Tom yum with shrimps and shiitake mushrooms
6 servings
60 minutes
Tom Yum with shrimp and shiitake mushrooms is one of the most famous dishes of Thai cuisine, renowned for its rich flavor and aroma. This soup combines a balance of sour, spicy, salty, and sweet tastes thanks to kaffir lime, Tom Yum paste, and coconut milk. The dish's origins trace back to traditional Thai recipes where fresh seafood harmonizes with exotic spices. Shiitake mushrooms add depth of flavor while tiger shrimp provide a unique texture and richness of aroma. Tom Yum is perfect for cold evenings; it invigorates and warms you up while also being an exquisite option for gourmets who love Eastern cuisine. Its fresh and spicy taste makes it an indispensable dish for culinary enthusiasts.
1
Bring the water to a boil.
- Water: 2 l
2
Peel the ginger and cut it into small cubes. Sauté in olive oil until golden brown.
- Fresh ginger: 30 g
- Olive oil: 1 tablespoon
3
Add kaffir lime leaves and lemongrass (I used chopped and dried) to boiling water and boil for a couple of minutes. Then add fish sauce and tom yum chili paste.
- Kaffir lime leaves: 3 pieces
- Lemongrass: 1 tablespoon
- Fish sauce: 50 ml
- Tom yum paste: 30 g
4
Add shiitake mushrooms to the broth.
- Shiitake mushrooms: 10 pieces
5
Peel the shrimp from the shell, separate the tails, and clean them from the intestines. Add the tails to the soup.
- Tiger prawns: 10 pieces
6
Pour in the coconut milk.
- Coconut milk: 300 ml
7
Cut cherry tomatoes into 4 pieces and add to the soup.
- Cherry tomatoes: 4 pieces
8
Remove the pot from the heat. Add chopped cilantro.
- Chopped cilantro (coriander leaf): 3 tablespoons
