home » Decorative » Tom yang soup recipe, Thai semi-finished products. Secrets of making Tom Yum soup. In Dubai version

Tom yang soup recipe, Thai semi-finished products. Secrets of making Tom Yum soup. In Dubai version

Russian restaurants are sure that tom yam should be cooked with coconut milk. Apparently, for greater exoticism. Thais prepare it with or without regular cream. Yes, you can occasionally find an option with coconut milk. There is even tom yam with coconut pulp. These are regional or individual characteristics. In Phuket, I only came across an option with coconut milk once. Or rather, the first and the last, because that’s not tasty for me.

The most important thing in that pit is the combination of tastes: sour, salty, spicy, sweet and aromatic herbs. Common soup ingredients are lime juice, fish or soy sauce, lemongrass, galangal or ginger, chili pepper, kaffir leaves and various toppings: tomatoes, mushrooms, meat, seafood, vegetables, herbs. The color of tom yam can vary from transparent yellow-green to rich red-orange.

There are many options for preparing Thai tom yum soup. Each housewife in Thailand makes it in her own way, adding a piece of her imagination and skill. The main ingredient is added to the name:

mushrooms - tom yum het
chicken - tom yum kai
shrimp - tom yum kung
seafood - tom yum thale
fish - tom yum pla
pork ribs - tom yum kraduk moo
pork knuckle - tom yum kha moo
noodles - kuay tieu tom yum

In addition to the main ingredients, there are two versions of the soup. Tom yum with added cream is called "nam khon", and without it - "nam sai". I like the first option better. You can order it in a restaurant by saying “tom yam nam khon”.

You can try to order a mild version by saying “mai phet”, but often chili paste is added to the soup, which itself is spicy. Even from non-Thai products you can easily make “tom yam in Russian”, “tom yam in Ukrainian”, “tom yam in Belarusian”, “tom yam in Kazakh”, etc. The classic royal version was recorded under Rama V - with fish and without cream. This option has been the most common since Ayutthaya, until shrimp and cream were added. The most popular option now is tom yum kung.

What will you need? What to buy in Thailand?

You will need: chilli paste, fish sauce, lemongrass or lemongrass, kaffir leaves, shallots, dried chillies and your choice of tamarind sauce, which is only required in my recipe. Galangal root can be successfully replaced with regular ginger, lime juice with lemon or citric acid, I have even successfully replaced fish sauce with soy sauce before. Makro supermarkets sell bags of dried spices for 25 baht. You can buy them and chili paste - this is already enough for a delicious tom yum. It is better to take more chili paste, any manufacturer will do, I recommend Mae Pranom Brand.

At first glance, fish sauce looks like a light soy sauce sold in a large bottle, like sunflower oil, and it says fish sauce on it. Tamarind sauce usually comes in a glass bottle. Dried lemongrass is sold in orange bags from Nguan Soon HAND BRAND NO.1. They also have a large selection of other spices, such as dried chili. In the markets of Thailand they sell fresh lemongrass and kaffir leaves, which, upon arrival home, can be frozen and used as you create culinary masterpieces. In supermarkets of large shopping centers there are some problems with purchasing dried kafir leaves, the only option left is the market. But in the refrigerators of the vegetable departments there are ready-made sets of fresh ingredients. They cost around 30 baht.

You have bought everything you need and are getting ready to conjure up delicious tom yum soup in the kitchen. I'll tell you about the recipe for tom yam with shrimp. The only caveat is that frozen shrimp may not fit into the structure of the tom yam, it is better to experiment with chicken, and then, having acquired the skills of a real Thai chef, use shrimp. And under no circumstances buy frozen boiled shrimp.

Apart from the optional tamarind sauce ingredient, regular cow's cream or soy milk is added to tom yam. This type of tom yam should not be confused with, the main ingredients of tom yam are galangal and lemongrass.

How to cook Thai tom yum kung soup?

Cooking time for tom yum depends on skill and practice. The process of creating Thai soup may take 50-80 minutes the first time, but the more you practice, the faster you will get it. For Thai restaurant chefs, the process of preparing tom yam takes 10 minutes maximum. Remember that Thai soup is prepared to be eaten right away; you shouldn’t stock up on it for the whole week.

The calorie content of a serving is 250 kcal.

You will need ingredients for 2 large servings:

400 ml chicken broth (can be replaced with water)
9 pieces of small mushrooms, cut in half (oyster mushrooms, champignons, shintake)
9 river shrimps
1 tablespoon chili paste
1 small red shallot, diced (can substitute leeks)
1 medium sized tomato, cut into 8 pieces
4 cups coriander root
4 thin slices of galangal root (can be replaced with regular ginger)
4 kafir leaves
2 lemongrass sprouts (or 2 whispers of dried lemongrass), cut into 1-2cm pieces
1 teaspoon sugar
1 teaspoon salt
3 tablespoon fish sauce
2 tablespoons tamarind sauce
3 tablespoons lime juice (can be replaced with lemon juice)
2 chilies, finely chopped
50 ml cow's cream (can be replaced with coconut cream)
Greens: coriander, parsley, green onions

Cooking process

In a saucepan, heat chicken broth to a boil, add chili paste, shallots, tomato slices, coriander and galangal slices, lemongrass, kaffir leaves, sugar and salt, fish and tamarind sauce. Cook for 2 minutes.
Add chili, mushrooms and shrimp. Cook for 5 minutes.
Add cream and lime juice. Turn off the heat and cover the pan with a lid.
Serve in a large deep plate after 5 minutes, garnished with herbs.

Serve with tom yum soup to experience the full aroma and taste of Thailand.

This material presents two recipes for real Thai soup, which has captivated many who have once visited this amazing country. Next, we’ll show you how to make a real tom yam at home.

How to cook tom yam at home - a classic recipe

Ingredients:

shrimp – 450 g;
mushrooms – 75 g;
– 375 ml;
coconut milk – 365 ml;
garlic cloves – 5 pcs.;
– 55 ml;
refined oil – 65 g;
lime leaf – 2 pcs.;
piece of ginger root – 3 cm;
sugar – 45 g;
chili pod – 2 pcs.;
lemongrass stem – 1 pc.;
cilantro - a few leaves.

Preparation

Prepare the ingredients: pour boiling water over the shrimp, drain the water, and peel the shellfish. Cut the lemongrass into pieces. Cut the mushrooms into small slices. Peel the ginger root and grate it on a fine grater. Cut the garlic into thin slices.

Now prepare the sauce: heat the oil in a frying pan, add the garlic and fry for a few seconds, then transfer it to a plate.

Grind the chili and garlic with a blender, place in a frying pan with oil and fry for a few more seconds. Next, add chopped lemongrass, ginger, sugar and lemon juice. Mix all ingredients and simmer over low heat until the mixture becomes homogeneous. Now add coconut milk and garlic paste to the warm chicken broth, boil for 2 minutes, stirring. Now add mushrooms, shrimp and cook for 3 minutes. At the end add chopped cilantro.

Recipe for making tom yum soup at home

Ingredients:

large fresh or frozen shrimp – 565 g;
mushrooms - 175 g;
fish sauce – 5 tbsp. spoon;
lime juice - from 2 pcs.
lime leaves – 3 pcs.;
tom yum paste – 2 tbsp. spoons;
chicken broth – 1.5 l;
lemongrass – 2 stems;
ginger root - 3 cm;
cilantro – ½ small bunch;
fresh chili pepper – 1-2 pcs.

Preparation

Remove the shrimp from their shells and remove the heads. Cut off the stems of the mushrooms; they are not used, and chop the caps quite coarsely. Grind the peeled ginger root into thin short strips. Cut the lemongrass stems into 3 parts and lightly beat with a hammer. Bring the broth to a boil, add mushrooms, ginger, lemongrass, chili (whole) and lime zest. Wait until it boils and add shrimp to the pan. After boiling, reduce the heat, do not forget to remove the noise.

Dilute tom yam paste with a small amount of broth. Turn off the heat and add the reduced pasta, lime juice and fish sauce to the pan. If possible, remove the lemongrass and ginger pieces from the pan. Before serving, season each serving with chopped cilantro.

Friends, in the cold winter everyone wants warmth; thoughts about the bright sun, warm sea, and distant and beloved countries are increasingly coming to mind. Anyone who has even visited Thailand once will forever remember this exotic food, fruits, and of course Thai cuisine. Of course, the signature dish is Tom Yum soup. As it turned out, preparing it at home in Siberia is not difficult.

The basis for the soup can be:
1. water 1-2 servings 400-800 ml.
2. chicken or fish broth 400-800 ml.
3. () or () add water during cooking.
Shrimp, squid (can be bought at the supermarket)
Oyster mushrooms, champignons (can be bought at the supermarket)
Fish sauce
Paste for Tom Yam. Let's take a closer look here.

Tom Yam paste is perhaps the main and main ingredient of this dish, because it already contains all the flavors of Thailand. The paste is produced only by Thai manufacturers, it differs in the quantity of packaging and manufacturers.

To prepare 1-2 servings, it is convenient to use the manufacturer’s pasta
Manufacturer paste volume 228g.
And the most popular

Lobo Tom Yum Paste

Paste for Tom Yam

Tom Yam Hom-D 400g.

To give an unusual aroma, they add to the base (a classic version of Thai soup): (a hard plant very, very reminiscent of ginger root), leaves. Unfortunately, these things do not grow in Russia, but there is an excellent way out, they are already collected together, they look like this:

Set of dried spices

Kaffir lime leaves

Dried galangal

Dried lemongrass

Kaffir lime leaves

Coconut milk, Market food

Prepare a pan and add dried spices to the base. When it boils, you can add the rest of the ingredients:

You can put oyster mushrooms into the pan first; you can tear them into fibers with your hands, or you can cut them. Next, send the peeled shrimp and squid cut into strips. Wait 2-3 minutes, add Tom Yum paste, if you use the whole pack of paste, if you use paste from jars then 1-2 tablespoons. spoons, taste, if there is not enough spiciness, add. Then add 1 tbsp. spoon of fish sauce; it is a salt substitute and flavor enhancer in Thai cuisine. Cook for another 1-2 minutes, add herbs to taste, ready!

Information from the website was partially used to compile the recipe.

Try it, cook it, leave your comments, thank you.

Cooking Tom Yum soup at home! A very simple Tom Yam recipe.

Tom Yam and Thailand are synonymous. At least as soon as I stepped off the plane in Bangkok,
everyone just ate their baldness - have you tried Tom Yum?! Be sure to try it!!
Tom Yam comes in several variations - the most popular are Tom Yam Kung (Goong) - with shrimp, Tom Kha Gai (tom yum with chicken) and Tom Nam Pla (with fish) and you can even
make vegetarian Tom Yum soup without everything, just with vegetables.

Tom Yum Kung can be made with or without coconut milk. I like it with coconut milk, the taste is much softer and brighter with it.

Making Tom Yum Kung soup is easy and simple, even if you don’t have most of the ingredients, it doesn’t matter.
I will tell you how to prepare Tom Yum soup not only in the original, but also with those products that are on hand in Russia.
So, let's begin!

Tom Yum Kung soup with shrimp (tom yum goong) – step-by-step recipe with photos

I'm in Thailand now, so I have on hand the ingredients needed for Tom Yum soup, which are sold here in a set and are cheap, about 20-30 baht.

in addition to mushroom paste and milk - this is a set for tom yam in any Thai store - vegetables section

Even with them you can already prepare Tom Yum soup, but we will go further and add everything you need to make Tom Yum Kung with shrimp (tom yum goong)
it turned out right, as needed.

I’ll tell you right away. I don’t claim the originality of the recipe, but Tom Yam tastes like the one in my favorite Thai cafes – spicy and rich.

Tom Yum Kung soup with shrimp (tom yum goong) – what ingredients are needed?

2 chicken breasts for broth(can be replaced with anything)
200-300 grams of shrimp(I take peeled ones) - the more shrimp, the better.
Kaffir lime- leaves
Galanga– can be replaced with ginger
Schisandra – 3-4 stems
1 small hot pepper(you can do without it if you don’t like spicy food)
lime- 1 piece
2 tomatoes
mushrooms– the original contains shiitake, but you can replace it with any mushrooms, even champignons (I had some kind of royal mushroom, similar to our porcini mushrooms)
coconut milk(powder is possible)
fish sauce to taste (teaspoon)

Step one

Boil chicken broth.

I take 2 skinless chicken breasts. I cook for 30-40 minutes. We don't add salt.
Remove the breasts and set aside.

Step two

I cut the greens that I have:
kaffir lime leaves – it’s better to take 1 leaf, otherwise it will taste bitter. Then you can remove it from the soup.

I cut galanga, lemongrass (schisandra is similar to green onions, so only the white part is cut, like onions)
tomatoes, mushrooms, lime, pepper.

“About Schisandra” (chopped Schisandra roots boiled in water are an excellent tonic drink,
which helps increase blood pressure and relieve headaches, pain in the intestines and stomach due to gastritis, I drink it myself
all the time, I really like the smell)

We throw all this into the broth, put the soup on low heat, and cook.

Step three

Boil the shrimp separately. We throw them in with everything else in the soup.

Step four

The soup is almost ready, all that remains is to add Tom Yum paste (a teaspoon, less if possible)
stir, add salt to taste. add 1-2 teaspoons of fish sauce to taste.
Even in Russia it is cheap. You can replace it with soy, but add just a little bit.

If you have coconut milk in powder, you need to dilute it in a cup with cow's milk, previously warmed, but not boiled.
Add milk to the soup, but do not boil!!! Otherwise it will curl up.
I have liquid coconut milk, bought for 20 baht at the nearest 7 eleven.

You need 2-3 tablespoons of liquid milk per medium saucepan. Do not overdo it, the color of the soup should remain orange.

Stir, taste, mmm!! You can eat!

Now about how to cook Tom Yum Kung Soup with shrimp (tom yum goong) - in Russian conditions, when
There is no trace of such delights as kaffir lime.

Of course, to make Tom Yum Kung soup, and not just soup, you need to have at least Tom Yum paste or
powder – seasoning for Tom Yam. They are sold in stores selling Japanese goods or order them for those traveling to Thailand.
If you don’t have any of this, and you desperately want Tom Yum, you can prepare the paste by mixing finely chopped chili with ketchup.
Of course it won't be exactly the same, but it will be similar. Replace the kaffir lime with regular lime zest.

Pasta in Thailand is cheap.

Family Mart sells Tom Yam paste in bags for 17 baht.

There are a great variety of such pastes, I like mine better, which is in the picture, I bought it at the central festival department store, no more than 30 baht.
Usually, such pastas either have a picture of soup or at least say – Tom Yam Pasta

So, let's imagine that you have pasta.
Then you only add pasta + tomatoes + coconut milk + mushrooms and shrimp. It turns out no worse.

If you don't have shrimp, add chicken and you will get tom kha gai soup. Which is also very tasty!

Be careful with pasta. it is VERY spicy. So sometimes even a teaspoon is too much.

What other versions of Tom Yum soup have I come across here?
Tom Yam soup from the “homeless package” in ours is doshirak, in Thai the company is mom :))
By the way, absolutely edible.

And ready-made Tom Yam in bags of 200 and 400 ml. A poison that is impossible to eat.
Being in Thailand, it makes no sense to buy such a soup, because a normal soup is cooked in 40-50 minutes maximum, and if
you have the broth ready, generally in 10-20 minutes.

For those nostalgic for Thailand - bon appetit!

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 with fish, chicken and 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 either 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 This ingredient is optional. It is used to make one of the varieties of Thai soup with a milder taste, which is 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. 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).

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, the Thai cooking is ready for a difficult dish. 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.