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Ingredients

Serves:
show / hide ingredients
prawns tiger 200 g
chicken stock 400 g
coconut milk 400 ml
fish sauce 15 ml
lime leaves kaffir 2 pcs
butter 25 g
lemongrass stalks 40 g
galangal 20 g
chili 3 g
tomatoes 200 g
champignon 250 g
tomato paste 15 g
garlic 1 clove
tabasco sauce 1/8 tsp
lime 1 pc
cilantro
salt

Nutritional information

cal
69,17
prot
4,01
fat
5,05
carbs
1,7
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Tom Yum

Tom Yum

Ingredients

If you dine in different places in Thailand, you’ll never come across the same Tom Yum. This exotic soup is so versatile, that no Thai can cook it using a strict and “the one and only” recipe. We don’t want to claim our recipe a masterpiece, as to make a real Tom Yum one should be born in Thailand and take it with a moonlike mother’s milk. But still we’ll try to make something close to this culinary masterpiece and make a decent copy.


Olsan Uvarova

Recipe author

A journalist by profession, a culinary specialist by vocation. She cooks quickly while children are sleeping. Olsan appreciates the spectacular presentation and sophisticated author's style in cooking. She describes how to disarm the most fastidious guest with an exquisite, but simple in cooking dish.

Steps

1
Done

Step 1

Some fact for you to know about the ingredients:
- Galangal is a sort of sharp ginger. You may find read-made sets for Thai soup in may supermarkets. If you still can’t find it, use ginger instead.
- Lemongrass is a grass with a sharp citrus flavour. May be replaced by lemon zest.
- Kaffir lime leaves can be replaced by lemon ones.
- You may use langoustines, tiger or king prawns. Add any other seafood if you want.
- As for mushrooms, shiitake, champignons or oyster mushrooms will do.
- You may substitute soy sauce for fish one.
- Lime can be substituted for lemon.
- Coconut milk is added to smooth the sharpness. But there’re lots of recipes where is it omitted.
- Sharp Tom Yum paste is one of the most difficult to get ingredients in this country. So we’re using a combination of tomato paste, Tabasco, garlic and chili.

2
Done

Step 2

Prepare the stock. In a pan combine the chicken stock, coconut milk, fish sauce and kaffir lime leaves. Put over medium heat.

3
Done

Step 3

Melt the butter in a pan and fry the lemongrass stalks and galangal for 2 mins. If you want, cut the ingredients for a stronger flavour or fry them whole. Add a couple chili slices. Add this mixture to the stock and bring to a boil.

4
Done

Step 4

Dice the tomatoes and fry in a pan till slightly softened. Add to the stock.

5
Done

Step 5

Wash and slice the mushrooms. Add to the stock.

6
Done

Step 6

Add the mixture of tomato paste, finely chopped chili, minced garlic and a few drops Tabasco. Be careful not to add too much, add the mixture in small parts and check the sharpness after each go. Peel the prawns and remove the veins, add to the soup and cook for 5 mins. Wash the cilantro, tear it roughly with your hands, add to the soup. Squeeze the juice out of the lime, season with salt (if necessary) and remove the pan from heat.

7
Done

Step 7

Tom Yum is done!

8
Done

Step 8

Enjoy your meal!

Tom Yum

If you dine in different places in Thailand, you’ll never come across the same Tom Yum. This exotic soup is so versatile, that no Thai can cook it using a strict and “the one and only” recipe. We don’t want to claim our recipe a masterpiece, as to make a real Tom Yum one should be born in Thailand and take it with a moonlike mother’s milk. But still we’ll try to make something close to this culinary masterpiece and make a decent copy.

  • Автор рецепта:
  • После приготовления вы получите 2
  • Время приготовления: 30 mins

Ингредиенты

  • 200 g prawns
  • 400 g chicken stock
  • 400 ml coconut milk
  • 15 ml fish sauce
  • 2 pcs lime leaves
  • 25 g butter
  • 40 g lemongrass stalks
  • 20 g galangal
  • 3 g chili
  • 200 g tomatoes
  • 250 g champignon
  • 15 g tomato paste
  • 1 clove garlic
  • 1/8 tsp tabasco sauce
  • 1 pc lime
  • cilantro
  • salt

Способ приготовления

  • Some fact for you to know about the ingredients:
    - Galangal is a sort of sharp ginger. You may find read-made sets for Thai soup in may supermarkets. If you still can’t find it, use ginger instead.
    - Lemongrass is a grass with a sharp citrus flavour. May be replaced by lemon zest.
    - Kaffir lime leaves can be replaced by lemon ones.
    - You may use langoustines, tiger or king prawns. Add any other seafood if you want.
    - As for mushrooms, shiitake, champignons or oyster mushrooms will do.
    - You may substitute soy sauce for fish one.
    - Lime can be substituted for lemon.
    - Coconut milk is added to smooth the sharpness. But there’re lots of recipes where is it omitted.
    - Sharp Tom Yum paste is one of the most difficult to get ingredients in this country. So we’re using a combination of tomato paste, Tabasco, garlic and chili.

  • Prepare the stock. In a pan combine the chicken stock, coconut milk, fish sauce and kaffir lime leaves. Put over medium heat.

  • Melt the butter in a pan and fry the lemongrass stalks and galangal for 2 mins. If you want, cut the ingredients for a stronger flavour or fry them whole. Add a couple chili slices. Add this mixture to the stock and bring to a boil.

  • Dice the tomatoes and fry in a pan till slightly softened. Add to the stock.

  • Wash and slice the mushrooms. Add to the stock.

  • Add the mixture of tomato paste, finely chopped chili, minced garlic and a few drops Tabasco. Be careful not to add too much, add the mixture in small parts and check the sharpness after each go. Peel the prawns and remove the veins, add to the soup and cook for 5 mins. Wash the cilantro, tear it roughly with your hands, add to the soup. Squeeze the juice out of the lime, season with salt (if necessary) and remove the pan from heat.

  • Tom Yum is done!

  • Enjoy your meal!

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