Homemade Classic Tom Yum Soup

Bright, spicy, rich soup of Thai cuisine! Tom Yam can be tasted in almost any cafe and restaurant in Thailand. It is offered in many countries in Southeast Asia. Without exaggeration, this soup is considered the most spicy and very healthy!
cook time: 40 min
Ivy Ramsay
Homemade Classic Tom Yum Soup

Nutrition Facts (per serving)

34
Calories
2g
Fat
4g
Carbs
3g
Protein

Ingredients (3 portions)

Basic:

Onion 1 pc
Garlic 2 clove
Chilli 3 pc
Water (or a little more) 1.5 l
Ginger (galangal) to taste
Vegetable oil 2 tbsp
Soy sauce (fish sauce) 100 ml
Green cilantro to taste
Shrimps 250 g
Lime 1 pc
Oyster mushrooms 400 g
Zest (lime or kaffir lime leaves) to taste
Lemongrass 2 pc

Recipe instructions

Step 1

Step 1
How to cook Tom Yum soup at home? First of all, prepare all the necessary products. The original soup uses lemongrass, kaffir lime leaves and galangal. 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 aroma. For mushrooms, use shiitake, oyster mushrooms or champignons.

Step 2

Step 2
Remove the shrimp from the freezer and leave until completely thawed at room temperature. Clean the crustaceans from the shell, heads and tails, remove the vena cava on the back of each shrimp. Don’t throw away your shells and heads, we will need them later.

Step 3

Step 3
Tear the oyster mushroom caps into arbitrary pieces by hand; it is better not to use hard legs for soup. Cut the lemongrass in half and cut the ginger (galangal) into thin slices. Peel the garlic and onion and rinse in clean water.

Step 4

Step 4
Pour cold water into the pan (I added a little less than one and a half liters, as I like thicker soups), put it on high heat. Once boiling, throw the shrimp shells, tails and heads into the pan. Reduce the flame to medium and simmer the broth for about 15 minutes.

Step 5

Step 5
At this time, cut the onion into small cubes, chop the garlic finely, remove the seeds from the chili pepper and chop as desired. The recipe used dry hot pepper pods.

Step 6

Step 6
If you use lime zest instead of kaffir lime leaves, grate it on a fine grater. I used the zest of half a lime for the soup.

Step 7

Step 7
Heat vegetable oil in a frying pan, fry onions, garlic and chili. Cook over high heat, stirring continuously, for about three to four minutes.

Step 8

Step 8
Place the fried onions and garlic into a blender, add a little water and grind everything into a homogeneous paste.

Step 9

Step 9
Strain the broth or remove the shells using a slotted spoon. Add the onion paste, lemongrass, lime zest and ginger to the pan. After boiling, reduce the flame to medium and cook for about 7-10 minutes.

Step 10

Step 10
Rinse the cilantro and chop it into small pieces.

Step 11

Step 11
After the allotted time, add the oyster mushrooms and fish sauce to the pan. Add fish sauce gradually and taste for salt. You may need a little less sauce than the recipe calls for.

Step 12

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. Place the cilantro into the pan.

Step 13

Step 13
Try the prepared Tom Yam for salt, sugar, acidity and spiciness. Add the missing ingredient to taste. Ready!

Step 14

Step 14
Serve hot. Leave the lemongrass, kaffir lime leaves and ginger in the pan; do not use them with the soup.

Additional rubrics

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