Ingredients for making Tom Yam Kung (with shrimp)
- Chicken broth 2 liters
- King or tiger prawns fresh 250 grams
- Oyster mushrooms or shiitake or champignons fresh 250 grams
- Tight small tomatoes 2 pieces
- Lemongrass 1 stalk
- Galangal root (1 cm long) 1 piece
- Kaffir lime leaves 5-6 pieces
- 1 medium lime
- Fish sauce 3-4 tablespoons
- 2-3 medium sized chili peppers
- Fresh cilantro to taste
- Salt to taste
- Sugar to taste
- Main Ingredients: Shrimp, Lime, Mushrooms
- Serving 8 servings
- World CuisineAsian, Oriental
Inventory:Cutting board, Knife, Plates - 6 plates, Juicer, Large pan with lid, Scoop, Cooker, Deep serving plates, Tablespoon
Cooking Tom Yam Kung (with shrimp):
Step 1: prepare the shrimp.
For the preparation of this divine soup, it is best to use fresh shrimp. So, we wash seafood under running water and put it on a cutting board. With clean hands, we clean the component from the carapace and head, and transfer it to a free plate.
Step 2: prepare lemongrass.
Lemongrass is the most important ingredient in Thai soup. To taste, this plant resembles a fresh lemon with a piquant sharpness, and also slightly gives ginger. Therefore, we wash the stems under running water, then put them on a cutting board, cut them diagonally into small pieces, and then pierce them in several places with the tip of a knife so that the juice comes out better. Shredded component is transferred to a free plate.
Step 3: prepare the galangal root.
Galangal is a close relative of ginger, but with a more pronounced aroma and taste. This ingredient is also very important for making soup. Therefore, we wash it under running water and put it on a cutting board. Using a knife, cut it into thin circles and transfer it to a clean plate.
Step 4: Prepare Kaffir Lime Leaves
Kaffir lime leaves are a true supplement that is quite popular in Southeast Asia. Of course, they don’t eat it in food, but they put it in all kinds of dishes so that the seasoning gives away all its juices and aromas. This is like our bay leaf, only to the taste completely different. It is best to add fresh leaves in that Yam Kung, but also dry ones will do. So, slightly rinse the component under running water and put it on a clean plate.
Step 5: prepare the mushrooms.
To prepare the soup, champignons, oyster mushrooms, and shiitake mushrooms are suitable. Therefore, we determine this component and after that - thoroughly rinse it under running water. We spread, for example, oyster mushrooms on a cutting board and with the help of a knife we clear the hats and legs from coarsened places. After that, cut the mushrooms into small pieces and transfer to a free plate.
Step 6: Prepare Chili Peppers
The real Tom Yam Kung must be sharp. Therefore, if you are a lover of such dishes, do not hesitate to add as many chili peppers as your soul desires. But first, wash it under running water and put it on a cutting board. Using a knife, remove the tail and cut into small circles directly with the seeds. Shredded ingredient is transferred to a clean plate.
Step 7: prepare the lime.
To make soup, we need not lime itself, but only its juice. Therefore, we wash the citrus under running water and put it on a cutting board. We cut the component across into two halves and after - squeeze the juice out of each using the juicer.
Step 8: prepare the tomatoes.
We wash the tomatoes under running water and put them on a cutting board. Using a knife, cut the vegetable into slices and transfer to a clean plate.
Step 9: prepare the greens.
We wash the cilantro under running water, shake off excess liquid by weight and transfer to a cutting board. Using a knife, finely chop the greens and after - transfer to a free plate. We will add this component at the end as a decoration.
Step 10: prepare tom yam kung.
The soup itself, apart from preparing the ingredients, cooks pretty quickly. So let's get started! Pour the chicken stock into a large saucepan and set on medium heat. When the liquid boils, add to the pan ingredients such as lemongrass, galangal root, tomato slices, kaffir lime leaves, as well as salt and sugar to taste. Attention: sugar must be added to the soup without fail, as it slightly softens the sharpness of the chili, and also gives the dish a barely noticeable piquant sweetness.
We bring the broth with all its components to a boil again and cook literally 1-2 minutes. After that, add mushroom pieces and fish sauce to the pan. Important: Before salt the broth, you need to taste the fish sauce, as it can be very salty, so maybe you don’t need salt for Tom Yam Kung. So, mix well with a tablespoon and boil again for 4-5 minutes.
At the end, add shrimp, chili pepper and freshly squeezed lime juice to the soup. As soon as the seafood turns red or pink - this will be a signal that the soup is ready and you can turn off the hotplate. We cover the pan with a lid and let it brew for 3-5 minutes.
Step 11: serve Tom Yam Kung.
As soon as the soup is infused, pour it into deep plates, decorate with finely chopped green cilantro and serve it to the dining table. Tom Yam Kung is a gourmet dish and is worth a try even for those who have not been to Thailand. This is a fairly substantial soup that can be served even without any bakery products.
- So that the tomatoes do not boil during the preparation of the soup, it is best to add them at the end.
- All the ingredients can be easily found in large supermarkets or ordered through the online store. And for those who have been to Thailand, it is best to purchase all these exclusive components in advance and bring them with you to your homeland.
- If desired, in the soup you can add half rings of onions. This is best done when adding tomatoes.
- To prepare Tom Yam Kung, you can use finely chopped chili peppers, as well as a whole vegetable, just wash it well in advance under water. Also, in the process of grinding this sharp component, it is best to use disposable plastic gloves so as not to burn your hands.