The main dish of Thai cuisine and one of the most important hits of world gastronomy. The outstanding combination of acid and pepper, satiety and lightness.
Ingredients - Serves 6
Chicken broth 2 liters
Pepper paste that Yam 100g
Lemons 2 pieces
Fish sauce 20 ml
Lemon grass 2 tablespoons
Ginger 30 gr
Lime leaves 4 pieces
Mushrooms 200g - optional
Coconut milk 200ml
Chili 1 piece
Preparation time 15 minutes
How to cook the soup Tom yum kung
1. chicken broth add chopped ginger, lime leaves, lemon grass (two tablespoons of dry or two of fresh stem) and cook for five minutes.
2. Add pepper to the pasta, mix the broth and cook for another two minutes.
3. Then add the fish sauce, sugar, two minutes later the shrimp, if you like the mushrooms they can also be added to the soup, chili -nastruganny rings, and coconut milk.
4. Bring to a boil, pour the juice of two lemons, add coarsely chopped cilantro, wait until the soup comes to a boil again and remove from heat.
If the soup seems too sharp, you canJust add in a bowl spoon or two of coconut milk. Chicken broth can be used tinned, cubes or cook yourself, adding to a somewhat higher-than-normal dose of celery and cilantro roots.