Recipe for spicy Thai soup Tom Yam with shrimps, chicken, seafood, mushrooms. The original recipe for making Tom Yam soup in coconut milk with a photo

Recipe for spicy Thai soup Tom Yam with shrimps, chicken, seafood, mushrooms. The original recipe for making Tom Yam soup with coconut milk with a photo

07.09.2019 Snacks

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

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

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

But Tom Yam, in my opinion, is the most capricious soup! It is not always prepared correctly. Sometimes they can bring a soup that looks more like a "chef's onion grief", where a sea of \u200b\u200bonions and a minimum of filling will float. Or "coconut broth with sticks", in which you will find only broth and many, many sticks of lemongrass and ginger pieces that cannot be chewed.

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

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

How can you explain the taste of Tom Yama? Mmm, it's hot, spicy, pungent, with aromatic herbs that give the broth a unique and stunning taste. The broth is based on a mixture of ingredients such as:

Lemongrass (also called lemongrass or citronella, has a pungent taste and citrus aroma)
Kaffir lime leaves
Galangal ginger, which is also called "Siamese ginger", tastes little like ordinary ginger, has a spicier and pungent taste.
Lime juice
One of the main ingredients of Thai cuisine is chili pepper (red)

I also wanted to tell you 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 cooking.The most "live" food is the one that was cooked and eatenToday !
Food is cooked for 10-15 minutes, no more. Vegetables are not fried to the end, retaining their useful properties,the shorter the heat treatment of vegetables, the more nutrients are stored in them.
it is advisable not to expose the dish to repeated heat treatment.
This means that you need to cook immediately before lunch (dinner), and not so as to cook, put in the refrigerator, then reheat.
When preparing food, we keep a good mood and cook in silence.

Tom Yam. Step by step recipe with photos.

Now we will cook together a delicious Thai soup Tom Yam. Let's get started, what exactly do we need to make Tom Yum Vegetarian Soup?

1. Ingredients for chili paste, which Thais call "Nam Phrik Phao".

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

2.Ingredients for the aroma base (broth):

Ginger galangal (5-10 cm)
Kaffir lime (4-7 leaves, to taste)
Lemongass (3-4 sticks)
Chili pepper (1-3 pcs, depending on your taste)
Kinza
Lime (1-2 pieces)
Light soy sauce (you can mix light + dark soy sauce). Yes, I use soy sauce for the vegetarian Tom Yam. Typically, 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 the onion, garlic, chili pepper, sweet pepper rather finely. We throw everything into the Wok pan (if there is none, then you can use a container like a cauldron). Saute 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, galangal ginger. These are the main ingredients of Thai cuisine, you need to remember and know them by sight. (!)

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

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

Some people cut lemongrass into very small rings. See how you feel. I don't want to cut it into small pieces, 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.

Throw our magic herbs into the chili paste, add water and leave to simmer over medium heat.

By the way, one day we started to cook Tom Yam and suddenly saw that we ran out of butter. We were too lazy to interrupt and go after him, so we cooked the soup on the water (without saute, that is), it turned out very tasty and we did not really notice the difference, either with or without butter. Keep in mind.

3. While our broth fills the kitchen with a fragrant smell, we cut our vegetables - mushrooms, tomatoes and cauliflower. Throw in broth. Simmer for 5-10 minutes.

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

Honestly, when you cook Tom Yam, such smells are carried through 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 plates and sit down at the table.

Mmm-mm! Real jam! "Aroy", which in Thai means "Tasty".

Tom Yam Vegetarian Soup is ready! Enjoy! 🙂

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

Friends, we hope that even while in Russia, having prepared this soup, you will receive a hormone of joy and Thai positive mood while tasting it. You will want to smile urgently, 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. 🙂

I hope you have now learned how to cook Tom Yum vegetarian soup and happy? Next time, we will cook my favorite Thai dish - vegetarian green curry soup! See you! 🙂

Yes, finally, we invite you to watch a positive video about cooking the classic Tom Yam with shrimp "Tom Yam Goong".

Thai cuisine is exotic and unusual dishes that give an unforgettable taste experience. Tom Yam is a traditional Thai dish. It has become so popular all over the world that there are many ways to prepare it with the products that are available and familiar in a particular country. So there were recipes for soup with fish, chicken, a combination of ingredients. From the article you will learn the recipe for Tom Yam soup with coconut milk with shrimps and some other recipes for traditional Thai dishes.

Traditional Thai soup Tom Yam

Despite the variety of recipes and ingredients for making Tom Yam, one rule remains in common - the soup should have an unusual spicy and sour taste. Of course, it is easiest to prepare a soup that is close to the real recipe for those who have tried it by Thai chefs. Its taste is memorable, it is difficult to confuse it with something. However, you can try making Tom Yam for the first time in your kitchen if you stick to the recipe and choose the ingredients carefully.

Ingredients for Tom Yam Soup

When you go to the store, make a list in advance. Perhaps, not in all retail outlets you can find rare enough components, so choose a large hypermarket. The recipe using coconut milk is not quite the usual option for Thai cuisine, the soup takes on a softer taste.

Ingredients for Tom Yam:

large shrimps - 10 pcs.;
coconut milk - 100 g;
chicken broth (water) - 0.5 l;
lime - 1 pc.;
cilantro - 1 bunch;
medium tomato - 1 pc. (or 2-3 cherry);
mushrooms (shiitake, oyster mushrooms or champignons) - 10 pcs .;
lemongrass - several pods;
galangal root (ginger root) - 1 to 2 cm;
lime leaves;
chili pepper - 5 pcs.;
onion - 1 pc .;
fish sauce (soy) - 1.5 tbsp. l .;
garlic - 10 cloves;
sugar - 1 tsp;
vegetable oil.

Lemongrass is sometimes difficult to find in stores, so it's okay to replace it with lemon or lime zest, or lemongrass. The original lemon scent will not work, but the result will be similar to the original version.

Galangal can be successfully replaced with ginger, which is more common, without loss of flavor.

Lime leaves are replaced with lemon leaves, which are grown as a houseplant, because kaffir is almost impossible to find.

Fish sauce should not be confused with oyster sauce, they have different tastes. It is better to choose soy or shrimp. It is used in soup instead of salt and for flavoring.

How to cook Tom Yum pasta?

Unfortunately, in Russian supermarkets you will not find the original soup paste, which is sold in Asia in special bags or cans. To prepare it you need:

take chili peppers, garlic cloves, onions, ginger (if there is no galangal);
heat up the vegetable oil, which can be added in the process;
fry 5 cloves of garlic until golden brown;
put the garlic on a plate;
fry finely chopped onions in the same oil;
put onions to garlic;
put chopped chili peppers (5 pcs.) in the same oil (in the original recipe, the seeds are preserved, but you can peel the pepper);
hold the pepper in a pan for about a minute and add garlic and onions to it;
grate ginger;
add ginger to the pan;
add oil if the mixture is thick;
put everything in a blender bowl and grind.

The paste should be thick.

Cooking Tom Yam

For the soup, chicken or fish broth is suitable. You do not need to add salt to it, replace it with fish sauce. To prepare two servings, you will need about 0.5 liters of broth, to which, in turn, add:

lemongrass (10 cm stick or 1 lemon zest);
galangal 5 - 10 mm or ginger - 1 cm;
lime leaves - 2 pcs.

Everything is cooked for 5 minutes to saturate the broth, then only the lemongrass is left in the pan.

After that comes the turn of the pasta - 1 full tablespoon. At the end of cooking, the pasta can be added to make it hot.

Before serving, add cilantro and lemon or lime juice (1 teaspoon) to a plate.

Remember that the soup should not boil. You can eat it with rice.

Tom Yam Soup:delicious and easy to prepare exotic dish with shrimps and coconut milk

Green curry

For a varied menu, try the Thai Green Curry. To do this, you will need:

chicken - 1 kg;
olive oil - 50 ml;
coconut milk - 3 cans;
round Thai eggplants - 5 pcs.;
krachay (a type of ginger) - 4 pcs.;
fish sauce - 2 tbsp. l .;
green curry paste - 70 g;
palm sugar - ¼ heads.

Chopped chicken is fried in oil. Coconut milk is brought to a boil, but not boiled, curry is added. After the mixture becomes homogeneous, you need to add chopped sugar, crumble. Add chicken after 2 minutes. Cut the eggplants in half and add to the pan. After boiling, the dish is ready.

The ingredients for this dish may be difficult to find, but in large hypermarkets, look for special sections that sell Chinese, Japanese and other Asian products.

Buckwheat noodles with vegetables

The ingredients for this dish are more readily available than for the previous recipe. Among them:

buckwheat noodles - 75 g;
broccoli cabbage - 100 g;
cherry tomatoes - 5 pcs.;
peeled shrimp - 150 g;
balsamic vinegar - 1 tbsp. l .;
soy sauce - 3 tbsp. l .;
olive oil - 2 tbsp. l .;
salt pepper.

The noodles are not cooked for long - only 7-8 minutes. Vegetables are stewed separately in a mixture of oil, vinegar and sauce. If you are using frozen broccoli, boil it. Next, the noodles are mixed with vegetables in a pan, and they are fried for a short time (about 3 minutes), then shrimps are added and kept for another 3 minutes.

Thai food offers amazing and varied recipes. With their help, you can add new and unusual dishes to the menu, surprise guests and households.

Each country has its own national dishes, having tasted which, you definitely want to know the recipe. One of the most famous is the Thai tom-yum soup with shrimp and coconut milk, which is very easy to make at home. There are several varieties of this dish, but in general they are all similar. Learn how to make such a soup correctly.

How to make tom yum soup

There are several key ingredients that must be included in a dish. These are shrimp, coconut milk, and spicy tom yum paste. You can buy it or make your own with garlic, chili, galangal root, lime or lemon juice. Shrimp paste is sometimes used. They also put mushrooms, lemongrass, and some other products in the soup. A certain amount of paste is added to boiling water, chicken or fish broth, coconut milk, the rest of the ingredients are added, and boiled until tender.

Soup varieties

There are so many types of this popular Thai first course. They are classified according to the added components:

Tom Yam Kung. With shrimps.
Ka Mu. With a 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. Seafood soup: mussels, scallops, shrimps, pieces of fish, squid, sometimes oysters.

Tom yum soup recipes

There are several methods of cooking this first course. Frankly speaking, even being in Thailand itself and having tried tom yam in several places, you may be surprised to find that the taste of each soup and even the appearance in the photo is different. Below are some recipes. After reviewing each of them, you are guaranteed to be able to choose the one that you like.

Classic recipe

Cooking time: 65 min.
Servings Per Container: 6 Persons.
Calorie content: 96.7 kcal.
Purpose: lunch.
Cuisine: Thai.

If you want to try this exotic dish for the first time, then first remember the real classic recipe for tom yum soup. If suddenly you do not like something, then next time you can already experiment with the components of the composition. However, the vast majority of people enjoy shrimp tom yum and even include it on their list of their favorite soups.

Ingredients:

chicken broth (rich) - 4 l;
sugar - 2 tbsp. l .;
king or tiger shrimp - 0.6 kg;
hot chili pepper - 1 pc .;
mushrooms (champignons) - 0.4 kg;
salt - to your taste;
lime - 2 pcs.;
fish sauce - 4 tbsp. l .;
tom yam pasta - 2 tbsp. l .;
tomatoes - 2 pcs.;
coconut milk - 8 tbsp l .;
cilantro - 2 bunches;
lemongrass - 8 pcs.;
ginger - 2 pcs.;
wood leaf - 10 pcs.

Cooking method:

Heat the chicken broth.
Cut the lemongrass into 3-4 pieces.
Peel the ginger. Cut into slices.
Grind the chili peppers.
Defrost the shrimp.
Wash the mushrooms. Cut into 3-4 pieces.
Wash the tomato. Cut into 6 wedges.
Cook the broth. Throw in fresh lemongrass, woody leaves, ginger. Cook for a quarter of an hour.
Add tom yam paste. Cook for another 5 minutes.
Add shrimps, mushrooms, 4 tablespoons of fish sauce, stir.
Add lime juice, sugar, salt and chili. Cook for 3 minutes.
After tasting the soup for spiciness, add 1 tbsp. l. coconut milk.
Turn off the stove. Add tomatoes to the tom yam. Let it brew for 5-10 minutes, then serve.

How to make tom yum from a bag

Cooking time: 55 min.
Servings Per Container: 4 Persons.
Calorie content: 84.0 kcal.
Purpose: lunch.
Cuisine: Thai.
Complexity of preparation: easy.

If you do not know how to cook tom-yam or are not sure that you will be good at it, try to buy a blank for it in a bag first. This is a special broth base. This cooking option is also suitable for those people who cannot find specific Thai products, because they are not sold in every store. The basis is much easier to find.

Ingredients:

base for tom-yam soup - 1 pack;
cilantro - 5 branches;
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.

Cooking method:

Peel the shrimp.
Cut the garlic into slices, the tomatoes and onions into wedges, the mushrooms into large pieces.
Chop the cilantro.
Pour vegetable oil into a saucepan. Fry the garlic, onion, tomatoes.
Pour water into the vegetables. Bring the contents of the saucepan to a boil. Enter the base for the tom yam.
Add mushrooms, shrimp, cilantro. Cook for 2-3 minutes. At the end of cooking, pour in the coconut milk.

Tom yum with seafood

Cooking time: 75 min.
Servings Per Container: 8 Persons.
Calorie content: 138.5 kcal.
Purpose: lunch.
Cuisine: Thai.
Complexity of preparation: medium.

Thai soup with coconut milk and seafood turns out to be very tasty, rich, with a delicate lemon aroma. It is not too difficult to cook, the process is the same as for any first course. You can put any seafood you like in the soup. Shrimp, squid, mussels, octopus, oysters are suitable. This soup looks very appetizing even in the photo.

Ingredients:

seafood cocktail - 1 kg;
ginger - 40 g;
onions - 0.2 kg;
chili pepper - 6 pcs. (more is possible);
shallots - 2 pcs.;
tomatoes - 8 pcs.;
garlic - 6 cloves;
oyster mushrooms - 100 g;
salt pepper;
lemongrass - 6 stems;
galangal root - 60 g;
lemongrass leaves - 20 pcs.;
coconut milk - 12-15 tbsp. l.

Cooking method:

Chop the garlic, ginger, chili and shallots.
Fry the spices in a little vegetable oil. Reduce heat and extinguish them for a couple of minutes. Then crush in a mortar and you will get a tom-yam paste.
Process seafood, rinse.
Cut the mushrooms into thin strips and the onions and tomatoes into quarters.
Place lemongrass stems, lemongrass leaves, and galangal root in a saucepan filled with cold water. Bring to a boil.
Add onions, tomatoes and oyster mushrooms. Cook over low heat.
When the onions have softened, add the seafood and pasta. Pour in the coconut milk. Cover, bring to a boil, turn off.

With chicken

Cooking time: 35 min.
Servings Per Container: 3 Persons.
Calorie content: 49.2 kcal.
Purpose: lunch.
Cuisine: Thai.
Complexity of preparation: medium.

Tom yum with chicken turns out to be no less tasty than with shrimps. If you love Thai food, you should definitely try both options. Cooking such a soup is very simple, the process takes just over an hour. It is worth noting that it turns out to be burning. Coconut milk softens its pungent taste a little, so you can change the amount of this component at your discretion. The soup prepared according to the original recipe looks very beautiful in the photo and in person.

Ingredients:

chili paste - 3 tbsp l .;
champignons - 150 g;
chicken fillet - 150 g;
coconut milk - 80 ml;
ginger root - 3 cm slice;
lime - half;
lemongrass - 2 stems;
fish sauce - 2 tbsp. l .;
chili pepper - 3 pcs.;
sugar - 1 tsp.

Cooking method:

Chop the lemongrass and ginger into large pieces.
Wash and dry the meat. Cut into small slices.
Grind the chili peppers.
Pour 1.5 liters of water into a saucepan. Bring to a boil.
Place the chili paste in a saucepan. Stir.
After a minute, add the lemongrass, ginger.
Cut the champignons into large pieces. Two minutes after the spices are thrown in, place the mushrooms and chicken in the pan.
After boiling, add fish sauce, chili pepper, a few tablespoons of lime juice, sugar. Cook for 2 minutes.
Pour in coconut milk and cook until chicken is tender.

Vegetarian tom yum

Cooking time: 35 min.
Servings Per Container: 4 Persons.
Calorie content: 62.8 kcal.
Purpose: lunch.
Cuisine: Thai.
Complexity of preparation: medium.

If you adhere to the principles of vegetarianism, this does not mean that you will not be able to try tom yams. There is a delicious version of this soup without the addition of shrimp, seafood, chicken or any animal products at all. You can even replace the set of vegetables given according to the recipe at your discretion. Learn how to make Thai soup for vegetarians.

Ingredients:

shallots - 2-8 pcs. depending on the size;
sweet pepper - 2 pcs.;
garlic - 10 cloves;
cauliflower - 1 fork;
chili pepper - 4 pcs.;
carrots - 1 pc.;
mushrooms - 150 g;
galangal root - 10 cm;
light soy sauce - 5 tbsp. l .;
lime kaffir - 10 leaves;
tomatoes - 8 pcs.;
basil - half a bunch;
lemongrass - 7-8 stems;
lime - 2 pcs.;
coconut milk to taste.

Cooking method:

Chop the onion, garlic, 2 chili and 2 sweet peppers. Put everything in a saucepan and fry in vegetable oil.
Chop lemongrass, galangal root, kaffir lime leaves. Place in a saucepan with the rest of the ingredients.
After a couple of minutes, transfer the frying to a saucepan, cover with water. Let it simmer, turn on medium heat and simmer, covered.
Chop mushrooms, cauliflower, tomatoes, carrots. Put in broth. Cook for 5-10 minutes.
Add chopped basil, squeezed fresh lime juice, coconut milk, and soy sauce to the soup. Turn off and serve immediately.

Creamy Tom Yum Soup

Cooking time: 65 min.
Servings Per Container: 8 Persons.
Calorie content: 128.5 kcal.
Purpose: lunch.
Cuisine: Thai.
Complexity of preparation: above average.

There is a recipe for Thai tom-yam nabe soup based on coconut cream. It is not easy to find this product on sale, but if you succeed, you will get an unusually tasty first course. This soup is the least similar to the classic recipe, but you must try it. Remember how to cook tom yam at home and make your loved ones happy.

Ingredients:

chicken breast - 0.4 kg;
salt - a pinch;
shrimp - 250 g;
lemon - 1 pc.;
oyster mushrooms - 0.3 kg;
lime - 1 pc.;
coconut cream - 250 ml;
sugar - 1 tsp;
hot chili pepper - 1 pc .;
garlic - 6 cloves;
ginger root - 3-4 cm.

Cooking method:

Pour a liter of water over the chicken. Cook for 20 minutes.
Peel and coarsely chop the garlic and chili.
Grate the ginger and peel the lemon.
Heat a little vegetable oil in a saucepan. Fry the garlic and place on a plate.
Simmer the pepper in the same bowl. Grind it and garlic with a blender.
Put the food back in the saucepan. Top with freshly squeezed lime juice. Add sugar, lemon zest and grated ginger. Bring to a boil and simmer for 5 minutes over the lowest heat.
Grind the entire contents of the saucepan again with a blender. You have made tom yam pasta. It will turn out a lot, but you only need a part, the rest can be frozen.
Remove the chicken from the pot. Place shrimp in water for 5 minutes. Meanwhile, chop up the mushrooms and meat.
Remove the shrimp and peel.
Let the broth boil. Pour in the coconut cream and gradually add a little of the paste, stirring and sampling each time.
Cook for two minutes, then strain.
Put chicken, mushrooms, shrimps in the broth. Cook for another 3-4 minutes. Add salt to taste and serve.

Video

Tom yam soup is very unusual in its composition of ingredients. It is based on chicken broth, but can include both meat and fish and marine life (shrimp, seafood, etc.)

Despite the fact that the basis of this type of soups is the same, there are many variations of it, since in Laos and Thailand "tom-yam" is the general name for hot sour-spicy soups. In order to distinguish them, a type of meat is added at the end of the name ("tom-yam-kung" - soup with shrimps; "tom-yam-kai" - soup with chicken; "tom-yam-paa" - soup with fish) ...

This soup should not be made for a week in advance, it is prepared before serving and eaten immediately. If it stands for a long time, its taste will be lost.

Of course, it is best to eat this soup in his homeland, however, if there is no way to get to Thailand, let Thailand itself come to your kitchen.

How to make seafood tom yum soup - 15 varieties

This version of the soup is the most popular, and therefore, if it is so loved by many, the most delicious.

Ingredients:

Chicken broth - 130 ml.
Coconut milk - 100 ml
Lemongrass stem - 10 gr.
Galangal root - 10 gr.
Lime leaf - 3-4 pcs.
Tom yam paste - 1/2 tsp
Fish sauce - 1 tsp
Champignon - 1-2 pcs.
Tiger prawns - 3 pcs.
Cilantro leaf - 4-5 pcs. (for decoration)
Salt to taste

Preparation:

Bring the broth to a boil. At this time, dice the galangal root and lemongrass stem. We throw them into the broth and cook for another 3-4 minutes. Chop the mushrooms and chop the lime leaves. We also add them to the broth along with any fish sauce and cook for another 3 minutes. Then add the peeled shrimp, tom yam paste and coconut milk. Cook for another 3 minutes and the soup is ready.

Galanga root can be used both fresh and dried. If you can't find either one or the other, you can substitute ginger root for it.

Tom-yum soup, which is suitable for exotic lovers, but at the same time for those who do not like spicy food.

Ingredients:

Shrimps - 30-40 pcs.
Ginger root - 50 gr.
Champignons - 8 pcs.
Garlic - 8 tooth.
Cream or milk - 150 gr.
Tomatoes - 2 pcs.
Lemon - 1 pc.
Green onions - 4-5 feathers
Cilantro - 1-3 bunches
Stock cubes - 2 pcs.
Water - 2 liters

Preparation:

We clean the shrimp. Cut the tomatoes and mushrooms into slices, finely chop the greens, cut the ginger root and garlic into thin slices. Bring the water to a boil. After it boils, add ginger, tomatoes, bouillon cubes and cook for 5 minutes.

Add the mushrooms and cook for another 5 minutes without stirring, just dip it slightly into the water. After 5 minutes add shrimp, garlic and cream. Cook for another 3 minutes, add herbs and season with lemon juice.

A very quick and easy recipe.

Fancy spices for this soup can be found at an Indian spice store.

Ingredients:

Chicken - 1 kg.
Bulb onions - 1 pc.
Celery - 1 stalk
Carrots - 1 pc.
Champignons - 300 gr.
Cherry tomatoes - 300 gr.
Seafood - 500 gr.
Lemongrass - 2 stems
Lime leaves - 8 pcs.
Galangal - 1 small root
Chili pepper - 2 pcs.
Pasta for Tom Yam - 2 tablespoons
Coconut milk - 400 ml.
Lime - 1 pc.
Fish sauce (or oyster) - 4 tablespoons
Salt to taste
Cilantro, chili-pepper wedges, lime - for decoration

Preparation:

Bring 2 liters of water to a boil, put chicken, onion, celery and carrots there. Cook for about 1.5 hours, removing the foam, so that the broth is clear.

While the broth is being cooked, we clean the seafood and cut them coarsely. Cut the champignons into 6 parts, cut the tomatoes in half, cut the galangal root into thin rings, cut the lemongrass into 3 parts, cut the chili into thin slices.

In order for the soup to be less spicy, remove all the seeds from the chili pepper.

We take out everything unnecessary from the broth, bring to a low boil and add mushrooms, lemongrass, lime leaves, galangal, pepper and paste for tom yam.

Cook for 5 minutes and then add seafood, tomatoes and lime juice. Add the coconut milk after 5 minutes. When serving, you can decorate.

Another option for Thai shrimp soup. The case when fast does not mean poor quality.

Ingredients:

Coconut milk - 200 gr.
Lime leaves - 1 gr.
Lemongrass - 15 gr.
Galangal root - 15 gr.
Lime - 1 pc.
Tom Yam paste - 20 gr.
Chicken broth - 400 gr.
Tiger shrimps - 6 pcs.
Champignons - 100 gr.
Krachai - 10 gr.
Cilantro - 3 gr.
Mini chili pepper - 2 g.
Fish sauce - 25 gr.

Preparation:

Bring the broth to a boil. Cut the galangal root into thin slices, crumble, lemongrass and lime leaves and add to the boiling broth. Cook for 3-4 minutes, and then remove everything that has been cooked in the broth.

Cut the mushrooms into slices and throw them into the broth, as well as the paste for tom yum and cook for another 2 minutes. Then add fish sauce, coconut milk, 1/2 lime zest and lime juice and wedges and bring to a boil. Add coarsely chopped shrimps and peppers, cook for another 1 minute.

A very simple, easy and quick recipe.

Ingredients:

Pasta "Tom Yam" - 2 tsp
Carrots - 1 pc.
Water - 500 ml.
Red bell pepper - 1 pc.
Champignons - 150 gr.
Rice noodles - 300 gr.
Pork - 150 gr.
Fish sauce - 1/4 tsp
Half a lime juice

Preparation:

Add tom yum paste and water to a saucepan and bring to a boil. At this time, cut the carrots and peppers into strips, and the pork into thin slices. Add to a saucepan and cook for 5 minutes.

Cut the mushrooms into slices and add to the soup along with the noodles, cook for 5 minutes. Add fish sauce and lime juice, mix everything and remove from heat.

Exotic soup with seafood and vegetables.

Ingredients:

Chicken broth - 1 l.
Coconut milk - 500 ml.
Lemongrass - 4 stems
Ginger - 3-4 wedges
Lime - 1 pc.
Lime leaves - 3-4 pcs.
Shallots - 5-6 pcs.
Chili pepper - 2-3 pcs.
Fish sauce - 2-3 tbsp
Chili paste - 1 tablespoon
Champignons - 300 gr.
Shrimp - 400 gr.
Squids - 500 gr.
Cherry tomatoes - 200 gr.

Preparation:

We clean and cut the shrimp and squid. Cut the ginger and lemongrass into slices. Cut the shallots into rings, tear the lime leaves with our hands.

Lime leaves are easily replaced with lime zest.

Dip chili and chopped vegetables into the broth. Cut the mushrooms coarsely, cut the tomatoes into 2 pieces.

After 10 minutes of boiling the broth, add the fish sauce and chili paste. Cook for a couple of minutes and add mushrooms, coconut milk and cook for 2-3 minutes. Then add seafood to the soup, cook for another 2-3 minutes and add lime juice and tomatoes.

"Moscow" tom yam

A non-classical recipe for a Thai dish, invented by the chef D. Shurshakov. It contains an unusual ingredient - beets.

Ingredients:

Tiger prawns - 6 pcs.
Squid - 160 gr.
Cherry tomatoes - 6 pcs.
Beets - 160 gr.
Basil flowers - 4 pcs.
Fish broth - 1 l.
Lemon juice - 1 tablespoon
Tomato paste - 1 tablespoon
Lime leaf - 1-2 pcs.
Lemongrass stem - 30 gr.
Garlic - 1 tooth
Spicy hazel paste - 15 gr.
Onions - 150 gr.
Coconut milk - 400 ml.

Preparation:

Bring the broth to a boil and add the curry paste, tomato paste, onion and garlic (finely chopped). After 10 minutes, add coconut milk, lemongrass, lime leaves and lemon juice. Remove from heat and cool.

While the broth is cooling, clean and cut the squid and shrimps, cut the cherry tomatoes into 2 parts, finely chop the beets. We add everything to the broth and cook until tender for 5 minutes.

A simple recipe that can be prepared with each of those ingredients that are always at hand.

Ingredients:

Oyster mushrooms / champignons - 250 gr.
Onions - 100 gr.
Cherry tomatoes - 200 gr.
Cilantro - 15 gr.
Coconut milk - 100 ml.
Soy sauce - 10 ml.
Vegetable oil - 50 ml.
Spices: lemongrass, ground ginger, lime leaves, dried garlic, dried chili

Preparation:

Chop the onion finely. Heat oil, add onion and dried spices, fry, stirring slightly.

Add mushrooms to the water and bring to a boil, add onion with spices and lime leaves.

While the broth is preparing, cut the tomatoes into 2 parts. We send them to the pan and pour in the coconut milk. After 3 minutes, add the soy sauce.

This recipe does not contain meat, it is based on seafood and vegetable broth.

Ingredients:

Vegetable broth - 2 l.
Shrimp - 300 gr.
Crab meat - 200 gr.
Squid - 2 carcasses
Coconut milk - 0.4 l.
Chili paste - 2 tablespoons
Lime - 1 pc.

Preparation:

We put the vegetable broth on the fire. While the broth is cooking, clean the seafood and cut into thin strips, and the crab meat into cubes.

If you can't get your hands on crab meat, it's best to skip it altogether and add a little more shrimp or squid. You cannot replace crab meat with crab sticks.

Add seafood, chili paste to the boiled broth, salt and pour in lime juice. Cook for 10 minutes and add coconut milk at the end. Bring the soup to a boil and remove from heat.

The classic tom yum soup.

Ingredients:

Chicken broth - 1.5 l.
Tom Yam paste - 60 gr.
Chicken breast - 500 gr.
Medium tomato - 2 pcs.
Garlic - 3 teeth.
Galangal root - 50 gr.
Ginger root - 50 gr.
Lemongrass (lemon sorghum) - 2 pcs.
Fresh shiitake mushrooms - 50 g (or dried shiitake - 10 g.)
Champignon mushrooms - 60 gr.
Coconut cream - 200 ml.
Fish sauce - 2-3 tbsp
Lime leaves - 3-5 pcs.
Lime juice
Chili pepper (to taste)
Greens (green onions, coriander)

Preparation:

First, cut the lemongrass into slices and add to the broth. Do the same with galangal root and ginger. We throw lemon leaves into the broth.

Add oil to the pan, heat it up. Finely chop the garlic and throw it into the pan. Fry a little, squeeze out the pasta and also lightly fry. Add the diced chicken to the pan. Slightly fry, add a little chili.

It should be remembered that the tom yum paste is already spicy, therefore, if you do not want the soup to be scalding, be careful with chili peppers or do not add it at all.

We cut the mushrooms and put them in the broth. Add coconut cream to the broth. Cut the tomatoes into medium cubes and toss them into the broth. Now remove the chicken from the heat and put it in the broth as well. Add the fish sauce at the end, squeeze out half of the lime. Bring the soup to a boil and cook for approx. 3-4 minutes.

Not all ingredients can be eaten in soup, remove all roots and stems before using.

The red fish in this recipe gives the dish a wonderful aroma. This soup is rarely found in various restaurants, it is most often found in Turkish establishments.

Ingredients:

Vegetable broth - 2 l.
Ordinary shrimps - 300 gr.
Red fish of any kind (raw or lightly salted) - 300 gr.
Leeks - 150 gr.
Coconut milk - 0.4 l.
Chili paste - 2 tablespoons
Lime - 1 pc.
Parsley, cilantro, dill

Preparation:

While the vegetable broth is boiling, we prepare the seafood (clean and cut into large pieces). Cut the onion into medium pieces. Add seafood and onions to the boiled broth, put chili paste there, salt and squeeze lime juice. Cook for 15 minutes. Then add the coconut milk and cook for another 5 minutes. 2 minutes until cooked put finely chopped greens.

You will most likely find this version of the soup in Thailand.

Ingredients:

Chicken bouillon
Cherry tomatoes - 8 pcs.
Cilantro - bunch (for decoration)
Tiger prawns - 6 pcs.
Lime - 1 pc.
Mussels - 5 pcs.
Soy sauce - 1 tbsp l.
Fish sauce - 1/2 tbsp. l.
Cream - 100 gr.
Chili pepper - to taste
Lemongrass - 3 stems
Galangal root - 3 thin slices
Champignon mushrooms - 5 pcs.
Thai chili paste - 3-4 tsp
Lime leaves - 5-8 pcs.
Shallots - 1 pc.
Sugar - 1/2 tbsp. l.

Preparation:

Chop the galangal, peel the lemongrass and chop it coarsely, mash the lime leaves, chop the mushrooms coarsely, peel the shrimps and mussels, cut the tomatoes into 2 pieces.

Bring the broth to a boil and immediately toss in galangal, lemongrass and lime leaves and leave for 5 minutes. Throw in the peppers, add mushrooms, soy sauce, fish sauce, chili paste and lime juice after a couple of minutes. We leave for 2 minutes.

You need to take good cream, preferably marked 2 for sauces. "Otherwise, they curl.

Pour in the cream. And last but not least, we throw in mussels, shrimps and tomatoes. Cook for another 2 minutes and remove from heat.

A dish prepared according to European standards. It differs from the classic one in that the soup is less spicy and more vegetable.

Ingredients:

Vegetable broth - 2 l.
Shrimp - 400 gr.
Tomatoes - 2 pcs. medium size
Bulb onions - 1 pc.
Carrots - 1 pc.
Coconut milk - 0.4 l.
Lime - 1 pc.
Parsley, basil
Soy sauce, ground pepper
Sunflower oil 1 tablespoon

Preparation:

We put the broth on the fire. While the water is heating, we prepare other ingredients. : Peel the shrimp, cut the onion into medium pieces, three carrots on a grater, cut the tomatoes into small slices.

Heat oil in a frying pan. First fry the onions, then the carrots, add the tomatoes at the end. We fry for 5-6 minutes.

Add all the ingredients to the pan, squeeze the lime juice, pepper. After 15 minutes add the coconut milk. After 2 minutes, remove from heat.

Another version of vegan tom yum soup with tofu added.

Ingredients:

Hard tofu - 170 gr.
Carrots - 75 gr.
Young corn cobs - 160 gr.
Shiitake mushrooms - 35 gr.
Cherry tomatoes - 135 gr.
Lemongrass - 2 stems
Lime leaves - 2 pcs.
Tom Yam pasta - 2 tbsp l.
Coconut milk - 4 tablespoons l.
Lime juice - Art. l.
Sugar - tsp
Soy sauce - - Art. l.
Water or vegetable broth - l.
Cilantro - bunch (for decoration)

Preparation:

Cut all the ingredients into medium pieces.

Chop the tofu and fry in butter until crusty in a saucepan. Then fry the carrots, mushrooms and corn for 2-3 minutes. When the vegetables begin to give off moisture, add the vegan tom-yum paste and leave to simmer.

After 3-4 minutes add water or vegetable broth. Throw lime leaves there, add lemongrass after 2 minutes. Bring the soup to a boil, add sugar, soy sauce and tomatoes. After a couple of minutes add the coconut milk, bring to a boil and remove from heat.

This version of the soup is more likely not tom yum, but a different soup based on tom yum. However, it is equally tasty and nutritious.

Ingredients:

Chicken leg - 80 gr.
Coconut milk - 80 ml.
Shiitaki mushrooms - 35 gr.
Green onions - 1 stalk
Ginger root - 2 gr.
Spinach - 15 gr.
Shallots - 5 gr.
Sesame oil - 3 drops
Vegetable oil - 1 tbsp. l.
Green curry paste - 1 tbsp l.
Yellow Curry Paste - 1/2 tsp
Lemon juice - 1 tsp
Cilantro branch
Lemongrass - 10 gr.
Pak Choi salad - 15 gr.
Zucchini - 25 gr.
Chicken broth - 100 ml.
Water - 120 ml.
Salt, pepper to taste

Preparation:

Fry the chicken in a mixture of two oils, add chopped mushrooms, zucchini, salt, pepper and onion. Pour in chicken broth, lemongrass and lime leaves. Cook for 10-15 minutes. Add coconut milk, curry paste, lettuce, green onions and cilantro. After 2 minutes, remove from heat.

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

Thai soup Tom Yum - a classic recipe

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

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

The ingredients are heated together and the soup can be served.

Cooking recipe with seafood

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

For a spicy dressing, finely chop the garlic, chili peppers, shallots and ginger root. The ingredients are fried for 3-4 minutes in a pan with a small amount of heated oil, and then kneaded in a mortar. This pasta can be purchased ready-made at a theme store. True, in this case, it will necessarily contain a flavor enhancer.
Galangal roots need to be washed and calcined for 1 minute over a burner flame. Lemongrass stalks are stripped of the top green part.
Seafood is cleaned of all unnecessary, washed and cut into small pieces. Mushrooms are cut in strips, and onions and tomatoes are random.
All the ingredients from the second and fourth steps are sent to a pot of water and cooked over low heat until the onions are softened.
Next, prepared seafood and spicy pasta are placed in the container. The soup is brought to a boil, salted, peppery and immediately turned off.