Thais cook their famous soup not in a pan, but in a wok. If there is none, you can use a cauldron or other suitable utensils with thick walls.

Mediterranean Tom Yum Recipe

This seafood tom yum soup recipe can be easily reproduced at home. Total calories for this dish: 33 kcal. To prepare soup for six people, you will need the following products:

400 g shrimp;
six champignons;
three onions;
one lemon;
one lemon stem;
three kaffir lime leaves;
100 ml fish sauce;
3 coriander;
2 red chilies.

Recipe:

Peel the shrimp, leaving only the tail.
Prepare a rich shrimp broth in a saucepan filled with plenty of water.
Peel and cut the mushrooms and onions into slices. Put it all into the broth.
Clean the lemon grass by cutting it into pieces. Place it along with kaffir lime leaves, onions and mushrooms into the broth. Leave to simmer for five minutes over low heat.
Add fish sauce, chopped pepper and coriander.
After ten minutes, taste the soup and mix well.
Turn off the stove after ten minutes. The dish is ready! You can set the table and invite guests!

Cooking recipes

You can prepare Asian soup using several recipes. The most popular are the classic and spicy variations of the dish.

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Traditional Tom Yam

Tom Yam soup according to the traditional recipe can be tasted in almost any restaurant in Thailand. It is also possible to prepare the dish with your own hands from commonly available and exotic ingredients. In particular, you will need:

chicken or fish broth - 60 ml;
water - 480 ml;
squid - 100 g;
shrimp - 100 g;
butter - 65 g;
coconut milk - 1.5 cups;
scallops - 80 g;
cherry tomatoes - 10 pcs.;
lime - 2 pcs.;
green onions - 12 feathers;
lime leaves - 6 pcs.;
galangal root - 20 g;
bisque - 15 g;
special paste “Tom Yam” - 2 tbsp. l.;
lemongrass stick - 2 pcs.

The recipe for preparing the exotic soup is as follows:

Pour water and broth into an enamel pan, add coconut milk and bisque sauce, and then put it on the stove and boil for ten minutes after boiling.
Melt butter in a deep saucepan, place lime leaves, chopped galangal root and lemongrass on a hot surface and sauté for 2-3 minutes.
After the period has passed, chopped shrimp, scallops and squid are added to the spices.
Fry seafood until golden brown.
Cut cherry tomatoes into halves, pour into a frying pan and stir.
After two minutes, add chopped green onions and fry the food for a few more minutes.
The finished dressing is diluted with broth and seasoned with lime juice and Tom Yam paste.
After three minutes, remove the dish from the heat.

The most delicious Tom Yam is obtained when using exotic ingredients. But if desired, lemongrass can be replaced with regular lemon, and galangal with ginger root.

Advice! Tom Yum paste has a very spicy taste, so add it in small portions, constantly tasting the dressing.

Before use, Tom Yum soup is kept covered for about ten minutes so that the aroma becomes as saturated as possible.

Tom Yum Kung

A popular variation of the Asian soup is hot and sour Tom Yum Kung, which includes peppers and chili paste. To prepare the dish you need:

fish broth - 250 ml;
shrimp - 150 g;
fish sauce - 60 g;
condensed milk - 2 tsp;
cilantro - 1 bunch;
lemon juice - 1 tbsp. l.;
chili pepper - 25 g;
Tom Yam paste - 1 tsp;
lime leaves - 20 g;
lemongrass - 20 g;
galangal root - 30 g;
chili paste - 1 tsp;
salt - 1 tsp.

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The recipe for preparing the spicy soup looks like this:

Galangal root and lemongrass are cut into small pieces and mashed in a mortar until a rich aroma appears.
The shrimp are deshelled.
In a deep saucepan, bring the fish broth to a boil, add salt to taste and add lime leaves, crushed spices and Tom Yum paste.
Place shrimp in the soup and boil for two minutes.
Grind the chili pepper in a mortar and add to the rest of the ingredients.
Add condensed milk, lemon juice and fish sauce to taste.
Add chili paste.

The finished soup is served and, if desired, diluted with coconut milk to soften the taste.

It is recommended to eat Tom Yum Kung with boiled rice.

Turkish version of Tom Yam soup

The main feature of the soup in this interpretation is a large amount of greens and red fish. Despite the fact that the soup has no calories (only 50 kilocalories), it is quite rich, aromatic and nutritious.

To prepare soup for four people, the recipe requires the following ingredients:

red fish – 400 grams;
lime - one piece;
shrimp – 400 grams;
leek - two heads;
one teaspoon of salt;
half a liter of coconut milk;
spicy herbs: dill, parsley and cilantro (optional);
two tablespoons of chili paste.

Step by step recipe at home:

Prepare the broth. It is advisable to use clean, pre-purified water. If spring water is not available, you can use filtered water.
Wash and clean the shrimp and red fish. Chop them into large slices.
Chop the onion as finely as possible.
Add water to the container, and then the ingredients in the following order: chili paste, lime juice, fish, shrimp
Wait until the broth cooks for another twenty-five minutes. Throw leeks into the soup.
Pour coconut milk into the broth and stir evenly.
As soon as the water in the broth boils, add parsley, cilantro, and dill.
After two minutes, you can turn off the soup and keep it with the lid closed. Five to seven minutes is enough. This way it will turn out more rich and rich.
This dish can be served with rice instead of bread. Steam the cereal so as to preserve the typical sour taste and citrus smell. When cooking, add aromatic spices and herbal seasonings.
Set the table and serve the soup hot.

What is tom yum made from?

This soup has several types. Tom yum kung with shrimp, tom yum pla with fish and tom yam kai with chicken. There is also a light version of tom yum - in vegetable broth with the addition of tofu. Tom yum ka mu based on pork knuckle is quite rare. Partly because it takes longer to prepare than other versions of the soup.

The dish became famous all over the world thanks to tourists. The simplest version of tom yam will take no more than 10 minutes to prepare. The secret lies in five Thai ingredients, without which a real tom yam cannot be made. These are lemongrass, galangal, kaffir leaves, chili pepper and fresh lime juice. Europeans find Thai cuisine, including tom yum, too spicy. But in fact, traditional Thai tom yum is not necessarily very spicy. Chili peppers were brought to Thailand from the New World only in the 17th century, and the tradition of using different types of curry paste came from neighboring India. And tomatoes, which also came from America, and mushrooms appeared as part of the dish only in the 20th century. Therefore, it is quite difficult to determine when the recipe for a classic soup was formed. As a rule, tom yum is cooked in chicken broth. But there remains an eternal debate about whether coconut milk should be added. Apparently, the composition of the soup changed over time. But the thing without which a dish cannot be found are spices. Lemongrass gives tom yum an unusual citrus taste and aroma. Most often it is cut into thin rings and left in the soup as a decoration. Galangal also serves to add flavor, but is not eaten. It is added to soup instead of ginger. Kaffir lime has a dark green and lumpy skin. The fruit is inedible, but its value lies in the spicy leaves, which are placed in the pit. It is these ingredients that create the special taste of the dish. Red chili pepper and freshly squeezed lime juice add heat and a pleasant sourness. Nam pla fish sauce is responsible for the salt in tom yam, and sugar for the sweetness. Photo: smak.ua

It is very simple to prepare: you need to put all the ingredients in a small saucepan, bring to a boil and cook for literally 5 minutes. Rounding out the unique flavor of tom yam is fresh cilantro, another common ingredient in Thai cuisine. Thai cuisine is based on improvisation. Therefore, each cook has his own proportions of spices and herbs. But the tom yam certainly turns out spicy and aromatic. Tom Yam is served in a special bowl, similar to our samovar. In its center there is an open pipe with smoldering coals. The integral attributes of such a samovar are handles and a blower. It is flattened, which means you can eat the soup with a spoon. It is often served with some rice. And some chefs add it to the yam already during cooking. This dish, like most Thai ones, is never prepared in advance. It is eaten immediately after preparation.

Tom Yam recipe with cream

Compared to previous recipes, this dish is quite high in calories. The calorie content of the dish is estimated at 290 kilocalories.

A homemade recipe for nine people requires the following ingredients:

chicken breast – 500 grams;
lemon - one piece;
ginger root – five centimeters;
shrimp – 300 grams;
coconut cream – 300 milliliters;
lime - one piece;
garlic - five pieces;
salt - to taste;
vegetable oil – two tablespoons;
hot chili pepper - two pieces.

Home cooking process:

Prepare meat broth. Boil for fifteen to twenty minutes.
Add Tom Yam paste.
Grate the ginger.
Peel the lemon. Cut into small pieces.
Heat the oil and fry the garlic on all sides in a frying pan.
Transfer the golden, freshly fried garlic to a separate bowl. In the same container, divide the pepper into several parts and mix everything. Place these products in a saucepan, pour lime juice over them, add sugar, ginger, and lemon zest.
Remove chicken from container and chop coarsely.
Dip the shrimp into the meat broth for about five minutes. Once they are cooked, take them out and clean them.
Chop mushrooms and meat finely.
As soon as the broth boils, you can add coconut cream and a small amount of paste. Mix everything evenly.
Boil them for three minutes.
Place all previously cleaned ingredients into the rich broth. First shrimp, then chicken and mushrooms. Cook for seven minutes. Try it. When the soup is ready, pour into bowls and set the table.

Tom Yum chicken recipe

The instructions for making Tom Yam Chicken Soup are quite simple and straightforward. It will take no more than thirty minutes to prepare the dish. One serving of soup is 340 kilocalories.

To prepare soup for four people we will need the following ingredients:

five tablespoons of chili paste;
300 grams of chicken fillet;
lemongrass stalk - three pieces;
fish sauce - three tablespoons;
100 milliliters of coconut milk;
ginger root - three centimeters slice;
lime - half;
champignons – 300 grams;
sugar – one teaspoon;
five pieces of chili pepper.

Homemade recipe:

Chop the ginger and lemongrass into large pieces. For convenience, you can use a blender or food processor.
Rinse and dry the meat. Chop it finely.
Finely chop the chili pepper.
Pour one and a half liters of water into a large saucepan and bring to a boil.
Add chili paste. To stir thoroughly.
After a few minutes, add ginger and lemongrass.
Chop the mushrooms coarsely using a food processor or blender.
Transfer chicken and mushrooms to a container.
As soon as the water boils, add chili pepper, lime, fish sauce, sugar.
Cook for five minutes.
Pour coconut milk into the broth and boil the chicken.
After twenty minutes you can remove the pan from the stove. You can serve and try this exotic dish with rice.

Secrets of cooking Tom Yam

Some novice cooks are thinking about how to replace coconut milk in Tom Yum by offering recipes with regular milk, but this is completely contrary to Thai cuisine, considering that many residents of this country are lactose intolerant. In addition, due to the abundance of sour foods, cow's milk will instantly curdle, but heavy cream, in principle, can be added, because the soup does not have to be heated - it is prepared at a time.

If you decide to use coconut milk, you only need a little bit of it, and add it at the very end, when the soup is almost ready. There is no need to bring coconut milk to a boil! However, there are recipes where there is no coconut at all, and the soup is cooked in water - this refers to the question of the impossibility of replacing coconut milk.

It is not recommended to use wild mushrooms to prepare Thai soup, as their aroma will overpower the delicate taste of oriental spices. And you can add more and different seafood - shrimp, squid, octopus, mussels, fish and whatever you like. For richness, you can also throw shrimp heads and shells into the broth, but you don’t need to add salt - there’s already enough salt!

Vegetarian Tom Yam Recipe

This option can be easily reproduced at home. This recipe is low in salt and very low in fat. The calorie content of this dish is only 55 kilocalories.

To prepare a serving of soup for four people, you will need the following products:

one liter of vegetable broth;
half a teaspoon of dried chili pepper;
500 grams of soft tofu;
one piece of fresh ginger 5 centimeters;
half a can of coconut milk;
one tablespoon of brown sugar;
300 grams of fresh shiitake mushrooms;
soy sauce - three tablespoons;
150 grams of green pepper;
two teaspoons chopped fresh basil;
three cloves of garlic;
one tablespoon of lemon juice.

Preparation:

To cook Tom Yum, you need to prepare a stronger broth. The most important thing is to make it rich and aromatic. Season with chili pepper, chopped garlic, ginger.
Cook for five minutes: it should be so aromatic that you can feel the presence of spices and seasoning.
Then throw the mushrooms, cut into thin slices, into the container and reduce the heat. Keep the container on the fire for five to eight minutes. Add green pepper and leave to simmer over low heat.
Pour coconut milk into the container, which will make the taste of the dish softer and more delicate. After a few minutes, turning the heat on the stove even lower, add cheese, sugar, lemon juice and soy sauce.
You can adjust the taste at your discretion. You can add lemon juice if necessary, as well as chopped fresh basil.
The exotic soup is ready. Now it's time to pour the dish onto plates and invite guests!

Ingredients:

Fish broth - 300 Milliliters
Coconut milk - 300 Milliliters
Lemongrass stalk – 5 pieces
Kaffir lime – 5 pieces (leaves)
Galangal – 3 pieces (root)
Chili pepper – 1 piece
Shrimp – 10 pieces
Cilantro – 5 pieces
Shiitake mushrooms – 5 pieces
Thai fish sauce - 1 tbsp. spoon
Brown sugar - 1/2 teaspoon
Garlic – 3 cloves
Vegetable oil - 1 tbsp. spoon
Sesame oil - 1/2 teaspoon
Lime – 1 piece

Number of servings: 4-5

Pork knuckle soup recipe

The soup according to this recipe turns out to be very nutritious and rich. The nutritional value of one serving is 538 kilocalories.

So, to prepare soup for eight people, the recipe requires the following products:

three to four pieces of chili pepper;
two or three sprigs of cilantro;
fish sauce - two and a half tablespoons;
3 – 4 thinly chopped gangal root;
4 – 5 lime leaves;
one stalk of lemongrass;
one or two shallots;
three or four pork hams;
one and a half liters of water.

Recipe for Tom Yam soup for 8 people:

Chop the lemongrass.
Peel and chop the shallots into several pieces. Separate the lime leaves from the center of the stem.
Finely chop the cilantro.
Cut the chili pepper lengthwise.
Divide the pork ribs between the bones.
Fill the container with water and put it on fire. Immediately add ingredients: ribs, lemongrass, gangala and shallots.
The broth should boil, after which you should remove it from the stove. The lid of the pan must always be open so that it is possible to remove the scale. It is also important to ensure that the broth remains clean and free of impurities.
Boil the ribs for an hour. The meat should be soft and tender. Add lime leaves and fish sauce to the soup.
Taste the broth to ensure it has enough salt. Place finely chopped chili peppers and lime juice in a saucepan.
Pour the soup into bowls, garnish with cilantro. Can be served with rice.

Classic Tom Yum, Thai recipe with shrimp and coconut milk

The rich, hot and sour Tom Yum soup that you would try in Thai restaurants, you can just as easily try at home. For example, in well-known hypermarkets, Tom Yam kits, including mini-chili, galangal root, and lemongrass stems, are now in great demand. They are harder to find individually.

To prepare we will need:

Galangal stems
Cherry tomatoes – 10-15 pcs.
Lemongrass leaves
Mini chili peppers
One lime
Tiger shrimp – 200 g.
Tom Yam paste
Champignon
Coconut milk
Fish sauce
Lime leaves
Chicken bouillon
Soy sauce

Preparation:

1. Let's start with lemongrass. Cut off the dense top. We leave only juicy 5-6 cm below. We remove the outer shell - it is hard. Cut the leftovers into fairly large pieces.

2. Clean the chili pepper from the tail and seeds. Cut the galangal root into large pieces. We clean the shrimp from the shell. The tail can be left or removed - as desired. We make a cut along the back. Use a toothpick or skewer to remove the black intestine (this is necessary, because it is unpleasantly bitter).

3. Wash the mushrooms. We clean them and cut them into slices. Wash the tomatoes too. Cut them into 4 parts.

4. You can use chicken or other meat broth. We put it on the stove and wait for it to boil. Salt it to taste. We send galangal and lemongrass here. Wash the lime leaves. We knead them in our hands so that they reveal their aroma. We send them here. Next we send the chili pepper.

5. Cook at a low but stable boil for 15 minutes, covering with a lid. Then we add Tom Yam paste here (about 1 tbsp per liter of broth). Don't overdo it - it's quite spicy. It's best to add a little at first and then taste and adjust to taste. Pour in 3-4 tbsp. l. soy sauce, 2-3 tbsp. l. fish sauce, stir and cook for another 5 minutes.

6. We send coconut milk here. Next we transfer the mushrooms and tomatoes. Roll the lime on the table with your palm, with force. This will allow you to squeeze out the maximum juice from it. So, pour the juice from one lime into the soup. Immediately transfer the shrimp.

7. Cook for a couple of minutes after boiling at low power until the shrimp are cooked. If you are using non-tiger ones, the cooking time may be different. Read the seafood packaging for details.

If you wish, after turning off the soup, you can remove everything inedible from there. These are lemongrass, lime leaves, galangal and chili pepper.

8. Remove from heat. Let it stand under the lid for about 10 minutes. Then put it on plates. You can garnish with shrimp and cherry tomatoes.

Recipe for Tom Yum soup with Tsaogu mushrooms

The Tom Yam soup recipe includes the most selected ingredients. The dish prepared according to these instructions is low-calorie. The number of kilocalories in one dish is 53. To prepare Tom Yam soup for six people you will need the following ingredients:

Tsaogu mushrooms – three centimeters;
lemongrass stems – 5 pieces;
gangal root - five centimeters;
Nam Prik Pao paste – 150 g
cherry tomatoes – 3 pieces;
fish sauce – 100 milliliters;
chili – 2 pieces;
coconut milk – 150 milliliters;
rice – 150 grams;
chicken broth - one and a half liters;
lemon juice – 80 milliliters.

Step by step recipe at home:

Make a rich broth and add rice to it.
Chop the lemongrass and gangala coarsely. Add these ingredients to the broth along with chili peppers and lime leaves. Once the soup is ready, all these ingredients will need to be removed from it. All of them are necessary only to give an exotic and unique taste to the second dish.
Chop the chili finely, and larger Tsaogu mushrooms and add to the dish.
Bring the soup to a boil and add the pasta.
Peel the shrimp and add them to the soup.
Wash the cherry tomatoes and add to the soup.
Once the shrimp are cooked, add lime juice and milk. Cook for a couple more minutes.
Now it's time to serve the dish and invite guests.

How to cook Tom Yum with coconut milk - a classic recipe

In the traditional recipe, tom yum is prepared with shrimp and coconut milk. Below you can find a version of this soup with different seafood.

Ingredients:

300 g tiger shrimp;
200 g of Thai mushrooms (you can take champignons);
2 liters of chicken broth;
1 chili pod;
1 lime;
150 ml coconut milk;
7 cherry tomatoes;
2 spoons of fish sauce;
5 kaffir limes (lemongrass);
4 things. lemon grass;
1.5-2 tablespoons Tom Yum paste;
1 PC. galangal;
a bunch of cilantro;
sugar, salt.

Preparation:

Cut the lemongrass into several pieces.
Place in boiling chicken broth.
Immediately add galangal or ginger, lemon grass, chili pod without seeds, no need to add salt.
Cook for a quarter of an hour.
Add Tom Yum paste, reduce heat, stir.
We wash the mushrooms and cut them into two or four parts, depending on the size.
We cut the cherry tomatoes in half, peel the shrimp, remove the dark vein, but leave the tail.
We put it all in the soup.
Let the ingredients boil, then add the fish sauce.
Now squeeze out the lime juice and taste. Add salt and sugar to taste (about one spoon).
Add coconut milk, simmer the dish for another minute and turn off the stove.
Cilantro can be added to the total mass, but it is better to put it on a plate so that the greens retain their color and aroma.

Galangal is often replaced with fresh ginger root. You can also use regular tomatoes instead of cherry tomatoes, but with dense pulp so that the pieces don’t fall apart in the soup.