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Tom yam with coconut milk

Tom yum with coconut milk

Distinctive, zesty, unusual, and just the best! Tom yum with coconut milk is a famous Thai recipe. Even an inexperienced cook can make this elegant soup at home. You're sure to love its flavor — spicy yet wonderfully creamy.

wella

Recipe author

Composition / ingredients

Servings:

Seafood mix

250

Water

400

Onion

Tomatoes

Button mushrooms

Ginger (a thumb-sized piece of root)

Lemongrass

Chili pepper

Garlic

Coconut milk

Vegetable oil

Lemon zest

Peppercorns

Paprika

Salt

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 45 % 5 g

Fats 27 % 3 g

Carbohydrates 27 % 3 g

55 kcal

GI: 100 / 0 / 0

Cooking method

Cooking time: 30 min

Step 1:

How do you make tom yum with coconut milk? Peel the garlic. Trim the top layer off the ginger. Finely chop the chili pepper, garlic, and ginger with a knife. Alternatively, press the garlic and grate the ginger on a fine grater.
Step 2:

Set the pot you'll cook the soup in on the stove, pour in the oil, and heat it well. Saute the chopped mixture in it for a few minutes over medium heat, stirring constantly. Then turn the heat down and let it sweat for another couple of minutes.
Step 3:

Coarsely crush the peppercorns — you can do this easily with an ordinary rolling pin. Combine the pepper with the paprika.
Step 4:

Peel the onion and cut it into half rings; cut the tomato into large wedges.
Step 5:

Wash the button mushrooms, dry them, and cut them into strips.
Step 6:

Pour the water into the pot with the sauteed chili, garlic, and ginger, and bring it to a boil over medium heat.
Step 7:

Then add the lemongrass, seafood, onion, and mushrooms to the pot. I used a ready-made seafood mix, but you can also use individual seafood — shrimp, mussels, squid. Bring it back to a boil and turn the heat down. Cook the soup for 8 to 10 minutes at a low boil.
Step 8:

At the end, add the tomatoes, coconut milk, lemon zest, and the pepper-and-paprika mix, and let the soup come back to a boil. Taste it and salt to taste. After 2 to 3 minutes you can take the pot off the heat. Serve the soup hot, ladled into bowls. Enjoy!

You can vary the ingredients, their proportions, and the lineup to your taste. If you don't have coconut milk, use regular milk, soy milk, dried milk, cream, and so on. You can try to buy the spices and seasonings at the store that give the soup its unique taste and aroma. And if they aren't available, it's not hard to make it all yourself, since ingredients unfamiliar to us substitute well with ones we can get. For instance, use lemon zest in place of lime leaves, and so on. Don't use wild mushrooms, or you'll end up with a mushroom soup, since wild mushrooms will change the flavor. If the soup seems thick, thin it with hot milk. And if it's too thin, ladle out some of the broth.
Important! Whether or not the recipe gives an amount of water for the soup, it's best to go by your own preference (whether you like a thick or a thinner soup), as well as the size of your pot and the ingredients you're using. Keep in mind the author has their own idea of how much meat, potato, grain, and so on belongs in the soup, which may not match yours. In practice, that means if you're making it for the first time, don't cook a whole pot at once. Make a tasting batch — for one or two people. Scale all the ingredients down to 1 or 2 servings and figure the water at roughly one cup per serving for a very thick soup, up to 1.5 to 2 cups for a thinner one. Don't forget that some of the liquid will boil off during cooking. Once you've tasted a small batch, you can adjust both the amount of liquid and the proportions to your taste. From then on, like most experienced cooks, you'll be able to add water and ingredients by eye.
Since everyone's threshold for salty, sweet, bitter, sharp, sour, and hot is different, always add spices and seasonings to your own taste! If you're using a particular seasoning for the first time, keep in mind that some spices are especially important not to overdo (chili pepper, for instance).
For cooking, it's best to use filtered or bottled water with a neutral taste. If you use tap water, keep in mind it can give the dish an unpleasant off-flavor.