Tom Yam Recipe

One of the most national dishes in Thailand is the Tom Yam soup, do not try which means - do not go to Thailand. Its taste is impossible to forget. This is one of the most important dishes of Thai cuisine, it's like borscht for Ukraine or shurpa for Uzbekistan.

There are a lot of soup preparation options. Sometimes it is cooked with pork, but the most popular in this country is the soup recipe Tom Yam with shrimps. It combines wit, acid, satiety and lightness. However, this soup is not just sharp, but hellishly sharp, burning to the heels, causing horror, tears and delight. Depending on which Tom Yam recipe is used, its taste can range from soft coconut to very hot. Excessive sharpness can be removed by adding a few spoons of coconut milk to the plate. Some people with unaccustomed this soup causes an allergic reaction.

Delicious Tom Yam can be enjoyed only in Thailand, or anywhere in the restaurant, but you can try to cook it at home. How to cook Tom Yam? This process is simple, but very unusual. The soup recipe Tom Yam contains a lot of spicy Thai spices and pepper, which give this exotic soup an acid-spicy, pungent taste.

The spices that are added to the dish have very unusual names, for example, kaffir, galangal, lemongrass. Kaffir or limetta is the leaves of a lime tree, galangal is the root of a plant that is a kind of ginger, and Lemongrass, which has a delicate lemon smell, is a lemon sorgo and is a thin, dried stem similar to a stick. It is rather difficult to get these spices, since they are sold only in specialized shops, which are not available everywhere. You can, of course, bring with you the real Thai spices from Thailand, but they someday come to an end. And you can just buy a ready-made Tom Yam paste, which will give the soup the necessary taste and sharpness.

You can take ginger instead of galangal, and instead of kaffir and lemongrass - juice and lime peel. In addition to spices, the recipe for soup Tom Yam contains several pieces of chili peppers, an onion and five cloves of garlic. Still need 2 cups of chicken broth or broth cubes. Still need Thai fish sauce as much as 3 tablespoons. It, if desired, can be replaced by soy. Instead of one can of coconut milk, you can take two coconuts.

Two hundred grams of oyster mushrooms and champignons are cut into plates, then you need to clean 450 grams of large shrimp. From this set of ingredients you get a very tasty Tom Yam soup. But if you add a mixture of squid or octopus, it will become even more delicious. If you want, you can add two or three tomatoes and cut them into slices.

Before you prepare Tom Yam, you need to warm up the pan, pour into it four tablespoons of vegetable oil and quickly fry the garlic, then put it in a separate bowl. Next, you need to fry a finely chopped onions and two or three pods of chili until golden brown. The fried ingredients are additionally ground and ground until a homogeneous paste is obtained. Then the pasta is laid out on a frying pan and fried with fish sauce, which you need to take 4 tablespoons, and a small amount of sugar. The basis for soup is ready!

Finished sauce is transferred to a pan with broth, add spices and cook for five minutes. In order to soften the taste, add coconut milk. Now the broth is added mushrooms and shrimp and after five minutes the ready soup can already be poured on plates. In Thailand, the yam is served in a special bowl that resembles a samovar - there are handles on each side, an ash-pit is located below where coals are placed, and in the center there is a pipe. To make it convenient to eat a spoon of soup from this Thai "samovar", it has a somewhat flattened shape. Serve the soup with yam with boiled rice. First, scoop up the rice, and then with the same spoon with rice, soup. Soup before serving and generously sprinkle finely chopped greens of celery and cilantro.