home Audience 12 Tom Yam soup - proven recipes. How to properly and tasty cook Tom Yum soup. How to cook Thai Tom Yam soup - step-by-step recipe with photos

Tom Yam soup - proven recipes. How to properly and tasty cook Tom Yum soup. How to cook Thai Tom Yam soup - step-by-step recipe with photos

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 yam, 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:

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:

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:

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:

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:

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 yum 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:

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.

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.

If you decide to dine in different places in Thailand, you will never find Tom Yum that tastes the same. This exotic spicy soup is so multifaceted that not a single Thai can cook it within the strict framework of a single recipe. We do not pretend to be a work of art, because in order to be able to cook real Tom Yum, you need to be born in this sunny country and absorb this taste with the milk of a moon-faced mother. We will just try to get closer to this amazing gastronomic masterpiece and create a delicious copy of it.

Author of the publication

Journalist by profession, cook by vocation. Cooks quickly while the kids are sleeping. Appreciates spectacular presentation and sophisticated author's style in cooking. Tells how to disarm the most picky guest with an exquisite but easy-to-prepare dish.

Recipe author: Olsan Uvarova
After cooking you will receive 2
Cooking time: 30 min

Ingredients

Cooking method

What you need to know about the ingredients:
- Galangal is a type of hot ginger. In many supermarkets you can find ready-made kits for Thai soup. If you do not find this ingredient, you can replace it with ginger root.
- Lemongrass is a lemon grass with a pronounced tart citrus flavor. Can be replaced with lemon zest.
- Kaffir - lime leaves. Can be replaced with lemon leaves.
- Shrimps. Suitable shrimp include langutin, tiger, and king shrimp. You can add other seafood if desired.
- Shiitake mushrooms/champignons/oyster mushrooms. Any type listed above will do.
- Fish sauce. Can be replaced with soy sauce.
- Lime. Can be replaced with lemon.
- Coconut milk. Added to soften the pungent taste. There are many soup recipes in which adding milk is optional.
- Spicy Tom Yam paste. One of the most difficult to obtain products in our country, so in the recipe we will replace it with a mixture of tomato paste with Tabasco sauce, garlic and chili pepper.

Prepare the broth. In a saucepan, combine chicken broth, coconut milk, fish sauce and kaffir/lime leaves. Send the broth to medium heat.

Melt the butter in a frying pan and fry the lemongrass stems and galangal for 2 minutes. If desired, these ingredients can be cut to reveal a brighter flavor, or fried whole so that they do not fall into the spoon while eating. Add a couple of chili rings. Pour the contents of the frying pan into the broth and wait until it boils.

Cut the tomatoes into medium cubes and fry in a frying pan for a couple of minutes until semi-soft. Place into boiling broth.

Wash the mushrooms and cut into small slices. Place the champignons into the broth.

Season the soup with a mixture of tomato paste, finely chopped pepper, chopped garlic and a few drops of Tabasco sauce. Do not overdo it with pepper and Tabasco sauce, watch the spiciness of the soup and add the spicy mixture in parts. Remove shells and intestines from shrimp, add to boiling soup and cook for 5 minutes. Wash the cilantro, tear it coarsely with your hands and add it to the soup, squeeze out the juice of one lime and add salt if desired, and then remove the pan from the stove.

Tom Yum ready!

Bon appetit!

Secrets of Thailand's most popular dish

In hot climates, you want something cool and refreshing. It’s all the more surprising that the most popular dish in Thailand is spicy tom yum soup. And they serve it scalding, often in special samovars so that it doesn’t have time to cool down.

The tradition of cooking soup in a samovar, however, is not uncommon in Southeast Asia. It most likely came to Thailand, as well as to other countries in the region, from China, where hot pot soup, which in Chinese means “fire cauldron,” has been known for a long time. From the Russian samovar, which is elongated vertically, the Chinese and Thai ones differ not only in shape (they are more like a saucepan or cauldron), but also in the location of the miniature oven. In the Russian version it is located at the bottom, in the Asian version it is in the middle of the pan. Heat is evenly distributed from the center to the edges. In China, meat broth in a “fire cauldron” takes a long time to cook; in Thailand, on the contrary, they prefer to subject fresh products to minimal processing, and therefore more often use seafood and chicken, which cook quickly. In recent years, Thais are increasingly replacing the samovar with a regular steel pan, but in rural areas it can still be found.

It only takes a few minutes to make the simplest version of tom yam. The main thing is not to forget to put kaffir lime leaves, ginger or galangal and lemongrass stems into the water. It is these seasonings that determine the taste of the soup. In addition, you can add curry paste, hot chili peppers, tender shallots, tomatoes, oyster mushrooms. Chili peppers were brought to the country from the New World in the 17th century, and the tradition of using different types of curry paste came from neighboring India. And tomatoes, which also came from America, and mushrooms appeared as part of the dish only in the 20th century.

It is difficult to determine exactly when the classic tom yam recipe took shape. In any case, the famous poet Suntong Pu, who is called the Thai Shakespeare for the reform of national versification, at the beginning of the 19th century created “Instructions for Women”, where he included masterful preparation of tom yam among the necessary skills. And at the end of the same century, the dish entered the menu of the royal cuisine.

Interview
Amporn Choeng-Ngam

The Chiang Mai-born chef at Jahn Restaurant at Conrad Koh Samui, Thailand, talks about spice and heat.

Europeans find Thai cuisine too spicy...
But traditional Thai tom yam is not necessarily very spicy. Chili peppers began to be added to soup quite late, because it was brought to Asia by Portuguese missionaries only in the 17th century.

So which tom yam is right?
It is unlikely that such a definition can be used. Thai cuisine is based on improvisation. In this soup, spices and herbs play a leading role, but each cook has his own proportions. Be that as it may, the tom yam will certainly be spicy.

Where should you try this particular spicy soup?
In Thailand it is prepared literally on every corner. There are also semi-finished products, thanks to which you can easily and quickly prepare soup at home. I like the way the tom yum they serve in the restaurant is prepared. Blue Elephant in Bangkok. If you're in Samui, come try it at my place Jahn.

How often do Thais eat tom yam?
Almost every day, at any time, but more often for breakfast and lunch. It is believed that due to the presence of spices, this soup improves blood circulation and cleanses the body well.

Thai cuisine is built on a combination of four elements: sweet, sour, spicy and salty. Nam pla fish sauce is responsible for the salt in that hole, sugar for sweetness, lime leaves and juice for acidity, chili pepper and ginger for pungency and spiciness.

The name of the spicy Thai soup consists of two words: “tom” means “cook”, and “yam” - according to one version, “spicy salad”. If shrimp is added to the dish, it is called tom yam kung, fish - tom yum pla, if chicken - tom yum kai.

Tourists coming to Thailand are sure that the classic tom yum is prepared with coconut milk and galangal, but in fact, the first component was added only in the 1980s. Apparently, the idea was borrowed from another popular Thai soup - tom kha kai. It is based on chicken, galangal root and coconut milk, which is obtained from the pulp of the nut.

Today, tom yum is one of the most popular dishes not only in Thailand, but also in the world. It can be found in expensive restaurants, eateries, home kitchens and street vendors. Tourists often take bags of spices and coconut milk powder home with them to enjoy their favorite taste.

Wherever tom yum is prepared, being in the right mood will help you enjoy it. Leave the fuss and worries for later, try to relax, let peace and tranquility into yourself - and then you will feel the authentic taste of Thai dishes.

Recipe

Tom yum kung

How many servings: 6

Cooking time: 20 minutes

Water - 2 l
Peeled shrimp - 600 g
Shimeji mushrooms (a type of oyster mushroom or oyster mushroom), champignons can be used - 12 pcs.
Shallot - 60 g
Cherry tomatoes - 12 pcs.
Lime or lemon - 6 leaves
Galangal or ginger root - 50 g
Fresh lemongrass - 80 g
Lime - 3 pcs.
Fish sauce nam pla - 60 g
Parsley or cilantro leaves - 30 g
Brown sugar - 60 g
Several green onions

1 Place chopped galangal and lemongrass, lime leaves, and shallots into cold water. Boil.

2 Add peeled raw shrimp with the tails left on to boiling water. Cut the tomatoes into quarters, wash the mushrooms and also add them to the soup. Cook for 5 minutes.

3 Pour in lime juice, add parsley and chopped green onions. Cook for another 1 minute.

4 Add fish sauce and sugar before removing from heat. Pour into plates.

Photos: Grigory Polyakovsky

The editors would like to thank the Mr Lee restaurant for their assistance in preparing the material.

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.
Typically, such pastas either depict soup or say, at a minimum, 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, doshirak, in Thai from the company - 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!

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Tom Yam soup - proven recipes. How to properly and tasty cook Tom Yum soup. How to cook Thai Tom Yam soup - step-by-step recipe with photos

How to make Thai chicken and tomato soup

Tom Yum without coconut milk

Authentic Asian Mushroom Recipe

Step-by-step preparation from a dry kit bag

How to make tom yam from ready-made paste

Photo recipe for rice dish

Hot and sour soup with seafood

Tom yum with fish

Cream soup recipe

Tom Yum with chicken broth

Author of the publication

Ingredients

Cooking method

Tom yum kung

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

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

Step one

Step two

Step three

Step four

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.

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.