Tom yam with champignons
6 servings
20 minutes
Tom Yum with mushrooms is a variation of the famous Thai soup that has captured the hearts of gourmets worldwide. Its rich, spicy flavor arises from a combination of aromatic broth, fresh vegetables, hot peppers, and exotic spices like galangal and lemongrass. Mushrooms add a tender texture to the soup and enhance its depth of flavor. Lime leaves provide a light citrus note, while baby corn and asparagus add freshness. This soup not only warms but also has invigorating properties due to its spiciness. Tom Yum is served as a standalone dish or with bread and cream cheese, creating a unique balance of flavors. Its origin is linked to Thai cuisine, but the influence of Chinese tradition makes it original and special for lovers of Eastern dishes.
1
Fill the chicken thighs with water and put them to boil.
- Chicken thighs: 2 pieces
- Water: 1 l
2
At this time, separately fry finely chopped onion in sunflower oil in a pan, then add finely chopped red chili pepper (without seeds!), halved dried red pepper, garlic, and lime leaves. Stir with a wooden spatula while frying. Add salt to taste.
- Onion: 0.5 head
- Sunflower oil: 2 tablespoons
- Red chili pepper: 0.5 piece
- Dried red chili: 1 g
- Garlic: 1 clove
- Kaffir lime leaves: 3 pieces
- Salt: to taste
3
Next, add frozen champignons. After the mushrooms have thawed and been slightly fried, add halved cherry tomatoes and fry a little more.
- Frozen button mushrooms: 100 g
- Cherry tomatoes: 5 piece
4
At this time, the chicken thighs should be cooked, remove them from the broth and cool them down, then pour the broth into a wok, add lemongrass and small pieces of peeled galangal. Once the broth boils, add mini corn and asparagus. Cook for 2-3 minutes, then turn off and let it steep for a while.
- Lemongrass: 1 stem
- Galangal: 4 pieces
- Baby corn: 5 piece
- Green asparagus: 1 bunch
5
Can be served with bread and cream cheese.
