How to cook Tom Yam at home: traditional recipe and cooking tips from Thai chefs

Greetings, dear readers! Now I will offer you a recipe for traditional Tom Yum soup, show you in the photo the entire manufacturing process, tell you what ingredients are included in its composition, what the calorie content of the finished dish is and how long it will take to cook it at home.

Tom Yam is a popular spicy Thai soup made from chicken broth with seafood, kaffir lime leaves and lemongrass. It can be prepared with shrimp, chicken, mushrooms, coconut milk and various herbal ingredients. It is clear that there are fan clubs of this tasty dish in the world, whose members often compete to see who can prepare the famous soup better. Tom Yam first appeared in the 13th century. At that time it was called a royal dish, and every housewife had her own unique recipe.

Traditional step-by-step recipe

At home, we will prepare soup with shrimp and coconut milk for 6 servings.

Ingredients

Manufacturing steps

Video recipe

What are the benefits of Tom Yam?

Lemongrass relieves flatulence in the stomach and intestinal tract, restores body temperature and protects the body from germs. Chili pepper intensively fights coughs and is useful for colds; it also improves heart rate and blood circulation (Blood circulation is an important factor in the life of the human body and a number of animals) .

It is useful to include Tom Yam in the diet for people suffering from tuberculosis. Lime is considered a rich source of ascorbic acid. Kaffir lime juice is used to treat stomach ailments and coughs.

It is especially pleasant and healthy to consume soup in hot weather, because it is very refreshing, despite the fact that it is usually served hot.

Useful tips from chefs

Since Thais do not eat bread, all their first courses are served with boiled rice.
Tom Yum is not recommended to be made from wild mushrooms because they can overpower the flavor of the fish broth. It is better to take champignons or oyster mushrooms.
When making non-traditional versions of soup, add a variety of seafood - squid, octopus, mussels.
If you don't have coconut milk on hand, use medium-fat cream.
Lime can be replaced with freshly squeezed lemon juice.

5 unusual crafting recipes

Dubai

Tom Yam in Dubai and Istanbul is usually prepared without mushrooms so that the soup has the most intense fishy taste. It differs from the traditional recipe by the presence of crab meat, tiger shrimp and squid. This version of the soup takes longer to prepare than the traditional one. It also has a higher calorie content - 340 kcal per 100 g.

I do not recommend consuming Dubai Tom Yam in large portions, as it is harder on the stomach than Thai Tom Yam. To improve digestion, you can add coconut milk or cream before serving.

Mediterranean

The main difference from the traditional version is the absence of chili pepper and other hot spices in the dish. Mediterranean Tom Yum has the most vegetable flavor due to the tomatoes and carrots it contains.

For added spice, you can add a little soy sauce during frying. You can decorate the finished soup with parsley and basil. The calorie content of the dish is 223 kcal per 100 g. Production will take from 60 to 90 minutes.

Turkish with reddish fish

A popular dish in Istanbul. It is prepared on the basis of reddish fish and greens. Carrots, ripe tomatoes, soy sauce and chili paste are also added to Turkish soup. For fish, preference should be given to salmon, salmon, trout or lightly salted pink salmon.

You can decorate the dish with parsley, cilantro, dill and basil. Its calorie content is 150-200 kcal.

Vegetarian

Option of a dish without products of animal origin. Spicy, hot soup with fragrant herbs will amuse everyone with its inimitable taste. To make the base, take lemongrass, kaffir lime leaves, ginger, lime juice and chili pepper. For vegetables, I recommend taking tomatoes and cauliflower. I also add champignons, cilantro, soy sauce and coconut milk to vegetarian Tom Yam.

The dish is prepared for one time and must be eaten within 2 hours after preparation. Its calorie content depends on the types of vegetables and ranges from 50-80 kcal.

With pork knuckle

A rich and high-calorie soup that gives strength after a languid day at work and warms you up on a cool winter evening. The broth comes out richer than in other recipes for making Tom Yam. To cook it, you need to take pork ribs, purple onion, fish sauce, lemongrass, lime, ginger root and cilantro.

You should add rice and fresh herbs to the finished dish. Its calorie content is 430 kcal per 100 g.

Conclusion

Now you understand how to prepare the indescribably delicious and fragrant sweet and sour Tom Yum soup. In each country, the recipe differs from the traditional one; new ingredients are constantly added, but the taste of the dish remains constant.

To add richness, you can include fish sauce in the list of ingredients. Seafood goes well with Dorway Blue sauce.

Have you tried Thai Tom Yam? Share your views in the comments!

Thai Tom Yam soup. Recipe at home

Thai cuisine is quite specific and differs significantly from European cuisine. A more popular dish among the local population and tourists is tom yum soup, which is popular not only in Thailand and Laos, but also in Indonesia, Malaysia and Singapore. The dish is prepared with goods that are quite exotic for the Slavs - lemongrass, Cao Gu mushrooms, galangal, coconut milk and a special paste for this soup. At the moment, these products can be found in large stores, therefore, using our recipe, you should prepare a Thai dish at home without the help of others and amaze your own household and guests.

Tom Yum soup - what is it?

This dish belongs to Thai and Laotian cuisine. The soup has a spicy and sour taste suitable for local cooking. Tom yam is cooked in chicken broth with the addition of seafood or poultry.

The name of the soup is literally translated from Thai: “tom” means “boil”, “yam” means “salad with a spicy taste.” There are a huge number of recipes for the dish. For accuracy of awareness, a word is attached to the name, denoting the type of meat or broth used to make a particular soup. For example, “tom yam kung” is a dish with shrimp, “tom yam pla” is a dish with fish, etc.

Ingredients

There are a huge number of variations of Thai soup, but the main components remain constant. The tom yum recipe includes:

Lemongrass. Only the trunks of this perennial plant, which have a sour taste, are used for soup.
Galangal. This is a variety of ginger. It has a hard texture and varies in pungency.
Kaffir. Lemon tree leaves add sourness to the soup.
Cilantro and coriander. These spices make the dish incredibly fragrant.
Tom Yum pasta. A product based on chili, herbs and lime. Usually, it is sold ready-made in jars or bags.
Lime juice. A popular product of oriental cuisine.
Coconut milk. Used for certain types of soup. Softens the taste of tom yam.
Mushrooms Cao Gu, Shiitake. This ingredient has become popular in the modern interpretation of the dish.
Seafood. Thailand has a wide selection of seafood - shrimp, crabs, clams, mussels, etc.
Fish sauce. The product itself has a very specific smell, but in the soup it harmoniously blends into the overall composition and imparts a salty taste. Can be found in shops selling exotic products.
Chicken's meat. It is often used to make broth.
Chilli. You need to be very careful with this ingredient because it is very spicy. It’s important not to forget to remove the seeds when adding it to the soup.
Vegetables and greens. Depending on the type of soup, tomatoes, garlic, green onions and onions are used.

How to replace exotic products

If the store doesn’t have the ingredients you need, you can choose similar ones to taste. Options for substitution:

lemongrass - leaves or zest of lemon, lime;
galangal - ginger root. You can add either the freshest product or the dried product in a package to the soup;
kaffir – lime and lemon leaves;
coconut milk - vegetarian or cow's milk, cream;
Cao Gu mushrooms – champignons, oyster mushrooms, shiitake;
fish sauce - soy sauce;
chicken broth - prepared meat bouillon cubes;
chili pepper - any hot pepper.

Tom-yum recipe

Thai soup will help vary your daily menu. For tom yam you will need:

700 ml of water or broth cooked with chicken or shrimp;
60 ml lime juice;
25 huge grayish shrimps;
40 ml fish sauce;
200 g mushrooms (oyster mushrooms, shiitake);
a couple of sprigs of cilantro;
5-6 pods of reddish chili;
2-3 kaffir lime leaves;
2 lemongrass shoots;
small piece of galangal.

Cooking Thai soup

A step-by-step recipe will help you make a real masterpiece of Thai cuisine. So let's get started! Follow the annotation:

Remove the shells from the shrimp, which need to be cut lengthwise to remove the dark digestive tract.
Mushrooms need to be wiped with a towel. Cut the hats into two parts. Remove roughened stems.
Crush the chili with a knife and remove the seeds.
Tear the kaffir lime leaves into pieces, removing the stem.
Wash and cut the cilantro.
Lemongrass needs to be cleared of dry areas, crush the stems with a knife, and cut into several pieces.
Add lemongrass and galangal to the bubbling broth. After 3 minutes, add shrimp and mushrooms. Cook for another 5 minutes over low heat.
Season the dish with lime juice, fish sauce and chili. At the very end, sprinkle with herbs - cilantro and kaffir lime.
Serve the soup immediately from the heat - hot.

Tom yum soup at home

Tom Yum soup is deservedly considered one of the gastronomic “tricks” of Thailand. Any tourist should try it in order to fully feel the spectrum of this Asian country for us. The distinctive personality of this first dish is its spiciness combined with a delicate creamy taste. There are a huge number of recipe options for making tom yum soup; any 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 hypermarkets, you realize that it is very difficult to collect all the ingredients that are needed in the traditional recipe for Tom Yum soup.

This recipe will not contain the rarest “overseas” goods, so production will be much simpler and more economical, and the unique taste properties will be preserved virtually without changes.

The recipe has been simplified by introducing a ready-made base in a bag and not containing the ingredients for making classic tom yum paste. Tamarind and shrimp paste are needed there.

We will also not consume galangal, chili pepper, lemongrass, kaffir lime leaves, or coconut milk. You can’t always find all these products in a hypermarket near your home, and some are completely difficult to find in your own town.

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

{Instructions} manufacturing

So, first, finely chop the onions and garlic, fry them in a saucepan or pan with thick walls and bottom (you can also use it in a frying pan, and later transfer everything into the pan).

Add cherry tomatoes cut into four pieces to the onion and garlic and simmer over low heat for 2-3 minutes.

Grate the freshest ginger, add to the stewed vegetables and remove from the heat.

If you purchased unpeeled shrimp, remove the shell, head and black stripe from the back, it can really spoil the taste.

Oyster mushrooms must be thoroughly washed and large parts of mushrooms must be cut. Place the mushrooms and cooked shrimp in a saucepan with the stewed vegetables.

And right away the base for the soup is straight from 2 bags.

Directly from the Sen Soy brand, the base for which is sold in most of our stores, the sour-spicy taste is not very pronounced, so for the usual 2.5-3 liters. You need exactly two packages.

After mixing the contents of the pan, pour in the chicken broth prepared in advance and bring to a boil.

Cook the tom yum over medium heat for about 5 minutes after the broth boils, remove from heat, add cilantro, salt to taste.

How to cook Tom Yum with coconut milk - traditional recipe

In the classic recipe, Tom Yum is prepared with shrimp and coconut milk. Below you can find a version of this soup with various 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.

Manufacturing:

Cut the lemongrass into several pieces.
Place in bubbling 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 black 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 smell.

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 uniqueness of this dish is not only its great taste and luxurious smell, but also its low calorie content. A necessary 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.

Manufacturing:

Cut the cherry tomatoes into four parts.
Chop the pepper and corn into large strips.
Ginger can be cut into thin slices; it is not necessary to peel it, but you must wash 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, bring to a 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. From time to time, Thais add a piece of citrus peel.
Pour in the fish sauce, stir, add hot pepper if desired, although Tom Yum paste initially 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 prepare their own famous soup not in a saucepan, but in a wok. If this is not the case, you can use a cauldron or other suitable container with thick walls.

Tips and advice

Taking all the ingredients for a Thai soup separately is not inexpensive, and some items only require a few grams each. Therefore, it is worth paying attention to special Tom Yam sets, they are sold in large supermarkets.

The taste and smell of the dish will depend in almost everything on the properties of the seafood; there is no need to save money on them. It is necessary to keep in mind that shrimp, mussels and other sea “reptiles” do not like long-term cooking; this causes them to become hard and rubbery.

Thai Tom Yum soup

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We will need:
600 ml. chicken broth
50 g (3 tbsp) tom yum paste
1 stem of fresh lemongrass
2 cm galangal root (or ginger)
3 new kaffir lime leaves
1 small reddish chili pepper
1 tbsp. l. coffee sugar
3 tbsp. l. fish sauce
8-10 cherry tomatoes
350 g peeled shrimp
400 ml coconut milk
cilantro, green onions for serving optional
100 g shiitake mushrooms (champignons)

Tom Yum soup is the national soup of Thailand and can be counted among the countless attractions of Thailand. Everyone has heard about it and, even if you have never been to Thailand, when you mention this soup, a picture immediately pops up before your eyes: palm trees, the sea, a comfortable cafe and a special soup.

The sour-spicy, fragrant Thai Tom Yum soup in chicken broth with shrimp and coconut milk is one of the variants of this famous soup, which you can completely prepare at home. If desired, add fried champignons to it!

How to cook Thai Tom Yum soup at home

Step-by-step recipe description

Show as huge photos with description

1. Because it’s not possible to find exotic ingredients separately everywhere, I bought a ready-made tom yam set, which included tom yum paste, lemongrass, galangal root and kaffir lime.

2. Boil chicken broth.

3. Fry the tom yum paste in a frying pan for approximately 1 minute.

4. Transfer the pasta to the pan with the broth. Add galangal, lemongrass, kaffir lime leaves and chili powder. Bring to a boil, then reduce heat and simmer for 5 minutes.

5. Pour coconut milk into the pan, add lime juice, fish sauce and brown sugar.