Tom yum classic

Name: Tom yum classic
Total time: 55 min
Yield: 2
Ingredients: 300 ml Chicken bouillon; 65 g Shrimps; 50 g Champignon; 35 g Bulb onions; 1 Tomatoes; 2 Lemongrass; to taste Lemon juice; 10 g Ginger; to taste Salt; 0.5 g Sugar

Spicy Thai soup is an excellent alternative to first courses. Of course, if you are a fan of the spicy and unusual. After all, you are now going to prepare a widespread, but spicy, specific first course. The basis of tom yum soup is chicken (or fish) broth. And they usually put shrimp, chicken fillet, fish, and seafood in the soup. This is why Thai soup is not always the same. Yes, not everyone here can follow the classic recipe one hundred percent, because lemongrass, galangal, and kaffir lime, without which there will be no tom yum soup, are not available everywhere. But powder or paste containing all these spices can be found in the store. Tom yum with a pronounced citrus taste and aroma is served with rice in a separate bowl. Usually, large pieces in the soup are eaten with chopsticks, and the rest with a small Thai spoon. Or you can dip a spoon of rice directly into the soup and eat it. The European version of the soup is eaten without rice.

100

35157

Zoey Jackson

Author of the recipe

Calories

94Kcal

Protein

14gram

Fat

0gram

Carbs

6gram

*Nutritional value of 1 serving

Ingredients

Servings: 2

300ml

65g

50g

35g

1

2

to taste

10g

to taste

0.5g

Step-by-step preparation

Cooking time: 55 mins

STEP 1
Boil the chicken breast to get 300 ml of rich, delicious broth. While the meat is cooking (no need to add salt to the broth!), let’s prepare the remaining ingredients. Let's start with the spices (I had a tom yum soup kit made from basic ingredients).
STEP 2
Chop the lemongrass. Let's cut the galangal. We don’t trim the chili peppers, we add them whole. I got kaffir lime leaves of such a rich color that it was a pity to cut them, but I tore them into small slices. Please note - all this can be put in whole, because... these spices are not eaten (they are left in the plate for beauty or aroma, or taken out altogether, especially if they are crushed).
STEP 3
Let's put all this into the broth (taking out the meat and shrimp heads and shells, if you put them in).
STEP 4
After five minutes of gentle simmering, add 1 tsp to the broth. chili paste (it’s hot, so you don’t need to add salt), and cut dry and clean champignons into quarters (if the mushrooms are small).
STEP 5
Cut the onion into slices.
STEP 6
We also chop tomatoes in the same format.
STEP 7
If you have fresh shrimp (preferably king shrimp), clean them thoroughly. If frozen, defrost initially.
STEP 8
Add onions and mushrooms to the soup.
STEP 9
After 10 minutes, add shrimp, tomato and fish sauce (0.25 tsp) to a saucepan. After stirring everything, bring to a boil and after a minute turn off the gas. Everything will cook through, don't worry. After all, after turning off the processes in the pan do not stop.
STEP 10
Squeeze lemon juice into the soup and sprinkle with chopped cilantro or other herbs. Let's taste it and balance it for salt and sugar. After trying this Thai soup, you will forget everything in the world. It will be so delicious!