Soup Tom Yum Gai, spicy and sour Thai soup with chicken (recipe with photo). Tom yum soup at home

17.10.2019

sour-spicy thai soup Tom Yam is popular not only in Thailand: this exotic first course can now be found on the menu of Asian cafes and restaurants around the world. There are many varieties of soup: with seafood, chicken, fish, with or without coconut milk, etc. However, the invariable component of the recipe is the spicy tom yam pasta, which can be found in a specialized store or you can make it yourself, following our example. The soup prepared according to this recipe, of course, differs from the original, as it is adapted to our realities and home-made products, but nevertheless it turns out to be very tasty!

Do not forget that Thai soup is not boiled in large quantities like our traditional borscht. Tom yam is not reheated and left the next day, so if possible, cook as much soup as you and your loved ones can eat at one time.

Ingredients:

shrimp - 200 g;
chicken fillet - 200 g;
champignons - 150 g;
coconut milk - 400 ml.

For tom yum paste:

chili pepper - 2 large;
garlic - 5 teeth;
ginger root - about 3 cm;
lemon juice (or lime) - 2 tbsp. spoons;
zest of 1 lemon;
vegetable oil - 2 tbsp. spoons;
sugar - 1 tbsp. the spoon.

Let's start by preparing the main component of the soup - tom yum paste. To do this, chop the peeled garlic cloves into thin plates. Wash the chili pepper and cut into rings.
Put the garlic in a saucepan with hot vegetable oil. Stirring, fry over moderate heat for just a few seconds.
We transfer the golden garlic plates to the hotel dishes, and place the rings in the freed stewpan hot pepper. Let's pass for a couple of minutes.
Prepare the rest of the pasta ingredients. We rub the peel of the lemon on a fine grater (we only need the yellow zest - we do not touch the white part). We clean the ginger root and also rub it with small chips.
Grind the fried garlic and chili rings with a blender, and then put them back in a saucepan with fragrant oil. Add zest and ginger there, sprinkle with sugar, pour in lemon or lime juice. Thoroughly mix the contents of the saucepan, and then simmer over low heat for 3-5 minutes, not forgetting to stir.
Next, transfer the mixture to a blender bowl, grind until the most homogeneous mass is obtained. As a result, we get a bright orange "mashed potatoes". This is the tom yum pasta, which is the basis of the first course of the same name.
Let's move on to the soup. Pour the chicken fillet with water and boil until tender. At the same time, we wash and chop the mushrooms with thin plates.
Now for the shrimp. If you are familiar with Thai cuisine, you probably know that Thais tend to add unpeeled seafood to their soups. Therefore, if you want to get as close as possible to the original, you can not peel the shrimp. We decided to cook a "domesticated" version of the soup, so the seafood was still cleaned, leaving the tails.
Remove the finished bird fillet from the broth. After cooling, cut the chicken meat into medium-sized pieces.
We measure out 400 ml of chicken broth, bring to a boil, then mix with coconut milk and Thai paste. Please note that the soup is very spicy! If you are not a fan of spiciness, do not add the entire portion of the pasta at once, but do it gradually, each time tasting the broth. Stirring, bring the liquid to a boil and boil over moderate heat for a couple of minutes, and then pass through a fine sieve to make the finished soup homogeneous and beautiful. We load the mushrooms into the strained broth.
Next, put in the shrimp.
Add chicken meat, cook tom yam at a low boil for 2-3 minutes. We take a sample, salt the soup if necessary, and then remove the pan from the heat.
Serve the sour-spicy first course immediately. To give the soup a little bright colors, you can add fresh herbs to the plates.

Thai tom yum soup is ready! Enjoy your meal!

We offer you a recipe for Thai Tom Yum soup at home. This soup is simply delicious, especially for those who love spicy dishes. In a restaurant, one serving of Tom Yam costs about 300 rubles. and far from everywhere (alas) they can cook it. Having visited overseas countries and tried everything, I can say with confidence that Tom Yum the best soup of all the ones I've tried. In Thailand, it is prepared using local ingredients, while in Russia there are many analogues, so we will prepare this wonderful dish from them. Usually they write a recipe for two to four servings, but this is not our method, so we cook 3.5 liters of a narcotic potion, no less!

Ingredients for 3.5 liters of Tom Yum soup(I will also indicate the cost as of December 3, 2014):
1. chili pepper - 10 pcs., or 100g. - 25r.
2. ginger root - 1 piece, or 130g. - 52r.
3. lime green - 2 pieces, or 160g. - 22r.
4. onion - 1 pc., or 160g. - 4r.
5. garlic - 1 head., Or 100g. - 8r.
6. chicken - 300g. with a bone, about - 30r.
7. soy sauce- 10 tablespoons, about 15 rubles.
8. fresh mushrooms. oyster mushrooms - 400g. - 90r.
9. large shrimp - 300g. - 150r.
10. salmon / trout - 300g. - 150r.
11. cream pit.10% - 400g. - 50r.
12. coriander greens - 100g. - 25r.
13. green onion 100g - 25r.
14. salt, sugar, vegetable oil - 7r.
The total cost of Tom Yam soup is 653 rubles, i.e. is equivalent to two servings in a restaurant, but with us, if we assume that usually 1 serving is 250g, we get 14 servings, which is 4200 rubles. or 84% of the purest savings + pleasure from the process + joy from the work done and gaining new experience, in general, you understand that all this is priceless! You can get all this beauty in a regular hypermarket, I bought it in Magnit.
Preparation + description of ingredients for soup
Before preparing the ingredients, pour 2.5 liters of filtered water into the pan and throw the chicken into it, i.e. cook chicken broth. As usual, bring everything to a boil, remove the foam, cook over low heat. The broth should be rich, so the meat should be with bones, the so-called soup set is also suitable.

Shrimps should be large, the larger the better, octopus tentacle and meat are also very good scallop, this is a clam. Wash shrimp, pour over hot water, we clean it from chitin, everything except the tail, as in the picture (don't ask why, it's just like that)
We clean the fish from scales (it is better to leave the skin), finely cut. Fish is added to Tom Yam for gluttony, in principle, you can do without it, but, believe me, it always tastes better with it. Mushrooms and herbs are washed, cleaned, finely chopped. Instead of oyster mushrooms, champignons are quite suitable, just don’t take frozen ones, they don’t give flavor at all, and this is very important in this soup.

Now we move on to the extremely dangerous task of preparing the chili peppers. It needs to be crushed, as an option, grind it with a mixer or similar device. Tough men like me choose Ikea's garlic press. Wash the pepper, remove the seeds, cut into pieces that can fit in the garlic press. It is best to work with chili with plastic gloves to avoid burns from the hot juice. If you cut without gloves, then try not to soak your fingers in concentrated juice - you will burn yourself. If you decide to use a garlic press, then turn away when squeezing the pepper, otherwise the stream of pepper concentrate in the eyes will make you day. Pass the garlic through a garlic press. We cut the onion finely. We cut the ginger into large slices so that it is easier to catch them later from the soup, they should not be eaten. The ingredients are ready, go directly to cooking.

Soup cooking
Put the mushrooms into the stock pot

Pour into the pan vegetable oil and fry the onion until golden brown, then put it in a bowl for chopping.
In the same pan, fry the chopped chili, put it in a bowl with onions. We do the same with garlic. Grind everything with a crush and add 10 tablespoons of soy sauce. Return the resulting mixture to the pan, fry for 2-3 minutes.

We shift our burning mixture into a saucepan with broth and mushrooms. We launch shrimp and salmon (or trout). Then we send coarsely chopped ginger there. Next, right above the pan, remove the zest from the limes with a regular grater, then cut each lime in half and squeeze the juice into the pan without residue, discard the squeezed halves, as an option, you can boil them a little, then catch and discard. Add salt and sugar to taste, taste, add more.

Cook for another 5 minutes and pour in the cream, then add green onions and cilantro, about half of what we bought, the other half will need to be added to each serving separately.

Tom Yum is usually served with a bowl of steamed rice (no bread). It is eaten something like this: we hook a little rice with a spoon and scoop up the soup with it, and send it where it should be. Tip: if Tom Yum turned out wildly spicy, then eat it anyway, no matter what! To reduce the sharpness, you can add more cream, they soften the taste very well. It is also recommended not to sip soup from a spoon, you can choke. It is better to send the whole spoon into your mouth, and you will feel the taste better.
So, the soup is ready. According to this recipe, the soup turns out very tasty.

If you suddenly have questions about How to cook Tom Yum at home please write about it in the comments to the article. Good luck in your great deeds!

Each country has its own national dishes, having tried them, you definitely want to know the recipe. One of the most famous is the Thai tom-yum soup with shrimp and coconut milk, which is very easy to make at home. There are several varieties of this dish, but in in general terms they are all similar. Learn how to properly make such a soup.

How to make tom yum soup

There are several key components that must be put in the dish. These are shrimp, coconut milk, and spicy tom yum pasta. You can buy it or make your own with garlic, chili, galangal root, lime or lemon juice. Sometimes shrimp paste is used. Mushrooms, lemongrass, and some other products are also put in the soup. A certain amount of pasta is introduced into boiling water, chicken or fish broth, coconut milk, other ingredients are added, and boiled until tender.

Soup varieties

There are so many types of this popular Thai entree. They are classified according to the added components:

Tom yum kung. With shrimps.
Ka Mu. With pork knuckle.
Paa (Pla). With fish.
Kung Maphrao Nam Khon. With shrimps, coconut slices and milk from this fruit.
Guy (Kai). With chicken.
Khon. It differs in that coconut milk is added at the very end of cooking.
Thale. Soup with seafood: mussels, scallops, shrimps, pieces of fish, squid, sometimes oysters.

Tom Yum Soup Recipes

There are several methods for preparing this first dish. Frankly, even being in Thailand itself and having tried tom yum in several places, you may be surprised to find that the taste of every soup and even appearance the photo is different. Below you will see some recipes. After reviewing each of them, you are guaranteed to be able to choose the one that you like.

Classic recipe

Cooking time: 65 min.
Number of servings: 6 persons.
Calorie content of the dish: 96.7 kcal.
Purpose: lunch.
Cuisine: Thai.

If you want to try this exotic dish for the first time, then first remember the real classic recipe tom yum soup. If suddenly you don’t like something, then next time you can already experiment with the components of the composition. However, the vast majority of people love shrimp tom yum and even include it in their list of favorite soups.

Ingredients:

chicken broth (rich) - 4 l;
sugar - 2 tbsp. l.;
king or tiger prawns - 0.6 kg;
spicy pepper chili - 1 pc.;
mushrooms (champignons) - 0.4 kg;
salt - to your taste;
lime - 2 pcs.;
fish sauce - 4 tbsp. l.;
tom yum paste - 2 tbsp. l.;
tomatoes - 2 pcs.;
coconut milk - 8 tbsp. l.;
cilantro - 2 bunches;
lemongrass - 8 pcs.;
ginger - 2 pcs.;
wood sheet - 10 pcs.

Cooking method:

Heat up the chicken broth.
Cut the lemongrass into 3-4 pieces.
Clean the ginger. Cut into circles.
Chop up the chili.
Defrost shrimp.
Wash mushrooms. Cut into 3-4 pieces.
Wash the tomato. Cut into 6 wedges.
Boil the broth. Throw in fresh lemongrass, tree leaves, ginger. Boil for a quarter of an hour.
Add tom yum paste. Cook for 5 more minutes.
Put shrimp, mushrooms, pour 4 tablespoons of fish sauce, mix.
Add lime juice, sugar, salt, chili pepper. Boil 3 minutes.
After trying the soup for spiciness, add 1 tbsp. l. coconut milk.
Turn off the stove. Add tomatoes to the tom yum. Let it steep for 5-10 minutes and then serve.

How to cook tom yum from a bag

Cooking time: 55 min.
Servings: 4 persons.
Calorie content of the dish: 84.0 kcal.
Purpose: lunch.
Cuisine: Thai.
Difficulty of preparation: easy.

If you don’t know how to cook tom yum or are not sure that it will turn out well for you, try buying a blank for it in a bag first. This is special base for the broth. This cooking option is also suitable for those people who cannot find specific Thai products, because they are not sold in every store. Finding the base is much easier.

Ingredients:

base for tom yum soup - 1 pack;
cilantro - 5 branches;
garlic - 2 cloves;
fresh-frozen tiger prawns - 100 g;
lime - 1 pc.;
mushrooms (champignons or oyster mushrooms) - 150 g;
onion - 1 pc.;
cherry tomatoes - 10 pcs.;
coconut milk - 4 tbsp. l.

Cooking method:

Clean the shrimp.
Cut the garlic into slices, tomatoes and onions into slices, mushrooms into large pieces.
Chop the cilantro.
Pour vegetable oil into a saucepan. Saute garlic, onion, tomatoes.
Pour water into vegetables. Bring the contents of the saucepan to a boil. Enter the base for the tom yum.
Add mushrooms, shrimps, cilantro greens. Cook for 2-3 minutes. At the end of cooking, pour in the coconut milk.

Tom yum with seafood

Cooking time: 75 min.
Number of servings: 8 persons.
Calorie content of the dish: 138.5 kcal.
Purpose: lunch.
Cuisine: Thai.
Difficulty of preparation: medium.

Thai soup with coconut milk and seafood is very tasty, rich, with a delicate lemon flavor. Cooking it is not too difficult, the process is the same as when cooking any first course. You can put any seafood you like in the soup. Suitable shrimp, squid, mussels, octopus, oysters. This soup looks very appetizing even in the photo.

Ingredients:

Seafood Cocktail- 1 kg;
ginger - 40 g;
onions - 0.2 kg;
chili pepper - 6 pcs. (more possible);
shallots - 2 pcs.;
tomatoes - 8 pcs.;
garlic - 6 cloves;
oyster mushrooms - 100 g;
salt pepper;
lemongrass - 6 stalks;
galangal root - 60 g;
lemongrass leaves - 20 pcs.;
coconut milk - 12-15 tbsp. l.

Cooking method:

Mince the garlic, ginger, chili and shallots.
Fry the spices in a small amount of vegetable oil. Lower the heat and simmer them for a couple of minutes. After crushing in a mortar, and you get a tom yum paste.
Process seafood, rinse.
Cut the mushrooms into thin strips, and the onions and tomatoes into quarters.
Into a pot filled with cold water, lay out the lemongrass stalks, lemongrass leaves, galangal root. Bring to a boil.
Add onions, tomatoes and oyster mushrooms. Cook on low heat.
When the onion softens, add the seafood and pasta. Pour in coconut milk. Cover, bring to a boil, turn off.

With chicken

Cooking time: 35 min.
Servings: 3 persons.
Calorie content of the dish: 49.2 kcal.
Purpose: lunch.
Cuisine: Thai.
Difficulty of preparation: medium.

Tom yum with chicken is no less tasty than with shrimp. If you love Thai food, you should definitely try both options. Preparing this soup is very simple, the process takes just over an hour. It is worth noting that it turns out burning. Coconut milk slightly softens its spicy taste, so you can change the amount of this component at your discretion. Soup prepared according to original recipe, looks very beautiful in the photo and live.

Ingredients:

chili paste - 3 tbsp. l.;
champignons - 150 g;
chicken fillet - 150 g;
coconut milk - 80 ml;
ginger root - a slice of 3 cm;
lime - half;
lemongrass - 2 stalks;
fish sauce - 2 tbsp. l.;
chili pepper - 3 pcs.;
sugar - 1 tsp

Cooking method:

Cut the lemongrass and ginger into large pieces.
Wash and dry the meat. Cut into small pieces.
Chop up the chili.
Pour 1.5 liters of water into a saucepan. Bring to a boil.
Put the chili paste into the pot. Stir.
After a minute, add lemongrass, ginger.
Cut mushrooms into large pieces. Two minutes after the spices are thrown, put the mushrooms and chicken into the pan.
After boiling, add fish sauce, chili pepper, a few tablespoons of lime juice, sugar. Cook 2 minutes.
Pour in the coconut milk and cook until the chicken is done.

Vegetarian tom yum

Cooking time: 35 min.
Servings: 4 persons.
Calorie content of the dish: 62.8 kcal.
Purpose: lunch.
Cuisine: Thai.
Difficulty of preparation: medium.

If you adhere to the principles of vegetarianism, this does not mean that you will not be able to try Tom Yam. There is a delicious version of this soup without the addition of shrimp, seafood, chicken or any animal products at all. You can even replace the set of vegetables given according to the recipe at your discretion. Learn how to make Vegetarian Thai Soup.

Ingredients:

shallots - 2-8 pcs. depending on the size;
sweet pepper - 2 pcs.;
garlic - 10 cloves;
cauliflower - 1 fork;
chili pepper - 4 pcs.;
carrots - 1 pc.;
mushrooms - 150 g;
galangal root - 10 cm;
light soy sauce - 5 tbsp. l.;
kaffir lime - 10 leaves;
tomatoes - 8 pcs.;
basil - half a bunch;
lemongrass - 7-8 stems;
lime - 2 pcs.;
coconut milk - to taste.

Cooking method:

Chop the onion, garlic, 2 chili peppers and 2 sweet ones. Put everything in a saucepan and fry in vegetable oil.
Cut the lemongrass, galangal root, kaffir lime leaves. Place in a saucepan with the rest of the ingredients.
After a couple of minutes, move the frying into a saucepan, fill with water. Let it boil, make medium heat and simmer covered.
cut mushrooms, cauliflower, tomatoes, carrots. Put in broth. Boil for 5-10 minutes.
Add chopped basil, squeezed fresh lime juice, coconut milk, soy sauce to soup. Turn off and serve immediately.

Creamy tom yum soup

Cooking time: 65 min.
Number of servings: 8 persons.
Calorie content of the dish: 128.5 kcal.
Purpose: lunch.
Cuisine: Thai.
Difficulty of preparation: above average.

There is a recipe for Thai tom yum nabe soup based on coconut cream. It is not easy to find this product on sale, but if you succeed, you will receive an extraordinary tasty first dish. This soup is less than all the other options similar to the classic recipe, but you should definitely try it. Remember how to cook tom yum at home, and please your loved ones.

Ingredients:

chicken breast- 0.4 kg;
salt - a pinch;
shrimp - 250 g;
lemon - 1 pc.;
oyster mushrooms - 0.3 kg;
lime - 1 pc.;
coconut cream - 250 ml;
sugar - 1 tsp;
hot chili pepper - 1 pc.;
garlic - 6 cloves;
ginger root - 3-4 cm.

Cooking method:

Fill the chicken with a liter of water. Boil for 20 minutes.
Peel and coarsely chop the garlic and chilli.
Grate the ginger and remove the zest from the lemon.
Heat up a little vegetable oil in a saucepan. Saute the garlic and place on a plate.
In the same bowl, add the pepper. Grind it and garlic with a blender.
Put the food back into the saucepan. Pour in freshly squeezed lime juice. Add sugar, lemon zest and grated ginger. Bring to a boil and simmer for 5 minutes on the smallest fire.
Grind the entire contents of the saucepan again with a blender. You've made tom yum pasta. It will turn out a lot, but you will need only a part, the rest can be frozen.
Take the chicken out of the pot. Place shrimp in water for 5 minutes. Meanwhile, chop the mushrooms and meat.
Remove shrimp and clean.
Let the broth boil. Pour in the coconut cream and gradually add a little bit of the paste, stirring and tasting each time.
Boil for two minutes, then strain.
Put chicken, mushrooms, shrimp into the broth. Cook for 3-4 more minutes. Season to taste and serve.

Video

Tom Yam soup, the recipe of which will be presented below, is becoming more and more popular today. Everyone who has ever been to Thailand, having tasted delicious dishes local cuisine, this wonderful soup is remembered first of all, along with sunny beaches and smiling residents, which is calling card this hospitable country. This dish is not in vain so popular, because it concentrates all the exoticism and charm of one of the most beautiful countries in Southeast Asia.

Spicy, sour with sweet notes, with a breathtaking aroma, it forever cuts into memory and imprints on taste buds. Usually, tourists are served a lighter version, the so-called "but spicy", which will spare the tender larynx, unaccustomed to the local cuisine. For those who were lucky enough to taste the original Thai Tom Yam soup, it is impossible to forget this explosion of taste and amazing pleasure from an unforgettable combination of spices and seasonings.

Give yourself a holiday

And so, in the hustle and bustle of gray everyday life, sometimes there is a desire to return at least for a moment to vivid memories of a carefree vacation in a distant country. And The best way touch the exotic - cook Thai Tom Yam soup at home. Of course, not all of its original components can be found in local stores, but replacement products can be bought without much difficulty.

You need to know that Tom Yam Thai soup can be of several types, depending on the main ingredients:

classic Tom Yam Kung - with shrimp, it is most popular in tourist places;
Tom Yum Ka - with chicken;
Tom Yam Pla - with fish;
Tom Yam Thale - with seafood.

The process of making soup is almost the same in all of the above options, so you can vary its composition, getting a new taste each time.

What does it consist main secret the popularity of this dish?

The main components of success are the basis of Tom Yam soup and a properly selected balanced set of seasonings (paste).

The ingredients for the base of Tom Yam soup can be bought in almost all hypermarkets, pasta can be purchased ready-made - it is sold everywhere in countries South-East Asia- or cook it yourself, replacing the very exotic Thai spices with local counterparts.

Magic Ingredients

To make this wonderful Tom Yum Shrimp Soup, you will need:

chicken or fish broth - 500 ml;
coconut milk (in the absence can be replaced with heavy cream) - 300 ml;
shrimp - 10-20 pieces, depending on the size, it is advisable to take large and fresh ones;
shiitake mushrooms, oyster mushrooms or champignons - 100 g;
tomato - 1 pc.;
lime or lemon leaves - 5 pcs.;
lemongrass (lemongrass) - 3-5 pieces;
galangal (replaced by ginger) - a small root;
garlic - 2-3 cloves;
fish sauce (can be replaced with soy sauce) - 2-3 tsp;
chili peppers - 3-5 pieces, depending on the desired spiciness;
cilantro;
juice of 1 lime.

Alchemy of the Exotic

For Tom Yum soup you will need pasta, which you can cook yourself. To do this, you need chili peppers, onions, garlic and ginger. The cooking process itself is quite simple. In an ordinary frying pan, you need to heat 3-4 tablespoons of vegetable oil, fry garlic in it, cut into slices. Take out, repeat the procedure with onions. Put chopped chili pepper into fragrant oil, fry, add ginger. Combine with onion and garlic, chop in a blender or rub. Pasta is ready. It can be stored in a cool place for up to six months, using as needed for Tom Yum soup and more.

To cook the most famous Thai dish, first of all you need to cook the broth, chicken or fish. Aromatic herbs and spices are placed in it: lemongrass, ginger and lime or lemon leaves. Next, carefully add cooked pasta to the soup, tasting the broth for spiciness, peeled shrimp, mushrooms, fish sauce and chili peppers for spicy lovers. To soften the spiciness and give a milder taste, you can dilute the soup with coconut milk or cream, but you can do without them. Before the end of cooking, chopped tomato and garlic are added. To finally set exotic accents, ready-made Tom Yum soup is sprinkled with finely chopped cilantro and seasoned with 1-2 tablespoons of lime or lemon juice. The brightest and sunniest dish is ready!

This is the basic classic Tom Yum Shrimp Soup recipe. By varying its composition, reducing or increasing the amount, as well as replacing and adding ingredients, you can get an exotic dish with new shades. What does your favorite Tom Yum taste like?

Soup Tom Yum Gai, or Spicy and sour Thai soup with chicken. This is a version of the world famous spicy sour soup Tom Yum Kung. Thai food lovers are probably aware of the soup Tom Yum with chicken. Actually, the only difference between Tom Yum Gai soup is in the meat additive. Shrimps are put in Tom Yum Kung (the word "kung" means "shrimp"), and chicken meat ("gai" - "chicken meat") in Tom Yam Gai. Shrimp now "bite" at a price, but chicken is quite democratic in cost. The range of flavors of Tom Yum Gai soup is the same as that of Tom Yum Kung, i.е. with a pronounced sourness, which is given to the soup by lime juice and cherry tomatoes. Lemongrass and kaffir lime leaves add a light citrus flavor to the broth. Chicken Tom Yum Soup has a certain spiciness thanks to the red chili peppers and Nam Prik Pao paste, which also gives the soup a sweet aftertaste because it is cooked with palm sugar. The salt level is regulated by Thai fish sauce Nam Pla. Mushrooms are also added to the soup - these can be Tsaogu mushrooms (in Russia they are sold only in canned form) or fresh champignons. If you wish, you can add coconut milk to the soup, it will add extra piquancy to the broth in taste, make it slightly "creamy" and reduce the level of spiciness. Soup Tom Yum Gai is cooked on chicken broth. Serve it hot, sprinkled with chopped cilantro. Together with the soup, boiled Jasmine rice is served, instead of bread, it also reduces the spiciness of the soup.
The recipe for the traditional Thai soup Tom Yum with chicken is very simple, if you have everyone necessary ingredients its preparation will not take more than 20-25 minutes. But what a range of taste sensations!

INGREDIENTS (for 4 servings):
chicken fillet (breast) - 200-250 g,
canned caogu mushrooms (or fresh champignons) - 1 can,
chicken broth - 1 liter (per 1 liter warm water- 10 gdry broth in granules or to taste)
red chili pepper - 1 pc. (or 3 small Thai red peppers),
lemongrass (lemongrass) fresh- 2 stalks,
fresh kaffir lime leaves- 10 pieces.,
fresh galangal root- 1 medium-sized spine (or 6 circles),
shallots - 3 pcs. small onions (or 1 large)
nam pla fish sauce - 1 tbsp.,
lime juice- 2 tablespoons,
Nam Prik Pao Paste (Thai Chili Paste) - 2 tablespoons,
coriander (ground) - 1 tbsp.,
cherry tomatoes - 7-8 pcs.,
cilantro greens - to taste.

The recipe for Tom Yum Gai soup is simple, but the soup is very tasty.
So, first prepare the chicken broth. It can be a broth made from the "frame" of a chicken, or a broth from boiled breasts, or even made from dry chicken broth in granules. If the broth was cooked on chicken, then during cooking you need to remove the scale and then strain the finished broth.
We now have the broth. For now, let's put it aside.
Peel the shallot and cut it into rings.
From lemongrass, beat off the thick bases with a culinary mallet (or the blunt side of a knife), tear the kaffir lime leaves around the edges (or remove the central vein), cut the galangal root into thin slices.
Rinse the chili pod and cut into rings, if there is a problem with a spicy one, then you can not use the chili at all - Nam Prik Pao paste will add spice to the soup, and its amount can adjust the degree of spiciness of the finished soup.
Cut the chicken fillet into thin slices.

Remove the canned Caogu mushrooms from the jar, transfer them to a sieve and rinse them from the brine with running water, leave the water to drain. If there are no such mushrooms, you can use fresh champignons of the same weight instead and cut them into slices.
Rinse the cherry tomatoes and cut into halves (if small) or quarters (if larger).

Place a saucepan of chicken broth over medium heat, add the shallots, galangal, lime leaves, lemongrass and chili. Bring the broth to a boil, reduce the heat to low and simmer the roots for about 15 minutes. This will give the chicken broth a wonderfully recognizable aroma and taste that you will not confuse with anything else.
Catch all the spices from the pan with a slotted spoon (they are not eaten), the chili can be returned back to the broth.