Spicy Thai soup with shrimps "Tom Yam Kun"

Spicy Thai soup with shrimps "Tom Yam Kun"

Category: First meal

Kitchen: thai

Ingredients
Shrimp
Lemongrass
Spices, salt

Cooking method

• Tom Yam is probably the most famous and favorite Thai recipe.
• Its base is lemongrass, lemon grass. In Thailand, this herb is everywhere - it is added to food, brewed like tea, and wonderful moisturizers, shampoos, and soaps are made on its basis. Lemongrass oil is used in a scented lamp - in the evenings in my room, the maid would make out the bed and light such a lamp with lemongrass.
• Tom Yam soup is unusually fragrant, lemongrass, lemon leaves, lime juice, chili peppers define the basis of its unique taste.
• Coon means shrimp, Tom Yam Coon is a spicy soup with lemonrass and krevtkas. Tom Yam is also made with a mixture of seafood and chicken.
• I liked Tom Yam Kun the most. I have tried it before, in Moscow - but, of course, it tastes better first-hand.
• For some reason, I didn't buy a set for preparing this soup in Thailand, although it could be done even at the airport upon departure.
• I bought only lemongrass for brewing to drink like tea. But ... Time passed after returning home, opened it, smelled lemon grass - and I wanted a spicy spicy soup.
• I didn't have lemon leaves, fermented fish sauce and even lime, Tom Yam's essential ingredients.
• There was, however, lime juice in a bottle, there was a medium-hot Thai sauce for frying with yellow curry, the same fish concentrate, lemon leaves, chili, ginger, coriander and other spices.
• And, most importantly, there was the same lemongrass.
• Buying the rest of the ingredients is not a problem.
• I even read that Stockmann has spices for Tom Yama, the Santa Maria brand.

Ingredients for 1 liter of water:
6 large shrimps
a small fillet of fish on the skin (I took salmon, this is for fish broth, since there is no fish sauce)
1 large onion
1 stalk of celery
1 bunch of cilantro
1 bunch of green onions
3-4 cloves of garlic
6-8 champignons
1 bell pepper
1 tomato
1 pack of Thai curry sauce
lemongrass 3 tbsp l.
ginger powder 1/2 tsp
spicy adjika 1 tsp.
coriander
salt to taste
lime juice 100 ml
juice of 1 lemon

Preparation:

Add lemongrass (or Santa Maria mixture) to boiling salted water.
After a minute, add all the ingredients, except for fresh herbs, spices.
Peel the shrimp from the heads and shells, leaving only the tails, you can cut along.
Cut the champignons in half. Tomatoes and peppers in large pieces.

Cook for 3 minutes. Add the juice of lime, lemon and the lemon with the skin from which the juice was squeezed. The soup should have an intense lemon-pungent flavor. Boil for another minute.
Add fresh cilantro and green onions and cover.

Oddly enough, it turned out very similar to the original.
When the sample was taken, tears welled up in the eyes, the nose flooded - the same effect

The only snag with lemongrass As I find, so I will. Tell us in more detail what can be replaced or where to find it?

You can try looking for Santa Maria spices for Tom Yam.
The sauce that I used, too. It contains both lemongrass and lemon leaves.

Lemongrass has an intense lemon flavor and aroma, but no acid.
It smells like a highly flavored lemon tea.

The recipe contains lime and lemon, 1 liter of whole lemon and juice of a whole lime.This is enough with Thai sauce and a good handful of lemongrass.

And if there is no lemongrass, no lemon leaves, no sauce, no Thai spices, you can take 3-4 limes, and put the juice and peel. Well then, probably only the zest from the lemon, otherwise it will be sour. And don't forget the chili or spicy adjika. Necessarily ginger - I had dried, or you can thinly cut a piece of fresh into slices. Plenty of celery and cilantro.

[THIS]

I tried it. I hardly want to do THIS again. For those who nevertheless decide to try:
1) Lemon Grass stands grind in a coffee grinder just to dust. Lemon Grass itself is quite tough grass. Even after a fairly long boiling, it is chewed with great difficulty, or not chewed at all. Or brew and strain.
2) Do not brew Lemon Grass in salted water: seasonings that are added later contain a sufficient amount of salt. Especially if you add fish sauce, Thai curry sauce and a set of spices for the Tom Yam soup.
3) Add spices with highly great care: they are incredibly salty and contain HIGHLY a lot of pepper. The same goes for lemon juice: add a little and try constantly.
4) 3 minutes for boiling the soup is clearly not enough: during such a time it is not something that would not be cooked, it will not even have time to boil after you throw all the other ingredients into the boiling broth of Lemon Grass. Celery and Lemon Grass will remain very tough, and you will just have to spit them out as you eat this culinary masterpiece. Agree - unpleasant pleasure.
All in all, a dish for very big Thai food lovers.
Well, otherwise - good luck to the testers.

I want to correct it.

Lemon Grass is not used for food, only for the smell. I apologize for not warning you. In the photo I can see that the grass floats in the pan, but it is not in the plate. Although Thais put it right with the grass, they just slurp and eat shrimp.

There should be a lot of lime juice. The taste is intensely spicy and sour with an intense lemon aroma. My sauce was medium-hot, I had to add spicy adjika, but still it turned out far from being as old as a real soup is made.

You really need to be careful about salt, but it balances the acidity, unsalted-brush soup will not taste right. But I didn’t use the fish sauce or the Tom Yam kit, I just didn’t have them.

In general, I agree that it is easier to first try in someone else's performance (in Moscow they make on Taganka in the American Bar & Grill, but in other cities and towns I just don't know) ...

If the author allows, I will add on my own, since in Thailand I ate only this soup.
I highly recommend making this soup with coconut milk, it softens the spiciness and the soup is just a miracle.
And it is better to take ginger with a spine. That would then remove completely.
Thais generally do not eat grass from it, but serve it with all the roots :-)
Thanks for the recipe

On coconut milk, this is a different soup for the Thais, now I will not reproduce the name, it is also very tasty. But NOT Tom Yam

Good health

On coconut milk, this is a different soup for the Thais, now I will not reproduce the name, it is also very tasty. :

Good health

He is called Tom Kha.

Tom yam and tom kha are very different soups. You can make a tom kha mild, but you can't make a tom kha - it will always be sharp. The combination of spicy sour and sweet is the very essence of the soup. I will share my recipe:

For 2 servings:
Chicken broth ……………… .1 liter
Schisandra ………………… 2 stems
Galangal ……………………… 1 root
Kaffir lime leaves ………… 7 leaves
Nam Pla Fish Sauce ……. 4 tablespoons (60ml)
Chili paste …………… 2 tablespoons (30ml)
Lime …………………………. 2 limes
Mushrooms ……………… 100g
Chili pepper …………… .1 - 5 pieces
Shrimps ……………………. 0.5 kg
Kinza …………………. Little
The basis of the classic Tom Yam soup is chicken broth. However, in Thailand, beef and even a mixture of beef and chicken broths are also used.

Step one:
Prepare galangal, lemongrass and kaffir lime leaves.Slice galangal and lemongrass into long slices and dip in boiling broth along with kaffir lime leaves.
Bring the broth to a boil again.

Step two: add mushrooms, fish sauce and chili paste to the broth.

Third and final step: Peel the shell of the shrimp except for the tails and place in the boiling soup. Squeeze out the lime and add the chopped chili peppers. As soon as the shrimps turn red, the soup is ready. Add cilantro to a plate just before serving.

The recipe is taken from the site 🔗where I ordered fresh ingredients for tom yam a couple of times.

By the way, you don't have to take huge shrimps. You can even take chicken - it will not be worse. This soup will be called Tom Yam Guy.

It remains to find out what galangal is (something tells me that it could be ginger) and kaffir lime.

[THIS]

I used to eat only ready-made tom yam, restaurant options. And then I finally bought everything I needed, including galangal, kaffir lime and its leaves, stew (aka fingerrut), etc.

🔗

I always have shrimp, shiitake, fish sauce, etc., so the soup was cooked wonderfully well! True, I still like tom-yam-nam-khon more, so I added coconut milk.

I tried it. I hardly want to do THIS again. For those who nevertheless decide to try:
Lemon Grass itself is quite tough grass. Even after a fairly long boiling, it is chewed with great difficulty, or not chewed at all.

And you don't need to chew it. The same as galangal. These are inedible components of the soup, it is even recommended to chop them not finely so that it is easier to remove them from the cooked soup.

It remains to find out what galangal is (something tells me that it could be ginger) and kaffir lime.

Galanagala root is very similar to ginger, they are even from the same family, but still it is not ginger. In Asia, both ginger and galangal are used.

[Dopletochka]

Dopletochka, in any version, with or without coconut milk - the soup is incredibly tasty, it's great that you got your hands on it

in any version, with or without coconut milk - the soup is incredibly tasty

This is beyond doubt! And thanks to your topic, thanks to you I remembered that I have long wanted to cook it myself!

[galangal, kaffir lime and its leaves, crack (aka fingerrut)]

And you don't need to chew it. The same as galangal. These are inedible components of the soup, it is even recommended to cut them not finely, so that it is more convenient to remove them from the cooked soup.
Galanagala root is very similar to ginger, they are even from the same family, but still it is not ginger. In Asia, both ginger and galangal are used.

And I didn't cut it. I bought it already cut and dried. But to my question about what is galangal, kaffir lime and its leaves, crack (aka fingerrut), I never received an answer

[galangal, kaffir lime and its leaves, crack (aka fingerrut)]

But to my question about what is galangal, kaffir lime and its leaves, crack (aka fingerrut), I never received an answer

They are all in the photo. Galangal is the uppermost, thickest root. I wrote:

Galanagala root is very similar to ginger, they are even from the same family, but still it is not ginger. In Asia, both ginger and galangal are used.

It differs from ginger in color and taste, its taste is closer to citrus.
Limetta kaffir or kaffir lime - in the photo above on the left. It is smaller than regular lime and has a dark green, bumpy skin. It also smells like lime, but the taste is more aromatic and softer.
Krachai in the photo lies between the limmetta and the galangal. These are very spicy roots, they have citrus, ginger and pepper aromas at once.

Good day
I have long been a fan of this "drug" soup.
And this is how I cook it


I can say with confidence that I succeed, at least not worse than in Thailand (two weeks of experience of consuming this soup in his homeland, and in different establishments), and better in terms of ease of absorption.

And this is how I cook it

Link does not open .

Sorry.
This one should work
🔗

This one should work

Thank UncleVicR

Sorry.
This one should work
🔗

Why don't you post YOUR recipe on our website? Something you are all taking us to another site
Do you advertise your site? So our advertising seems to be prohibited on the site

Let's bring your recipes here, if the recipes are really yours

Sorry if you thought it was advertising.
It's just a long time to transfer, and to look for photos (if they are preserved).
I'll try it soon.