Classic Thai Tom Yum soup. Today's recipe.

Tom Yum is a classic of Thai cuisine, a popular soup featuring shrimp, mussels, and a sour-spicy flavor. It is prepared everywhere, from restaurants to street stalls. To achieve the authentic taste, key ingredients such as kaffir lime leaves and lemongrass are essential: they can easily be found in any large supermarket. Dried alternatives can also be used instead of frozen ones, which yield good results as well.

Ingredients:

for Tom Yum:

• chicken thighs or boneless thigh fillet – 2 pcs;
• tiger shrimp – 200 g;
• mussels – 100 g;
• chili pepper – ½-1;
• cilantro – 1 bunch;
• garlic – 2 cloves;
• kaffir lime – 5-7 leaves;
• lemongrass – 1 stalk;
• shiitake or champignon mushrooms – 100 g;
• lime – 2 pcs;
• fish sauce – 3 tbsp;
• ginger root – 3 cm;
• sunflower oil – 2 tbsp;
• tomato paste – 1 tbsp;
• salt to taste;

for 1 L of chicken broth:

• chicken thighs or boneless thigh fillet – 2 pcs;
• onion – 1 pc;
• carrot – 1 pc;
• bay leaf – 1 pc;
• salt to taste.

Cooking Method:

To prepare Tom Yum soup, first, gather all the ingredients. Boil the chicken broth: place the ingredients in a pot, cover with water, and cook for 25-30 minutes until you obtain 1 liter of broth, as noted by chef Yevhen Klopotenko.

Simultaneously, prepare the Tom Yum paste: in a mortar, place 5-7 kaffir lime leaves, chopped into small pieces. Smash the lemongrass with a knife and slice it, adding it to the mortar. Next, add the peeled and chopped garlic, zest and juice of one lime, grated (or thinly sliced) ginger, half of the chili pepper, and tomato paste. Grind everything thoroughly into a smooth paste.

Then, prepare the main ingredients: remove the skin from the chicken thighs and cut them into small pieces, and quarter the mushrooms. In a pot, sauté the chicken with the mushrooms in sunflower oil over high heat. Add the Tom Yum paste, mix well, and sauté for another minute. Then add the shrimp, remaining lemongrass for the broth, mussels, and fish sauce. If desired, you can add more Tom Yum paste for a spicier taste. Pour in the liter of chicken broth, taste, and add salt to your liking. Continue to simmer the soup for another 2-3 minutes.

Before serving, add chopped cilantro, kaffir lime leaves, and a splash of lime juice for a balanced flavor to the soup.