Tom Yam Gai soup, spicy and sour Thai chicken soup (recipe with photo). How to cook Thai Tom Yam soup - step-by-step recipe with photos

Tom yum is a Thai cuisine recipe, the execution of which will provide the opportunity to taste a thick, spicy soup that tastes great. This dish cannot be called budget, but the final result fully compensates for the money and time spent on creating such a culinary masterpiece.

How to cook tom yum?

When planning to cook tom yum, you need to study and purchase the ingredients in advance, since not every kitchen has overseas ingredients, without which a Thai dish will not be the same.

To prepare a classic tom yam, you will need the following ingredients: lemongrass, galangal, lime leaves and shrimp or fish sauce. In addition, the technology often requires the addition of coconut milk
Seafood is often used as a filling for soup: shrimp, scallops, squid, and less often mushrooms or chicken.
Lime juice is added to the dish at the end of cooking.
An integral part of Thai food is spicy paste. How to prepare tom yum paste at home can be found in the next section.

Tom Yum paste - recipe

Tom yum paste is an invariable basis for preparing spicy Thai soup in all its variations. In addition, the spicy, fiery mixture can effectively transform the taste characteristics of other culinary creations of your own invention, filling them with spiciness and amazing taste.

Ingredients:

chili pepper – 4 pcs.;
garlic – 4 cloves;
shallot – 1 pc.;
vegetable oil – 4 tbsp. spoons.

Preparation

Fry the garlic in hot oil until golden brown and remove it to a plate.
The shallots are browned in the same oil and added to the garlic.
Place chili in oil, fry for a minute, return onion and garlic to the pan.
Allow the ingredients together for a few more minutes, then grind with a blender.

How do you eat tom yum?

Those who are not yet familiar with Thai cuisine will be interested to know how to eat tom yum soup, with or without rice.

Large pieces of meat or seafood from soup are eaten with chopsticks.
For small pieces of ingredients and broth, a small Thai spoon is served separately.
Tom Yum soup, like other Thai dishes, must be served with rice, which neutralizes excessive spiciness. It is scooped up with a spoon, dipped into the broth from the soup and put into the mouth.

Tom yum with coconut milk - recipe

Tom yam, the recipe for which will be presented below, is prepared on the basis of fish broth with the addition of coconut milk. Instead of shiitake mushrooms, you can use always available champignons, and instead of galangal, ginger root. Seafood is pre-boiled or fried in oil until cooked.

Ingredients:

coconut milk and fish broth - 300 ml each;
lemongrass stems – 5 pcs.;
lime leaves – 5 pcs.;
galangal – 1-2 pcs.;
shrimp – 10-15 pcs.;
shiitake – 5 pcs.;
fish sauce – 1 tbsp. spoon;
brown sugar and sesame oil - 0.5 teaspoon each;
lime – 1 pc.;
cilantro and tom yum paste - to taste.

Preparation

Add lemongrass cut into 3 parts and lightly beaten, lime leaves, galangal, cut crosswise into medium-thick slices and tom yum paste into the boiling broth and cook for 2 minutes.
Add mushrooms and fish sauce and heat for another 2 minutes.
Pour in coconut milk, lime juice, add sugar, bring to a boil and remove from heat.
Place boiled seafood into the prepared dish.

Tom yam with chicken - recipe

Tom yum, the authentic recipe of which involves the use of chicken as a component for the broth and filler, turns out to be especially rich and rich in taste. It is allowed to replace cherry tomatoes with regular tomatoes, galangal with ginger, and canned Tsaogu mushrooms with fresh champignons.

Ingredients:

chicken broth – 1 l;
chicken fillet – 250 g;
lemongrass stems – 2 pcs.;
lime leaves – 10 pcs.;
galangal – 2 pcs.;
canned mushrooms Tsaogu – 1 jar;
coriander – 1 tbsp. spoon;
fish sauce – 1 tbsp. spoon;
cherry tomatoes – 7 pcs.;
lime – 1 pc.;
tom yum paste – 2 tbsp. spoons;
cilantro.

Preparation

Add lime leaves torn into several pieces, coarsely chopped galangal, crushed and softened lemongrass with a hammer and tom yam paste into the broth and cook for 15 minutes.
Add mushrooms and chicken and cook for 10 minutes.
Add cherry halves, coriander, fish sauce, lime juice, and sugar if desired.
Remove the dish from the heat and serve with cilantro.

Tom yum soup with seafood - recipe

Tom yam, a popular recipe for which will be presented below, will delight seafood lovers, because it is prepared with their participation. The classic set with shrimp, scallops and squid can be expanded with other sea creatures. Instead of fish sauce, shrimp sauce is used in this case.

Ingredients:

coconut milk – 350 ml;
chicken broth – 600 ml;
lemongrass stems – 3 pcs.;
lime leaves – 5 pcs.;
galangal – 1 pc.;
shrimp, scallops and squid – 100 g each;
fish sauce – 1 tbsp. spoon;
cherry tomatoes – 7-10 pcs.;
lime – 1 pc.;
tom yum paste – 2 tbsp. spoons or to taste;

green onions, butter.

Preparation

Cut the lemongrass into several pieces, beat it a little, tear the lime leaves and cut the galangal diagonally into 3-4 pieces. Fry everything together for 2 minutes.
Add seafood and fry for another 2 minutes.
Add cherry halves and fry for 1.5 minutes.
Place green onions in a container, add hot broth and coconut milk.
Season the tom yum with seafood with spicy paste, sauce, lime juice, and after boiling, remove from the stove.

Vegetarian tom yum

Tom Yum soup is a recipe that, even without meat and other animal products, can become the basis for obtaining an amazingly tasty, satisfying and nutritious dish. In this case, shiitake mushrooms are used as a filler, which can be replaced with champignons or oyster mushrooms.

Ingredients:

coconut milk – 250 ml;
water – 1 l;
lemongrass stems – 1-2 pcs.;
lime leaves – 4 pcs.;
galangal – 1 pc.;
shiitake – 300 g;
tomatoes – 3 pcs.;
lime – 1 pc.;
tom yum paste - to taste;
cilantro, parsley.

Preparation

Galangal is prepared first, the leaves are cut into 3 parts, the lemongrass stems are cut into 3 parts, beaten until soft, the lime leaves are torn into several parts by hand.
Add lemongrass, galangal, lime leaves and hot paste to boiling water and boil for 5 minutes.
Pour in coconut milk, and after 5 minutes add mushrooms and tomatoes.
Boil the dish for 10 minutes, season with lime juice, add herbs.

Spicy tom yum soup - recipe

Tom Yum is a recipe that, when authentically prepared, turns out to be extremely spicy and is served only with rice. The latter acts as a heat neutralizer and is moistened by the hot broth as a sauce. In addition to adding the paste, a whole red chili pod is added to the broth, which will highlight the character of the dish.

Ingredients:

coconut milk – 350 ml;
chicken broth – 400 ml;
cream – 200 ml;
lemongrass stems – 3 pcs.;
lime leaves – 5 pcs.;
galangal – 3 pcs.;
seafood – 400 g;
fish or shrimp sauce - 1 tbsp. spoon;
mushrooms – 200 g;
lime – 1 pc.;
chili pepper – 4 pcs.;
tom yum paste – 2-3 tbsp. spoons;
boiled rice.

Preparation

The lemongrass stems are cut first, beaten, the galangal is cut into 3 plates, the lime leaves are torn by hand.
Lemongrass, lime leaves and galangal are added to the boiling broth.
Add pasta, sauce, mushrooms, cook for 10 minutes.
Pour in milk, cream, lime juice, add chili pods and boiled seafood.
Spicy tom yum soup is served with.

Tom Yum soup with shrimp - recipe

The tom yam with shrimp is excellent in taste and aromatic. The taste and aroma of tropical ingredients are maximized when they are first fried in sesame oil. At the same time, you should add the components of the spicy Thai paste or a ready-made hot additive.

Ingredients:

coconut milk – 400 ml;
shrimp broth – 400 ml;
lemongrass stems – 3 pcs.;
lime leaves – 3 pcs.;
galangal – 5 pcs.;
shrimp – 400 g;
fish or shrimp sauce – 40 ml;
sesame oil – 30 ml;
lime – 1 pc.;
tom yum paste – 2 tbsp. spoons.

Preparation

Cut the lemongrass, soften it, cut the galangal into 3 slices, tear the lime leaves.
Fry galangal, lemongrass, and lime leaves in oil for 2 minutes.
Add tom yam paste and then shrimp, fry for 2 minutes.
Separately, bring the mixture of broth and milk to a boil and pour it into the main ingredients.
Season the dish with lime juice and sauce.

Tom yum with beef

Thick tom yum soup with beef is not a traditional or authentic version of the dish, but rather an exception to the rule. However, even in this version, the culinary creation has many admirers. Rice, roasted peanuts and sesame seeds are used to accompany the spicy dish.

We present to your attention a recipe for Thai Tom Yum soup at home. This soup is simply delicious, especially for those who love spicy dishes. In a restaurant, one serving of Tom Yam costs about 300 rubles. and not everywhere (alas) they can cook it. Having visited overseas countries and tried everything, I can say with confidence that Tom Yum is the best soup I have ever tried. In Thailand it is prepared using local ingredients, but in Russia there are many analogues, so we will prepare this wonderful dish from them. Usually they write a recipe for two to four servings, but this is not our method, so we brew 3.5 liters of the narcotic potion, no less!

Ingredients for 3.5 liters of Tom Yum soup(I will also indicate the cost as of December 3, 2014):
1. chili pepper - 10 pcs., or 100g. - 25 rub.
2. ginger root - 1 pc., or 130g. - 52 rub.
3. green lime - 2 pcs., or 160g. - 22 rub.
4. onions - 1 pc., or 160g. - 4 rub.
5. garlic - 1 head, or 100g. - 8 rub.
6. chicken - 300g. with bone, about 30 rub.
7. soy sauce - 10 tablespoons, about 15 rubles.
8. fresh mushrooms. oyster mushrooms - 400g. - 90 rub.
9. large shrimp - 300g. - 150 rub.
10. salmon/trout - 300g. - 150 rub.
11. pit cream 10% - 400g. - 50 rub.
12. green cilantro - 100g. - 25 rub.
13. green onions 100g. - 25 rub.
14. salt, sugar, vegetable oil - 7 rubles.
The total cost of Tom Yam soup is 653 rubles, i.e. is equivalent to two servings in a restaurant, but in our case, if we consider that usually 1 serving is 250g, we get 14 servings, which is 4200 rubles. or 84% of pure savings + pleasure from the process + joy from the work done and gaining new experience, in general, you understand, all this is priceless! You can get all this beauty in a regular hypermarket; I bought it at Magnit.
Preparation + description of ingredients for soup
Before preparing the ingredients, pour 2.5 liters of filtered water into the pan and throw the chicken into it, i.e. cook chicken broth. Bring everything to a boil as usual, remove the foam, and cook over low heat. The broth should be rich, so the meat should be with bones; the so-called soup set is also suitable.

The shrimp should be large, the larger the better, octopus tentacle and scallop meat are also very suitable, this is a mollusk. Wash the shrimp, rinse with hot water, remove chitin, everything except the tail, as in the picture (don’t ask why, it’s just how it’s supposed to be)
We clean the fish from scales (it is better to leave the skin), cut it finely. Fish is added to Tom Yam to make it richer; in principle, you can do without it, but believe me, it always tastes better with it. Wash the mushrooms and greens, clean them and chop them finely. Instead of oyster mushrooms, champignons are quite suitable, just don’t take frozen ones; they don’t give any flavor at all, and in this soup that’s very important.

Now we move on to the extremely dangerous task of preparing chili peppers. It needs to be crushed, or alternatively grind it with a mixer or similar device. Tough men like me choose Ikea garlic press. Wash the pepper, remove the seeds, cut into pieces that can fit in a garlic press. It is best to work with chili while wearing plastic gloves to avoid burns from the hot juice. If you cut without gloves, try not to get your fingers too wet in the concentrated juice - you will get burned. If you decide to use a garlic press, then turn the other way when squeezing the pepper, otherwise a stream of pepper concentrate into your eyes will make your day. Pass the garlic through a garlic press. Finely chop the onion. We cut the ginger into large slices to make it easier to catch them later from the soup; you shouldn’t eat them. The ingredients are ready, let's move on to cooking.

Cooking soup
Place mushrooms in a saucepan with broth

Pour vegetable oil into a frying pan and fry the onion until golden brown, then put it in a container for chopping.
In the same frying pan, fry the chopped chili, put it in a container with onions. We do the same with garlic. Grind everything with a masher and add 10 tablespoons of soy sauce. Return the resulting mixture to the pan and fry for 2-3 minutes.

Transfer our hot mixture into a saucepan with broth and mushrooms. We launch shrimp and salmon (or trout). Then we send the coarsely chopped ginger there. Next, right above the pan, remove the zest from the limes with a regular grater, then cut each lime in half and squeeze the juice into the pan without any residue, throw away the squeezed halves, as an option, you can cook them a little, then catch them and throw them away. Add salt and sugar to taste, taste, add more.

Cook for another 5 minutes and pour in the cream, then add green onions and cilantro, about half of what we bought, the other half will need to be added to each portion separately.

Tom Yam is usually served with a bowl of steamed rice (no bread). It’s eaten something like this: use a spoon to pry up some rice and use it to scoop up the soup and send it where it should be. Advice: if Tom Yum turns out to be wildly spicy, then eat it anyway, no matter what! To reduce the spiciness, you can add more cream; it softens the taste very well. It is also recommended not to sip the soup from a spoon, as you may choke. It’s better to put the whole spoon in your mouth, so you’ll feel the taste better.
So, the soup is ready. This recipe makes the soup very tasty.

If you suddenly have questions about How to cook Tom Yam at home, please write about this in the comments to the article. Good luck in your great endeavors!

1. Prepare real hot and sour Thai Tom Yum soup with shrimp.

For two servings of Tom Yum soup according to the recipe we will need:

Juice of one (or more - according to your taste) lime.
Large shrimps - 12 pieces.
Galangal (pink ginger, regular fresh is also suitable, in the worst case - a teaspoon of dried) - one branch of the root, chopped one heaped tablespoon.
Lemongrass - two pods.
Kaffir lime leaves - 6 pieces.
Cilantro - 1 small bunch.
Tomato - 1 medium.
Shallot or onion - 1 small onion.
Mushrooms: champignons, oyster mushrooms - 100 grams.
Chili peppers - 5 small (three were enough for us).
Chili paste for Tom Yam - 1 heaped teaspoon.
Fish sauce (not to be confused with oyster sauce) - 1.5 tablespoons.
Two cups of light chicken broth (or just water).
Salt to taste.

2. Preparing ingredients for Tom Yam Goong soup.

We clean the shrimp, leaving only the tail (we prefer without the tail), and carefully remove the black intestine.

Remove the top layer from the lemongrass, cut off the tip, cut diagonally into 2.5 cm pieces. The white part must be crushed with a knife.

We cut the onion into several large pieces (we will take it out later).

Galangal (ginger) cut into circles 3 mm thick.

Mushrooms: remove the stem, cut large ones into 2-3 parts, small ones do not need to be cut.

Cut the tomato into 8 slices.

Lime leaves: remove the vein in the middle.

Lime: squeeze the juice into a cup.

Cilantro: chop coarsely.

Chili peppers: crush with a knife and cut into 1.5-2 cm pieces.

3. Add onion, galangal and “inedible” herbs to the broth.

By the way, it turned out to be not so easy to cook with one hand and take photographs with the other :-). Throw into boiling broth onions, galangal, lemongrass and lime leaves. Reduce heat and let simmer for 3-4 minutes under the lid. We need the broth to be saturated with the aroma of herbs. Remove the onion from the pan.

In principle, you can remove all the herbs from the broth at this stage - they are not eaten anyway. In Thai restaurants they serve it with “tops,” as we call it; at home I use a broth bag to quickly remove everything inedible - it’s much more convenient, and it doesn’t make the soup ugly.

4. Quickly boil the mushrooms.

Today we have very tender mushrooms that need to be cooked very quickly, otherwise they will turn into porridge. Throw them into the pan and cook for just a minute. Then place in preheated bowls.

Add fish sauce to the broth.

And chili paste.

7. Add shrimp.

Place the shrimp in boiling water, and as soon as they turn pink, immediately transfer them to bowls, following the mushrooms. The main thing here is not to blink, otherwise you will get rubbery, twisted lumps instead of beautiful, amazingly tender, aromatic and juicy shrimp.

Turn off the heat and add lime juice, chili peppers, add salt and try.

We put it in our plates with mushrooms and shrimps tomatoes and cilantro. I add the chili peppers at this stage - by pressing them lightly with a spoon you can get the spiciness to your taste. In my opinion, it makes more sense, because everyone has different preferences for spiciness. I also add tomatoes at this stage, although according to the original Tom Yum recipe they are added immediately after the onions are removed. But melted, shapeless pieces of tomatoes with peeling skins are not a pleasure for everyone. In addition, this way the Tom Yum Goong soup will taste more lively. By the way, in almost a year spent in Thailand, I have never seen boiled tomatoes in Tom Yum soup; the Thais also prefer live vegetables :-).

10. Real Tom Yam Goong soup is ready!

Pour our hot, sour and aromatic broth into bowls - that’s it, Thai soup Tom Yum recipe ready, you can enjoy :-). You can’t eat this soup every day outside of Thailand - it’s too expensive and the search for ingredients is exhausting. But for a special occasion, in my opinion, it is an excellent dish. Serve with Thai jasmine rice and remember the sun and gentle sea breeze. Bon appetit!

By the way, where to buy? In Moscow, I bought all sorts of Thai (and not only) pastes, seasonings, oils, etc. at the Indian Spices Store on Sukharevskaya (Google it), some can be found in Auchan and Metro. Fresh ginger and shallots, frozen large shrimp, chili pepper, and lime could be found close to home. If you can't find kaffir lime leaves, use lime zest. You can do without lemongrass, but look for it.

I won’t be mistaken if I say that more than half of my readers have been to Thailand at least once. For residents of the Far East, Thailand has generally become something like Egypt for Moscow residents - a quick flight, inexpensive vacation, and plenty to see. And if you ask anyone about the dishes of this country, after listing the exotic fruits and berries, they will say “Tom Yum soup.”

Note to the owner.

Tom yum (Laotian; Thai ต้มยำ,) - hot and sour soup based on chicken broth with shrimp, chicken, fish or other seafood. National dish of Laos and Thailand. Also consumed in neighboring countries in Malaysia, Singapore and Indonesia.

Literally, the name of the soup consists of two Thai words “tom” and “yam”. "Tom" (ต้ม) literally translates to "cook" or "boil". Yam (ยำ) is a Thai spicy salad. Thus, in Thailand and Laos, "tom yum" means the general name for hot sour and hot soups. For a more precise name, the type of meat or broth is added at the end. “Tom yam kai” - tom yum with chicken, “tom yam thale” - tom yam with seafood, “tom yum kai nam khon” - tom yum with chicken in coconut milk, and so on.

In neighboring countries like Singapore, Malaysia and Indonesia, as well as in restaurants around the world, the name "tom yum" is widely used to refer to various Thai spicy soups, which can differ greatly from the original, which often leads to confusion. Therefore, most people have their own unique associations and taste impressions of this soup. Let’s agree right away that we will make one of the variations of this soup, which, however, is very tasty, no matter what you call it.

If you carefully read the blog or Instagram, you know that I recently returned from Vladivostok, where I was a guest at a restaurant. This is a chic complex of Pan-Asian cuisine, and where, if not here, can you learn how to prepare this cool dish. I admit, I haven’t tried the soup in Thailand, although I’ve been there 2 or 3 times. I tried it only in Russia, and according to my taste, in Zuma it is the most correct, it was this volume of yam that evoked those taste reactions that are often described in various sources.

Tom Yum is a moderately spicy soup with the characteristic sourness of lime, the aroma of coconut milk and a pleasant combination of ingredients. The dish is very satisfying and does not leave it heavy. In general, we agree that Asians know a lot about such things.

Well, an important digression. I am giving the original recipe for soup from the Zuma restaurant; obviously, any replacement or omission of some ingredients is acceptable, but the closer to the recipe you are, the more correct and, probably, tastier the finished dish will be. Now in many supermarkets you can find special kits (in the vegetable departments) for tom yum soup, which contains all the necessary exotic ingredients.

I'll show you the ingredients, because many people ask in the comments.

Lemongrass

Galanga

Shrimp sauce

Lime leaves

First of all, prepare the broth by mixing coconut milk (90 g), chicken broth (15 g), shrimp sauce (3 g), and water (120 g) in a saucepan. All this is heated over medium heat until small bubbles appear (the very first stage of boiling). Heat it up, stir it, lower the heat to low and leave it on the stove.

Next, heat the butter (16 g) in a frying pan.

Add dried lemongrass (4 grams), cut into thin slices, galangal (5 grams, can be replaced with ginger), also chopped into pieces and a couple of lime leaves. Fry all this, stirring with a spatula, for 2 minutes.

Next, send shrimp (25 gr.), scallop (20 gr.) and squid (25 gr.). All seafood must be cleaned, squids are cut into small squares. All this is fried until the shrimp turn red. If you use ready-made shrimp, fry for 2 minutes, no more.

Cut cherry tomatoes (3 pcs.) in half and also add to the frying pan. Fry for another minute and a half.

While the tomatoes are roasting, cut 2-3 sprigs of green onions into short strips. And also add to all the ingredients.

After a minute, pour 220 grams of broth into the frying pan, which was standing next to it on the stove.

Add 6 grams of red spicy thick seasoning. This could be a spicy base for Tom Yum, Tabasco sauce, chili or Sriracha. And squeeze out the juice of half a lime. Here is an important trick that the boss told me. It turns out that when heated for a long time, lime juice loses its characteristic taste and aroma, which is why the juice is added at the very last moment.

The indicated amount of ingredients is enough for one serving of soup (about 350-400 g). The soup is incredibly tasty and literally disappears from the plate. If you are planning to receive guests, the broth can be prepared in advance and kept in the refrigerator for a couple of days. And when guests arrive, prepare the fried ingredients, combine with broth and serve.

In Thailand, special importance is given to cooking. Residents eat almost all year round, and do not suffer from excess weight. Therefore, their dishes are very popular all over the world. One of the most common Asian soups is tom yum, which can be easily prepared at home.

According to the classic recipe, it is prepared from seafood and coconut milk. But today there are many variations of this soup, using different ingredients.

Today, this Thai dish is found in almost all cuisines of the world. In the article we will analyze all possible variations of preparation. Of course, nothing stops you from experimenting and coming up with your own original tom yam.

This dish is called Nam Khon, it is very popular among locals and visitors. If you can't get any of the ingredients, that's okay.

Soup composition:

600 ml chicken broth;
150 g shrimp;
2-3 sprigs of cilantro;
Juice of ½ lime;
8-10 pcs cherry tomatoes;
1 chili pepper;
1 tbsp granulated sugar;
5 pieces of champignons;
1 lemongrass root. If you do not find this product, then replace it with lemon peel;
30 g galangal root (reminiscent of ginger);
10 kaffir lime leaves;
400 ml coconut milk;
3 tbsp tom yum pepper paste.

First, cut the roots of galangal and lemongrass into thin strips. We also chop the mushrooms and hot peppers into pieces of the same size.

We put the chicken broth on the stove to heat up, and put the chopped products, along with kaffir leaves, into a frying pan with olive oil. Fry over high heat, stirring constantly, until the champignons appear golden brown.

Now we send the prepared ingredients into the broth and add Thai paste. Mix everything thoroughly.

At the next stage of preparing the soup, add coconut milk and shrimp. Cook for about 5 minutes until the seafood is cooked.

Meanwhile, pour granulated sugar into a dish and pour in the juice of half a lime. Cut the cherry tomatoes into two pieces and chop the cilantro. 1-2 minutes before readiness, place the food in the pan.

Turn off the heat and serve. Bon appetit!

How to make Thai chicken and tomato soup

This dish is called Gai. This recipe combines all ingredients perfectly. This cooking option will appeal to housewives who like to experiment in the kitchen.

Ingredients:

400 g chicken fillet;
250 ml coconut milk;
6 pcs mushrooms;
2 stalks lemongrass;
2 liters of chicken broth;
5 fresh small tomatoes;
1 onion;
1 carrot;
Chili according to preference;
2 cloves of garlic;
1 tbsp oyster sauce;
½ piece lime;
Greens and soy sauce.

Step-by-step preparation

Peel the onions and cut them into thin feathers, chop the carrots into thin strips.

Cut the lemongrass stems lengthwise and mash with the flat side of the knife. Add to chicken broth and bring to a boil.

Meanwhile, cut the champignons into 4 parts, chop the hot pepper, garlic and small tomatoes.

Wash the chicken fillet with cold water and cut into small pieces.

Heat the vegetable oil in a frying pan, fry the onions for 2-3 minutes, then add the garlic and a teaspoon of brown sugar. After this, add the chicken pieces and cook until golden brown.

The next step is to add oyster and soy sauce. Add all other ingredients and stir well.

Cut the lime into two parts, squeeze the juice out of half and add it to the soup.

Remove the lemongrass from the chicken broth and add coconut milk. Pour in the mixture, bring it to a boil and remove from the stove.

At the final stage, add tomatoes, pour into plates and sprinkle with fresh herbs. Asian food is ready!

Tom Yum without coconut milk

If you want to cook Thai hot and sour dish without much effort, then use the following recipe. Use the amount of spices to adjust the taste of the soup, and add other herbs and additives if desired.

Compound:

400 g shrimp;
1 onion;
1 carrot;
Bay leaf and peppercorns to taste;
2 cloves of garlic;
½ tbsp table salt;
2 tomatoes;
1 can of canned champignons;
1 packet (80 g) Asian soup base.

Chop onions and carrots. Place a pan of water on the stove, bring to a boil and add chopped vegetables along with bay leaves and pepper. Don't forget to add salt. After 3-4 minutes, place the shrimp in a container and cook them for 20 seconds after boiling, and remove from the burner.

The next step is to cut the mushrooms, tomatoes and onions into small pieces. We also clean the boiled shrimp.

Heat vegetable oil in a frying pan and place chopped garlic and onions on it. After a couple of minutes, add the chopped tomatoes.

Now fill the frying pan with 600 ml of water, pour in the soup base and add the mushrooms. Cook for 10-15 minutes over low heat.

Now add the shrimp and cook for no more than three minutes. Use a couple of tablespoons of cream if desired. Sprinkle with fresh herbs and serve hot.

Authentic Asian Mushroom Recipe

If you have the necessary ingredients, Kung is prepared within a few minutes. Thais serve this dish with boiled rice instead of bread. We will need exotic spices that are not sold in all stores, so we will have to look hard for them.

Ingredients:

1 liter of chicken broth;
100 g oyster mushrooms;
10 pcs tiger shrimps;
70 g galangal;
2 stalks lemongrass;
30 g cilantro;
6 kaffir lime leaves;
2 tbsp Tom Yam paste;
4 tbsp fish sauce;
1 lime;
2 pieces chili;
3 tomatoes;
1 onion;
1 tsp each of sugar and salt.

Preparation

We prepare the broth from any parts of the chicken. We eat all the products with cold water and cut them into equal pieces, and also peel the shrimp.

When the soup boils, add granulated sugar, galangal, lemongrass, tomatoes and lime leaves. Cook for 2 minutes, then add fish sauce and oyster mushrooms.

If necessary, add salt and after 5 minutes add lime juice, chili pepper and shrimp. When the seafood turns red, remove the pan from the stove.

Before serving, let the soup sit for 5-10 minutes. Bon appetit!

Step-by-step preparation from a dry kit bag

The Thai dish includes various ingredients that are not easy to find in our country. Therefore, a simpler option is to use a ready-made soup base with dry spices.

We will need the following products:

300 g shrimp;
150 g oyster mushrooms or champignons;
1 onion;
2 cloves of garlic;
150 g cherry tomatoes;
1 package of soup set;
5 sprigs of cilantro;
Juice of ½ lime.

Cut the mushrooms into small pieces. We peel the onions, wash them under running water and cut them into half rings, tomatoes into medium-sized slices, and also chop the garlic.

Pour boiling water over the shrimp for 20 seconds, then remove the shell and remove the head.

Heat the vegetable oil in a saucepan and add the garlic, which we lightly fry. And immediately send the onions. After 2-3 minutes, add the tomatoes and mix everything.

Now pour 600 ml of chicken broth or plain water, bring to a boil and pour out the dry contents of the bag. Next we send mushrooms and shrimp. After boiling, cook for about three minutes.

Before serving, add lime juice and chopped cilantro or other herbs to the soup, taking into account your taste preferences.

How to make tom yam from ready-made paste

If you have little free time, no opportunity to buy exotic seasonings, and no culinary experience, then this recipe will suit you. To simplify the process, we will use a special paste. Watch the video for step-by-step instructions:

If you do everything right, you will get a fragrant Asian soup with a spicy taste.

Photo recipe for rice dish

Before preparing Tom Yum, you need to know how to eat this soup correctly. Of course, you can serve it with bread, but the people of Thailand prefer to eat it with boiled rice. Therefore, consider the following version of the Thai recipe.

Compound:

200 g white rice;
220 ml coconut milk;
4 large champignons;
5 cherry tomatoes;
8 tiger shrimps;
30 ml fish sauce;
10 lime leaves;
2 tbsp Tom Yam paste;
1 piece of lime;
2 tsp granulated sugar;
Galang root, lemongrass and cilantro to taste;
450 ml chicken broth.

Preparation

Wash the rice grains thoroughly, add a glass of water and salt. After boiling, reduce heat and cook for 20 minutes.

Grind the lemongrass with galang, and also chop the tomatoes and mushrooms.

Heat the vegetable oil in a frying pan and fry the lemongrass root and galanga in it for a couple of minutes. Then pour in the chicken broth, coconut milk, add fish sauce, special paste, lime leaves and granulated sugar. Mix all products thoroughly and bring to a boil.

Add lime juice, mushrooms and peeled shrimp. After boiling, reduce the heat to low, cover and cook for 5-7 minutes.

Sprinkle with chopped herbs and serve along with boiled rice. Bon appetit!

Hot and sour soup with seafood

It may seem that Tom Yam is very difficult to cook at home. But in reality, even an inexperienced housewife without culinary experience can cope with this task. The main thing is to find all the necessary products. This version of the dish is called Thale.

We will need:

1 kg shrimp;
200 g squid or scallops;
400 ml chicken broth;
400 ml coconut milk;
300 g mushrooms;
50 g dried galangal;
50 g lemongrass;
5 lime leaves;
3 tbsp tom yum paste;
8 cherry tomatoes;
1 piece of lime;
2 tbsp fish sauce;
2 tbsp chili paste;
1 tsp cane sugar;
Sunflower oil and cilantro.

Preparation

Pour vegetable oil into a frying pan and add the chili paste and tom yum, let them warm up a little. Then add chicken broth, coconut milk and add lemongrass and galangal.

When the liquid boils, add shrimp and squid to the dish. Cook for 2-3 minutes.

When the seafood is ready, add sugar, lime leaves and chopped mushrooms to the soup. Leave on the stove for another minute.

The next step is to pour in the fish sauce, it acts as salt. Squeeze the juice of one lime and add halved cherry tomatoes and chopped cilantro at the very end.

After a minute, the Thai soup can be removed from the burner and poured into portioned plates.

Tom yam with fish

As you already understand, there are a lot of recipes for Asian dishes. So let's look at another option with fish. It also appealed to lovers of oriental cuisine. See the step-by-step preparation below:

You can use cod, salmon or other types of fish that you prefer. This dish is called Nam Pla, it is light and refreshing, so serve it on hot days.

Cream soup recipe

This traditional Thai dish can be prepared without coconut milk; instead, we will use regular cream. If you have all the necessary ingredients, then within 15 minutes there will be a hot tom yum on the table.

The basis:

1 liter of chicken broth;
2 tbsp soy sauce;
1.5 tbsp fish sauce;
300 ml cream;
1.5 tsp chili paste;
1 tbsp granulated sugar;
100 g cherry tomatoes;
150 g oyster mushrooms;
200 g mussels;
200 g shrimp;
30 g galangal;
5 stalks of lemongrass;
4 lime leaves;
6 chili peppers;
1 lime.

Step-by-step preparation

We prepare all the products, peel the shrimp, chop the spices, mushrooms and cherry tomatoes.

Pour the chicken broth into a saucepan, place it on the stove and bring the liquid to a boil. Add chopped galangal and lemongrass roots, lime leaves. After a couple of minutes, add small hot peppers.

After 5 minutes, add soy and fish sauce, chili paste, granulated sugar, lime juice and chopped mushrooms into a container. Mix everything and leave to cook.

After a minute, pour 20% fat cream into the dish. When the soup boils, add seafood and cherry tomatoes to it. Leave to cook for 1-2 minutes.

Remove the pan from the stove, cover with a lid for 10 minutes, and serve. Bon appetit!

Tom Yum with chicken broth

Let's look at another variation of preparing Thai soup. If you are preparing this dish for the first time, make a small portion, as the combination of hot and sour taste may not be to everyone's taste. The whole process is shown in detail in the video:

Almost all the ingredients for the soup base are sold in large shopping centers. As a budget option, try replacing seafood with crab sticks, but the taste, of course, will not be the same. Also, don't be afraid to experiment and use more affordable products.