Tom yam
8 servings
40 minutes
Tom Yum is a legendary Thai soup that combines vibrant flavors and rich aromas. Its history goes deep into Thai cuisine, where fresh seafood, spicy herbs, and coconut milk create magic on the plate. This soup offers the sharpness of chili, the freshness of lime, and the creaminess of coconut milk; the combination of shrimp and mushrooms makes it particularly rich. Tom Yum warms you up, invigorates you, and surprises with its balance of flavors, making it perfect for both a cozy dinner and a festive feast. It should be served hot, garnished with fresh cilantro; the best companion is fluffy rice that softens the fiery spiciness and reveals the depth of aromas.
1
Cut the ginger into large pieces.
- Ginger: 10 g
2
Chop the chili along with the seeds.
- Red chili pepper: 1 piece
3
Cut the mushrooms into 1/8 pieces.
- Fresh champignons: 5 piece
4
Tear off the leaves of the cilantro.
- Fresh cilantro (coriander): 5 g
5
Clean the shrimp and leave the tails for beauty.
- King Prawns: 10 pieces
6
Mix the coconut milk well in the jar.
- Coconut milk: 400 ml
7
In a heated heat-resistant pot, add ginger, garlic, cherry tomatoes, chili, and salt to sauté.
- Ginger: 10 g
- Garlic: 5 clove
- Red cherry tomatoes: 10 pieces
- Red chili pepper: 1 piece
8
Pour in the broth. Let it simmer for a few minutes and add coconut milk (it's better to use canned, as it's thicker).
- Chicken broth: 2 l
- Coconut milk: 400 ml
9
When the soup boils again, add the mushrooms and tom yum paste.
- Fresh champignons: 5 piece
- Tom Yum Pepper Paste: 1 teaspoon
10
It's better to cook on high heat for 7–10 minutes.
11
Then squeeze lime juice in, add shrimp and 2 tablespoons of fish sauce, salt if needed, and toss in a few pinches of cane sugar.
- Lime: 1 piece
- King Prawns: 10 pieces
- Fish sauce: 2 tablespoons
- Sea salt: to taste
- Cane sugar: 3 teaspoons
12
Pour into plates, garnish with cilantro, and serve at the table.
- Fresh cilantro (coriander): 5 g