Strawberry gazpacho
2020-08-13 / test@t
Tom Yam soup
In the original, chum salmon is not added to the pits and rice is not added. But to taste, this version of the soup can be considered almost classic.
Ingredients
- chicken broth - 250 ml
- Tom Yam paste - 10 g
- sugar - 5 g
- ginger root - 5 g
- coconut milk - 30 ml
- champignons - 20 g or 3-4 pcs.
- chum fillet - 25 g
- blue mussels (in shells) - 36 g or 3-4 pcs.
- squid (carcass) - 15 g
- tiger shrimps - 22 g or 2 pcs.
- tomatoes - 20 g
- bean sprouts - 15 g
- boiled rice - 60 g
- cilantro, leaves - 2 g
- chili pepper - 1 g
STEP-BY-STEP COOKING RECIPE
Step 1
Peel the chum salmon fillet, remove the bones and cut into 2 x 2 cm cubes.
Step 2
Wash the tomatoes and mushrooms, cut the tomatoes into cubes, and the nribs into small segments.
Step 3
Remove tail, intestinal vein from previously thawed shrimp, rinse.
Step 4
Defrost the squid, cut into rectangular pieces of 2-3 cm.
Step 5
Remove the seeds from the chili and cut into rings at an angle (1.5-2 mm.
Step 6
Pour chicken broth into a saucepan, add Tom Yam paste, sugar and ginger root plates. Bring to a boil and pour in coconut milk.
Step 7
Add mushrooms and simmer for 1 minute.
Step 8
Add seafood, cook for another 1-1.5 minutes over low heat.
Step 9
Add tomato cubes and rinsed bean sprouts in cold running water. Bring to a boil and remove from heat.
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