Tom yum with vongole and shrimps
1 serving
160 minutes
Recipe from the brand chef of the Chang restaurant Denis Prokhorov.
1
Peel and finely chop the onion and garlic.
- Onion: 40 g
- Garlic: 10 g
2
Fry in vegetable oil.
- Vegetable oil: 60 ml
3
Add tom yum paste and sauté everything together for 2-3 minutes.
- Tom yum paste: 40 g
4
Next, add fish sauce, coconut milk, chicken broth, sugar, lemongrass, galangal, and dried lime leaves.
- Fish sauce: 30 ml
- Coconut milk: 70 ml
- Chicken broth: 500 ml
- Sugar: 20 g
- Lemongrass: 5 g
- Galangal: 5 g
- Kaffir lime leaves: 1 g
5
Bring to a boil, simmer for 5 minutes, then cover and let the broth steep for 2 hours.
6
Blend the strained broth with a blender and strain it through a sieve.
7
Chop the oyster mushrooms finely, clean the shrimp, and cut the tomatoes into large cubes.
- Oyster mushrooms: 60 g
- Shrimp: 90 g
- Tomatoes: 90 g
8
Bring the broth to a boil and add oyster mushrooms, shrimp, squid, vongole, tomatoes, and green onions.
- Chicken broth: 500 ml
- Oyster mushrooms: 60 g
- Shrimp: 90 g
- Squid: 6 pieces
- Vongole (Venus clams): 90 g
- Tomatoes: 90 g
- Spring onion: 15 g
9
Boil for 2-3 minutes at a gentle simmer.
10
Garnish with cilantro and lime when serving.
- Cilantro: 9 g
- Lime: 0.5 piece
11
Add chili oil to taste.
- Chili oil: to taste
