The main dish of Thai cuisine and one of the most important hits in world gastronomy. An outstanding combination of acid and pepper, fullness and lightness. #recommend
Ingredients: Chicken broth, tom yum pepper paste, lemon, fish sauce, sugar, lemongrass, ginger, lime leaves, shrimp, mushrooms, coconut milk, cilantro, chili pepper
Cooking method:
Add finely chopped ginger, lime leaves, lemon grass (two tablespoons dry or two stalks fresh) to the chicken broth and cook for five minutes.
Add pepper paste to the same place, stir the broth and cook for another two minutes.
Then add fish sauce, sugar, after another two minutes, shrimp, chopped mushrooms, chili peppers, chopped into rings, and coconut milk.
Bring to a boil, pour in the juice of two lemons, add coarsely chopped cilantro, wait until the soup boils again, and remove from heat.
If the soup seems too spicy to you, you can add a spoon or two of coconut milk directly to the plate. Chicken broth can be used canned, cubed, or cooked on its own by adding a slightly larger dose of celery and cilantro roots than usual.