Tom yum soup
4 servings
30 minutes
Tom Yum is a vibrant representative of Thai cuisine, captivating with its spicy taste and aroma. Its history roots deeply in traditional Thai gastronomy, where the combination of spices and seafood turns each dish into a work of art. This soup is known for its rich spiciness, harmoniously complemented by refreshing notes of lemon and ginger, while tender shrimp and mushrooms give it an exquisite texture. Coconut milk softens the flavor, adding a light creamy sweetness. Tom Yum not only warms but also awakens the senses, creating a gastronomic journey right in the heart of Thailand. It is served as a standalone dish or as part of a large Thai feast, where it perfectly complements rice and other dishes. This soup is a true delight for lovers of bright and rich flavors!
1
Peel and finely chop the garlic and onion. Cut the pepper into rings. Heat vegetable oil in a pan and fry the garlic, onion, and pepper in turn. Then mix everything, blend it, and brown it in the same pan.
- Garlic: 5 clove
- Onion: 2 heads
- Chili pepper: 2 pieces
- Vegetable oil: 4 tablespoons
2
Grate the lemon zest and ginger root. Add to the mixture along with lemon juice and sugar. Sauté slightly and remove from heat.
- Lemon zest: 1 piece
- Fresh ginger root: to taste
- Lemon juice: 2 tablespoons
- Sugar: 1 tablespoon
3
Clean and chop the mushrooms. In a large pot, bring the broth to a boil, add coconut milk or cream and 3 tablespoons of the prepared paste. Cook for 2 minutes over medium heat.
- Chicken broth: 1.5 l
- Coconut milk: 200 ml
- Sugar: 1 tablespoon
4
Add mushrooms and shrimp to the soup and cook for another 5 minutes. Garnish with herbs.
- Mushrooms: 100 g
- Peeled shrimp: 450 g