Asian cuisine
Tom yam kung (Thai shrimp soup).
A classic, incredibly flavorful Thai soup with creamy notes of coconut cream and succulent shrimp. This recipe is adapted for home cooking so that even a novice can recreate the legendary taste of Asian street food. Moderately sharp, spicy, with the characteristic sourness of lime, this soup warms, satiates and gives a real gastronomic pleasure.
Dishday
Recipe overview
- Total time
- 45 min
- Prep
- 25 min
- Cooking
- 20 min
- Servings
- 4
- Difficulty
- Medium
- Cuisine
- Asian cuisine
Nutrition
per serving
- Calories
- 410 kcal
- Protein
- 25 g
- Fat
- 18 g
- Carbs
- 35 g
- Fiber
- 2 g
Step by step
Method
- 01
Prepare all the vegetables and mushrooms
Prepare all the vegetables and mushrooms: lightly chop the lemongrass with the back of a knife (so that it gives off its juice and essential oils more readily) and chop coarsely. Cut the galangal into thin slices and chop the chili (remove the seeds if you don't like it too spicy). Slice the mushrooms and tomatoes into medium slices. Remember: it is great to add fresh lemongrass and galangal, but not critical - the basis of flavor is already in the tom yam paste.
- 02
Pour the broth into a saucepan and bring it to an active boil…
Pour the broth into a saucepan and bring it to an active boil on the stove. If you have fresh lemongrass, galangal, and kaffir lime and chili leaves, put them right now into the boiling water. Turn down the heat to medium and cook them for 5-7 minutes. During this time, the tough spices will share their unique citrusy-spicy flavor with the broth.
- 03
Put the tom yam paste into the pot
Put the tom yam paste into the pot. Stir it thoroughly with a spoon so that it dissolves completely in the water without lumps. The broth will immediately turn a beautiful reddish color, and you will smell the very recognizable smell of Thai cuisine. If you are cooking without fresh roots, this step will be the beginning of creating a flavorful base.
- 04
Add the sliced mushrooms and tomatoes to the soup
Add the sliced mushrooms and tomatoes to the soup. We only need to simmer them for 3-4 minutes on medium heat. This is enough time for the mushrooms to become soft and juicy, and the tomatoes to give up their juice slightly, but still retain their shape and not turn into mush.
- 05
Gently pour the coconut cream into the pot, followed by the p…
Gently pour the coconut cream into the pot, followed by the peeled shrimp. Cook everything together for just 2-3 minutes. Important secret for beginners: seafood should not be overcooked, otherwise it will become rubbery in taste. As soon as the shrimp curl up into a nice tight spiral and turn pink - they are completely ready.
- 06
Turn off the heat and remove the pan from the stove
Turn off the heat and remove the pan from the stove. Only now add the fish sauce (it is responsible for the deep brackish flavor instead of the usual salt), freshly squeezed lime juice for sourness and a pinch of sugar for the perfect balance. Stir, taste the soup with a spoon and adjust the flavor to your liking: if it's too spicy, you can add a dash of coconut cream.
- 07
Your homemade masterpiece is ready
Your homemade masterpiece is ready! Pour the hot soup into deep bowls, making sure that each portion contains equal portions of shrimp and mushrooms (large pieces of lemongrass and galangal should not be eaten, they are left in the plate for beauty). Sprinkle fresh cilantro leaves generously on top. Serve the soup immediately with a bowl of freshly cooked warm rice next to it, which will help to soften the spiciness.
Dishday
Useful advice
Cooking tip
Do not overcook the shrimp, or they will become tough. It is best to add lime juice at the end to keep the flavor vibrant. You can easily adjust the heat level with the amount of chili and tom yum paste. Fresh lemongrass and galangal are great for aroma, but if they are hard to find, you can skip them and use only tom yum paste, since it already contains all these traditional roots and herbs in a blended form.
How to serve
Serve very hot. Serve the rice separately or in small portions next to the soup.
How to store
The soup is best enjoyed immediately after cooking. Broth without shrimp can be stored in the refrigerator for up to 1 day and then brought to a finish before serving.
Note
In a homemade version, it is convenient to use ready-made tom yum paste, as the ingredients and heat level can vary from brand to brand. Coconut cream makes the taste smoother and tones down the extra spiciness.
