How long to cook Tom Yum soup?

How to cook tom yum soup

Peeled shrimp – 500 grams
Mushrooms – 100 grams
Thai chili paste – 2 tablespoons
Chili pepper – 2 pieces
Lime – 2 pieces
Fish sauce – 4 tablespoons
Lemongrass – 2 stems
Galangal – 1 root
Kaffir lime leaves – 7 pieces
Chicken broth – 1 liter
cilantro – to taste

Food preparation
1. Wash 2 lemongrass stalks and 1 galangal root, cut into small pieces.
2. Wash 100 grams of mushrooms and cut into slices.
3. Rinse 2 chili peppers under cold running water, cut off the upper part and remove the inside, cut into thin rings.
4. Wash 2 limes and squeeze out the juice.
5. Wash and chop cilantro.

How to cook Tom Yam in a saucepan
1. Pour 1 liter of chicken broth into a saucepan and bring to a boil.
2. Add slices of lemongrass, galangal and 7 kaffir lime leaves.
3. Mix everything and bring to a boil again.
4. Add 100 grams of chopped mushrooms, 4 tablespoons of fish sauce, 2 tablespoons of Thai chili paste. Cook for 3 minutes, stirring.
5. Then add 500 grams of peeled shrimp, lime juice and chili rings.
6. Cook for another 4 minutes, remove the pan from the heat.
7. Before serving, add chopped cilantro to the soup.

How to cook Tom Yam in a multicooker
1. Pour 1 liter of chicken broth into the multicooker bowl. Turn on the “Steam” mode. Bring to a boil (10 minutes).
2. Add slices of lemongrass, galangal, 7 kaffir lime leaves. Turn on the same mode for another 5 minutes.
3. Add 4 tablespoons of fish sauce, 100 grams of mushrooms, 2 tablespoons of chili paste. Turn on the same mode for 5 minutes.
4. Then add lime juice, 500 grams of shrimp, chili pepper rings to the soup. Cook for another 5 minutes.
5. Sprinkle the soup with chopped cilantro before serving.

Tasty Facts

– Calorie content of Tom Yum soup – 105 kcal / 100 grams.

– Galangal in the Tom Yum soup recipe can be replaced with ginger root (2 pieces).

– Mushrooms can be replaced with oyster mushrooms, shiitake, straw mushrooms.

You can use dried chili instead of fresh chili.

– Kaffir lime leaves can be replaced with the zest of 1 lime or the zest of 1 green lemon.

Lemongrass is replaced with lemongrass.

— You can use oyster sauce instead of fish sauce.

Lime can be replaced with green lemon.

– The shelf life of Tom Yum soup is 4 days in the refrigerator.