Tom yum kung soup

The main dish of Thai cuisine and one of the most important hits in world gastronomy. An outstanding combination of acid and pepper, fullness and lightness.

Ingredients – 6 Servings

Chicken broth 2 liters
Tom Yam pepper paste 100 gr
Lemons 2 pieces
Fish sauce 20 ml
Sugar 50 gr
Lemon grass 2 tablespoons
Ginger 30 gr
Lime leaves 4 pieces
shrimp 500 gr
Champignons 200 gr – optional
Coconut milk 200 ml
Cilantro 50 gr
Chili pepper 1 piece

Cooking time 15 minutes

How to make Tom yum kung soup

1. Add finely chopped ginger, lime leaves, lemon grass (two tablespoons dry or two fresh stems) to the chicken stock and cook for five minutes.

2. Add pepper paste there, mix the broth and cook for another two minutes.

3. Then add fish sauce, sugar, after another two minutes of shrimp, if you like mushrooms, you can also add them to soup, chili peppers, sliced ​​rings, and coconut milk.

4. Bring to a boil, pour the juice of two lemons, pour in the coarsely chopped cilantro, wait until the soup boils again, and remove from heat.

If the soup seems too spicy, you can add a spoon or two of coconut milk directly to the plate. Chicken broth can be used canned, made from cubes or cooked by yourself, adding there a slightly larger than usual dose of celery and cilantro roots.

Bon Appetit!