Том ям с креветками

Southeast Asia is catching on all over the world, and together with it – the pan-Asian cuisine, fresh, bright and exotic. The same epithets can be rewarded and Thai soup Tom Yam, which increasingly appears in the restaurants by tourists, speed vehicles transporting from Thailand new gastronomic experience. Surely each of them and Tom Yam like almost all – secretly regrets that it cannot cook at home, because for this soup need complex, rare ingredients. I hasten to reassure them: you can! Won’t go into a long debate about whether it is possible to present the pits without galangal and leaves кафрского lime, and just prepare this Thai soup that you can find in our supermarkets.

Tom Yam soup with shrimps

tom yum 2 Том ям с креветками
4 servings
12-16 prawns
1 tbsp vegetable oil
800 ml water
200 ml coconut milk
vegetables: bell pepper, eggplant, mini corn, tomato, carrot, mushrooms and so on
for Tom Yam paste:
2 stalks lemongrass
2 Lyme
2 cloves of garlic
2 stalks green onions
piece of ginger size of your thumb
1 chili pepper (by choice)
the stems and roots of cilantro
1 tablespoon sugar
2 tablespoons fish sauce
1 tbsp soy sauce
1 tbsp vegetable oil

As you have learned in the list of ingredients for preparation of Tom yum us to be prepared. So, first go to the supermarket and buy: lemongrass (he lemon grass or lemon grass, tough stems with a light lemon flavor), fish sauce (look for in the same division, where they sell soy sauce, seaweed for sushi and similar products), coconut milk (in banks, usually in the same division), ginger (to replace his Thai cousin галангалу), lime, chili peppers, and other ingredients that are specified in the recipe. But with vegetables you can improvise: number of prescriptions of Tom yum calculation does not give in, so it will be hard to miss. For example, this time I took a mini corn, mushrooms симедзи and eggplant, and in the last time, mushrooms, tomatoes and again eggplant: eggplant in Thailand hefty respect, and although they look there absolutely differently, than we – are small, round and green, taste differs slightly.

tom yum 3 Том ям с креветками

Buying ingredients takes longer than the preparation of the pit, so prepare all the ingredients in advance: chop vegetables, if necessary thaw shrimp, peel them and cut each back, remove the black streak with unappetizing content, and cook the pasta. Pasta need cilantro stalks, ideally with roots (greens useful for decoration), zest two limes and the juice of one, and the rest of the above ingredients, which should be cut, join in a blender and break up the state of the gross mass. For making of Tom yum can take half of the resulting paste, and the rest stored in a refrigerator, using as needed – it can not only cook the soup, but also use the curry or marinate fish or meat.

Heat in a saucepan and spoon vegetable oil and add the shells and heads (if any) shrimp. Fry it on all sides, stirring occasionally: we use the fact that the aromatic substances contained in shells, dissolved in oil, passing it to its fragrance.

tom yum 1 Том ям с креветками

Allowance for sharpness

Following this recipe, you prepare a moderately spicy Tom Yam, which is not most certainly scare away the girls and even has a chance of amusement for children. But if you are a real огнеед, should increase the number of hot pepper, cut another pepper along and add to the soup with vegetables. In addition, you can add dried Chile during roasting shrimp shells – fresh and dried peppers give a little different severity, thereby making the soup tastes more multidimensional.

Add pasta, quickly stir, not allowing it to evaporate, and pour in hot water. Bring to a boil and cook over medium heat for 10 minutes, then strain the broth through a sieve and return it back to the pot. Add the coconut milk and vegetables – at first those that are prepared longer then others. Taste, if necessary, add salt and add the lime juice left. In the end, add the shrimp soup and remove the pan from the heat, cover it with a lid: they come to the perfect readiness of hot soup in a couple of minutes.

Serve Tom Yam warm, garnished with fresh coriander. Peerless soup, my little discovery of this year.

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