Tom Yum soup is a delicious Thai shrimp soup. The soup actually has shrimp, coconut milk, lemon grass, and caffeine leaves in addition to fresh herbs. The preparation is quite easy.
Ingredients:
• 1 tbsp. clarified butter
1750 ml water or poultry broth
• 400 ml of coconut milk
650 g of a sizable shrimp dish, either fresh or frozen
• Three teaspoons made around sixty grams of delicious pasta.
Three tablespoons of cooked pasta; fifty grams or more of coarsely chopped lemon grass Four to five fresh, frozen, or dried Thai lemon (kafir) leaves Four freshly squeezed lime teaspoons (I add an additional three tablespoons of fish sauce, which is different from oyster sauce).
• a tiny bunch of turkey or peanut butter
- Two cloves of, cut or sliced into slices
- Three pieces of fresh ginger for galanga; optional
Additional ingredients for the dish
- two 200 g of dry rice pasta, like spaghetti with a 5 mm diameter.
- 400 grams of fresh tomatoes or tomato slices with fresh coriander or parsley in a bowl
Soup Tom Yum, Step 1:
Heat the broth first.
Pour 1750 ml (7 glasses) of good poultry broth or regular water into a big pot, then stir in a teaspoon of clarified butter. Add three tablespoons (60 grams) of the completed Tom Yum paste, three teaspoons (50 grams) of chopped lemon grass or finished paste, and four to five fresh, frozen, or dried Thai lemoni (kafir) leaves right away. Three thinly cut, unwashed pieces of fresh ginger root can also be added. Bring the broth to a boil. Lower the burner temperature to the lowest setting and cook for 10 minutes (or just a little bit longer) while covered.
A different choice is to use frozen entire lemon grass (see tip). Add a few tough pieces to the soup before serving.
Step 2:
Get the shrimp ready Before or during the broth’s heating, prepare around 650 grams (I used about 40 pieces) of giant shrimp, either tiger or royal. First, if you have any fresh, dirty shrimp, remove the stems. After that, take off the armor and maybe the tail. Lastly, take out the shrimp’s black guts by giving it a light tap on the back.
The shrimp should be rapidly rinsed in cold water and then dried with paper towels. Once cooked or bleached, frozen shrimp should be fully cleaned and need not be washed again. To finish, simply allow them to cool naturally, apply the glaze, and pat dry with paper towels.
Check frozen raw shrimp after defrosting and record their level of freezing on the container, or maybe even they are gardened, e.g., through the dark intestines. To speed up the defrosting process, shrimp can be put into a dish with slightly warm water.
Step 3:
Include the shrimp and coconut milk.
Add two cloves of chopped, sliced, or cut into slices garlic, 650 grams of shrimp, and 400 grams of can coconut milk (having at least 60% coconut extract) to the pan after the meal has simmered for 10 minutes.
Add three tablespoons of fish sauce and at least four tablespoons of freshly squeezed lemon juice. Once everything has been re-mixed to boiling, Lower the burner’s intensity, place a lid over the soup, and let it cook for around five minutes. Next, incorporate a tiny handful of coarsely chopped turkey or peanuts.
When the soup is cooked, taste it. You can always add more chile or Tom Yum paste if it turns out to be too mild.
Advice: You can also add roughly 200 grams of enoki mushrooms in addition to the shrimp.
Step 4:
Cook pasta and add tomatoes. Since there is a lot of soup, I suggest preparing 400 grams of rice pasta (I use strips with a length of 5 mm). I’ve got about 1,150 grams of pasta left after cooking. Transfer pasta on a plate or bowl. Add two teaspoons of chopped tomatoes from a can or a handful of fine-cut tomatoes.
Step 5:
Cover the part with heated soup. Pour the prepared piece into the previously prepared Tom Yum soup. Finally, add a slice of lemon and a few leaves of turmeric. For soup, I suggest using spoonfuls and sticks.
Delicious.
