Tom yum - 10 homemade soup recipes

Those who have been to Thailand have definitely tried the traditional dish tom yam. This soup is considered the most spicy in the world, but it is also very healthy for the body. Using the 10 recipes collected in article, you will get a great volume of pits.

Classic Tom Yama recipe with shrimps and coconut milk

Tom Yam conquers with its rich and complex taste. This dish is hungry over and over again. Tom yam was invented in Thailand, but it has long spread to all world restaurants.

Cooking time: 60 minutes

Cooking time: 60 minutes

Servings: 2.

• 
  Cook the shiitake mushrooms until tender.
• 
  Lightly beat off the lemongrass stalks with a knife and cut lengthwise.
• 
  Cut the chili pepper and remove the seeds. Adjust the severity of the soup to your liking by adding different amounts of pepper. Chop the garlic very finely.
• 
  Fry chili peppers and garlic in vegetable oil. Then grind the resulting mass in a mortar to a paste.
• 
  Pour the fish broth into a saucepan, bring it to a boil, add spicy paste, lemongrass, galangal and lime leaves. Cook for 1-2 minutes.
• 
  Then add the Thai sauce, chopped mushrooms and cook for another 2 minutes.
• 
  Then add the coconut milk and bring the soup to a boil. Adjust the dish for the amount of salt, lime juice and sugar.
• 
  Defrost the shrimp completely, peel, add them to the soup and turn off the heat.
• 
  Pour the tom yam into bowls, sprinkle with chopped herbs and serve.

Bon Appetit!

How to make a delicious chicken tom yam?

Excellent Thai soup with an authentic flavor. This is how it is prepared in the north of Thailand. Such a dish will definitely surprise your household and open up new taste experiences to them.

Cooking time: 80 minutes

Cooking time: 60 minutes

Servings: 4.

Ingredients:

• Chicken fillet - 200-250 gr.
• Canned tsaogu mushrooms - 180 gr.
• Chicken broth - 1 l.
• Red chili pepper - 1 pc.
• Lemongrass - 2 stems
• Kaffir lime leaves - 10 pcs.
• Galangal root - 10 gr.
• Shallots - 3 pcs.
• Fish sauce - 1 tablespoon
• Lime juice - 2 tablespoons
• Pasta Nam Prik Pao - 2 tablespoons
• Coriander - 1 tablespoon
• Cherry tomatoes - 7-8 pcs.
• Cilantro to taste.

Cooking process:

1. Cut the shallots into rings. On the lemongrass, use a hammer to beat off the thick bottoms. Tear off the lime leaves around the edges. Cut the galangal root into thin slices. Cut the chili into thin rings.
2. Cut the chicken fillet into small wedges.
3. Throw the tsaogu mushrooms in a colander and rinse them under running water.
4. Rinse the cherry tomatoes and cut in half.
5. Put the pot of chicken stock on the fire, add shallots, galangal, lime leaves, lemongrass stems and chili peppers. Bring broth to a boil, then reduce heat and simmer for 15 minutes.
6. After that, remove all the spices from the broth, if you wish, you can leave only the chili pepper.
7. Add mushrooms and chicken to a saucepan. Bring the soup to a boil and continue cooking for another 5-10 minutes.
8. Then add the tomatoes, season the soup with fish sauce, coriander, lime juice and Nam Prik Pao. Adjust the taste of the broth for the salt. Tom yam should be equally salty, sour and spicy. Serve it hot with boiled rice.

Bon Appetit!

A simple and delicious recipe for tom yum soup with seafood

Tom Yum is a delicious Thai soup that is spicy and healthy. Thanks to its composition and spicy spices, it saturates and gives a real gastronomic pleasure. Its taste is revealed more and more with each spoon.

Cooking time: 40 minutes

Cooking time: 40 minutes

Servings: 1-2.

Ingredients:

• Lemongrass - 4 gr.
• Galangal - 10 gr.
• Shrimp sauce - 3 gr.
• Lime leaves - 4-5 pcs.
• Coconut milk - 90 ml.
• Chicken broth - 15 gr.
• Water - 120 ml.
• Butter - 16 gr.
• Shrimp - 25 gr.
• Scallop - 20 gr.
• Squid - 25 gr.
• Cherry tomatoes - 3 pcs.
• Green onions - 2-3 pcs.
• Hot pepper - to taste.
• Lime - 0.5 pcs.

Cooking process:

1. Put the saucepan on the fire, stir in coconut milk, chicken broth, shrimp sauce and water. Bring broth to a low boil, reduce heat to low, and leave on the stove. Put butter in a frying pan and melt it.
2. Add chopped lemongrass, galangal root and lime leaves to the skillet. Cook the ingredients for 2 minutes.
3. Then put the seafood in the pan. They must be pre-cleaned. Cook seafood for 2-3 minutes.
4. Cut the cherry tomatoes in half and send to the pan, fry for 1-1.5 minutes.
5. Chop green onions and add to the skillet.
6. After a couple of minutes, pour the broth into the pan, add hot pepper to taste.
7. Finally, add the juice of half a lime, boil the soup for 0.5-1 minutes and remove from heat. Tom yam with seafood is ready, you can serve it on the table.

Bon Appetit!

How to cook tom yam with shrimp and mushrooms at home?

Fans of exotic cuisine should definitely try tom yam soup with shrimps and mushrooms. The soup has an incredible rich taste and aroma. At your discretion, you can make it more or less sharp.

Cooking time: 50 minutes

Cooking time: 50 minutes

Servings: 4-6.

Ingredients:

• Broth cubes for Thai soup - 2 pcs.
• Water - 2 liters.
• Ginger root - 50 gr.
• Cilantro - 1/3 bunch.
• Tomatoes - 2 pcs.
• Lemon - 1 pc.
• Cream - 150 ml.
• Champignons - 8 pcs.
• Garlic - 8 tooth.
• Shrimps - 35 pcs.
• Green onions - 4-5 feathers.

Cooking process:

1. Pour water into a saucepan and bring it to a boil. Peel the shrimps and cut them along the back to the tail. Add bouillon cubes, chopped ginger and tomato wedges to boiling water.
2. Boil the broth for 5 minutes. Then add the coarsely chopped mushrooms and cook for another 5 minutes. Then add the shrimp, chopped garlic cloves and cream. Boil the soup for another 2 minutes.
3. Finely chop green onions and cilantro.
4. Add herbs to the soup and season with lemon juice, stir and remove from heat.
5. Tom yam with shrimps and mushrooms turns out to be rich and satisfying. Serve with boiled rice.

Bon Appetit!

Delicious recipe for tom yum soup with chicken and mushrooms

To diversify your daily menu, you can turn to exotic cuisine. We invite you to try the excellent Thai Tom Yam soup with chicken and mushrooms. Thanks to special spices and herbs, the broth turns out to be simply magical, you have not tried anything like this before.

Cooking time: 60 minutes

Cooking time: 50 minutes

Servings: 4-5.

Ingredients:

• Chicken breast - 1 pc.
• Chicken broth - 1 l.
• Canned mushrooms - 180 gr.
• Galangal root - 1 pc.
• Green chili pepper - 1 pc.
• Red chili pepper - 1 pc.
• Lemongrass - 2 pcs.
• Kaffir lime leaves - 12 pcs.
• Lime juice - 20 ml.
• Fish sauce - 2 tablespoons
• Palm sugar - 1 tablespoon
• Vegetable oil - 2 tablespoons
• Cilantro - 1 bunch.
• Coconut milk - 150 ml.

Cooking process:

1. Crush the lemongrass with the flat part of a knife and chop, cut the galangal root into slices, peel the chili pepper and cut it too.
2. Pour vegetable oil into a saucepan with a thick bottom, heat it. Then add the lemongrass, chili and galangal, and sauté for 2 minutes.
3. Then add coconut milk and chicken broth. Cut the meat into thin slices and add to the broth.
4. Rinse the pickled mushrooms and cut in half.
5. Add the mushrooms to the pot, and add the kaffir lime leaves to the broth. Simmer the soup over low heat until the meat is tender, do not boil the broth so that the coconut milk does not curdle.
6. Finally add lime juice, palm sugar and fish sauce and stir. Taste the soup, it should be creamy sweet and sour. Add chopped cilantro and pour the tom yam into bowls.

Bon Appetit!

Real Thai tom yam at home

Tom Yam soup is well-known even among those who have not been to Southeast Asia. But this dish was invented in that region. This is a delicious and rich soup with a light citrus aroma and bright spicy notes.

Cooking time: 60 minutes

Cooking time: 55 minutes

Servings: 2.

Ingredients:

• Chicken broth - 300 ml.
• Shrimp - 65 gr.
• Champignons - 50 gr.
• Bulb onions - 35 gr.
• Tomatoes - 1 pc.
• Lemongrass - 2 pcs.
• Lemon juice to taste.
• Ginger - 10 gr.
• Salt to taste.
• Sugar - 0.5 gr.
• Kaffir lime leaves - 2-3 pcs.
• Chili pepper - 1 pc.
• Fish sauce - 0.25 tsp
• Cilantro to taste.

Cooking process:

1. Chop the lemongrass and ginger. Tear the kaffir lime leaves.
2. Place the lemongrass, ginger, hot peppers and lime leaves in the hot chicken stock. Let the broth simmer for 5 minutes.
3. Cut the champignons into wedges.
4. Cut onions and tomatoes into wedges.
5. Peel the shrimp and cut along the back to the tail.
6. Add onion and mushrooms to the soup, after 10 minutes add the tomatoes and fish sauce, stir, bring to a boil and after a couple of minutes remove the pan from heat.
7. Add salt, sugar and lemon juice at the end. Add chopped cilantro to the yam and serve.

Bon Appetit!

Step-by-step recipe for making tom yam soup in fish broth

Tom Yum is a quick soup with a strong spicy flavor and pronounced pungency. It is also known for the harmonious combination of five basic tastes: sweet, sour, bitter, spicy and salty.

Cooking time: 40 minutes

Cooking time: 40 minutes

Servings: 4.

Ingredients:

• Fish broth - 1 l.
• Shrimps - 250 gr.
• Oyster mushrooms - 400 gr.
• Fish sauce - 100 ml.
• Lime - 1 pc.
• Galangal - 10 gr.
• Kaffir lime leaves - to taste.
• Chili pepper - 1 pc.
• Onions - 1 pc.
• Garlic - 6 tooth
• Lemongrass - 2 pcs.
• Cilantro to taste.

Cooking process:

1. The shrimp must be completely thawed and peeled.
2. Beat the lemongrass with a kitchen hammer, finely chop the onion and garlic, tear the oyster mushroom caps with your hands, cut the galangal into thin slices, peel the chili pepper and cut into rings.
3. Heat vegetable oil in a pan, sauté onion, chili and garlic for 3-4 minutes. Then grind the fried vegetables with a blender until puree.
4. Boil the shrimps until tender and cut along the back.
5. Pour the fish broth into a saucepan, heat it, add the spicy onion-garlic mass, lemongrass, lime leaves, galangal and cook until spicy-lemon smells appear.
6. Then add fish sauce and mushrooms, cook for 5 minutes. Then squeeze the juice out of the lime.
7. At the end, add shrimp, boil the tom yam for a couple of minutes, add chopped herbs and you can serve the dish on the table.

Bon Appetit!

Recipe for soup made from ready-made pasta "Tom Yam"

Tom Yum is a classic Thai soup. Literally, the name translates as boiled spicy Thai salad. This is a dish with a complex balance of acid, spiciness and sweetness; it is prepared quite quickly and easily.

Cooking time: 40 minutes

Cooking time: 40 minutes

Servings: 4.

Ingredients:

• Tom yam - 4-6 tsp
• Palm or bamboo shoots - 6 pcs.
• Straw mushrooms - 10 pcs.
• Shrimps - 8 pcs.
• Mussels to taste.
• Fish sauce to taste.
• Lime juice to taste.
• Sugar to taste.
• Water - 1.5 liters.
• Cilantro to taste.
• Lemongrass - 3 pcs.
• Galangal root - 1 pc.
• Hot pepper - 1 pc.
• Coconut milk to taste.
• Lime leaves - 3-5 pcs.

Cooking process:

1. Prepare all the ingredients you need. Soup cooks quickly, so everything should be close at hand.
2. In a saucepan, bring water to a boil. Add tom yam, chopped lemongrass, galangal root and lime leaves. Stir the broth until the tom yam paste is completely dissolved.
3. Next, cut the mushrooms into slices and add them to the broth, cook for 1 minute. Then lay out the palm or bamboo shoots.
4. Try the broth and adjust its taste with sugar and fish sauce, add hot peppers.
5. The next step is to add seafood, continue to cook the soup until cooked.
6. Next, add lime juice and coconut milk.
7. Add chopped cilantro and the tom yam is ready, you can serve it on the table.

Bon Appetit!

How to cook homemade tom yam with mussels?

Tom Yam soup is familiar to many travelers; it is a national dish of Thailand and Laos. Did you know that this wonderful dish can be repeated at home? This recipe will make a delicious tome of yam with mussels.

Cooking time: 120 minutes

Cooking time: 60 minutes

Servings: 6-8.

Ingredients:

• Lime - 2-3 pcs.
• Coconut milk - 1 can.
• Greens - 1 bunch.
• Water - 4 liters.
• Shiitake mushrooms - 120 gr.
• Shrimp - 800 gr.
• Fish sauce - 70 ml.
• Cherry tomatoes - 15 pcs.
• Tom Yam paste - 1 can.
• Chicken - 1 pc.
• Octopus - 500 gr.
• Mussels - 500 gr.
• Lemongrass - 50 gr.
• Lime leaves - 10 pcs.
• Chili to taste.
• Vegetable oil - for frying.

Cooking process:

1. Defrost seafood completely and peel. Put the chicken carcass in a saucepan, cover it with water and cook over low heat.
2. Marinate shrimps in fish sauce and lemon juice, refrigerate.
3. Dip the shrimp shells in the bubbling chicken broth and cook for a few more minutes. Then strain the broth and cook for another half hour.
4. Rinse the cherry tomatoes and cut in half.
5. Peel the shiitake mushrooms, rinse, remove the stems and cut the caps into wedges.
6. Cut off the ends of the lemongrass and beat it off with the back of your knife. Mash the lime leaves with your hands. Cut the galangal root into slices.
7. Peel the chili pepper from the seeds.
8. Heat vegetable oil in a frying pan, add tom yam paste and fry it lightly.
9. Then add the lemongrass, lime leaves and galangal root, continue to fry for 2-3 minutes. Then transfer the base for the soup to the broth.
10. Squeeze the juice of one lime into a saucepan.
11. Boil the soup for 10 minutes, then add the chili and mushrooms, cook for another 2-3 minutes.
12. Then add the fish sauce, cherry tomatoes and coconut milk.
13. After a couple of minutes, put the seafood in the soup, cook the tom yam until cooked.
14. Finally add chopped cilantro, stir and remove from heat. Pour soup into bowls, serve portions of mussels and serve.

Bon Appetit!

Delicious and quick recipe for tom yum soup with squid

Refined, rich, spicy, with a light lime aroma, tom yam will conquer any gourmet. It is not very difficult to cook it at home, and you can choose any seafood to your liking, for example, squid and shrimp.

Cooking time: 30 minutes.

Cooking time: 30 minutes.

Servings: 2.

Ingredients:

• Shrimp - 200 gr.
• Squids - 200 gr.
• Cherry tomatoes - 100 gr.
• Coconut milk - 300 ml.
• Lemongrass - 10 gr.
• Galangal - 10 gr.
• Kaffir lime leaves - 2-3 pcs.
• Chicken broth - 200 ml.
• Shrimp pasta - 2 tablespoons
• Green onions - 10 gr.
• Butter - 30 gr.
• Salt to taste.

Cooking process:

1. Peel the squid carcass from the film and chitinous plate, cut into strips. Peel the shrimp and remove the intestinal vein.
2. Chop the lemongrass, green onions and cherry tomatoes.
3. Heat butter in a wok, add lime leaves, lemongrass and galangal root. Cook for 5-7 minutes.
4. Then put the shrimp and squid in a frying pan, fry for 3-4 minutes.
5. Then add the tomatoes and green onions, salt and simmer for 10 minutes.
6. In a saucepan, combine chicken stock, coconut milk, and shrimp paste. Bring the contents of the saucepan to a boil.
7. Put the contents of the pan into a saucepan, stir and the volume of the squid pit is ready. Serve hot.

Bon Appetit!