Tom yum kun soup
2 servings
10 minutes
Tom Yum Kung is an iconic soup from Thailand, not Korea, known for its vibrant, spicy, and refreshing flavor. Its base is a fragrant chicken broth enriched with exotic spices: lemongrass, galangal, and kaffir lime leaves. This soup harmoniously combines spicy chili pepper, the tanginess of lime, and the tenderness of fresh shrimp. Fish sauce adds umami notes to the dish while mushrooms deepen the flavor. Tom Yum Kung is not just food; it's a culinary adventure that immerses you in Thai gastronomy. It's perfect for cold evenings as it invigorates and warms you up while cilantro adds freshness. This soup is a symbol of Thai cuisine that has won the hearts of gourmets worldwide.
1
First of all, we need chicken broth. It can be made from chicken, but chicken cubes can also be used. Usually - 2 cubes per liter of water. Bring the broth to a boil.
- Chicken broth: 1 l
- Chicken broth: 1 l
2
Meanwhile, prepare the first batch of spices. Wash and chop lemongrass and galangal. Take kaffir lime leaves and add them along with galangal and lemongrass to the broth. Bring the broth back to a boil. Then add mushrooms, fish sauce, and chili paste. Finally, add peeled shrimp, chopped chili pepper, and squeeze lime into the soup. Once the shrimp turn red, the soup is ready! When serving, add cilantro to the soup.
- Lemongrass: 2 stems
- Galangal: 1 g
- Kaffir lime leaves: 7 pieces
- Fresh mushrooms: 100 g
- Fish sauce: 4 tablespoons
- Chili paste: 2 tablespoons
- Shrimp: 500 g
- Chili pepper: 1 piece
- Lime: 2 pieces
- Chopped cilantro (coriander leaf): 3 stems
