2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14
In proportion to the increase in the tourist flow to Thailand, the popularity of Thai cuisine is growing among the inhabitants of our country. Tanned travelers return with tales of the all-time delicious red snapper, the mind-blowingly smelly-tasting durian, and, of course, the divine yam soup. Translated, these two words mean the whole phrase - "hot boiled spicy salad." Very aptly said. After all, this “king of soups” is being prepared, as the Thais themselves respectfully refer to that pit, according to the salad principle: the ingredients are simply mixed in a bowl and poured with broth.
As the meter standard is kept in London, so in Bangkok, in the Baiyoke Sky restaurant, which is located on the 72nd floor of the tower of the same name, the recipe for making the classic tom yam is strictly observed. It is possible for a European to try the standard, but this is fraught with the fact that he will frantically run, cry and wave his hand at his mouth. For gentle "farangs" - as the Thais call foreigners from Europe - a caring cook will reduce the amount of spices and spices by four or even five times. It should also be said that there are the same number of types of tom yam as in Russia there are varieties of cabbage soup. Depending on what broth and with what ingredients you will serve the “hot salad”,so it will be called. For example, tom yum with shrimp is tom yum kung, if with chicken, "kai" is added to the name, with fish - "pla" and so on.
Tom yum kha kai (or ko kai) is the most suitable for the palate and larynx of a European - soup with coconut milk and chicken broth. We will prepare it now. Skeptics argue that recreating Thai dishes in Russian cuisine is simply unrealistic. In the era of globalization, if you try, you can get any products: lemon grass (lemongrass), and sesame oil, and galangal. The only thing that is hard to get is the special wok pan and high heat that are used to cook most Southeast Asian dishes.
So, what do we need for kha kaya? Large supermarkets in megacities sell tom yam pasta. By purchasing such a bag, you will save yourself from most of the hassle. In addition to it, you will need chicken breast, a can (400 ml) of coconut milk, fresh ginger root, some fresh mushrooms (preferably oyster mushrooms). If you didn’t manage to buy pasta, then you will have to grind a lot of exotic products in a mortar for a long time: lemongrass, galangal, Chinese ginger root, chili, nam prik, kafir leaves, thick tamarind mixture.
Cooking tom yam with pasta is pretty easy. Boil the chicken breast in s alted water, remove the meat from the broth, cut into strips and fry in a pan in sesame oil with mushrooms chopped in the same way. Add chili peppers and ginger to the pan. Coconut milk is diluted with half the broth andbring to a boil. Dissolve the pasta in it and add the contents of the pan. When it boils a little, we throw in the lime zest cut into thin shavings and grated on a fine grater. When the soup is ready, removed from the heat and infused under the lid, put a few boiled and peeled shrimp in a plate. The taste of chicken and seafood makes an amazing combination. Pour tom yam and eat to your he alth! Serve boiled rice in a separate bowl - it is used instead of bread in Thailand.
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