Thai cuisine tom yang soup. Tom yum at home. Tom yam with coconut milk

Tom yum soup is deservedly considered one of the gastronomic “tricks” of Thailand. Any tourist should try it in order to fully experience the flavor of this Asian country. Distinctive feature This first dish is characterized by its spiciness combined with a delicate creamy taste. There are many variations of the recipe for making tom yum soup; each housewife chooses the one that she and her family like best.

Homemade Thai Tom Yum soup with shrimp – recipe with photo

Having wandered through our grocery supermarkets, you realize that it is very difficult to collect all the ingredients that are needed in classic recipe Tom Yum soup.

This recipe will not contain rare “overseas” products, so the preparation will be much simpler and more economical, and the original taste will remain virtually unchanged.

The recipe has been simplified by using a ready-made base in a bag and not containing the ingredients for preparing traditional tom yum paste. It needs tamarind and shrimp paste.

Also, we will not use galangal, chili pepper, lemongrass, kaffir lime leaves, coconut milk. You can’t always find all these products in a supermarket near your home, and some are even difficult to find in your city.

Your mark:

Cooking time: 30 minutes

Quantity: 12 servings

Ingredients

Chicken broth: 1.5 l
Low-fat cream: 350 ml
Oyster mushrooms: 300 g
Boiled-frozen shrimp: 500-600 g
Cherry tomatoes: 254 g
Bow: 2 pcs.
Garlic: 2 cloves
Vegetable oil: 2 tbsp. l.
Ginger: 50 g
Cilantro: bunch
Tom Yum soup base: 2 packs

Cooking instructions

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

In the traditional recipe, tom yum is cooked 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.

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.

Buying all the ingredients for Thai soup separately is not cheap, and some products only require a few grams. Therefore, it is worth paying attention to special Tom Yam sets; they are sold in large hypermarkets.

The taste and aroma of the dish will largely depend on the quality of the seafood; you don’t need to skimp on it. It must be remembered that shrimp, mussels and other sea “reptiles” do not like prolonged cooking; this makes them hard and rubbery.

We look forward to your comments and ratings - this is very important to us!

Thai Tom Yum soup is considered the hottest in the world! They say that this soup is very difficult to prepare at home, but there are different variations of the Tom Yum recipe, so you can find something simple and affordable. Shall we try?

How did Tom Yam come about?

The history of 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.

What products are needed for soup?

What is Tom Yam made from and can it be prepared in Russian conditions? Classic Tom Yum is a creamy soup with shrimp and shallots, using coconut milk instead of cream. Some recipes call for cilantro, tomatoes, garlic, green onions and chicken. In addition, the soup contains many exotic additives that many have never heard of - galangal root (a type of krachai ginger), kaffir lime leaves and juice, lemongrass, eryngium (fragrant eryngium), tamarind pulp, Thai chili pepper , shiitake mushrooms (or tsaogu, eringi, enoki), fish sauce. Thai housewives use a special “Tom Yam” paste to prepare soup, which cannot be replaced with anything, but resourceful Russian chefs have finally learned how to do it. So, if you do not live in Thailand, but want to cook Tom Yum soup according to traditional recipe, there is a solution for you!

Analogues of products for Tom Yam

If you couldn't find it in the store necessary ingredients for Tom Yam soup, which is very popular now, 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.

Or maybe buy it?

Hot chili paste is sold in oriental stores or online, either in jars ready-made or in packets as a semi-finished product, and will have to be prepared according to the package directions.

Lemongrass is a plant with green stems and a lemon scent that can be found in the produce departments of supermarkets. The galangal variety of ginger is not sold here, but you can stock up on it thoroughly in Asian markets, and it is best to purchase it in dried form. Likewise, you won’t find kaffir leaves collected from the lime tree or eryngium, but fish sauce with a very specific smell is sold in the departments of various exotic stores.

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, from the abundance of acidic foods cow's milk It will curdle instantly, but, in principle, you can add heavy cream, because the soup does not have to be heated - it is prepared for one 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!

Types of soup and serving method

Look at the photo of “Tom Yam” - you can’t count how many types of soup there are! Soup with shrimp is called “Tom Yum Kung”, soup with fish is called “Tom Yum Paa”, and with chicken is called “Tom Yam Gai”. A combination of several seafood is called “Tom Yum Thale”, soup with pork knuckle is called “Tom Yum Kamu”, and soup with coconut pulp is called “Tom Yam Kung Maphrao Nam Khon”. A modern variation of shrimp soup with coconut milk is Tom Yum Nam Khon.

The soup is usually served with herbs and roots for a fragrant aroma - you should not try them, and pieces of fish or meat floating in the soup are best eaten with chopsticks. If the soup is too spicy, then when serving Tom Yam, add it to the plate. All food in Thailand is served in small portions - this is probably why the people of this country are so slim.

Let's make soup!

Finally, we come to the most important thing - the preparation of the legendary “Tom Yam”, which is loved by all Thais, young and old. Let's try to make a classic version of the soup, on the basis of which you can always create your own versions of this dish. What do you need to prepare for two servings?

Ingredients:

chicken broth - 500 ml
lemongrass - 1 stick (zest of 1 lime or 0.5 lemon)
galangal or ginger - 1 cm thick piece
kaffir - 2-4 sheets
hot chili paste - 1 tsp. or to taste
king prawns – 100 g
shiitake - 100 g
fish sauce - 1 tsp.
chili pepper - 1 pc.
juice of half a lime
coconut milk - 100 ml
small shallot, small tomato and green onions - to taste
eryngium or cilantro - to taste

Boil chicken by throwing in a lemongrass stick or citrus zest, ginger or galangal root, and kaffir leaves. Bring the water with spices to a boil, and then reduce the heat to low.

Cook the broth for 5 minutes so that the herbs release all their flavor and aroma. After this, you can remove the plants, but it is better to leave the lemongrass - it will not spoil the taste of the broth.

Add chili paste, peeled whole shrimp and chopped mushrooms to the broth. Cook it for 5 minutes, then add fish sauce and lime juice to the soup, bring to a boil and dilute the Tom Yum with coconut milk or cream, which will soften the sour-spicy taste of the soup.

You can diversify the soup with shallot rings, tomato slices and finely chopped green onions.

Pour the delicious first course into plates and sprinkle with chopped eryngium or cilantro, adding another 1 tsp if desired. lemon juice.

Cooking chili paste

If you still can't find it in stores, try making your own chili paste. To do this you will need the following products:

Ingredients:

vegetable oil - 3-4 tbsp. l.
garlic - 5 cloves
shallots - 1 pc.
chili pepper - 4 pcs.
ginger - to taste

Fry thinly sliced garlic in oil until golden brown, then place it in a separate bowl and chop the onion. Remove most of the seeds from the chillies (reserve a little for extra flavour), chop finely and fry for a minute, then add the raw onion, lightly fried garlic and some grated fresh ginger to the pan. Simmer the mixture a little, cool and grind in a blender until smooth. If the paste turns out very dense, add more oil to it, but don’t get carried away - it should not be liquid.

Even if “Tom Yum” doesn’t turn out the same as the original, don’t be upset - it will still be bright and tasty. Create your own recipes and enrich Thai culinary classics.

How to make Thai Tom Yam soup in Russia? Very simple! First, you need to buy broth for Tom Yam in large hypermarkets such as “Giant”, “Megas”, etc. The most best Tom Yam in cardboard packages of the original Thai production of the Roi Thai company, you see it in the photo. The main thing is not to take Tom Yum broth made in Russia, it is a rare disgusting thing, I foolishly took several packs of Russian Tom Yam, the rest of the packs had to be thrown away after I tasted it.

We clean the shrimp (raw large ones preferably), champignons and tomatoes. We will add chopped green onions at the end.
In my photo you see 2 different types TomYam broth - in an iron jar and in cardboard packages. You can use any of them. In one cardboard package - 250 ml. - one serving, and in the iron one there are 2 servings, take any to your taste.

So, let's start cooking Tom Yam. Just pour this broth into the pan. Heat to a boil. Once it boils, add shrimp, champignons and tomatoes and cook for 5 minutes with the lid closed over medium heat.
At the end add green onions.

It is better to eat it with fried sticky rice (instead of bread) as in Thailand. (in my photo it also goes with seaweed salad)
Everything is very, very tasty! It tastes like real Thai Tom Yum soup, and this is not surprising, since the broth for it is made in Thailand. Now you don't have to go to Thailand to enjoy delicious Thai Tom Yum soup!

Hot and sour Thai tom yum soup is popular not only in Thailand: this exotic first course can now be found on the menus of Asian cafes and restaurants around the world. There are many varieties of soup: with seafood, chicken, fish, with or without coconut milk, etc. However, an invariable component of the recipe is spicy tom yum paste, which can be found in a specialty store or made independently, following our example. The soup prepared according to this recipe, of course, differs from the original, as it is adapted to our realities and homemade products, but nevertheless it turns out very tasty!

Don't forget that Thai soup is not cooked in... large quantities like our traditional borscht. Tom yam is not heated and left for the next day, so if possible, prepare as much soup as you and your loved ones can eat at one time.

Ingredients:

shrimp - 200 g;
chicken fillet - 200 g;
champignons - 150 g;
coconut milk - 400 ml.

For tom yum paste:

chili pepper - 2 large;
garlic - 5 cloves;
ginger root - about 3 cm;
lemon (or lime) juice - 2 tbsp. spoons;
zest of 1 lemon;
vegetable oil - 2 tbsp. spoons;
sugar - 1 tbsp. spoon.

Let's start by preparing the main component of the soup - tom yum paste. To do this, chop the peeled garlic cloves into thin slices. Wash the chili pepper and cut it into rings.
Place the garlic in a saucepan with hot vegetable oil. Stirring, fry over moderate heat for just a few seconds.
We transfer the golden garlic plates into a separate bowl, and place the rings of hot pepper into the empty saucepan. Sauté for a couple of minutes.
Let's prepare the remaining ingredients of the paste. We grate the lemon peel on a fine grater (we only need the yellow zest - we do not touch the white part). Peel the ginger root and also grate it with fine shavings.
Grind the fried garlic and chili rings using a blender, and then put them back into the saucepan with aromatic oil. Add zest and ginger there, sprinkle with sugar, pour in lemon or lime juice. Mix the contents of the saucepan thoroughly, and then simmer over low heat for 3-5 minutes, remembering to stir.
Next, transfer the mixture into a blender bowl and grind until the mixture is as homogeneous as possible. As a result, we get a bright orange “puree”. This is tom yum paste, which is the basis of the first dish of the same name.
Let's move on to cooking the soup. Chicken fillet fill with water and boil until tender. At the same time, wash and chop the champignons into thin slices.
Now about the shrimp. If you are familiar with Thai cuisine, you probably know that Thais tend to add unpeeled seafood to their soup. Therefore, if you want to get as close to the original as possible, you don’t have to peel the shrimp. We decided to make a “domesticated” version of the soup, so we cleaned the seafood, leaving the tails.
Remove the finished poultry fillet from the broth. After cooling, cut the chicken into medium-sized pieces.
Measure out 400 ml of chicken broth, bring to a boil, then mix with coconut milk and Thai paste. Please note that the soup is very spicy! If you are not a fan of spiciness, do not add the entire portion of pasta at once, but do it gradually, tasting the broth each time. Stirring, bring the liquid to a boil and boil over moderate heat for a couple of minutes, and then pass through a fine sieve so that the finished soup turns out smooth and beautiful. Add mushrooms to the strained broth.
Next we add shrimp.
Add chicken meat, cook tom yum at low boil for 2-3 minutes. Take a sample, adding salt to the soup if necessary, and then remove the pan from the heat.
Serve the hot and sour first course immediately. To add some bright colors to the soup, you can add fresh herbs to the plates.

Thai tom yum soup is ready! Enjoy your meal!

Anyone who has visited Thailand has already tried the Thai soup with coconut milk, Tom Yam. If you are not familiar with this dish, then in our article you will learn about it.

Thai Tom Yum soup with shrimp is the spiciest in the whole world. Many studies have been conducted that show that the dish is an excellent cancer preventative. It is because of this food that Thais rarely suffer from this disease.

This Thai soup is offered in any cafe and restaurant in Thailand, as well as in many other countries in Southeast Asia. At the same time, each cook makes some adjustment to the dish: adds or removes an ingredient, increases or decreases the amount of some component.

There are several varieties of soup: with shrimp, with fish, with chicken and with seafood.

Spicy Thai soup base

It is very important that high-quality ingredients are used to prepare the dish. The base of the soup is hot chili paste. You can do it yourself. It is difficult to buy it in Russia. It can only be brought from Thailand. It is sold either in bags or in jars.

The packages usually contain a semi-finished product into which you can add aromatic ingredients, such as kaffir, galangal, lemongrass. Pure paste is available in jars for cooking.

Ingredients

Now we need to describe the ingredients that go into the soup. We will also tell you what can be substituted if they are out of stock.

So, the ingredients that go into Thai soup:

galangal is a type of ginger. It is tough, like wood, and its taste is sharp. Galangal can be seen in common ginger. You can use either fresh or ground from a bag, dried.
lemongrass - green stems (about 1 cm in diameter) with a lemon scent. You can replace this component with lemon grass or lime or lemon peel.
Kaffir - dark green leaves from the lime tree. This tree is grown only because of them. You can replace kaffir with indoor lemon leaves.
Cilantro (coriander). Used to add flavor. In the winter season, frozen grass is added. You can also use the seeds as a substitute.
Fish sauce. It is added to Thai soup to give it a specific smell, and also to avoid adding salt. The sauce has quite original aromas, but in dishes it opens up in a new way. It adds a new flavor to every dish. You can replace fish sauce with soy sauce.
Lime juice. It can be easily replaced with lemon juice.
Straw mushrooms. They can be replaced with other types, such as shiitake, champignons or oyster mushrooms.
Shrimps. Required component. It is not advisable to replace it. In addition to shrimp, you can use other seafood such as octopus, squid and others.
Coconut milk (or coconut cream). This component is optional. It is used to make a milder-tasting version of Thai soup, most likely intended for Europeans. If desired, this ingredient can be replaced with regular cream or milk. You can also completely remove such a component from the dish.
Chicken meat. This ingredient is optional. It is added to shrimp to make the dish more filling when there is little seafood in the dish.

As you can see, before you prepare Thai soup, you need to stock up on the necessary ingredients. All of them are quite specific, but if desired, they can be replaced with a more familiar alternative.

What do you need for Tom Yam paste?

If you didn't buy the original paste, you can make it yourself.

To prepare the paste you will need the following components:

one chili pepper (or any other hot one);
one garlic;
shallots (can be replaced with regular onions);
ginger (this ingredient is optional, but can still be added to the dish).

Making pasta for soup

Pour about three to four tablespoons of vegetable oil into the frying pan. As it cooks, you can add more if the paste seems too thick.

When the oil is hot, throw in a few cloves of garlic, thinly sliced. It should fry until golden brown. After catching the garlic, put it separately.

Then throw one medium head of chopped onion (shallot or onion) into the oil. Also soak in a frying pan until golden brown. After catching it, put it with the garlic.

Next, add four to five chili peppers, cut into small pieces, to the same oil. Dry it a little in oil (a minute will be enough). Then add the previously fried onions and garlic to the pan. You can also add grated ginger there. But this is optional.

Keep the mixture in the pan for a while, stirring constantly. Then remove from heat. Next, grind everything finely in a blender. That's all, our pasta is ready. The consistency should be thick. The prepared mass does not spoil for a long time; you just need to store it in the refrigerator.

How to make Thai Tom Yum soup at home?

Now we will tell you how to prepare this dish. The result is two servings of Thai food that will delight lovers of spicy dishes.

The Thai soup, the photo of which is presented in the article, is prepared in fish or chicken broth. Although the easiest way, of course, is to cook it with chicken. You can use either natural broth or in cubes.

To make the broth richer, add peeled, washed shrimp shells and heads to it. For two servings you will need approximately 0.5 liters of broth. Don't salt it, just add fish sauce (1 tbsp).

Add a piece of galangal seven millimeters thick (or a piece of ginger one and a half centimeters thick) to the finished broth. Next, throw in kaffir (two leaves), a lemongrass stick ten centimeters long (or the zest of one lemon).

Boil the resulting mixture for about four minutes so that the seasonings give off their taste and aroma. Then take out all the leaves, pieces and sticks, put them on a plate so as not to interfere.

The next step in making spicy soup

Already when absolutely all the ingredients have been added to the Thai soup, try the dish, if necessary, add a little more paste to the dish.

So, back to cooking. Now the moment has come when you need to throw all the prepared ingredients into the Thai soup, namely: mushrooms (4 pcs.), one chili pepper, peeled shrimp and other seafood (400 grams), chicken meat (100 grams), pre-cut into pieces. Also pour fish sauce (1 tbsp) into the dish. Of course, you don’t have to add some ingredients, because each person has their own tastes, but without mushrooms and shrimp, our soup definitely won’t work.

If you want the dish to be a little softer in taste, especially if you add a large amount of pasta, add coconut cream or milk (about 100 ml). Then cook the dish for five to seven minutes.

The last stage of preparing aromatic and tasty soup

A few minutes before removing, add a small onion cut in half (peeled, of course), and a clove of garlic. If you want to diversify the taste even more, add another tomato. You can use either a couple of slices of regular tomato or cherry tomatoes cut into two halves.

That's it, Thai Tom Yum soup is ready. The recipe for preparing the dish is not easy. But every housewife can handle it if she wants.

The finished soup is poured into bowls and sprinkled with herbs on top. Next, add a teaspoon of lemon or lime juice.

I would also like to say that the prepared pasta can be used not only in the cooking process, but also to create other dishes. Pasta is also allowed to be added to already prepared dishes, for example, pasta.

Now you know how to cook Thai Tom Yam soup, the recipe presented in the article will help you. We hope that you will be able to prepare a spicy dish in your kitchen.