Tom yam kung

2 servings

30 minutes

Tom Yum Kung is an iconic soup of Thai cuisine that combines a richness of flavors: the tartness of lime, the spiciness of chili, the depth of galangal, and the creaminess of coconut milk. Its history is rooted in traditional Thai fishing practices where fresh seafood became the basis for aromatic broths. This soup is a true explosion of taste, balancing between spiciness and softness, richness and freshness. It serves well as a warming dish in cool weather or as an exotic accent on a festive table. It is served with rice that harmoniously complements its rich character. Tom Yum Kung is not just a soup but a gastronomic adventure that awakens the senses and draws one into the world of Thai culinary art.

Energy value per serving

• Calories: 541.2
• Proteins: 29.3g
• Fats: 39.3g
• Carbohydrates: 16g

Ingredients

• Red chili pepper: 0.5 pc
• Galangal: 10 g
• Red cherry tomatoes: 4 pc
• Lemon grass: 0.5 pc
• Fresh champignons: 4 pc
• Kaffir lime leaves: 3 g
• Tom Yum Pepper Paste: 1 tsp
• Fish sauce: 2 tbsp
• Lime: 0.5 pc
• Tiger prawns: 5 pc
• Chicken broth: 300 ml
• Sea salt: to taste
• Cane sugar: 1 tsp
• Coconut milk: 360 ml
• Coriander: 3 g
• Vegetable oil: 1 tbsp

Cooking steps

1. Chop galangal coarsely, and lemon sorghum finely.

   Required ingredients:

   • Galangal: 10 g
   • Lemon grass: 0.5 piece

2. Chop the chili together with the seeds.

   Required ingredients:

   • Red chili pepper: 0.5 piece

3. Cut the mushrooms into four pieces. Tear off the leaves of the cilantro.

   Required ingredients:

   • Fresh champignons: 4 pieces
   • Coriander: 3 g

4. Peel the shrimp from the shell, remove the black stripe on the back, and leave the tails for decoration.

   Required ingredients:

   • Tiger prawns: 5 piece

5. Coconut milk should be well mixed in the jar.

   Required ingredients:

   • Coconut milk: 360 ml

6. In a heated heat-resistant pot, add galangal, lemon grass, chili, lime leaves, and pour in the broth.

   Required ingredients:

   • Galangal: 10 g
   • Lemon grass: 0.5 piece
   • Red chili pepper: 0.5 piece
   • Kaffir lime leaves: 3 g
   • Chicken broth: 300 ml

7. Let it boil for a few minutes and add coconut milk (it's better to use canned, it's thicker).

   Required ingredients:

   • Coconut milk: 360 ml

8. When the soup boils again, add the mushrooms and tom yum paste.

   Required ingredients:

   • Fresh champignons: 4 pieces
   • Tom Yum Pepper Paste: 1 teaspoon

9. It's better to cook on the biggest fire, without hesitation.

10. Then squeeze half a lime in, add shrimp and 2 tablespoons of fish sauce, salt if needed, and toss in a few pinches of cane sugar.

    Required ingredients:

    • Lime: 0.5 piece
    • Tiger prawns: 5 piece
    • Fish sauce: 2 tablespoons
    • Sea salt:  to taste
    • Cane sugar: 1 teaspoon

11. Pour into plates, garnish with cilantro, and serve with steamed rice.

    Required ingredients:

    • Coriander: 3 g