Recently, Asian cuisine has become increasingly popular - they have a good taste, are healthy and contain fewer calories. In this article, we are interested in the first Thai dish called Tom Yam. The calorie content and useful properties of nutritious food intake make it a universal assistant to adherents of a healthy lifestyle.
So what is tom yam?
This is a classic Thai soup, which has a sharp-sour taste. To prepare the dish, you need to stock up on seafood, shiitake mushrooms, chicken, fish sauce, oriental spices, and, of course, tom yam pasta.
No one canceled the flight of fancy here: some prefer it with the addition of cherry tomatoes, others use only seafood (that is, without chicken fillet), others vice versa. In the United States, the traditional recipe for Tom Yama was modified taking into account the taste preferences of Americans - coconut milk was added (cream is added in Russia), which softens the spicy Thai dishes.
The following is a recipe for a classic pit volume. Well, get ready to dive into Asian cooking.
The recipe for Tom Pit at home
How to cook a traditional Thai dish?
You need to stock up on the following products:
- 6 tsp basics for tom yam soup;
- 8 pieces of bamboo or palm shoots (can be replaced with 1 eggplant);
- 10 pieces of shiitake mushrooms (champignons can be);
- 8 pieces of shrimp;
- 2 tsp Sahara;
- 2 tbsp. l fish sauce;
- 3 tsp lime juice;
- one and a half liters of water;
- 4 stalks of lemongrass.
Coconut milk can be added if desired.
By the way, the caloric content of Tom Yama directly depends on the addition of milk. Coconut milk is known to have a nutritional value of approximately 200 kcal per 100 grams. It would seem a little, but if you take into account that the caloric volume of the classic pit is about 126 calories per serving, coconut milk becomes prohibited for those who follow a strict diet.
How to cook a dish
First, boil water in a pan (its capacity should be at least two liters).
As soon as it boils, add the base for the Tom Yam soup (it is a ready-made mixture of natural spices and spices - galangal, lemongrass, kaffir lime, ginger, etc.).
Lemongrass stalks indicated in the recipe can not be added - they are used only for decoration.
While the base for the soup is boiled in boiling water, we prepare other ingredients. We take shiitake mushrooms (a classic recipe) or champignons (a variant of Russian realities) and chop them.
Pour them with boiling water.
Defrost and clean thoroughly under running shrimp.
Cut the shoots of palm or bamboo into thin strips.
First add mushrooms and bamboo to the pot of boiling water. Next, send the shrimp. Boil for 3 minutes. Add fish sauce and sugar.
Mix the ingredients for the soup.
Stir until sugar is completely dissolved. Turn off the fire. Add the leaves of cilantro, optionally coconut milk (the calorie volume of the pit will increase to 180 kcal).
How to cook a sharp-acid base on your own?
Take the garlic, peel it and cut into slices.
Then chili peppers - wash, free from the stalk and grains, cut into thin rings.
We heat the vegetable oil in a small pan, put the garlic, fry for a few seconds. We take out of the pan with a spoon and set aside.
In the same oil, fry the chili rings until dark.
We get out of the pan, dry with a paper towel.
Remove the pan from the heat, but do not pour the oil. With a mortar or in a blender, grind the roasted garlic and chili until a homogeneous mass is obtained.
Transfer to a pan with used oil and fry for a few seconds.
Remove the zest from the lemon. Squeeze lemon juice into a cup.
We clean the ginger, rub it on a medium grater.
Juice, zest, sugar and ginger - all this is sent to a pan with pepper and garlic. Mix thoroughly, simmer over low heat until smooth.