Tom Yam This is perhaps the most famous dish in Thailand. It was tried and known by everyone who has ever visited these parts. Tom Yam is available in every expensive restaurant or simple Thai cafe. And most likely, it will be served to you fiery sharp. Although, many Thais are already accustomed to the fact that not everyone likes spicy food, and they bring moderately spicy soup. But not always! Therefore, if you are one of those who do not like spicy, it is enough to say “know spicy” to the waiter.

The main stuffing for Tom Yum can be chicken (Tom Yum Kai), shrimp (Tom Yum Kung), fish (Tom Yum Pla). Or, both shrimp and chicken at the same time, just such a Tom Yam, we will cook today at the request of my friend. You can cook with one thing - chicken or seafood to choose from. And personally for myself, I cook Vegetarian Tom Yum.

A couple of useful notes about Tom Yum.

1. Mandatory ingredients of this Tom Yum are herbs. It is they who give this dish a unique spicy-sour taste.
2. Prices for Tom Yam in Thailand start at 60 baht, for example, and end at an average of 300 baht in a restaurant.
3. Most likely, cooking at home, exactly the same Tom Yum, as in a Thai institution, will not work. And all because the Thais add to their dishes - a flavor enhancer that makes Thai food so delicious.
4. Tom Yum, relieves hangovers, due to invigorating herbs and vitamin C, in lime.
5. Despite the large number of ingredients, Tom Yum, like any other Thai food, is prepared quickly, literally 10-20 minutes.
6. Tom Yum, not refrigerated. It is prepared only for 1 time.

In this article:

• Ingredients for Tom Yum, preparation for cooking
• Useful properties of some herbs for Tom Yum
• Than s
  Change ingredients if you can't find them in Russia.

Tom Yum soup ingredients

• Chicken fillet
• Shrimp (other seafood)
• Straw mushrooms
• Tomatoes
• Shallot or onion
• Lime (lime juice)
• Garlic
• Chicken broth (or just water)
• fish sauce
• Chili pepper or chili paste.
  
• Tamarind paste
• 1-2 stalks of lemongrass (Lemongrass)
• Kaffir lime leaves 5-6 pieces.
• Galangal (galangal)

I must say that the last 3 ingredients are the most important, since they give Tom Yam such an unusual taste. Lemongrass, kaffir lime and galangal is the basis of all Thai food. This is the "three whales" of traditional Thai dishes. In the markets and in stores, they can be found sold already in the kit. For example, in Macro, disposable kits are sold for 19 baht. Or buy a ready-made gas station at or. Of course, finding all the components in Russia is not so easy - but at the end of the article, we will talk about this.

The preparation time is only 10 minutes, you just need to prepare all the ingredients in advance.

Preparing the Ingredients

Garlic mode, lemongrass (3-5 cm each) and galangal slices. Separate the kaffir lime leaves from the twigs.

Cut the chicken into cubes.

Mushrooms, tomatoes and onions are divided into 2-4 parts. Based on original size.

We clean the shrimp from the shell. But for beauty, we leave the tail. We clean the shrimp from the intestines. I add more seafood. Octopuses this time.

data-medium-file="https://i2.wp.com/sunrise-thai.ru/wp-content/uploads/2014/12/Vse-ingridientyi-dlya-Tom-YAm.jpg?fit=300%2C176 "data-large-file="https://i2.wp.com/sunrise-thai.ru/wp-content/uploads/2014/12/Vse-ingridientyi-dlya-Tom-YAm.jpg?fit=967% 2C567" class="alignright wp-image-779" src="https://i2.wp.com/sunrise-thai.ru/wp-content/uploads/2014/12/Vse-ingridientyi-dlya-Tom-YAm .jpg?resize=420%2C251" alt="(!LANG:All ingredients for real Thai Tom Yum Soup" srcset="https://i2.wp.com/sunrise-thai.ru/wp-content/uploads/2014/12/Vse-ingridientyi-dlya-Tom-YAm.jpg?zoom=2&resize=420%2C251 840w, https://i2.wp.com/sunrise-thai.ru/wp-content/uploads/2014/12/Vse-ingridientyi-dlya-Tom-YAm.jpg?zoom=3&resize=420%2C251 1260w" sizes="(max-width: 420px) 100vw, 420px" data-recalc-dims="1">!}

That's all! When everything is ready, you can proceed to the most interesting. To the magic!

Some people prefer to just throw all the ingredients into boiling water. I like to “conjure” a little in a wok pan (but this can be done right in a regular pan)

Throw in the ingredients of Tom Yam soup in the following sequence: Herbs, chicken, vegetables, seafood.

Heat oil in a high wok (or regular saucepan).

1. Throwing Herbs

And it is at this moment that the very Thai begins to be felt. citrus aroma

smell of thailand

Lemongrass, kaffir lime and galangal are those ingredients that are not chewy and are purely for taste!

Now in the course is heavy artillery. Spicy chili paste and tamarind paste

2. Throw the chicken fillet. Let's fry a little.

3. Fill with water or broth.

I only use water. The soup is still very rich. You can make broth. Use leftover chicken for salads.

water or broth

We are waiting for the water to boil. In the meantime, you can squeeze lime juice.

Tip: Don't throw in the whole lime, with the skin on, otherwise the soup will taste bitter! Use only juice!

As soon as the water boils, pour lime and a spoonful of fish sauce

what would be sour

fish sauce

4. Put vegetables: Onions, mushrooms, tomatoes

We start with the onion, it should cook a little longer than the rest of the vegetables. You can then just take it out of the soup and throw it away. But some eat it too, it becomes as if pickled.

onion

mushrooms and tomatoes

5. Seafood: shrimp and octopus

Only shrimp can be used. The soup is rich and without other seafood. Octopuses, I throw a little earlier than shrimp. Since shrimp, it is almost not necessary to cook, so that they do not turn into rubber. A couple of minutes will be enough!

octopuses - legs

shrimps

Shrimp turns red in a second in boiling water)

blushed

That's all. Thai soup Tom Yum is ready!

In Thailand, it is customary to serve it with rice.

Also, some are filled with coconut milk. But then, it will no longer be Tom Yum, but Tom Kha. Coconut milk, you can add if you overdid it in pepper. It will take the edge off a bit.

coconut milk

About the beneficial properties of Kalgan, Kafir lime, Lemongrass,

Useful properties of galangal have been known since ancient times. It is widely used in both cooking and medicine. Kalgan, has anti-inflammatory, bactericidal, hemostatic, choleretic, analgesic and sedative effects. It treats many diseases and can even replace antibiotics. The plant is native to southern China and Thailand. But, in our latitudes, it is quite common.

Kaffir lime is a relative of lemon, orange and tangerine. However, its fruits are not edible, but on the other hand, its leaves are actively used in Thai cuisine. Kaffir lime leaves will help normalize arterial pressure, improve the psychological state and cleanses the body of toxins and toxins.

Lemongrass. Refreshes, relieves fatigue, weakness and dizziness. Increases brain function and improves the overall performance of the body. It has anti-inflammatory and antioxidant effects. Lemongrass contains trace elements such as: iron, zinc, copper, selenium, calcium and phosphorus, sodium and potassium. As well as nicotinic acid and vitamins of group B, C.

Where can I find the ingredients for Tom Yam, or how to replace them in Russia?

The ingredients for Tom Yam have already appeared in Auchan, or are always available in the online store, on the theme of Thai cosmetics.

If everything is really bad, but you still want Thai spicy-sour soup, then we use improvised methods. Of course, due to such a replacement original taste not achieve, but what to do.

Namely: Kaffir lime leaves can be replaced with lime zest. Galangal root, outwardly very similar to ginger. But, do not confuse them, they are different plants. Kalgan is much more aromatic, the taste is more burning and spicy. If you cannot find galangal, you can replace it with ordinary ginger, although it will not give such a delicate taste and aroma.

Thais do not like to salt their dishes and use soy or fish sauce for these needs. Therefore, in the "field conditions" we replace the fish sauce with ordinary salt. Replace lime with lemon. Straw mushrooms - champignons. If you can’t find tamarind paste, then lime / lemon juice will do the job.

And of course, if you have a trip to Thailand planned, then you can buy some products in the homeland of Tom Yam. For example in a hypermarket. Lemongrass, kaffir lime and galangal keep well, and almost do not lose their taste and properties when frozen.

Love. Dream. Travel. And be happy!

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All tourists who have visited Thailand have probably already appreciated the traditional Thai cuisine. Personally, I appreciated not only the traditional Thai cuisine, but also, be sure to read, it turns out that insects are not as scary as they seem.

In this article we will talk about one very tasty and traditional Thai dish - the real Tom Yam Kung soup, I will tell you everything in detail and in order about the preparation of this dish. The realest thai soup Tom Yum Kung is made with ingredients such as ginger, hot peppers Chili, fish sauce, mushrooms, shrimp and other ingredients, which I will talk about later.

For all tourists who have not tried this dish, I definitely recommend cooking it, the taste of Thailand will forever remain in your soul, and some will even bring back memories of an amazing vacation in a hot country!

So, let's start cooking Thai soup Tom Yam Kung, I’ll say one thing right away, the recipe is very simple, so everyone can cook this soup at home for 10-20 minutes, and I’ll tell you how to do it later.

Having lived in Thailand for almost half a year, I noticed that this soup in Thailand is cooked in very small quantities and at one time, they don’t like to cook for the future for the whole week, as is customary among the working class in Russia, so we choose a small container in which everything will be take place.

All the ingredients for Tom Yum Kung soup that we need for cooking:

• 2 large glasses of water (1 cup = 500 ml)
• Shrimp in the amount of 15 pieces (shrimp can be replaced with Tofu or chicken according to your desire)
• 2 stalks lemongrass
• 7 small slices galangan root (or ginger)
• 4 lime leaves
• 4 oyster mushrooms
• 1 medium sized tomato
• 1 medium sized onion
• 4 teaspoons pasta - Chile
• 12 tablespoons coconut milk
• 7 tablespoons fish sauce
• 7 tablespoons lime juice
• 1 teaspoon sugar
• Basil and green onion, a few pinches
• 1 teaspoon dry chicken or mushroom broth

Thai Chef's Alternative Ingredient List

All spices and vegetables can now be bought in one supermarket in your city, so this will not cause much difficulty, a detailed list for Thai soup Tom Yam Kung turned out to be not small, but the result will not disappoint you.

All vegetables are cut into large slices, this is necessary so that they do not turn into porridge, the lemongrass stalks need to be mashed a little with your hands and cut into pieces 5 centimeters long. After boiling, lemongrass is removed from the soup, we only need it for flavor.

It is also worth mentioning about the Lime leaves, be sure to tear them into two parts before throwing them into boiling water. As for the chili pepper, this is perhaps the most desired ingredient in Thai soup Tom Yum Kung. You will adjust the spiciness of the soup yourself, if you put a whole pod of pepper, then the spiciness will not be very noticeable, if you cut it into pieces, then the piquancy will already be felt.

Oyster mushrooms need to be selected into long pieces, onions and tomatoes are also cut coarsely. We also cut green onions into large, long stems, about 3 centimeters in length, put them in a separate place, we need onions at the very end.

We clean shrimp, you know how to clean, there is nothing complicated here. Well, everything seems to be cut, you can start cooking Thai soup Tom Yum Kung, and for this we put a pot of water and wait for it to boil. Throw ginger root, lime leaves and lemongrass into boiling water. If you decide to cook Thai soup with tofu or chicken, then first of all we throw them into the water and wait for the halfway through.

After one minute of boiling, after dumping the first ingredients into boiling water, we begin to throw onions and a teaspoon of sugar, mushrooms, fish sauce in the right amount and lime. We try the broth, if something is missing, then we add it to our taste, I always lack salt, so I add more than I need. By the way, instead of salt, you can add fish sauce.

Next, put the tomato and chili paste, wait another minute and add coconut milk in the right amount, as indicated in the detailed list of ingredients. Everything, the soup is ready, put the shrimp and remove from heat. Close the lid and wait another three minutes until the soup is steamed.

We pour the soup into bowls, decorate with basil and green onions and here it is a real Thai Tom Yam Kung soup at your place, a small piece of Thailand on your table! I completely forgot to remind you, according to Thai tradition, soup is served with a small bowl of rice, rice makes it possible to dull the spiciness of the soup and replaces bread, so do not be alarmed if a restaurant serves you a portion of rice along with the soup.!

Spicy tom yum soup is most often associated with Thai cuisine, where it is incredibly popular. However, in the countries neighboring Thailand - Laos, Malaysia, Indonesia - he is loved no less. In restaurants South-East Asia you will definitely see after the name "tom yam" one or more words that mean what will be added to the soup. It can be "kai" - chicken, "thale" - seafood, "kung" - shrimp. If there is also the addition of "nam khon" - this means that coconut milk will be added to your tom yam.

The traditional recipe for this Thai soup includes several essential ingredients: lime leaves (kaffir lime), galanga (or galangal, the root of a plant from the ginger family), lemongrass, cilantro leaves and chili peppers. It is these ingredients that give Tom Yam its unique sour-spicy taste.

Tom yum with shrimp and coconut milk

Alexander Vanchagov , Chef Tap&Barrel Pub Moscow :

“The classic tom yam is cooked in chicken broth, so if you don’t eat meat, but only fish and seafood, when ordering in a restaurant, be sure to check the composition of the dish with the waiter. But at home you can replace chicken bouillon on the other, if you prefer fish or vegetable. By the way, the classic tom yum cooks very quickly. In total, you only need 15-20 minutes. Provided, of course, that the broth is already ready for you.

Ingredients (for 1 serving). 130 ml chicken broth, 100 ml coconut milk, 10 g lemongrass, 10 g galangal root, 3-4 lime leaves, 1/2 tsp. tom yum paste, 1 tsp any fish sauce (optional), 1-2 mushrooms, 3 Tiger chrimp, 4-5 leaves of cilantro, salt to taste.

Instruction. Dice the galangal root and lemongrass stalk, add to the simmering chicken broth and cook for 3-4 minutes. Then add sliced ​​mushrooms, fish sauce, lime leaves and cook for 3 minutes. Add peeled shrimp, coconut milk, tom yum paste and cook for 3 minutes. Pour the soup into a bowl and garnish with cilantro leaves.

Tom yum with seafood

Artem Martirosov, chef at the Rybny Bazaar restaurant andmini bar:

“The preparation of any tom yam begins with the base - the broth that you boil with spices. Then, ideally, you need to let it brew for a couple of hours, strain and after that cook the soup itself. In the home version, you can do without rare spices: instead of kafir leaves, add a piece of lime, and replace the galanga with ginger root. It will turn out, of course, not a classic tom yum, but it will come out no less tasty, believe me!”.

Ingredients (for 2 servings). 50 g peeled boiled shrimp, 50 g boiled squid, 1 fresh champignon, 1 cherry tomato, 1 Chinese lettuce, 1 romaine lettuce, 3 tbsp. l. boiled rice, 1 sprig of cilantro. For the tom yum base: 150 ml stock (chicken, fish or vegetable), 150 ml coconut milk, 1/2 tsp. lemon juice, 10 g lime, 10 g peeled ginger root, 10 g red hot chili pepper, 1 tbsp. l. Thai paste for Tom Yam, salt to taste.

Instruction. For the base: mix all the ingredients, bring to a boil, remove from heat and leave for at least two hours. In the prepared base, add sliced ​​champignon, boiled seafood, chopped chinese salad. Bring to a boil. Put chopped romaine lettuce leaves, cherry tomato halves in a plate, pour soup, garnish with cilantro. Serve rice separately.

Warming Thai soup with chicken and lemon jelly

Adrian Ketglas and Andrey Zhdanov, chefs of the restaurantAQKitchen:

“Our soup can be called an author's variation on a traditional classic, so we call it not tom yam, but Thai soup. We also serve it in an original way, with lemon jelly. To prepare it, it is enough to mix lemon juice with gelatin, pour the mixture into a rectangular container with a not too thick layer, let it harden, and then cut the jelly into cubes. Its delicate sour taste perfectly complements our author's tom yum.

Ingredients (1 serving): 80 g chicken leg, 80 ml coconut milk, 35 g shiitake mushrooms, 1 green onion arrow, 2 g ginger root, 15 g spinach, 5 g shallots, 3 drops sesame oil, 1 tbsp. l. vegetable oil, 1 tbsp. l. green curry paste, 1/2 tsp. yellow curry paste, 1 tsp. lemon juice, 1 sprig of cilantro, 10 g of lemongrass, 15 g of pak choi salad, 25 g of zucchini, 100 ml of chicken broth, 115 ml of water, 30 g of lemon jelly, salt and pepper to taste.

Instruction. Fry the chicken on a vegetable and sesame oil, add chopped shiitake, zucchini, salt, onion, pepper. Add chicken broth, lemongrass and lime leaf. Boil everything, remove the lime leaf and lemongrass. Add coconut milk, curry paste, spinach, pak choy, green onion and cilantro. Salt and pepper. Pour the finished soup, serve with lemon jelly.

Tom Yam "Moscow"

Dmitry Shurshakov,chef of the gastrobar "We're not going anywhere":

“This is not the classic version of Thai tom yum soup. I named it "Moscow". In principle, it is very similar to the original, but I add beets to it. Thai chefs, of course, would not have thought of this, but I think the combination with seafood and coconut milk is very successful.”

Ingredients (6 servings). 6 large shrimp, 160 g squid, 6 cherry tomatoes, 160 g beetroot, 4 sprigs of basil or cilantro. For the base: 1 liter of fish broth, 1 tbsp. l. lemon juice, 1 tbsp. l. tomato paste, 1-2 lime leaves, 30 g lemongrass stem, 1 garlic clove, 15 g spicy curry paste, 150 g onion, 400 ml coconut milk.

Instruction. To prepare the base, add curry paste, tomato paste, finely chopped onion and garlic to the boiling broth. Mix everything, cook for 10 minutes, carefully pour in coconut milk, add lemongrass, lime leaves and lemon juice. Remove from heat, let cool. To prepare the soup, add shrimp, squid, cherry tomatoes, finely chopped beets to the soup base. Cook everything until done. Pour the finished soup into bowls and garnish with a leaf of basil or cilantro.

Tom yum with oyster mushrooms

Alexey Podlesnykh, brand chef of the Yellow River restaurant:

“The beauty of Thai tom yum soup is that it has so many variations. For example, you can cook the base on any broth (if it is likely that you will have to feed vegetarians, then it is better to cook on vegetable broth), and then add almost any vegetables, mushrooms, seafood, fish, poultry to it. I don’t advise you to cook tom with meat, it will turn out to be too heavy a dish, but you can experiment with fish as you like. For example, in the Huang He restaurant, I cook one of the options for tom yam with Russian catfish. You too can add whatever fish or seafood you like to your soup.”

Ingredients (for 4-6 servings). 500 g oyster mushrooms, 100 g cherry tomatoes, 500 ml coconut milk, cilantro leaves, salt to taste. For the base: 1.5 l of broth (chicken or mushroom), 185 g of tom yum paste, 185 g of red curry paste, 1 tbsp. l. sugar, 2 tbsp. l. vegetable oil, 150 g onion, 150 g celery stalk, 6 garlic cloves, 150 g leek, 300 g red chili pepper, 150 g lemongrass, 80 g lime leaf, 60 g lime juice, 60 g lemon juice, 200 g carrots, 100 g of tomato paste, salt to taste.

Instruction. Carrots, onions, leeks, garlic, red chili peppers randomly cut, simmer in vegetable oil, add 3 types of pastes, fry everything well. Add salt, sugar, juices, broth, lime leaf, lemongrass and simmer over low heat for about 2 hours. When you get a rich broth, strain it. Add fried oyster mushrooms, cherry tomatoes, coconut milk. Let it boil again, bring to taste with salt.

thai tom yum soup recipe
Soup base
Ingredients
Cooking Tom Yum Pasta
soup cooking

Soup base

Ingredients

Cooking Tom Yum Pasta

Important!

• Garlic.

soup cooking

All the best to you

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thai tom yum soup recipe

• Soup base
• Ingredients
• Cooking Tom Yum Pasta
• soup cooking

Who was in Thailand, he must have tried the famous Thai soup Tom Yum. If you have been to Thailand and have not tried Tom Yam, then you have not been to Thailand, and you will have to go there again to taste Tom Yam.

This is the most spicy soup in the world and this is the most tasty soup in the world! Years of scientific research has shown that soup is also an excellent cancer prevention, and it is because of it that Thais so rarely suffer from this disease.

This soup is so popular in the world that it even has its own fan clubs. We also became its victims. Got addicted. And now they are forced to cook it at home, because they are no longer able to refuse it.

Having prepared soup on a cold winter evening, we swallow it with pleasure, shedding tears from burning pain in the mouth and at the same time from pleasant memories of the time when we dined in Thai cafes with this wonderful soup and washed down with local Singha beer.

Tom Yam soup is offered in every restaurant and cafe in Thailand, as well as in many cafes and restaurants in other countries of Southeast Asia. At the same time, each cook prepares it individually, adding either one or the other ingredients, in larger or smaller quantities, supplementing with coconut milk or without it. There are several varieties of this soup depending on the ingredients: with shrimp Tom Yum Kung or Tom Yam Gun (tom yum goong or tom yum kung), with chicken Toyam Yam Ka (tom yum kai), with fish Tom Yum Pla (tom yum pla) , or seafood (tom yum thale or tom yum po taek).

I will make a reservation right away: if you have never tried Tom Yam in his homeland, i.e. real Tom Yum, as it is cooked in Thailand, it will be very difficult to cook it yourself. I would even say that I do not recommend doing this, otherwise you will most likely spoil the whole impression of him with the first cooked portion and will never try again. Only after tasting it at home, you can try to cook it, each time trying to bring something new to the cooking process, trying different ingredients in order to achieve the taste that you once tasted.

Soup base

The most important thing, as in all Thai cuisine - quality ingredients. The basis of the soup is spicy chili paste for Tom Yum soup, which you can make yourself as described below. In Russia, such a paste is very difficult to get. At least we couldn't find it. You can bring it from Thailand or neighboring countries in Southeast Asia, or order it online. We met her in supermarkets in Thailand, Vietnam, Indonesia, Cambodia, Malaysia. It is sold in jars or bags. In jars, there is usually pure cooking paste, and in bags there is something like a semi-finished product, where additional fragrant ingredients have already been added - galangal, lemongrass, kafir. The cooking method is written on the back of the packages (sometimes with a translation in English), but by and large it does not differ from cooking soup with ordinary pasta. If there is no translation on the package and everything is written in an incomprehensible Asian language, then just cook the soup according to the recipe below, and instead of the pasta you cooked yourself, add the pasta from the package. Just be careful with soy or fish sauce, because. there is already enough concentrated fish sauce in the bags, and you can just oversalt the soup.

Ingredients

First, a little information about the ingredients of the soup itself (the ingredient for making pasta below) and how they can be replaced:

• Lemongrass (lemongrass, lemongrass) - stems (about 1 cm in diameter) of green or straw color with a lemon smell. Sometimes it comes across in large supermarkets, as a rule, in the department with vegetables and herbs, in packaged form. If not found, then you can do without it, replace it with lemon grass or lemon or lime peel. Of course, it gives a special lemon flavor, but without it, the soup is also quite edible.
• Galangal (galanga, galangal, galangal) - a variety of ginger, has a sharp taste and hard as a tree. We do not meet it, but we can completely replace it with ordinary ginger. You can use either fresh ginger or dried or ground ginger.
• Kaffir (kaffir) - dark green leaves from the lime tree, specially grown only for the leaves. Also not found in Russia, but can be replaced with indoor lemon leaves. Gives another shade lemon flavor soup.
• cilantro (coriander). It is used in the form of greens and gives a pleasant aroma. In winter, we use frozen grass grown in the country, and sometimes replace it with seeds (widely sold in our stores).
• Fish sauce. It is used to give a specific smell, as well as instead of salt. It has an extremely specific smell on its own, but in dishes its smell and taste are wonderful. It is quite possible to find it in our supermarkets (it was repeatedly seen in “Metro”). You can substitute soy sauce, but it's better to find fish sauce.
• Straw mushrooms. They are replaced by champignons, oyster mushrooms or shiitake mushrooms (everything is sold in our supermarkets).
• Coconut milk (or coconut cream). Optional ingredient. Used to make one of the varieties of soup with more mild taste intended more for Europeans. If you want, you can easily replace with regular cream or milk, or do without both at all. If you still want to make soup with coconut milk, you can buy coconut or buy coconut cream in a bag if you can find it in the supermarket.
• Chicken meat. It is an optional ingredient. Usually added to shrimp to make soup more hearty or when shrimp or seafood is scarce.
• Shrimp or other seafood (squid, scallops, octopus, etc.).
• Lime juice. Can be replaced with lemon juice.

As you can see, the ingredients are quite specific, but all of them can be replaced. Of course, the replacement will not affect the improvement of the taste of the dish, but it is quite the place to be. You can bring original spices from Thailand itself or neighboring countries of Southeast Asia, where they are sold in local markets or supermarkets. The prices for them there are just cheap (1 kg of lemongrass in the Saigon market without bargaining - 50 rubles). You can order on the Internet to the same connoisseurs of Tom Yam, who once again go to Thailand.

Cooking Tom Yum Pasta

If you were unable to buy the original pasta, then you can make the pasta yourself. For our taste, it is absolutely in no way inferior to that bought in Asia, except perhaps only for its sharpness.

Important! Take precautions when working with pepper and ready-made pasta: do not rub your eyes and delicate areas of the skin with your hands, wash the dishes thoroughly.

To prepare the pasta you need:

• Chili pepper or any other hot pepper that you find in our shops or in the market.
• Garlic.
• Shallots (without any differences, easily replaced with regular onions).
• Ginger (optional ingredient, as it will be added to the soup later anyway).

Pour 3-4 tablespoons of vegetable oil into the pan (as the pasta cooks, you can add more oil if it seems that the paste is too thick and there is not enough oil). When the oil is hot, throw in 4-5 cloves of thinly sliced ​​garlic. Garlic should be fried until golden brown. If the oil is hot enough, it will take just a few seconds. Take the garlic out of the oil and set aside.

Then toss 1 medium chopped shallot (or onion) into the same oil. It also needs to be kept until golden brown, and then caught and put together with garlic.

Again in the same oil, add 4-5 pieces of chopped chili peppers as small as possible (it is recommended to remove the seeds from the pepper, but for real Tom Yum paste, the pepper seeds are not peeled and are present in the paste), dry it a little in oil (about 1 minute) , and then add previously fried garlic, onions to the pan. You can also add grated ginger, but again, ginger is not required and will be added when preparing the soup. Leave the mixture in the skillet for a little while while stirring constantly (don't forget to add a little oil if the mixture is too thick), then remove from heat, and finely grind everything in a blender or in another way (keep in mind that the blender cup will have to be washed many times afterwards). Pasta is ready.

The paste should be thick, not spread and not drain from a spoon.

Cooked pasta does not spoil, and is stored for a long time in the refrigerator (we stood for 6 months and did not deteriorate).

soup cooking

Let's start cooking the soup itself (two servings):

The soup is prepared with chicken or fish broth. The easiest way, of course, is to make chicken. You can cook natural broth, or you can use a bouillon cube. For greater richness, you can boil peeled and washed shrimp shells and heads in the broth. Broth for two servings will need about 0.5 liters. Do not add salt to the broth, fish sauce is used instead of salt.

Throw seasonings into the prepared broth: 1 stick of lemongrass 10 cm long (if you replace with lemon or lime zest, zest from one lime or half a large lemon is enough), a piece of galangal 5-10 mm thick. (if you replace with ginger - a piece 1-2 centimeters thick) and kaffir (1-2 leaves), or their substitutes (see above). Boil for 3-5 minutes so that they give each of their aroma and taste. Then they can be removed so that they do not interfere in the plate. Lemongrass stalk can also be left: already in the plate it will emit a wonderful aroma.

Without removing the broth from the heat, add the pasta. The amount of pasta depends on its spiciness, especially if you've made your own. We usually add one heaping tablespoon for two servings. Already when you add all the ingredients, you can taste the soup and add more pasta.

Then throw prepared and peeled shrimp and seafood into the soup; chicken meat, cut into small pieces; mushrooms; fish sauce (instead of salt); chili pepper (who likes it spicier). All this is added to taste and individually, but soup is usually not prepared without shrimp and mushrooms. To make the taste of the soup a little softer, especially if you overdid the pasta, you can add coconut milk or cream (about 100 grams). Cook for 5-7 minutes.

A couple of minutes before removing from heat, you can throw in a clove of garlic and a small peeled onion, cut in half. Another ingredient that diversifies the taste is tomato. You can add a couple of slices or cherry cut in half.

Pour the finished soup into bowls, sprinkle with herbs on top (preferably cilantro, but you can also green onions, parsley) and add at least one teaspoon of lime or lemon juice.

Don't be discouraged if you don't get the same soup that you tried in Thailand the first time, but try, experiment, change the ingredients, and then you will succeed.

And finally, a little secret: cooked pasta can be used not only for making soup, but also for others. spicy dishes, or even just add to already ready meals, such as pasta, to spice them up.

Taken from: http://vashiluybimyeretsepty.ru/blog/43616058816/Retsept-tayskogo-supa-Tom-YAm?utm_campaign=transit&utm_source=main&utm_medium=page_9&pad=1

Tom Yam (aka Tom Yam) is the most popular soup in Thailand. Literally, "Tom Yum" can be translated as "Tom" - boiled and "Yam" - salad or mixture.

Tom Yum is probably the most famous soup in Thailand, which is loved by many people traveling through the land of smiles. We love it too, albeit in a vegetarian version.

There is one small drawback of this soup, not everywhere they know how to cook it. Seriously! For example, if you decide to try another popular Thai dish and padthai, you can be sure that in most cases, they will be similar to the truth.

But Tom Yum, in my opinion, is the most capricious soup! It is not always prepared correctly. Sometimes they can bring a soup, more like a "cook's onion mountain", where a sea of ​​\u200b\u200bonions and a minimum of filling will float. Or "coconut broth with sticks," in which you'll only find broth and lots and lots of sticks of lemongrass and unchewable pieces of ginger.

Therefore, Tom Yam Thai soup can (and should) be cooked at home. And it will always be yummy, which you can please not only friends, but also yourself.

This is the soup that you can really enjoy, it is incredibly tasty if cooked correctly and with soul. And today, in the form of tom yum soup, it comes to you!-)

How can you explain the taste of Tom Yam? Mmm, it is hot, spicy, spicy, with aromatic herbs that give a unique and stunning taste to the broth. The basis for the broth is a mixture of ingredients such as:

• Lemongrass (also called lemongrass or citronella, has a sharp taste and citrus aroma)
• kaffir lime leaves
• Galangal ginger, which is also called “Siamese ginger”, tastes a little like ordinary ginger, has a more spicy and pungent taste.
• lime juice
• One of the main components of Thai cuisine is chili pepper (red)

I also wanted to talk about a few simple rules for cooking Thai (and not only) food, which are important to consider:

• It is prepared at one time and should be eaten no later than 2 hours after preparation.The most "living" food is the one that has been cooked and eaten. Today !
• Food is cooked for 10-15 minutes, no more. Vegetables are not fried to the end, retaining their beneficial properties,the less time heat treatment vegetables, the more useful substances stored in them.
• it is advisable not to subject the dish to repeated heat treatment.
• This means that you need to cook immediately before lunch (dinner), and not so that you cook, put in the refrigerator, then reheat.
• Save while cooking good mood and cook in silence.

Tom Yum. Step by step recipe with photos.

Now together we will prepare the most delicious Thai soup Tom Yam. Let's get started. What do we need to make Tom Yum Vegetarian Soup?

1. Ingredients for chili pasta, which the Thais call "Nam phrik phao".

• Onions, shallots are better. Onion is also possible (1-4 shallots, 1 onion - onion)
• Garlic 5-8 cloves
• Chili pepper (to taste - 1-4 pieces)
• Tamarind (1 tbsp) (if you didn’t have tamarind, it’s okay).

2. Ingredients for the aromatic base (broth):

• Ginger galangal (5 -10 cm)
• Kaffir lime (4-7 leaves, to taste)
• Lemongass (3-4 sticks)
• Chili pepper (1-3 pieces, depending on your taste)
• Kindza
• Lime (1-2 pieces)
• Light soy sauce (you can mix light + dark soy sauce). Yes, I use soy sauce for the veggie tom yum. In the usual version, Nam Pla fish sauce is used.
• Coconut milk to taste

• Tomatoes (4-6 pieces)
• Mushrooms (oyster mushrooms, straw mushrooms, champignons)
• Cauliflower
• I also add red sweet pepper, firstly, it is delicious, and secondly, it looks beautiful in the broth.
• You can experiment and try different vegetables)

Let's start cooking!

1. Cut rather finely onion, garlic, chili pepper, sweet pepper. We throw everything into a wok pan (if there is none, then you can use a container such as a cauldron). We pass in oil and add 1 tbsp. a spoonful of tamarind, if any.

2. We cut our herbs, which will form the main spicy and aromatic taste of Tom Yam broth. Thai "Three Elephants" herbs that are used in the preparation of many dishes - these are lemongrass, kaffir lime leaves, ginger galangal. These are the main ingredients of Thai cuisine, they need to be remembered and known by sight. (!)

So, we cut the root of ginger-galangal into thin slices. It is quite difficult to cut compared to classic ginger.

At lemongrass, we cut off the "tops" - the upper part of the stem and throw them away, and for cooking we use the "roots" - the lower 5-7 cm of the stem. We cut them into quarters and beat them off a little with a knife so that they give more juice.

Some cut lemongrass into very small rings. Look at your feelings. I don’t want to chop finely, because this herb is not very edible, and if it floats in large quantities in the soup, you get tired of pulling it out. 🙂

Kaffir lime leaves can be cut to any size.

We throw our magic herbs into the “chili paste” frying, add water and leave to languish over medium heat.

By the way, once we started to cook Tom Yum and suddenly saw that we had run out of butter. We were too lazy to interrupt and go after him, so we cooked the soup on the water (without sautéing, that is), it turned out very tasty and we didn’t really notice the difference with butter or without. Keep in mind.

4. Our soup is almost ready. There are final steps left. Add chopped cilantro or basil, a little coconut milk, squeeze the juice of 1-2 limes and turn off the stove. The total cooking time for a vegetarian Tom Yam is no more than 15 minutes, the vegetables should be a little undercooked - it's tasty and healthy.

To be honest, when you cook Tom Yum, such smells are carried around the kitchen that you want to sit down at the table and try your creation as soon as possible! Therefore, we pour the soup into bowls and sit down at the table.

Mmm-mm! Real jam! "Aroy" means "Delicious" in Thai.

Vegetarian soup Tom Yum is ready! Enjoy! 🙂

That's all, now you can enjoy this simply magical, fabulous, memorable forever, the taste of Thai soup Tom Yam.

Friends, we hope that even while in Russia, by preparing this soup, you will get the hormone of joy and Thai positive mood by eating it. You will want to urgently smile, as the people of Thailand do. I have a suspicion that they smile so often due to the fact that they constantly eat different delicious soups. 🙂

Vegetarian Green Curry.