Tom yam with shrimp at home

Tom yum with shrimp at home is a real treasure of Thailand, which they are truly proud of! But there is nothing strange about this, because this hot and sour soup is popular all over the world thanks to its rich taste and incredible aroma, which cannot be confused with something else. The dish is not prepared from the most readily available ingredients, so before cooking we recommend that you visit a store specializing in Asian products. For cooking we will need fresh cilantro, lemongrass, various mushrooms, and, of course, seafood, and, if desired, chicken.

Classic tom yam with shrimp at home

Classic tom yam with shrimp at home is an incredibly tasty dish that can easily be prepared in your own kitchen, without the use of any special equipment. Why not treat yourself to a delicious, homemade Asian dish?

1. 
   Place the thighs in a saucepan and fill with water, add all the products indicated in the “for broth” column and boil for half an hour. At this time, prepare all the remaining components.
2. 
   To prepare the dressing, tear the washed kaffir lime leaves and place them in a mortar.
3. 
   We separate the lemongrass into the stem and leaves (the latter will be useful for the broth). We beat off the stem and cut it into rings, add it to the kaffir lime.
4. 
   Next, add the peeled and chopped garlic clove.
5. 
   For the dressing we also need grated ginger, half chili rings, lime zest and juice.
6. 
   Add the ingredients with salt and tomato paste and grind until smooth.
7. 
   Heat vegetable oil in a saucepan and fry coarsely chopped mushrooms, as well as chopped poultry pulp.
8. 
   As soon as the meat has changed color, add a tablespoon of prepared paste, stir and continue frying over high heat for one minute.
9. 
   After the time has passed, add the shrimp and the remaining lemongrass to a heat-resistant bowl.
10. 
    We also put mussels in a saucepan, add fish sauce and, if desired, lay out the remaining pasta.
11. 
    Pour the broth over the ingredients and keep on the fire for about 2-3 minutes. Be sure to take a sample and add more salt if necessary.
12. 
    Before serving, season the soup with lime juice, cilantro, and kaffir lime leaves.
13. 
    Serve and enjoy. Bon appetit!

Tom yam with shrimps and coconut milk

Tom yam with shrimp in coconut milk is a tender and at the same time rich dish, which, thanks to its original combination of ingredients, will give you true taste pleasure. And everyone who tries even a spoonful will, without a doubt, ask for more!

Cooking time – 60 min.

Cooking time – 15-20 min.

Portions – 2.

Ingredients:

• Coconut milk – 300 ml.
• Fish broth – 300 ml.
• Lemongrass stalk – 5 pcs.
• Kaffir lime – 5 leaves.
• Galangal root/ginger – 3 cloves.
• Chili pepper – 1 pc.
• Shrimp – 10 pcs.
• Cilantro – 5 sprigs.
• Shiitake mushrooms – 4 pcs.
• Thai fish sauce – 1 tbsp.
• Granulated cane sugar – ½ tsp.
• Garlic – 3 teeth.
• Vegetable oil – 1 tbsp.
• Sesame oil – ½ tsp.
• Lime – 1 pc.
• Salt - to taste.

Cooking process:

Step 1. First of all, boil the shiitake until tender. If this component is missing, it can be replaced with champignons or oyster mushrooms.

Step 2. Beat the lemongrass with the blunt side of a knife and cut it into thin oblong slices.

Step 3. Cut off the required amount of galangal or ginger.

Step 4. Rinse the hot pepper with water and cut it as shown in the photo, remove all the seeds.

Step 5. Heat the vegetable and sesame oil, fry the chili and garlic pieces for 60 seconds.

Step 6. Grind the fried ingredients using a pestle.

Step 7. Measure out the required amount of coconut milk and broth.

Step 8. Pour the fish broth into a small saucepan and bring to a boil, add galangal, kaffir lime leaves, as well as lemongrass and homemade paste to the bubbling liquid - stir and cook for 1-2 minutes.

Step 9Next, add the mushroom slices and Thai sauce and cook on the burner for another 2 minutes.

Step 10. Then add the entire portion of milk and bring the soup to a boil. Balance the taste with salt, lime juice and cane sugar.

Step 11. We clean the shrimps from heads, tails, shells and intestines - throw them into the pit and turn off the heat.

Step 12. Pour the soup into portioned bowls and garnish with cilantro leaves. Bon appetit!

Tom yum with shrimp and mushrooms

Tom yam with shrimp and mushrooms is a dish that, once you try it, you will want more and more! Therefore, if you like the combination of sour and sweet, then be sure to take note of this recipe and get not only gastronomic pleasure, but also aesthetic pleasure.

Cooking time – 25 min.

Cooking time - 15 minutes.

Portions – 2.

Ingredients:

• Large shrimps – 200 gr.
• Oyster mushrooms/champignons – 150 gr.
• Onions/shallots – 130 gr.
• Garlic – 2 teeth.
• Chili pepper – 1 pc.
• Ginger/galangal – 10 gr.
• Lemongrass/lemon sorghum – 150 gr.
• Kaffir lime (leaves) – 3 pcs.
• Lime – 1 pc.
• Cherry tomatoes – 6 pcs.
• Cilantro – 1 bunch.
• Fish sauce – 1.5 tbsp.
• Vegetable oil – ½ tbsp.

Cooking process:

Step 1. To speed up the process and for your own convenience, place the products on the table according to the list.

Step 2. Heat the vegetable oil in a saucepan and fry the finely chopped onion, chili pepper and garlic.

Step 3. At the same time, clean the previously defrosted shrimp, making sure to remove the intestinal vein. We save the shells, they will be useful to us later.

Step 4. Blend the fried vegetables in a blender with the addition of a small amount of water until it reaches the consistency of a paste. We cut the ginger into slices, cut the lemongrass lengthwise and beat it with a kitchen hammer or the edge of a knife.

Step 5.Throw the shells into an empty saucepan, add water and cook for 5-10 minutes.

Step 6. Use your hands to separate the oyster mushrooms into small segments; if using champignons, cut each mushroom into 4 parts.

Step 7. Strain the broth and return to the stove, dip in the lemongrass, ginger, paste, and lime leaves. Boil for 5 minutes, during which time the spices will release their aroma.

Step 8. Then add cherry tomatoes and mushrooms to the soup, simmer for 5 minutes.

Step 9. Now reduce the heat to low and dip the shrimp into the soup, add fish sauce and lime juice. Season with cilantro and let it boil, after 1-2 minutes turn it off.

Step 10. Serve the Asian dish warm. Bon appetit!

Tom yam with shrimp and chicken

Tom yam with shrimp and chicken is a Pan-Asian dish that very successfully combines the rich taste of seafood, herbs, and poultry. Due to this set of products, the soup amazes with its texture, aroma and, of course, taste, which is unlike anything else.

Cooking time - 30 min.

Cooking time - 10 min.

Portions – 3.

Ingredients:

• Chicken fillet – 250 gr.
• Tiger shrimp tails – 100 gr.
• Shiitake – 3 pcs.
• Tom Yam paste – 40 gr.
• Coconut milk – 150 ml.
• Water/broth – 800 ml.
• Tomatoes – 1 pc.
• Green onion – 1-2 feathers.
• Granulated sugar – 1 tbsp.
• Lemon juice – 1-2 tbsp.
• Fish sauce – 1 tbsp.
• Salt - to taste.
• Chili pepper - to taste.

Cooking process:

Step 1. Clean the shrimp, throw the shells into the pan, add water and cook for about 5 minutes.

Step 2. Strain the broth, add chicken fillet cubes, pre-soaked mushrooms (along with liquid) and green onions - wait 10 minutes.

Step 3.Grind the tomato pulp using a grater and add to the rest of the ingredients, simmer for 5 minutes.

Step 4. Next, add fish sauce, coconut milk and add tom yum paste, bring to a boil.

Step 5. Add shrimp and hot pepper (to taste), salt, sugar and pepper, cook over low heat for a few more minutes.

Step 6. Season the soup with the remnants of chopped herbs and citrus fruit juice - remove from the stove.

Step 7. Serve the food and taste it immediately. Bon appetit!

Tom yum with shrimp and squid

Tom yam with shrimp and squid takes only half an hour to prepare, but its taste is no worse than in the most expensive and popular restaurants. Large shrimp are ideally combined and complemented with other seafood, coconut milk, as well as lemongrass and kaffir lime.

Cooking time - 30 min.

Cooking time - 10 min.

Portions – 2-3.

Ingredients:

• Shrimp – 200 gr.
• Squid – 200 gr.
• Cherry tomatoes – 100 gr.
• Coconut milk – 300 ml.
• Lemongrass – 10 gr.
• Galangal – 10 gr.
• Kaffir lime – 2-3 leaves.
• Chicken broth – 200 ml.
• Shrimp paste – 2 tbsp.
• Green onion – 10 gr.
• Butter – 30 gr.
• Salt - to taste.
• Ground black pepper - to taste.

Cooking process:

Step 1. Clean the seafood and cut it into random pieces.

Step 2. Cut the cherry tomatoes in half, lemongrass and green onions into rings.

Step 3. Melt the butter in a deep frying pan and fry the kaffir lime leaves, galangal and lemongrass for 5-7 minutes.

Step 4. Add squid and shrimp to the fried ingredients, stir and fry for another 3-4 minutes.

Step 5. Next, add green onions and cherry tomatoes to the clams, add some salt and simmer for 10 minutes.

Step 6.At the same time, cook the broth in a saucepan by combining shrimp paste, broth and coconut milk.

Step 7. Bring the ingredients to a boil.

Step 8. Place a portion of seafood with herbal additives into portioned bowls and fill with rich broth - take a sample. Bon appetit!

Tom Yum soup with shrimp and mussels

Tom Yum soup with shrimp and mussels is an incredibly appetizing first course, which is a real “attraction” of Thailand and Laos. This dish is extremely popular in our latitudes, because, despite the “exotic” ingredients, the soup has unsurpassed taste characteristics.

Cooking time - 30 min.

Cooking time - 15 minutes.

Portions – 4.

Ingredients:

• Sea cocktail (mussels, squid, etc.) – 450 gr.
• Large shrimps – 200 gr.
• Galangal – 2 roots.
• Lemongrass – 2-3 pcs.
• Kaffir lime – 2-4 leaves.
• Sugar – 1 tsp.
• Chili pepper – 1-2 pcs.
• Garlic – 5 teeth.
• Onion – 1 pc.
• Chicken broth – 2 tbsp.
• Thai fish sauce – 3 tbsp.
• Oyster mushrooms/champignons – 200 gr.
• Coconut milk – 1 can.
• Tomatoes – 2-3 pcs.
• Green onion – 3 feathers.
• Cilantro - to taste.
• Sunflower oil – 1-2 tbsp.

Cooking process:

Step 1. Fry the garlic slices in heated vegetable oil for 1-2 minutes, remove from the pan.

Step 2. Saute onion half rings in aromatic oil until light brown, stirring frequently.

Step 3. After removing the onion from the pan, quickly fry the finely chopped chili. We also transfer it to a plate after cooking.

Step 4. Pour all fried ingredients into a blender bowl and blend until smooth.

Step 5.Pour the resulting mixture into a frying pan and add a small amount of granulated sugar and fish sauce, stir and remove from heat.

Step 6. Heat chicken broth in a saucepan, add vegetable paste, kaffir lime leaves, lemongrass, lime juice and galangal to it - cook for 5 minutes.

Step 7. Afterwards, add a little more sugar, chili pepper and Thai sauce to your taste.

Step 8. Season the tom yam with coconut milk, sliced ​​mushrooms, and shellfish – set aside for another 5 minutes.

Step 9. Pour the soup into bowls and be sure to generously sprinkle with chopped onions and cilantro - let's start the meal. Cook and have fun!

Tom yam in chicken broth with shrimp

Tom yum in chicken broth with shrimp is prepared very simply and quickly, especially if you prepare a clear and rich broth from any part of the bird in advance. The traditional Asian dish uses a large amount of seafood, as well as plant components, due to which 100 milliliters of soup contains only 96 kcal.

Cooking time – 25 min.

Cooking time – 7 min.

Portions – 1.

Ingredients:

• Coconut milk – 90 ml.
• Chicken broth – 15 ml.
• Water – 120 ml.
• Butter – 15 gr.
• Galangal – 2 gr.
• Shrimp sauce – 3 gr.
• King shrimps – 5 pcs.
• Chicken fillet – 100 gr.
• Green onion - 2 feathers.
• Kaffir lime (leaves) – 1 pc.
• Dried lemongrass – 4 gr.
• Tabasco sauce – 3 gr.
• Lime – ¼ pcs.
• Chili pepper – 1 pc.

Cooking process:

Step 1. We start cooking with the broth: in a suitable size pan, combine the chicken broth, coconut milk, water and shrimp sauce. Heat almost to a boil, stir and reduce the flame.

Step 2.At the same time, heat the butter in a frying pan and fry the chopped galangal, lemongrass and kaffir lime for 90-120 seconds.

Step 3. Now add the chicken fillet cubes and shrimp to the vegetable ingredients, stir and cook until golden.

Step 4. Add chopped green onions to the browned ingredients.

Step 5. After 60 seconds, pour the ingredients with a portion (225 milliliters) of broth, add kaffir lime juice and a drop of Tabasco. Boil the tom yum and then season it with hot pepper rings.

Step 6. Prepare and enjoy not only the result, but also the process!

Tom yam with rice and shrimp

Tom yam with rice and shrimp is the first dish that will not only delight your taste buds, but will also relieve you of hunger for a long time. Because we will add cereal, the soup will become more calorie-rich and, accordingly, one serving of tom yam will replace you with a full meal.

Cooking time – 90 min.

Cooking time - 20 minutes.

Portions – 2.

Ingredients:

• Tom Yam paste – 50 gr.
• Shrimp – 100 gr.
• Garlic – 1 tooth.
• Onion – 1 pc.
• Chicken broth – 800 ml.
• Tomatoes – 1 pc.
• Lemon juice – 2 tsp.
• Cilantro - to taste.
• Rice – 100 gr.
• Chili pepper - to taste.
• Salt - to taste.
• Vegetable oil – 1-2 tbsp.

Cooking process:

Step 1. First take the shellfish out of the freezer and defrost, clean and rinse under running water.

Step 2. Cut the washed tomato into slices, finely chop the garlic, herbs and onion.

Step 3. Fry the chopped onion and garlic in vegetable oil for three minutes, add the shrimp and fry the ingredients for another 2 minutes.

Step 4. Pour the chicken broth into a saucepan and heat it, add mushroom slices, salt and lemon juice and tom yum paste.

Step 5.Boil the rice according to the instructions on the package and pour into the broth along with ruddy shrimp and vegetables.

Step 6. Before serving, decorate with tomatoes and herbs, and be sure to add chili pepper for piquancy. Bon appetit!