Tom Yam classic soup at home

Step-by-step cooking

1. Step 1:

   

   How to cook Tom Yam soup at home? First of all, prepare all the necessary products. In the original, lemongrass, kaffir lime leaves and galangal are used for soup. If it is permissible to take lime zest instead of kaffir lime, and ginger instead of galangal, then it is better not to replace lemongrass with anything, it gives a unique special flavor. From mushrooms, use shiitaki, oyster mushrooms or champignons.

2. Step 2:

   

   Remove the shrimp from the freezer and leave until completely thawed at room temperature. Clean the shellfish from the shell, heads and tails, remove the vena cava on the back of each shrimp. Do not throw away the shells and heads, they will still be useful to us.

3. Step 3:

   

   Pick oyster mushroom hats with your hands in arbitrary pieces, it is better not to use hard legs for soup. Cut lemongrass in half, and ginger (galangal) into thin plates. Peel garlic and onion, rinse in clean water.

4. Step 4:

   

   Pour cold water into a saucepan (I added a little less than one and a half liters, as I like thicker soups), put it on high heat. After boiling, throw the shells, tails and heads of shrimp into a saucepan. Reduce the flame to medium and cook the broth for about 15 minutes.

5. Step 5:

   

   At this time, cut the onion into small cubes, chop the garlic finely, release the chili pepper from the seeds and cut arbitrarily. The recipe used dry hot pepper pods.

6. Step 6:

   

   If you use lime zest instead of lime kaffir sheets, then grate it on a fine grater. I took the zest of half a lime for the soup.

7. Step 7:

   

   Heat the vegetable oil in a frying pan, send the onion, garlic and chili to fry. Cook over high heat, stirring continuously, for about three to four minutes.

9. Step 8:

   

   Load the fried onions and garlic into a blender, add a little water and grind everything into a homogeneous paste.

10. Step 9:

    

    Strain the broth or remove the shells with a slotted spoon. Put onion paste, lemongrass, lime zest and ginger in a saucepan. After boiling, reduce the flame to medium and cook for about 7-10 minutes.

11. Step 10:

    

    Rinse the cilantro and cut it not very large.

12. Step 11:

    

    After the allotted time, add oyster mushrooms and fish sauce to the pan. Pour in the fish sauce gradually and taste for salt. You may need a little less sauce than indicated in the recipe.

13. Step 12:

    

    Cook the soup over medium heat for about three to five minutes, then add the shrimp and squeezed lime juice. Boil the soup for about two minutes. Put the cilantro in a saucepan.

14. Step 13:

    

    Try a ready-made Tom Yam for salt, sugar, acid and sharpness. Add the missing ingredient to taste. Done!

15. Step 14:

    

    Serve hot. Lemongrass, lime kaffir leaves and ginger are left in a saucepan, they are not consumed with soup.