Tom yum is one of the most popular Thai soups. It can be ordered at any cafe in Thailand. And he became famous thanks to the special pasta used in its preparation. With all the ingredients you need, you can replicate the Thai soup yourself.
It is necessary
-
- 5 cloves of garlic;
- 2 chili peppers
- 2 tablespoons of vegetable oil;
- lemon;
- ginger;
- 1 tablespoon sugar
- 400 milliliters of chicken broth;
- 400 grams of coconut milk;
- 200 grams of cream 10% fat
- 200 grams of champignons;
- 450 grams of shrimp.
Instructions
Step 1
Start your Thai soup with a special pasta seasoning. To do this, peel five cloves of garlic and cut them into thin slices. Take two large chili peppers and cut into thin rings. Heat a small skillet and add two tablespoons of vegetable oil to it. Place the garlic slices in a skillet and fry for a little less than a minute. Remove the garlic from the pan and set aside in a separate bowl. Fry the chopped chili peppers in the same oil for the same amount of time as the garlic. Transfer the chili to the garlic. Remove the pan from the heat, but do not add the oil. Use a blender to chop the fried chili rings and the garlic slices.
Step 2
Remove the zest from one lemon with a fine grater. Leave the bitter white part on the fruit. Squeeze the lemon juice into a separate cup. Peel a small piece of ginger and grate it on a fine grater. Put pepper, garlic, zest, ginger, lemon juice in a frying pan with butter and sprinkle with one tablespoon of sugar. Mix all the ingredients thoroughly and simmer over the lowest heat until a completely homogeneous mass is formed. Cooked pasta is a famous base for Thai soup.
Step 3
Start making your soup. Pour 400 milliliters of chicken stock into an enamel pot, bring to a boil. Then add 400 milliliters of coconut milk and the cooked pasta to a saucepan. Mix everything well and cook on low heat for two minutes. At this time, wash and cut into large pieces 200 grams of champignons. Add the mushrooms to the soup pot and immediately add 450 grams of peeled shrimp. Pour in 200 grams of cream, the fat content of which does not exceed 10%. Continue to cook the soup for three minutes, stirring constantly. Turn off the heat and let the soup steep a little.
