Cuisine of Thailand: tom pits, recipe

Tom yam, the recipe of which will be considered in this article, is a soup originally from Thailand, which has gained popularity practically all over the world. This dish is characterized by a sharp sour taste due to the presence of a sharp paste of chili in it. It consists of chili, garlic, shallots, fish sauce, soybean oil, galangal, cane sugar, shrimp paste and lemongrass. Thanks to these ingredients, the volume of pits has an incomparable aroma and taste.

Let's consider in more detail each of the components of this wonderful dish, namely, what properties it gives to the ready-made food. So, lemongrass and leaves of Californian lime give the soup the main notes, giving it a lemon scent, the root of the galangal replaces ginger and has a woody taste. Fish sauce, having a specific smell, is responsible for the presence in the dish of the right amount of salt, coconut milk makes soup that is soft, removing acuity, lemon gives sourness, and granulated sugar - some sweetness. Kinza gives the dish a spicy flavor, tomatoes - a sweet-sour taste, and mushrooms, chicken and seafood make it more satisfying.

Thus, the volume, the recipe of which is proposed below, involves the use of the following ingredients: juice of one lemon, twelve shrimps, one spoon of chopped galangal, two lemongrass pods, as well as one bundle of cilantro, one tomato, one onion, one hundred grams of champignons or veal, Five chili peppers, two spoons of fish sauce, one spoon of chili paste, two cups of chicken broth, salt.

Shrimp must be cleaned and removed from them with a black gut. Lemograss cut into small pieces, with a knife squeeze the white part of it. The onion is cut into four parts, the galangal is cut into thin circles. The mushrooms are removed legs, and then cut into several parts. The tomato is cut into eight lobules, juice is squeezed out of lime, and veins are removed from its leaves. Cilantro finely chop, peppers crush with a knife and cut into small pieces.

Prepare the Thai soup that the yam starts with the fact that lime leaves, lemograss, onions and galangal are laid in the boiling broth and boiled for five minutes under the closed lid, after which the onions are taken out. You can also remove all herbs, although in restaurants in Thailand this dish is served with them.

Then mushrooms are placed in the broth for one minute, as they have the property of quickly boiling, after which they are taken out in pre-prepared hot dishes. In the soup, add chili paste and fish sauce.

In the boiling water for a few minutes, shrimps are dropped, then they are transferred into dishes with mushrooms. During the preparation of a dish such as the volume of which we are considering the recipe, care should be taken to ensure that seafood is not digested, but remains fragrant and juicy.

Meanwhile, the broth is removed from the fire and added to it lemon juice, peppers and salt.

On serving plates, mushrooms are laid out with shrimps, tomatoes and chili peppers are added and aromatic broth is poured.

It should be noted that this dish is not intended for daily cooking (outside of Thailand), since it is difficult to find all the ingredients necessary for it. But having prepared a volume of pits, the recipe of which we know, on a special occasion, you can give your loved ones and guests an unforgettable experience. It is only necessary to remember that this soup needs to be prepared just before serving (the process takes about fifteen minutes), so that it does not lose its peculiar taste and aroma. To ensure that the dish was not very sharp, only one chili and one hundred grams of coconut milk are added to it, and the last component can be poured directly into the serving plate before serving. Adhering to these recommendations, you can get a great dish with a unique taste.