Features of cooking Tom Yam soup
Tom Yam soup is found on the menu of almost every Asian cafe and restaurant. An interesting fact is that Thais suffer from cancer much less often than Europeans. Many researchers claim that this is directly related to Tom Yum soup, which is considered an excellent cancer prevention.
This exotic first course has many cooking options. It is prepared with seafood and fish, chicken, with or without the addition of coconut milk. But an essential component of Thai Tom Yum soup is a very spicy paste of the same name. This paste can be bought in specialized culinary departments or prepared at home.
The secret to a successful dish lies in the quality of the ingredients. All products must be fresh. If you use shrimp, you need to choose refrigerated seafood rather than frozen. The same applies to chicken meat.
Thai soup is quite specific, and it needs to be prepared in small quantities, calculating portions for one time. This first dish is not left for the next day and is not reheated.
Thai Tom Yam soup from our products 15-20 minutes
One of the most popular Thai dishes. In fact, it’s probably unlikely that you’ll be able to get real ingredients, at least some of them. Like lemongrass or Thai fish sauce.....
Therefore, the recipe is adapted to the products that can be obtained in our store. Now, what is needed, the list can be further diversified to make the taste more interesting.
Go….
The base broth is fish broth, left over from boiling shrimp and squid, which are temporarily removed from it, cut up and will be added later. You can also cook peeled shrimp husks in it for richness.
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If you can’t get it alive, you can try looking for ginger root in powder. This component is very desirable, because it carries the specifics of Thai food...
You can take refined vegetable oil, a glass, and stir half a teaspoon of ground red pepper in it. The Thais have this special pepper oil (I don’t know the recipe:)
Red chili pepper is very hot, take two and you will be able to fully feel the presence of Thailand inside you 
Leeks, the Thais use some other tops, I don’t know what, but the taste is similar.....
I used cow's milk, although you need coconut milk, so where can I get it - you can try boiling it in advance with coconut flakes and a little sugar. But plain milk doesn’t change the final taste very much.
To the right of the milk is soy sauce, you will need half a glass, in the absence of Thai stinky fish sauce made from rotten fish . I don’t think you can get it in Russia at all due to the difficulty of transportation :):):)
Mushrooms. Let's use champignons, preferably raw, more similar to the Thai prototype...
Our native potatoes, boiled in their jackets and peeled. The taste, of course, is not the same compared to Thai sweet potatoes - but what are they rich in....
Above the potatoes are squids, pre-cooked in the base broth until cut.
Well, shrimp are a must, although not a lot, but you’ll have to splurge, otherwise Tom Yum won’t work.
Among the greenery the tail of a cod or some other similar fish sticks out, there is almost no difference.
Well, in conclusion, tomatoes and herbs. We have tuba with Thai greens, and therefore green onions and parsley will be enough, better, of course, cilantro, but I can’t stand it, I apologize….
The amount of food for the shown pan is 8 liters (after all, they will still come to try Thai exotics :) as in the photo, for reference, my finger sticks out at the bottom left of the screen :):):)
Now what and in what order should I put it in the pan? There are about 10 minutes left...
Add ginger to the boiling base broth, bring to a boil and simmer for a minute. Next, almost everything is added a minute after the next one boils - wow!
Leeks and chopped another half onion, I forgot first... Mushrooms there, coarsely chopped
Soy sauce Sunflower oil with red pepper
This is a fish, slightly smeared - stills from the movie Hot Chili Pepper
Tomatoes Shrimp with squid, if there are still any left at this time
Well, now potatoes, cut into cubes
Milk Greens
And at the end, garlic and turn off the heat!
Well, that’s it - you can eat it hot, or tomorrow it’s cold!
For those who want to watch the process in dynamics, I put a video. Bon appetit ! Thanks to all !
Sincerely yours, Andryukha.
Tom Yam soup: recipe with photos
Let's prepare soup with shrimp and coconut milk. Of course, we are unlikely to be able to achieve absolute resemblance to a real Thai first course, but believe me, our soup will turn out no less tasty. At first glance, it may seem that the recipe for Tom Yum soup with shrimp and coconut milk is quite complicated, but once you prepare it, you will no longer be able to refuse this dish.
Compound:
- 200 g chilled shrimp;
- 200 g chicken fillet;
- 150 g mushrooms (champignons);
- 400 ml coconut milk;
- 2 pcs. chili pepper;
- 5 garlic cloves;
- ginger root – approximately 3 cm long;
- 2 tbsp. l. lemon juice (you can take lime);
- zest of one large lemon;
- 1 tbsp. l. granulated sugar;
- 2 tbsp. l. vegetable oil.
Preparation:
- First, prepare the paste: cut the garlic cloves into thin slices, and the chili pepper into rings.
- Place the garlic cloves in hot vegetable oil and fry for just a minute. Make sure that the garlic does not burn; stir it constantly.
- Remove the fried garlic cloves from the saucepan and place the pepper in it. Sauté for a few minutes, remembering to stir.
- Grate the lemon zest very finely. Attention: we cut off only the yellow part of the lemon, and we do not need the white zest.
- Ginger root also needs to be finely grated.
- Grind the chili pepper and garlic cloves in a blender and put them back into the saucepan. Add chopped ginger and citrus zest, granulated sugar and lemon juice to them. Mix all the ingredients very well and simmer over low heat for about five minutes. The sauce must be stirred all the time.
- When the sauce has cooled a little, place it in a blender bowl and grind. We should get a homogeneous creamy paste of bright orange color. Tom Yum sauce is ready.
- It's time to start making the soup itself. Cook broth from chicken fillet. This can be done at the same time as preparing the sauce.
- Wash and dry the mushrooms and cut into thin slices.
- Now you need to prepare the shrimp. By the way, the Thais do not clean them and put shelled shrimp in the soup. We will clean them, leaving only the tails.
- Cut the chicken fillet into small pieces.
- Strain 400 ml of broth and pour into a separate pan. Place on the fire and bring to a boil. Then add Tom Yam sauce and coconut milk to the broth. Tip: since the sauce is quite spicy, add it in small portions for the first time, tasting the soup.
- We wait until the resulting mixture boils, reduce the heat and cook for a few minutes.
- We take a sieve and pass our broth through it. It should have a uniform consistency.
- Add mushrooms to the soup.
- Now add shrimp.
- Place the chicken fillet, bring the soup to a boil and cook for 3-4 minutes. Taste the soup and add a little salt if necessary.
- Tom Yum soup should be served immediately; it can be garnished with cilantro or green basil.
Close to the original
This recipe is as close to the original as possible. Cooking tom yam is not difficult; the process itself will take several hours.
To do this you will need the following products:
- 4-5 pieces of chili peppers;
- 5 cloves of garlic;
- 1 shallot;
- 1 lemongrass stick or zest of 1 lime;
- a piece of ginger 1 cm long;
- 1-2 leaves of lime or lemon;
- 100 g coconut milk;
- 150 g seafood (shrimp, scallops, octopus);
- 1 chicken thigh;
- 100 shiitake mushrooms;
- 1 tbsp. spoon of fish sauce;
- 4 tbsp. spoons of vegetable oil;
- 1 lime;
- half a bunch of cilantro.
To make a delicious Thai soup, you need to prepare chili paste - the base of the dish. You need to be careful as the pepper is very hot and can get into your eyes. Cut the garlic into thin slices, chop the shallots into cubes, remove seeds and stems from the chili and chop finely. Heat the oil in a deep frying pan and quickly fry the garlic in it. Use a slotted spoon to catch it on a plate and add the chopped onion to the frying pan. When the shallots turn golden, remove them to a plate and fry the chili peppers in a frying pan for a few seconds, then reduce the heat and simmer the peppers for 1-2 minutes.
Add onion and garlic to the chili and simmer for a few minutes, stirring. Grind the finished mixture into a paste using a blender or pestle. Chili paste is very durable and can be stored in the refrigerator for up to 6 months, so you can make it for future use.
At this time, you can soak shiitake mushrooms in water and remove seafood from the freezer. Now you can start the soup. Boil broth from the chicken thigh, remove the finished meat and cool, and strain the broth through cheesecloth. You can put an onion and parsley root into the broth during the cooking process, which you then need to catch and throw away: the onion will add color, and the parsley will add aroma.
Pour the broth into the pan, add lemongrass or lime zest, a piece of ginger and lime or lemon leaves. Cook the soup for 3-5 minutes. Then add 1 tablespoon of chili paste - if you like it spicier, you can add more. The paste is very spicy, so you need to try the broth to find the right combination of ingredients.
Cut chicken and mushrooms into pieces. Add chicken, seafood, mushrooms and fish sauce to the tom yam. Cook for 3 minutes, then add coconut milk and cook for another 4-5 minutes.
Wash the cilantro, dry and finely chop. Cut the lime in half and squeeze the juice out of it. Pour the soup into bowls, sprinkle with herbs and add a tablespoon of lime juice. Tom Yum is ready!
The recipe is not complicated, but due to the exotic ingredients it seems difficult to implement. But that's not true. Having mastered this recipe, you can easily prepare delicious and savory soups of Asian cuisine.
Thai soup in Russian style
Let's look at a lighter version of preparing Thai soup, adapted to our national cuisine. So, Tom Yum soup: an original recipe for cooking at your service.
Compound:
- 800 ml chicken broth;
- 4 garlic cloves;
- 400 ml coconut milk;
- 2 pcs. chili pepper;
- 2 tbsp. l. lime juice;
- lemongrass stem;
- zest of one lime (can be replaced with lemon);
- ginger root;
- 1 tsp. brown granulated sugar;
- 200 g of mushrooms (preferably champignons);
- 2 tbsp. l. mild fish sauce;
- 400 g chilled shrimp;
- parsley and cilantro.
Preparation:
- Boil chicken broth in advance.
- Cut the ginger root into very thin slices.
- Cut the pepper in half and grind the garlic cloves in a blender.
- In a separate pan, mix the pre-strained broth with coconut milk. Then bring it to a boil and add ginger, chopped garlic cloves and lemongrass, citrus zest, brown sugar, lime juice, as well as fish sauce and chili pepper. Cook over low heat for about 15 minutes.
- Cut the champignons into slices and peel the shrimp. Add these ingredients to the soup and cook for 7-10 minutes. Remove the lime zest, ginger root and lemongrass from the soup. Keep the soup on the fire for another minute and turn it off. Before serving, add chopped cilantro and parsley.
