Tom Yum Kung
⏳ Time
30 minutes
🥕 Ingredients
16
🍽️ Servings
2
Description
Fish sauce (in Moscow, chefs refer to it as 'three train stations' due to its pungent smell). *If you can't find tom yum paste, you can substitute it with red curry paste. This dish can be prepared in a wok (deep frying pan). This is the most classic recipe for the beloved soup that doesn't even need to be adapted for Russian tastes. The key here is to find all the necessary ingredients, and it's very quick to prepare.
Ingredients
- Mild Chili Spice - ½ pieces
- Galangal - 0.4 oz
- Red cocktail cherry - 4 pieces
- Lemongrass - ½ pieces
- Fresh Mushrooms - 4 pieces
- Kaffir Lime Leaves - 0.1 oz
- Tom Yum Chili Paste - 1 tablespoon
- Fish Oil - 2 spoons
- Lime - ½ pieces
- Tiger shrimp in brine - 5 pieces
- Chicken Broth - 10 fl oz
- Ocean salt - to taste
- Raw cane sugar - 1 tablespoon
- Coconut Milk - 12 fl oz
- Cilantro - 0.1 oz
- Vegetable Oil - 1 tablespoon
Step by Step guide
Step 1
Cut the galangal into large pieces and the lemon grass into thin slices.
Step 2
Grate the chili along with the seeds.
Step 3
Cut the mushrooms into quarters. Tear the leaves off the cilantro.
Step 4
Peel the shrimp, removing the shells and the black vein along the back, leaving the tails on for presentation.
Step 5
Stir the coconut milk well in the jar.
Step 6
In a preheated oven-safe pot, add the galangal, lemon grass, chili, lime leaves, and pour in the broth.
Step 7
Let it simmer for a few minutes, then add coconut milk (it's better to use canned coconut milk, as it's thicker).
Step 8
When the soup comes to a boil again, add the mushrooms and Tom Yum paste.
Step 9
It's best to cook over the highest heat without holding back.
Step 10
Then squeeze in half a lime, add the shrimp and 2 tablespoons of fish sauce, season with salt if needed, and toss in a few pinches of cane sugar.
Step 11
Serve on plates, garnish with cilantro, and accompany with steamed rice.
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