Many housewives complain that soups are repeated on their menu from time to time – zero variety. Rassolnik, borsch, potato or pea soups replace each other and are already quite boring, and there is neither time nor desire to experiment with new recipes. The brand chef and owner of the Regent restaurant, Alexey Pinsky, shared with Gazeta.Ru a proven recipe for Thai soup – tom yum.
According to the expert, many Russians love tom yum in winter because they miss the tropical heat and the sun. It’s not that hard to make this soup. The main thing is to buy fresh seafood and special spices, without which you cannot achieve a characteristic taste and aroma – lemongrass, lime leaves and cilantro. Seafood can be anything – shrimp, scallops, squid, cuttlefish, vongole or mussels. You don’t need to buy everything, two or three types are enough.
In addition to these products, you will need chicken broth, a couple of cloves of garlic, ginger root, cherry tomatoes, tom yum paste, coconut milk and rice.
When all the ingredients are available, we start cooking. It’s easier to start with the broth. While it is cooking, we make vegetable frying – garlic, ginger root and lemongrass cut into pieces and fry until golden brown. Next, throw the roast into the broth and cook for another 30 minutes. Then a couple of leaves and a slice of lime go there. Cook for another five minutes and turn off the heat. Then add the fried tom yum paste to the strained broth, bring to a boil and pour in the coconut milk.
We add seafood at the very end so that they cook for only a couple of minutes and do not become rubbery. Before removing the soup from the heat, we throw cherry tomatoes into it. The dish should be served with Akita kamachi rice. It should be steamed beforehand. That’s all.
If you want something more familiar, here “The Secret” told the recipe for the right pea soup.