Anna Green cooks Tom Yum Kung Thai soup

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Anna Green cooks Tom Yum Kung Thai soup
Anna Green cooks Tom Yum Kung Thai soup

What is a holiday without a feast? An unusual dish can also be a pleasant surprise. For example, Thai soup Tom Yan Kung will be prepared by a singer for her beloved.

Star Recipes: Anna Green Cooks Tom Yum Kung Thai Soup
Star Recipes: Anna Green Cooks Tom Yum Kung Thai Soup

“I have never been to Thailand, however, everyone who has tried my Tom Yum noted its amazing taste. My secret is that I cook Tom Yum with chicken broth. I try to cook the broth from a rooster or from soup chicken. The richer the broth is, the tastier the soup will be in the end,”the singer shares the secret of preparing the signature dish.


  • Home rooster or broth chicken - 1 piece
  • Tom Yam set: galangal root, lemongrass, lemongrass leaves. If you do not find such a set, do not be discouraged! Replace galangal root with ginger root, forget about lemongrass leaves, and lemongrass is sold almost everywhere
  • Tom Yum Pasta (I take Aroy-D)
  • Thai fish sauce - 50 ml
  • Champignon mushrooms (you can oyster mushrooms) - 800 grams
  • Frozen king prawns without a head: put at the end, so everyone can make it to their taste - more or less. But focus on 800 grams minimum
  • Cherry tomatoes - 200 grams
  • Coconut Milk - 1 Can (400ml)
  • Juice of 1 lime
  • Celery greens
  • Thai Jasmine rice (perfect), but you can also use Indian Basmati rice - to taste

Cooking method:

  1. Take a large pot, 5 liters. There should be no more than half of the broth in it. It takes a long time to cook chicken broth, but when cooking, you should not add any vegetables, roots, and you should not even add s alt. When the broth is ready, take out the bird (we won't need it anymore), strain the broth and put it back on the fire.
  2. Lemongrass stalks, 2-3 pieces, beat off with a kitchen hatchet, so they give off their flavor better. Dip them together with sliced galangal or ginger root (about 30 grams), lime leaves 3-4 things (if found) in a boiling broth. Reduce heat, cook for 5-7 minutes, add mushrooms. Mushrooms also need to be allowed to boil for 7-10 minutes, they will decrease in size.
  3. Add fish sauce and Tom Yum paste. Here is the amount of pasta - a purely individual matter. Love spicy, put more. I have
  4. leaving about half of the can. Stir well so that all the paste dissolves.
  5. Bring back to a boil, add the shrimp, let them simmer for 5-7 minutes.
  6. Pour in a can of coconut milk.
  7. Cherry tomatoes need to be cut in half, greens of a bunch of celery cut, immerse it all in a saucepan, add the juice of 1 lime (but first try the soup! If you have enough acid, you can omit the lime juice). Be sure to let the soup simmer for 3-4 minutes and turn off the heat.
  8. The soup is ready, but it is better to let it brew a little.
  9. During this time you will have time to boil the rice.
  10. Tom Yum Kung should be served in a deep bowl directly with roots, herbs. Separately, on a saucer, lay out a portion of the finished rice for each. Rice can be put on a spoon directly into the soup, or you can eat it separately. As you like.

And, of course, a glass of white wine on the occasion of the holiday.

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