Tom Yum, or Tom Yum, is a spicy, spicy Thai soup cooked in chicken broth, flavored with galangal, kaffir lime leaves, dried chili, lemongrass (sorghum) and lime juice. When served with shrimp, it is called Tom Yum Goong or Spicy Shrimp Soup. If it contains chicken, the chefs call it Tom Yum Kai, or Spicy Chicken Soup.
It is necessary
-
- 500 ml chicken broth,
- 1 thick stem of lemon grass
- grated galangal root
- 2-3 leaves of kaffir lime,
- Nam Prik Pao (Thai chili paste) - 1-2 teaspoons
- 4-5 Serano peppers,
- 2 tablespoons fish sauce
- 1 medium lime
- ¼ onions,
- ½ teaspoon sugar
- 4 tablespoons coriander (cilantro)
- 50 g boiled chicken breast,
- 4 mushrooms,
- 3 tablespoons of chopped green onions.
Instructions
Step 1
Take only the white part of lemongrass (about 12 cm) and crush with the flat side of a knife. This will allow the spice to fully "reveal" its taste and aroma. Cut lemongrass into 3-4 cm pieces.
Step 2
Pour chicken broth into a saucepan and put on fire. Heat it up and add chopped lemongrass, grated galangal root and fish sauce. Bring to a boil. Cover and simmer for another 15 minutes over medium heat.
Step 3
Cut the chicken breast into small pieces, 4-5 cm each. Also cut the kaffir lime leaves. Cut the Cyrano chili peppers into rings and peel them. If you want the soup to be very spicy, leave the seeds. Cut a quarter of the onion into segments. Cut the mushrooms into slices.
Step 4
Remove the lid and add lime leaves, peppers, onions, and chopped chicken to the soup.
Step 5
Reduce heat to low and simmer for another 2-3 minutes, then add Nam Prik Pao and mushrooms. Simmer for another 1-2 minutes. Now add the green onions and let it warm up for 30 seconds.
Squeeze the juice out of the lime.
Step 6
Turn off heat, remove lemongrass and galangal, add lime juice and garnish with coriander leaves. Try Tom Yum for salt and acidity. Adjust if necessary by adding fish sauce (salt) or lime juice (acid).
Step 7
To turn Tom Yum Kai into Tom Yum Goong, use the same amount of shrimp instead of chicken, but put them in just a minute before the soup is done. Shrimps cook quickly and, if overcooked, turn into tough, "rubbery" ones.
