Thai Tom Yam soup

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:

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

Tom yum soup has a rich and special taste. Now this Thai dish can be experienced not only in cafes and restaurants in Thailand, but also in your kitchen. Bon appetit!

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

1. Since Thais do not eat bread, all their first courses are served with boiled rice.
2. 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.
3. When making non-traditional versions of soup, add a variety of seafood - squid, octopus, mussels.
4. If you don't have coconut milk on hand, use medium-fat cream.
5. 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 piquancy, 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 yum soup

Tom yum is a rather exotic Asian dish, a hot and sour soup made from shrimp and chicken, with coconut milk and spices. The soup is cooked in small quantities, “at a time.” There are different variations of this dish, but the constant is the spicy tom yum paste.

Let's prepare ingredients for Thai tom yum soup.
Wash the champignons, lemon and fillet.
Our shrimps are already boiled. Clean the garlic cloves. Let the chicken fillet cook immediately.

How to make tom yum soup:

Let's prepare spicy tom yum paste. Cut the garlic into slices.

Fry the garlic slices for almost a few seconds. Let's put them in a separate container.

Chop hot chili peppers.

Also fry them in a small amount of vegetable oil for a few minutes.

Grate the lemon zest using a grater with the smallest links.
Grate and peel the ginger root. Place fried garlic slices in a saucepan with the chili pepper, add lemon zest, add chopped ginger, pour in lemon juice and sprinkle everything with sugar. We will simmer this mass for 3-5 minutes over low heat.

Carefully blend the contents of the saucepan with an immersion blender. Tom yum paste is ready.

Cut the champignons into slices.

In a small saucepan, bring 400 ml of chicken broth (in which we have already cooked the chicken fillet) to a boil and add 400 ml of coconut milk to it. Add cooked tom yum paste. Bring the resulting mixture to a boil and cook for several minutes. Then strain through a sieve to obtain a homogeneous structure. Add chopped champignons to the broth that we have strained.

Cut the chicken meat into small pieces and also add it to the soup along with the mushrooms.

Immediately add shrimp. Let's cook the contents of the pan for another two or three minutes and our tom yum soup is one hundred percent ready.

Let's pour the hot and sour soup into bowls and start tasting. Bon appetit!

5

I'm sorry, but this is not Tom Yam

I'm sorry, but this is exactly what we eat in a cafe. Maybe in Thailand they prepare it differently, but we are in Russia.

You're going to the wrong cafe. Tom Yum is not prepared like that.

I'm sorry, but this is exactly what we eat in a cafe. Maybe in Thailand they prepare it differently, but we are in Russia.

You're going to the wrong cafe. Tom Yum is not prepared like that.

We ate at various cafes. There are various recipes. This particular one I liked the most) this is not a reason to be clever.

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Tom Yum: Thai samovar soup

A trip to Thailand should begin with getting acquainted with the local cuisine, and specifically with Tom Yam soup. This popular treat with a scorching taste is traditionally prepared in a samovar. This custom came from China, where Hogo soup was prepared in a fiery cauldron back in the 4th century AD. The samovar differs somewhat from the Russian one in the shape and placement of the heating element. The boiler is equipped with a small stove, which is located in the middle of the structure. Thus, the heat moderately warms the soup, facilitating its rapid preparation.

Facts from history

The name of the dish consists of two parts: “tom” - cook, “yam” - hot salad. The dish is a hot and sour soup based on chicken or fish broth with a fragrant bouquet of spices, herbs and seafood. There are several options for the dish depending on the ingredients added:

• Tom Yam Kung – with shrimp;
• Tom Yam Pla - with fish;
• Tom Kha Gai - with coconut milk;
• Tom Yam Kai Po Taek – with sea cocktail;
• Tom Yam Kai - with chicken.

The history of the traditional recipe is hard to find. But first of the 19th century, the recognizable poet Sunton Pu mentioned a step-by-step summary of the production of “Tom Yam” in his own creation “Instructions for Ladies.”

Samovar for making Tom Yam

What is the nutritional value of soup

Knowing how many calories are in a dish is the so-called fad of those who maintain a healthy lifestyle. The nutritional value of Thai Tom Yam soup with seafood per 100 g is 126.3 kcal, of which:

• proteins – 7.7 g;
• fat – 8.5 g;
• carbohydrates – 4.8 g.

The calorie content of a dish may vary depending on the ingredients used. In addition, the soup has a huge number of necessary properties:

• helps increase immunity;
• restores the functioning of the gastrointestinal tract;
• speeds up metabolism;
• increases blood circulation (blood circulation throughout the body) .

Tom Yam is a good way to lose weight. This is precisely why Thais have no problems with being overweight. Due to the huge amount of spices and herbs that are included in the dish, food is quickly absorbed, as it should be, fat does not have the ability to be deposited in the body.

Paste for Tom Yam Aroy-D, 50 g

How much does a set of soup ingredients cost?

“Tom Yum” at home is simple. It’s enough to stock up on suitable products, which are easy to find in the country’s hypermarkets. Also, ingredients for Thai soup can always be purchased in online Asian food stores.

The classic serving of the first course contains a huge number of different herbs and roots, which only impart a spicy smell and are taken from the plate before eating. Also, pieces of fish, seafood or meat are placed in the soup - all this is usually eaten with chopsticks. A small Thai spoon is served for the broth and finely chopped ingredients.

Jaggery - jaggery

When ordering Tom Yam soup in restaurants in China or Thailand, guests will be offered boiled rice, which replaces bread in eastern countries. If you wish, you don’t have to eat the broth; no one will be offended by it.

TOP 3 best recipes

There are a huge number of options for making regular Thai soup. Tourists arriving in Thailand can taste it in restaurants, cafes and at makashniks (street vendors).

Classic Tom Yam

The usual dish is offered to tourists in all restaurants in Thailand. It contains a large number of components that impart a special taste and smell.

• Purified water – 480 ml
• Broth (chicken or fish) – 60 ml
• Shrimp – 100 g
• Squid – 100 g
• Scallops – 80 g
• Coconut milk – 1.5 cups
• Bisque – 15 g
• Galangal root – 20 g
• Butter – 65 g
• Lemongrass stick – 1-2 pcs.
• Cherry – 10 pcs.
• Thick paste for Tom Yam – 2 tbsp.
• Lime leaves – 6 pcs.
• Onion feather – 10-12 pcs.
• Lime – 2 pcs.

1. Combine water, broth, bisque sauce and coconut milk in a saucepan or saucepan. Place on the stove and cook for 5-10 minutes after boiling.
2. Melt the butter in a deep frying pan to make the dressing. It includes lime leaves, pieces of finely chopped galangal root and lemongrass. Sauté for 2-3 minutes. Place in the pan behind the previously cooked scallops, shrimp and chopped squid. Fry until golden brown.
3. Cut the cherry into halves. Add to seafood. After 2 minutes, add chopped green onions.
4. When the dressing is ready, dilute it with broth, season with hot paste and lime juice. Cook for a couple more minutes and remove from heat.

In Tom Yum soup, you can use ginger root instead of galangal, and replace lemongrass sticks with lemon.

Fried Tom Yam

In local restaurants in Thailand it is called Kang-pa curry. It combines a sharp-sour taste and a rich aroma of spices.

What you need (for 4 servings):

• Shrimp – 1 kg
• Kang Pa curry paste – 2 tbsp.
• Fish sauce – 2 tsp.
• Beech sprouts – 3 pcs.
• Cherry – 5 pcs.
• Straw mushrooms – 300 g
• Sunflower oil – 1 tbsp. l.
• Jaggery – 0.5 tsp.

1. Take a wok pan and place it on the stove. Pour in sunflower oil. Start frying the paste for the Kang Pa. The operation should be carried out within 2 minutes, carefully mixing the contents.
2. Peel the shrimp and mix with the paste. Cook for no more than 4 minutes.
3. Prepare the mushrooms and cherry tomatoes by cutting them into halves. It is recommended to chop bamboo shoots. Add to the wok and simmer for another 4 minutes.
4. At the end of cooking, season the roast with fish sauce and sugar.

When serving, each serving should be decorated with herbs. It is also recommended to serve boiled rice and flatbreads on the table.

You can replace cao gu mushrooms in the fried tom yam recipe with oyster mushrooms or any other white mushrooms.

Tom Yum Kung

“Majestic soup” is how this dish is called in Asian countries. Shrimp soup has a sour-spicy taste and fireworks of smells. The nutritional value of a serving is 370-400 kcal.

• Shrimp – 150 g
• Fish broth – 250 ml
• Chili pepper – 25 g
• Lemongrass – 20 g
• Cilantro – 1 bunch
• Lime leaves – 20 g
• Galangal root – 30 g
• Fish sauce – 60 g
• Condensed milk – 2 tsp.
• Spicy paste “Tom Yam” – 1 tsp.
• Lemon juice – 1 tbsp.
• Chili paste – 1 tsp.
• Salt – 1 tsp.

1. Cut the lemongrass stick and galangal into small pieces. To create the freshest smell, you need to grind the spices in a mortar.
2. At this time, you should peel the shrimp from the shell.
3. Bring fish broth to a boil in a saucepan. Season it with salt, hot paste, crushed spices and lime leaves.
4. Then add shrimp to the soup. Cook for no more than 2 minutes.
5. Crush the chili pepper in a mortar and season the soup.

Add fish sauce, chili paste, condensed milk and lemon juice to taste.

When serving the soup, it is recommended to use fresh coriander. Boiled rice is also served in a separate bowl.

Coconut milk or jasmine rice, which has a sweetish taste, will help create a less spicy dish.

Tourists who want to visit the countries of Southeast Asia in the near future should definitely try real Tom Yam soup, prepared by local chefs. In Thailand, it is believed that if a guest sobs or chokes from the spicy food, this is the best courtesy to the chef.