Tom yam kung
2 servings
30 minutes
Tom Yum Kung is an iconic soup of Thai cuisine that combines a richness of flavors: the tartness of lime, the spiciness of chili, the depth of galangal, and the creaminess of coconut milk. Its history is rooted in traditional Thai fishing practices where fresh seafood became the basis for aromatic broths. This soup is a true explosion of taste, balancing between spiciness and softness, richness and freshness. It serves well as a warming dish in cool weather or as an exotic accent on a festive table. It is served with rice that harmoniously complements its rich character. Tom Yum Kung is not just a soup but a gastronomic adventure that awakens the senses and draws one into the world of Thai culinary art.
1
Chop galangal coarsely, and lemon sorghum finely.
- Galangal: 10 g
- Lemongrass: 0.5 piece
2
Chop the chili together with the seeds.
- Red chili pepper: 0.5 piece
3
Cut the mushrooms into four pieces. Tear off the leaves of the cilantro.
- Fresh button mushrooms: 4 pieces
- Cilantro: 3 g
4
Peel the shrimp from the shell, remove the black stripe on the back, and leave the tails for decoration.
- Tiger prawns: 5 piece
5
Coconut milk should be well mixed in the jar.
- Coconut milk: 360 ml
6
In a heated heat-resistant pot, add galangal, lemon grass, chili, lime leaves, and pour in the broth.
- Galangal: 10 g
- Lemongrass: 0.5 piece
- Red chili pepper: 0.5 piece
- Kaffir lime leaves: 3 g
- Chicken broth: 300 ml
7
Let it boil for a few minutes and add coconut milk (it's better to use canned, it's thicker).
- Coconut milk: 360 ml
8
When the soup boils again, add the mushrooms and tom yum paste.
- Fresh button mushrooms: 4 pieces
- Tom yum paste: 1 teaspoon
9
It's better to cook on the biggest fire, without hesitation.
10
Then squeeze half a lime in, add shrimp and 2 tablespoons of fish sauce, salt if needed, and toss in a few pinches of cane sugar.
- Lime: 0.5 piece
- Tiger prawns: 5 piece
- Fish sauce: 2 tablespoons
- Sea salt: to taste
- Cane sugar: 1 teaspoon
11
Pour into plates, garnish with cilantro, and serve with steamed rice.
- Cilantro: 3 g
