One of the most national dishes in Thailand is considered to be Tom Yam soup, not to try which means not to go to Thailand. Its taste is simply impossible to forget. This is one of the main dishes of Thai cuisine, anyway like borsch for Ukraine or shurpa for Uzbekistan.
There are many options for making soup. It is sometimes cooked with pork, but the most popular in this country is Tom Yam shrimp soup recipe. It combines sharpness, acid, satiety and lightness. However, this soup is not just spicy, but hellishly sharp, burning to the heels, causing horror, tears and delight. Depending on which Tom Yam soup recipe is used, its taste can range from mild coconut to very pungent. Excessive pungency can be removed by adding a few tablespoons of coconut milk to the plate. For some unaccustomed people, this soup causes an allergic reaction.
Delicious Tom Yam can be tasted only in Thailand, or somewhere in a restaurant, but you can try to cook it at home. How to cook Tom Yam? This process is simple, but very unusual. Tom Yam Soup Recipe contains a large number of hot Thai seasonings and peppers, which give this exotic soup a sour-spicy, tangy taste.
Spices that are added to the dish have very unusual names, for example, kaffir, galangal, lemongrass. Kaffir or limetta is the leaves of a lime tree, galangal is the roots of a plant that is a type of ginger, and lemongress, which has a delicate lemon smell, is lemon sorghum and is a thin dried stalk, similar to sticks. It is quite difficult to get these spices, as they are sold only in specialized stores, which are not everywhere. You can, of course, bring real Thai spices from Thailand with you, but someday they will end. Or you can just buy ready-made pasta Tom Yam, which will give the soup the necessary taste and pungency.
You can take ginger instead of galangal, and juice and lime zest instead of kaffir and lemongrass. In addition to spices, the recipe for Tom Yam soup contains several pieces of chili peppers, an onion and five cloves of garlic. Still need 2 cups of chicken broth or bouillon cubes. Still need Thai fish sauce as much as 3 tablespoons. It, if desired, can be replaced with soy. Instead of one can of coconut milk, you can take two coconuts.
Two hundred grams of oyster mushrooms and champignons are cut into plates, then you need to peel 450 grams of large shrimp. This set of ingredients makes a delicious Tom Yam soup. But if you add a mixture of squid or octopuses to it, it will become even tastier. If you wish, you can add two or three tomatoes and cut them into pieces.
Before cooking Tom Yam, you need to heat the pan, pour four tablespoons of vegetable oil into it and quickly fry the garlic, then put it in a separate bowl. Next you need to fry finely chopped onions and two or three pods of chili pepper until golden brown. The fried components are further crushed and ground until a homogeneous paste is obtained. Then the paste is laid out in a pan and fried with fish sauce, which you need to take 4 tablespoons, and a little sugar. The basis for Tom Yam soup is ready!
Ready sauce is transferred to a pot with broth, spices are added and boiled for five minutes. In order to soften the taste, coconut milk is added. Now mushrooms and shrimp are added to the broth, and after five minutes, the finished soup can already be poured on plates. In Thailand, the pit is served in a special bowl that resembles a samovar - there are handles on the sides, there is a blower below where the coals are placed, and in the center there is a pipe. In order to make it convenient to eat soup from this Thai "samovar" with a spoon, it has a slightly flattened shape. Tom Yam soup with boiled rice is served. First, scoop up rice with a spoon, and then with the same spoon with rice, soup. Soup before serving and generously sprinkle with finely chopped greens celery and cilantro.