Tom yum with rice
4 servings
20 minutes
Tom Yum with rice is a vibrant embodiment of Thai cuisine, known for its rich, spicy flavor. This soup originated in ancient times along the shores of Thailand and became a favorite dish due to its harmonious blend of spiciness, acidity, and umami. Coconut milk adds creaminess, while lime and galangal provide freshness and an exotic touch. Shrimp and mushrooms add textural variety, and aromatic spices create a unique flavor symphony. Tom Yum with rice perfectly warms and invigorates; it can be served as a standalone dish or as part of a Thai feast. It's not just food—it's a gastronomic journey into a world of rich aromas and vivid impressions.
1
Pre-cook the rice according to the instructions on the package.
- Rice: 200 g
2
Mix broth, water, coconut milk, fish sauce, and soy sauce in a pot. Place on heat and bring to a boil, then reduce the heat to minimum.
- Chicken broth: 100 ml
- Water: 350 ml
- Coconut milk: 300 ml
- Fish sauce: 3 tablespoons
- Soy sauce: 3 tablespoons
3
Finely chop the chili pepper (remove the seeds to avoid excessive spiciness), lime leaves, galangal, and lemongrass. Sauté in a mixture of two oils and add a tablespoon of tom yum paste. After 2–3 minutes, add the shrimp, and after another 2 minutes, add the coarsely chopped tomatoes and mushrooms. Sauté for 2 minutes and transfer to the liquid mixture; cook for another 2 minutes. Add the pre-cooked rice.
- Chili pepper: 1 piece
- Lime leaves: 4 pieces
- Galangal root: 5 g
- Lemongrass: 30 g
- Butter: 30 g
- Tom yum paste: 1 tablespoon
- Shrimps: 100 g
- Cherry tomatoes: 100 g
- Champignons: 100 g
- Rice: 200 g
4
Chop cilantro and green onions coarsely and place them on top of the soup in serving bowls. Add a slice of lime.
- Coriander: 1 bunch
- Green onions: 1 bunch
- Lime: to taste