Thai soup with coconut milk and shrimp (tom yum soup): ingredients, recipe, cooking tips - recipes, ingredients, preparation, photos, videos

We will learn how to cook Tom Yum both according to the classic Thai recipe and recipes adapted to European cuisine. If you have ever been to Thailand, you probably admired not only the magnificent sea and endless clean beaches, but also the culinary delights of the Thais. A distinctive feature of their cuisine is the widespread use of seafood (they are found in almost all Thai dishes), as well as the rather spicy taste of the prepared food. Perhaps it is these properties of dishes that make Thai girls so slim and beautiful, and men incredibly fertile.

Meanwhile, Tom Yam soup is also known outside of Thailand. Any restaurant in the world that serves oriental cuisine will serve you this soup. Only here can a slight embarrassment occur: Tom Yum soup in Thailand can be very different from Tom Yam soup in Dubai or Istanbul.

What's the matter? The reason is that this dish has long become world famous, and each nationality has brought something of its own to the recipe. We will learn how to cook Tom Yum both according to the classic Thai recipe and recipes adapted to European cuisine.

General principles of cooking

Tom Kha (the recipe with coconut milk is considered the most common) is a Thai dish that has no analogues in any of the famous cuisines of the world.

This soup must be prepared in accordance with the general principles that must be followed by cooks specializing in Asian and Pan-Asian cuisine:

It is recommended to include ginger in the list of main ingredients of the soup, regardless of the chosen variation of cooking. The only product that can be considered an alternative is galangal.
To increase the volume of soup, you can mix coconut milk with filtered water. In this case, it will be important to adjust the remaining proportions in order to minimize the risk of distorting the taste properties of the finished dish.
Classic lime can add bitterness to the dish, so if possible, it is best to use kaffir lime leaves. They will add piquancy and aroma to the soup, while neutralizing the pronounced taste characteristics of citrus fruits.
To make the soup not only tasty, but also attractive in appearance to the consumer, at the final stage it is recommended to sprinkle the finished dish evenly with lime juice. It is important not to pour out the fruit juice, but rather to sprinkle it, as this is the only way to prevent the occurrence of a sour taste. Acid and bitterness can not only cause consumer rejection in terms of taste characteristics, but also provoke irritation of the gastrointestinal tract, especially in those who have a number of chronic gastrointestinal diseases.

Classic recipe

To prepare Thai Tom Kha soup according to the classic recipe, the cook should strictly follow the chosen recipe, especially if the dish is being created for the first time.

Otherwise, the taste of the soup will change, and it will be impossible to determine the specific reason for this.

Ingredients

The main ingredients prescribed in the classic Tom Kha recipe should be:

Product	Quantity	Possibility of replacement
Chicken bouillon	600 ml	Broth cooked with a different type of meat. The use of an alternative ingredient directly affects the richness and fat content of the finished dish.
Coconut milk	600 ml	—
Chicken fillet	600 g	Chicken breasts.
Straw mushrooms	300 g	Champignon. Choosing an alternative is undesirable, since champignons practically do not give the final dish a pronounced taste.
Galngala root	3 pcs.	Ginger root.
Kaffir lime	7 leaves	Classic lime pulp.
lemongrass stem	1 PC.	—
Chili peppers	4 – 5 (to taste)	Ground red pepper. If you use an alternative, the taste will be less pronounced.
Fish sauce	200 ml	—
Lime	4 things.	—
Brown or cane sugar	40 g	White refined sugar. When using an alternative, it is important to adjust the proportions by changing them down (brown and cane sugars are less sweet compared to white).
Coriander or cilantro	Taste	—

Step-by-step cooking process

The step-by-step process for preparing Tom Kha according to the classic recipe will look like this:

First, you need to wash the lemongrass, then cut it into small cubes and beat it so that it gives juice.
The chicken needs to be washed, filled with filtered water, and then boiled for 30-60 minutes, periodically removing the foam from the surface of the broth.
After the specified time has passed, the poultry meat must be removed from the broth, after which, transferring it to a separate bowl, wait until it cools completely.
Pre-cleaned and crushed galangal, lemongrass root, sugar and crushed kaffir lime leaves should be placed alternately into the boiling broth. The resulting mixture should be cooked for no more than 5-7 minutes.
After 5-7 minutes. Add chopped chili pepper to the main ingredients, add coconut milk and fish sauce.
Mushrooms need to be washed, chopped and also added to the soup.
The chicken must be divided into fibers and then added to the main mass in the pan. The optimal cooking time for soup at this stage is 15 minutes.
When the dish is ready, it must be removed from the heat, and then add finely chopped cilantro and sprinkle evenly with lime juice.

Tom Yam soup - preparing food and utensils

What is a dish with such a mysterious oriental name? Tom Yum is a creamy shrimp soup. It is special in that instead of cream, Thais use coconut milk, as well as a lot of various additives in the form of herbs that do not grow here and are not always found on sale. Fortunately, there are two options here. The first option is that small boxes called “Ingredients for Tom Yum Soup” have long appeared in hypermarkets in large cities, in which you (for a very reasonable fee) will find everything you need for the recipe. The second option is that each of the ingredients unfamiliar to us can be replaced with a similar one used in our latitudes.

So, for Tom Yum soup you need to make a base from the following ingredients (a classic version of Thai soup):

galangal root (a tough plant very, very reminiscent of ginger root) 100 grams, lemongrass, lime leaves, krachai (this is a Thai variety of ginger). Fill a saucepan with water (2 liters) and put the chopped ingredients there. When the water boils, add the following ingredients to the pan.

Now let’s look at what we can use to make the base for Tom Yum soup if you haven’t found the above plants. Instead of lemongrass, galangal root, krachai and lime leaves, take 150 grams of ginger root and lemon leaves and do the same procedure. Place the chopped ginger and lemon leaves in a pan of water and bring to a boil.

In addition to these herbal ingredients, for a classic Thai soup you will need coconut milk, shrimp, chili paste, fish sauce, and mushrooms. For other Tom Yum soup recipes, use seafood and some varieties of vegetables.

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With coconut milk

To prepare Thai Tom Kha soup at home from available products, the cook must use:

Tom Kha recipe with coconut milk.

Ingredient name	Optimal quantity
Chicken bouillon	150 ml
Chicken fillet	200 g
Coconut milk	250 ml
Canned straw mushrooms	100 g
Kaffir lime leaves	5 pieces.
Ready-made Tom Kha paste	60 g
Lime juice	20 ml
Fish sauce	40 ml
Fresh herbs, such as cilantro	1 bunch

An adapted recipe for an exotic dish will look like this:

First, you need to dry the mushrooms, after which each of them is cut into strips lengthwise.
The chicken should be washed, patted dry with paper towels, and then, after cutting off bones, tendons and bruises, cut into strips and boil until tender.
Pour the pre-prepared chicken broth into the pan, then put it on the fire and bring it to a boil.
When the broth boils, add Tom Kha paste, kaffir lime (leaves) and coconut milk.
After stirring the ingredients, it is recommended to cook the soup for at least 10 minutes.
After the specified amount of time, you need to add boiled chicken and chopped mushrooms to the soup.
At the final stage, you need to add the selected seasonings, fish sauce and sprinkle with lime juice to the soup.
After tasting the dish, you need to decide whether to add sugar (if the soup is bland or bitter, it is optimal to add 1-2 teaspoons of cane or brown sugar).

Dubai style

Having visited Dubai restaurants and ordered tom yam, you will be surprised that the basis of this soup is only seafood, without adding mushrooms.

List of products:

2 liters of water with the necessary herbs;
300 grams of shrimp;
200 g crab meat;
2 tablespoons chili paste;
400 milliliters coconut milk;
1-2 squid carcasses;
1 lime.

KBJU:

Calories – 76
Proteins – 4.3
Fats – 6
Carbohydrates – 2.2

Cooking time: 2 hours

Cooking time: 2.5 hours

How many servings: 2-3

Recipe:

Place spices, herbs and roots in water and cook for at least 2 hours.
Next, remove the shells from the shrimp and remove the black wreath in the middle. Pour boiling water over the squid and remove the thin film.
Cut the crab meat into pieces.
After the water boils, add the seafood. Add lime juice, add chili paste. Cook the soup for about 10 minutes.
Pour in the coconut milk. Stir and let it brew.

Reference! Please note that crab sticks are not suitable for this dish; you only need to purchase crab meat.

Now you can pour into deep plates and serve.

With shrimps

Tom Kha (the recipe with coconut milk is considered fundamental to all other variations) can be boiled with shrimp. This dish is not recommended to be included in the diet of children, as well as adults with gastrointestinal diseases.

To make Thai seafood soup, it is recommended to take the following as the main ingredients:

Ingredient name	Optimal quantity
Chicken broth or filtered water	200 ml
Chilli	1 PC.
Shallot bulbs	2 pcs.
Grated ginger root	40 g
Coconut milk	400 ml
Chicken breast	400 g
Shrimps	Taste
Champignon	3 – 4 pcs.
Sesame oil	20 ml
Lime	3 pcs.

The dish in question should be prepared in a strictly defined sequence:

First, you need to wash the chicken, dry it, and cut it into small slices.
The frying pan should be heated with a minimum amount of vegetable oil, and then fry the poultry meat in it.
The mushrooms need to be washed and cut into cubes, and the onion, after peeling, should be finely chopped.
Mushrooms and onions should be added to the frying pan with the chicken after 10 minutes. from the moment you start roasting the bird.
While the main ingredients are being fried, the chili pepper should be crushed and mixed with grated ginger.
It is recommended to add pepper and ginger to the pan after another 4-5 minutes.
Coconut milk needs to be poured into a saucepan, and then, diluting it with broth or filtered water, bring to a boil.
While the milk reaches the desired condition, the lime zest should be grated and then mixed with the pulp.
In the boiling milk mixture you need to add the lime mass, the prepared roast, as well as salt and other spices (at the discretion of the cook). The optimal cooking time for the soup at this stage is 15 minutes.
While the soup is preparing, you need to boil the shrimp in salted water in any usual way.
When the soup is ready, remove it from the heat and mix with the shrimp.
Before serving Tom Kha, it is recommended to let it sit for 7-10 minutes. to increase the aroma of the finished dish.

With cream

Let's describe another recipe for tom yam with shrimp with the addition of cream. Here is the most delicate version of a Thai dish that your family will definitely enjoy.

The following ingredients will be required:

400 grams of large shrimp;
2 liters of vegetable broth;
300 grams of champignons;
medium bulb;
2 tablespoons chili paste;
500 ml 10% cream;
tomatoes – 2 pcs.;
a bunch of parsley;
half a hot pepper;
lime – 1 pc.;
salt.

KBJU:

Calories – 92
Proteins – 9
Fats – 4
Carbohydrates – 2

Cooking time: 15 minutes

Cooking time: 30 minutes

How many servings: 4

The step-by-step recipe is listed below:

Pour the prepared broth with herbs into the pan. Bring to a boil.
Wash the champignons thoroughly with running water. Cut into small pieces. Add to the pan.
We clean the onion and chop it. Then chop the tomatoes. We remove the shell from the shrimp and get rid of the intestines.
Dip the ingredients into the soup, add lime juice and chili paste. Leave to simmer over low heat for about 15 minutes. You can add a little salt.
Pour the heated cream into the soup to prevent it from curdling. Cut the chili pepper into rings and combine with the rest of the ingredients.

Serve hot, combined with a quarter of a lime. Bon appetit!

With Chiken

Tom Kha (a recipe with coconut milk in the vast majority of cases involves the use of chicken as the meat component of the dish) with chicken can be prepared as simply as possible if it is included in the list of main ingredients.

Scroll:

Ingredient name	Optimal quantity
Chicken	1 carcass
Onion	1 PC. medium size
Carrot	1 PC.
King prawns	500 g
Galangal	3 pcs.
Lemongrass (stems)	6 pcs.
Pepper paste	40 g
Cane sugar	60 g
Tamarind sauce	10 g
Fish sauce	40 g
Kaffir lime (leaves)	At least 3 pcs.
Coconut milk	1 l
Fresh lime	2-2 pcs.

A step-by-step recipe for preparing the dish in question should look like this:

First, you need to wash, peel, and then grate the carrots and place them in a deep saucepan.
To the carrots you should add a washed chicken carcass and a peeled onion, then add water to the ingredients and cook for at least an hour until a rich broth is prepared.
Lemongrass stems should be cut into small rings, the galangal should be washed, peeled and divided into several disks, the width of which should be no more than 1 cm.
The finished broth should be strained, poured back into the pan, and then chopped lemongrass and galangal should be added there, then simmer the mixture over low heat for at least 5-7 minutes.
After the specified amount of time, you need to add coconut milk to the pan, and then continue to heat the soup until it reaches boiling temperature or close to it (optimal).
The main ingredients include tamarind sauce, pepper paste and fish sauce. It is important to stir the soup constantly.
Next, add cane sugar, crushed kaffir lime leaves and shrimp pre-fried in vegetable oil to the savory ingredients. The optimal cooking time for the soup at this stage is 20 minutes.
Before serving, add finely chopped herbs to the soup, and then evenly sprinkle the dish with fresh lime juice.

Tom Yum Kong

Tom yang kung takes pride of place among the spicy dishes of Thailand; it is loved not only by locals, but also by tourists around the world. We invite housewives to evaluate this simple recipe. Ingredients for cooking can be found in any specialty store for Chinese, Korean and Thai cuisine.

Required Products:

250 milliliters chicken broth;
Shiitake mushrooms – 2 pcs.;
2 kaffir lime leaves;
red hot pepper;
Tom Yam paste – 1 tsp;
quarter of a lime;
garlic clove;
2 pieces of king prawns;
lemongrass stem;
cilantro.

KBJU:

Calorie content – 81.4
Proteins – 4.8
Fats – 5.9
Carbohydrates – 2.2

Cooking time: 10 minutes

Cooking time: 35 minutes

How many servings: 1

Step by step recipe:

Thaw shrimp at room temperature. We clean out unwanted entrails and remove the shell.
Cut the mushrooms into small pieces and boil for about 5 minutes.
Chop lemongrass and garlic.
Now let's start frying the food. Place the saucepan on the stove and pour in a little oil. Add seafood, shiitake, garlic, kaffir lime leaves, lemongrass. Fry for about 2 minutes.
Pour water, cook until boiling. Add Tom Yam paste. Mix thoroughly.
Cook for another 3 minutes. Immediately pour the tom yang kung into a plate and decorate with greens.

With seafood

Tom Kha (recipe with coconut milk is most often used by chefs in preparing Thai dishes in restaurants and cafes) with seafood can be prepared using:

Ingredient name	Optimal quantity
Octopuses (small)	100 g
Small squid rings	100 g
King prawns	100 g
Onion	1 PC.
Tomatoes	1 PC.
Chilli	6 pcs.
lemongrass stem	1 PC.
Fresh champignons	100 g
Coconut milk	1 l
Fish sauce	80 g
Coarse sea salt	5 g
Lime juice	50 ml
Oyster sauce	5 ml
A pineapple	50 g
Kaffir lime (leaves)	5 pieces.

The cooking algorithm for the dish in question should look like this:

First, pour the coconut milk into a saucepan, then put it on the fire and bring to a boil.
When the milk boils, add the pre-chopped lemongrass stalk and chopped kaffir lime leaves into it.
After 3-5 minutes. You should also add peeled and chopped onion and tomato into the soup. Before cutting, it is recommended to pour boiling water over the tomato to soften the peel.
After another 3-5 minutes. Add chopped pineapple rings, champignons and chili peppers to the soup.
Seafood must be washed, then placed on paper towels and left for 5-10 minutes.
After the specified time has passed, you need to add seafood to the main ingredients, after chopping them to your liking.
After 3-5 minutes. Remove the soup from the heat and then add the fish, lime, oyster sauce and fresh herbs to the pan. After tasting the finished dish, you should decide whether to add salt, sugar or other spices.

Mediterranean

The main feature of tom yum soup with coconut milk and seafood is the absence of hot spices, including chili pepper.

We will need:

500 grams of king prawns;
2 large tomatoes;
carrot;
onion;
soy sauce;
lime;
spices (ginger, basil, sweet pepper, lemon or lime leaves, their zest);
300 gr. coconut milk;
cilantro, parsley.

KBJU:

Calories – 223
Proteins – 4.3
Fats – 8.5
Carbohydrates – 11.4

Cooking time: 25 minutes

Cooking time: 90 minutes

How many servings: 4

Step-by-step instructions:

First, wash thoroughly and dry all the ingredients with a dry towel.
Grate the ginger root and carrots on a fine grater. Grind the sweet pepper.
Place the pan on the fire and fill it with water. Add spices.
Coarsely chop the onion. Cut the tomatoes into 4 parts.
We do the roasting. Heat the frying pan, pour a little vegetable oil, then add carrots, onions, and tomatoes one by one. Pour in soy sauce.
15 minutes before preparing the soup, pour coconut milk and squeeze out lime juice.
Chop the greens and add to the soup 2 minutes before they are ready.

The dish is ready, you can treat your family. This hot dish recipe will not cause any difficulties even for a beginner.

Vegetarian

To prepare Tom Kha soup, which can be included in a vegetarian diet, the cook will need:

Ingredient name	Optimal quantity
Vegetable broth	1 l
lemongrass stem	3 stems
Chilli	2 pcs.
Garlic	4 cloves
Ginger root	1 PC.
Kaffir lime	3 sheets
Small champignons	200 g
Baby corn	5-6 pcs.
Eggplant	5 pieces.
Cherry tomatoes	200 g
Coconut milk	100 ml
Cane sugar	20 g
Soy sauce	80 ml
Lime juice (freshly squeezed)	40 ml
Herbs and spices	At the chef's discretion

The algorithm for preparing a vegetarian version of Tom Kha soup should look like this:

First you need to boil vegetable broth from quality ingredients. It is important to achieve medium thickness of the base of the future soup.
While the broth is boiling, it is recommended to prepare the vegetables: finely chop the garlic cloves, cut the chili pepper into small cubes, having previously cleared it of seeds, coarsely chop the lemongrass stem, and wash and cut the ginger root into strips.
When the broth boils, add the prepared ingredients to it, and then also add the kaffir lime leaves.
After 5 min. It is recommended to add finely chopped champignons to the vegetable mass, as well as pre-chopped or broken corn into small pieces.
Eggplants should be cut into thin rings, then also mixed into the broth and cooked for at least 7-10 minutes.
After the specified amount of time, coconut milk, cane sugar and soy sauce and lime juice should be added to the soup. The optimal cooking time at this stage is 5 – 7 minutes.
Before serving, Tom Kha must be left for 10 minutes, then garnished with fresh herbs.

In Turkish

The Turkish recipe for tom yam with coconut milk and shrimp will surprise even the Thais. The main feature is the abundant addition of greens and red fish.

Required Products:

soup dressing kit (ginger, lemongrass, chili powder, lime or lemon leaves);
200 grams of shrimp;
400 gr. red fish of any kind;
1 lime;
150 gr. leeks;
300 ml coconut milk;
2 tbsp. chili paste;
2 liters of water;
carrots – 2 pcs.;
400 gr. tomatoes;
4 tbsp. soy sauce;
parsley, cilantro;
salt.

KBJU:

Calories – 251
Proteins – 5.3
Fats – 11.4
Carbohydrates – 12.2

Cooking time: 20 min

Cooking time: 2 hours

How many servings: 4

Detailed recipe:

Grate the ginger. Chop the lemongrass. Then remove the seeds from the chili pepper and chop finely. Pour water over the spices and set to simmer. Next, add the lemon or lime leaves.
Boil shrimp in boiling water. Now let's cut them up: clean them of rough skin, remove the head, and clean out the insides.
Cut the red fish into large pieces, removing bones and skin.
Cut the tomatoes into slices, chop the carrots. Let's fry them in a frying pan with the addition of coconut oil.
Chop the greens, garlic and pepper.
When the water boils, add fried vegetables, seafood and fish.
After 20 minutes, add coconut milk, soy sauce and chili paste.

Serve the dish in deep plates combined with white rice. The recipe with red fish is higher in calories than the classic one. The undoubted advantage is that this Turkish version of the soup contains more healthy vitamins and minerals.

Other recipes

One of the common ways to prepare Tom Kha is also Chef Andy's recipe.

Products for its implementation will require:

Ingredient name	Optimal quantity
Chicken bouillon	40 ml
Filtered water	40 ml
Spicy paste	5 g
Cane sugar	10 g
Sesame oil	10 ml
Coconut milk	120 ml
Butter	10 g
Galangal	2 g
Dried lemongrass stems	2 g
Chicken fillet	50 g
Champignon	30 g
Asparagus	3 stems
Cherry tomatoes	3 pcs.
Green onions	To the chef's taste

The step-by-step process for preparing this dish usually looks like this:

First, in a small saucepan, combine chicken broth, filtered water, pasta, cane sugar, sesame oil and coconut milk.
The soup base must be heated as much as possible until the sugar is completely dissolved, then cover it with a lid and simmer over low heat.
Melt the butter in a frying pan, and then add galangal and chopped lemongrass to it.
Wash the chicken fillet, dry it with paper towels and leave for a few minutes.
After 3-4 minutes. You should also add finely chopped chicken fillet, champignons, chopped asparagus and cherry tomatoes to the pan. The optimal time for frying ingredients is 5 minutes.
After the specified amount of time, the frying should be transferred to the broth, and then continue to cook the soup for 15 - 20 minutes.

Useful tips and tricks

Tom Kha, which is most often prepared using a recipe with coconut milk, can be made even by a non-professional cook if he builds his work process on useful advice from experienced chefs:

The ingredients included in the dish in question must be as fresh as possible, without visible defects on the surface, for example, dents, cracks, or darkening. Otherwise, low-quality products will not only spoil the taste of the finished soup, but may also provoke the risk of the growth of pathogenic microflora that are resistant to high temperatures.
Since some Tom Kha ingredients prescribed in the classic Thai recipe are not sold in supermarkets in other countries, and searching for an alternative option may lead to a change in the taste of the dish, it is recommended to use ready-made dressing pastes that are closest in taste to the original products required by the instructions.
It is advisable to add coconut milk (or cream) at the final stage of preparing the soup (this will prevent the dairy ingredients from breaking down into flakes).
If Tom Kha turns out to be too spicy, it is recommended to serve it with fluffy boiled rice. Unleavened grains neutralize the spiciness, making the taste of the dish more neutral.
To decorate the finished dish, you can use fresh herbs or bell peppers, cut into thin strips. Pepper is best used if the soup is not spicy enough, and greens, in any case, will increase the aroma of the dish in question.

As one of the main ingredients of Thai Tom Kha soup, coconut milk can be added in the proportions specified in the recipe, or its quantity can be changed based on personal preferences (if the dish is prepared by the cook for more than one time). If you independently adjust the volume of milk, you need to change the remaining positions prescribed in the original instructions in order to preserve the taste of the final dish. Properly prepared soup is a source of calcium, magnesium and phosphorus, which are necessary for the normal functioning of the human body.

Tom Yam soup - secrets and useful tips from the best chefs

Thais do not eat bread; instead, they eat all dishes with boiled rice. If you want to get closer to the Thais in eating Tom Yam soup, then boil 200 grams of rice in lightly salted water along with the first dish.
For Tom Yum soup, do not use wild mushrooms; they are too aromatic and can overpower the delicate fishy aroma. Make do with oyster mushrooms and champignons.
If you are not preparing the classic Tom Yum soup, but are experimenting, then add as much seafood to the dish as possible - fish, octopus, mussels, squid.
Coconut milk can be safely replaced with medium fat cream.
If you couldn’t get a lime, you can replace it with the juice of half a lemon. Published by econet.ru

Not everyone will like this soup, so you shouldn’t cook it in large quantities for the first time. It has a rather specific, pungent taste. The products for its preparation are unusual, but they can be easily found in large supermarkets. Traditionally it is served hot not with bread, but with rice.

1. Wash and cut the galangal into thin slices, and also cut the lemongrass into slices 3 centimeters long, beat it a little with a hammer. Pour one and a half liters of water into the pan, add 2 tablespoons of fish sauce, chopped vegetables and cook after boiling for seven minutes.

2. Clean and wash the champignons, cut off the edge of the stalk, and cut into small pieces. Place them in a saucepan.

Wash and chop the onions and tomatoes, put them in a pan, add chili paste. Cook for 10 minutes.

3. After the time has passed, clean and wash the shrimp, put them in a saucepan, cook after boiling for 7 minutes, add the leaves and juice of (one) lime.

4. After the shrimp are cooked, pour in all the coconut milk, bring to a boil and add 1 spoon of fish sauce (if the soup seems unsalted).

5. Cook the soup for another minute, and then turn it off. Wash and chop the greens and chili peppers and add them directly to the plate.

If lime leaves, lemongrass and galangal fall into the plate, be sure to take them out and under no circumstances eat them. Boil the rice separately. Traditionally we serve it with hot soup.

average rating: 3.7, total votes: 6

Important! The video may differ from the text version of the recipe!

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Cut the garlic into slices, fry in oil for a few seconds. Remove.
Grind the chili and garlic in a blender and fry for a few seconds.
Add lemon zest, lime juice, grated ginger and sugar. Simmer over low heat.
Heat chicken broth in a saucepan and add coconut milk.
then chili paste and lemongrass. Boil for 2 minutes, stirring constantly.
Add mushrooms and shrimp. Cook until shrimp are done.
And add cilantro.

The most important thing is that the soup must be prepared just before serving; its preparation time is not very long, about 10-15 minutes. With this amount of ingredients, the soup is designed for 4 servings. So, let's go: First, we prepare our products so that we can simply pour them into the pan.

Pour boiling water over the shrimp and peel. Lemograss (by the way, I stocked up on it in Thailand) can be beaten off with a rag to remove the smell and cut into pieces. We also cut the pepper and cilantro into small pieces.

We also cut the champignons into small slices. Cut the garlic into slices. Peel the ginger and grate it on a fine grater.

Now we prepare the so-called Tom Yam sauce. To do this, heat the vegetable oil in a frying pan, add the garlic and fry for a few seconds. Then, carefully remove it from the frying pan and place it on a plate.

If you have a food processor or blender, you can use them to grind the chili peppers and garlic and put them back into the heated oil (if not, you can chop them very finely). Fry this nuclear mixture for a few seconds. Then add to the pan: lemon zest, lemon juice, grated ginger and sugar.

Mix this whole thing and simmer over low heat until our mass becomes homogeneous. That's it, the base for our dish is ready! Heat chicken broth in a saucepan, add coconut milk (if you don’t have any at all, you can replace it with boiled milk with coconut flakes, but the effect will not be quite the same).

After this, add the prepared base paste along with lemongrass, boil the whole thing for 2 minutes, stirring constantly. Then add mushrooms, shrimp and cook for about 2-3 minutes until the shrimp are cooked. At the end, add cilantro for flavor.

Dear friends, I am sure that you will like the soup and will captivate you the way it captivated me. Bon appetit!

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To find out whether there are inedible mushrooms in a dish, when cooking, you need to put a whole peeled onion in the water with mushrooms - if it turns black, it means there are inedible mushrooms.

How to fix the smell of sea fish

The unpleasant smell of sea fish can “kill” a bay leaf dropped into the soup during cooking. To make your milk soup or rice porridge cook faster, try first boiling the pasta or rice in water, and then transferring it to the milk. Four minutes is enough to cook in water.

To cook milk soup or rice porridge faster...When to add lemon to hodgepodge

Solyanka is loved for its sour taste, so lemon in products is very important. It is best to add lemon juice after adding all the main ingredients, but not sooner than 10 minutes before the end.

How to remove salt from soup

Excess salt in any soup will quickly be absorbed by pieces of raw potatoes or slices of fresh apple. Add them to the broth and leave to simmer for ten minutes over low heat. Afterwards, remove with a slotted spoon. E….

How to add garlic to first courses.

It is better to add chopped garlic to soups and borscht at the very end of cooking.

How to prevent mushrooms from turning black in soup?

To prevent the mushrooms in the soup from turning black, add them to salted water with a spoonful of vinegar.

Canned shrimp – 81 kcal/100g
Boiled shrimp – 95 kcal/100g
Frozen peeled shrimp – 60 kcal/100g
Fresh shrimp – 97 kcal/100g
Lemon – 16 kcal/100g
Lemon zest – 47 kcal/100g
Champignons – 24 kcal/100g
Garlic – 143 kcal/100g
Ginger – 80 kcal/100g
Pickled ginger – 51 kcal/100g
Dry ginger – 347 kcal/100g
Lime - kcal/100g
Sugar - 398 kcal/100g
Granulated sugar - kcal/100g
Vegetable oil – 873 kcal/100g
Coconut milk – 230 kcal/100g
Lemon juice – kcal/100g
Green cilantro – 25 kcal/100g
Chili pepper – 40 kcal/100g
Broth – 15 kcal/100g

Calorie content of foods: Coconut milk, Champignons, Shrimp, Broth, Garlic, Vegetable oil, Lemon juice, Limes, Lemons, Ginger, Chili pepper, Sugar, Cilantro

Probably many girls can complain that after winter, only a hat fits! And we want beautiful dresses to match our sizes. I hasten to share with you, friends, a recipe for a very tasty, my favorite, Thai Tom Yum soup with seafood. It definitely won’t add more pounds to you, but the pleasure will be off the charts. Have a holiday for yourself in the coming days of May, prepare an amazingly delicious low-calorie soup. And you will be happy!

For me there is no tastier soup. Love came after a trip to Thailand, where my friend and I ate this soup three times a day and enjoyed it. Of course, there a half-liter plate costs a penny, but in our country it’s expensive! But on holidays - you can afford it, at least once!

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