Source: Pitchayarat2514, AdobeStockThai cuisine has a well-developed soup culture – while not numerous, they are very popular. Ancient recipes have gradually acquired various variations, among which you will always find something to your liking. So, when you crave exotic flavors, check out this selection of 10 best and proven Thai soup recipes!
1. Tom Yum with Shrimp
Source: ok.ruTraditionally, this soup is served with a portion of boiled rice.
You will need: 1 liter chicken broth, 250 g king prawns, 250 g cherry tomatoes, 180 g straw mushrooms, 1 onion, 2 tbsp Tom Yum paste, 3 tbsp tamarind paste, 3 stalks lemongrass, 2 kaffir lime leaves, 1 chili pepper, 1 galangal root, 3 tbsp fish sauce, 1 lime, 0.5 tbsp brown sugar, cilantro, green onions, 250 ml coconut cream.
Preparation: Slice the galangal root, and bruise the kaffir lime leaves and lemongrass. Skewer them all together and add to the hot broth. Add the coarsely chopped onion, then both pastes, and simmer everything over medium heat for a bit.
Add sugar, lime juice, and fish sauce. Simmer for another 1 minute, then add the arbitrarily chopped mushrooms. After another minute, remove the soup from the heat, pour in the coconut cream, and stir. Remove the skewer with the aromatic additions and sprinkle the soup with cilantro and green onions.
2. Clear Tom Yum with White Fish
Source: za-edoy.ruAny white fish with firm flesh will work.
You will need: 2 liters water, 500 g fish, 150 g oyster mushrooms, 1 onion, 2 tomatoes, 4 lemongrass stalks, 1 handful kaffir lime leaves, 1 chili pepper, 2 limes, 1 galangal root, 1 bunch cilantro, 3 tbsp fish sauce, 1 tbsp brown sugar.
Preparation: Gut the fish, cover the fins and heads with water, and simmer the broth for 15 minutes. Bruise and roughly chop the kaffir lime, onion, lemongrass, chili, and galangal root. Add them to the broth, add sugar, and simmer for another 5 minutes. Strain the broth.
Slice the fish fillet into strips, tomatoes into wedges, and oyster mushrooms into several pieces. Add everything to the broth and simmer for 3 minutes. Add lime juice, fish sauce, and spices to taste. Remove the soup from the heat and sprinkle with chopped cilantro.
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3. Tom Yum with Chicken and Mushrooms
Source: 2gis.ruOne of the classic and at the same time simplest variations.
You will need: 500 g chicken fillet, 400 g button mushrooms, 1 liter water, 250 ml coconut milk, 1 tsp Tom Yum paste, 4 small tomatoes, spices.
Preparation: Cut the chicken into pieces, cover with water, and boil for 10-12 minutes after coming to a boil. Slice the mushrooms and fry until lightly browned. Peel and grate the tomatoes. Add Tom Yum paste, mushrooms, and tomatoes to the broth, and simmer for 5-7 minutes after it boils again. Pour in the coconut milk, season to taste, and simmer the soup for another 3 minutes.
4. Tom Yum with Salmon and Seafood
Source: 4kfoto.ruTom Yum paste can be found in Asian food sections – it's not uncommon.
You will need: 3 tbsp Tom Yum paste, 2 kaffir lime leaves, 1 galangal root, 1 onion, 100 ml cream, 1 lime, 100 g peeled shrimp, 2 lemongrass stalks, 1 salmon soup pack, 100 g mussels, 200 g button mushrooms.
Preparation: Cover the salmon soup pack with one liter of water and simmer for about an hour. Strain the broth, add sliced lemongrass, galangal root, onion, and a couple of lime wedges. Slice and fry the mushrooms until golden, then add them to the broth. Add the seafood to the soup and simmer everything together for 5 minutes over medium heat with the lid on. Add Tom Yum paste, cream, and spices to taste, and simmer for another 5 minutes.
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5. Thai Vegetable Curry Soup
Source: zdorovogotovim.ruInstead of curry powder, you can add a little curry paste.
You will need: 1 tsp grated ginger, 1/2 bunch cilantro, 2 cloves garlic, 1 lime, 1/2 purple onion, 2 potatoes or sweet potatoes, 3 cups water, 1 tsp curry powder, 300 ml coconut cream, 100 g rice noodles, 1 tbsp brown sugar, fish sauce, sriracha.
Preparation: Grate the garlic and ginger, and lightly fry them with the curry. Add the chopped potatoes and water, bring to a boil, and cook until the potatoes are soft. Separately, boil and rinse the noodles with cold water.
Add coconut cream, sugar, and fish sauce to the soup to taste. Divide the noodles among bowls and pour the soup over them. Drizzle with sriracha sauce and top with purple onion feathers, chopped cilantro, and lime wedges.
6. Thai Noodle Soup with Beef
Source: pinterest.comWe recommend preparing a rich beef broth in advance.
You will need: 4 cloves garlic, 1 liter beef broth, 1 celery stalk, 2 onions, 60 g dried shiitake mushrooms, 2 tbsp fish sauce, 1 tbsp soy sauce, 250 g beef, 150 g rice noodles, 2 shallots, spices.
Preparation: Bring the broth to a boil. Add chopped garlic, celery, onion, dried mushrooms, spices, soy sauce, and fish sauce. Bring to a boil again and simmer for 5 minutes over low heat. Increase the heat and bring the broth to a vigorous boil.
Slice the beef into thin strips and blanch them in the broth for 1 minute at a time using a slotted spoon, then arrange them in bowls. Add the noodles to the boiling broth, cook for 2 minutes, and add the chopped shallots. Remove the soup from the heat, pour it over the beef, and serve with herbs and desired toppings.
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7. Noodle Soup with Rice Noodles
Source: vecteezy.comNoodle soups are very popular throughout Asia, and Thai cuisine is no exception.
You will need: 200 g chicken fillet, 300 g Napa cabbage, 100 g rice noodles, 2 onions, 2 heads garlic, 100 g bean sprouts, 1 carrot, 1 green chili pepper, 1 bunch cilantro, 70 ml soy sauce, 1 tbsp rice vinegar, 3 cloves, 1 bunch green onions.
Preparation: Coarsely chop the carrot, halve one onion and one head of garlic. Cover them with water and make a vegetable broth. Slice the remaining onion into half-rings, and the garlic into thin pieces. Coarsely chop half of the cabbage, take half a chili, and add all of this to the broth.
Also add cloves and rice vinegar, bring to a boil, simmer for a couple of minutes over high heat, and strain. Then bring to a boil again. Slice the chicken into thin strips, finely shred the remaining Napa cabbage, and add everything to the broth. After a couple of minutes, add the noodles and cook the soup until the ingredients are done.
Serve the finished Thai soup with soy sauce, minced chili and cilantro, bean sprouts, and diagonally sliced green onions.
8. Tom Kha Gai with Chicken and Shrimp
Source: vkway.ruA delicate and easy-to-prepare soup based on coconut milk.
You will need: 300 ml coconut milk, 70 g ginger root, 1 tbsp lime juice, zest of 1 lime, 2 tbsp fish sauce, 1 chili pepper, 2 chicken fillets, 100 g button mushrooms, 15-20 shrimp, 1 tsp brown sugar.
Preparation: Finely chop the chicken, cover it with coconut milk, and add water. Bring to a boil and add all ingredients except mushrooms and shrimp. Simmer everything together for 5-7 minutes. Add peeled shrimp and sliced mushrooms, and cook for another 5 minutes. If the soup is too thick, add more coconut milk.
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9. Thai Soup with Mushrooms and Tofu
Source: simplyrecipes.comIf you want to make it vegan, simply omit the egg white.
You will need: 10 g dried wood ear mushrooms, 8 shiitake mushrooms, 50 g canned bamboo shoots, 75 g tofu, 1 tbsp soy sauce, 1 tbsp brown sugar, 3 tbsp rice vinegar, 900 ml vegetable broth, 1 egg white, 1 tsp sesame oil, 2 green onion stalks, 1 tsp cornstarch, spices.
Preparation: Soak dried mushrooms in boiling water for 20 minutes, then chop them. Dice the tofu and finely chop the bamboo shoots. Slice the shiitake mushrooms, add everything to a pot, and cover with vegetable broth. Bring to a boil and simmer for 5 minutes.
Add sugar, vinegar, soy sauce, and spices to taste. Dissolve cornstarch in a spoonful of water and add it to the soup. Simmer the soup for a couple of minutes, stirring. While stirring, pour in the beaten egg white. Cook for another 2-3 minutes, add sesame oil, remove the soup from the heat, and sprinkle with chopped green onions.
10. Thai Corn Soup
Source: za-edoy.ruA milder soup recipe for those who prefer moderately spicy dishes.
You will need: 1/2 onion, 2 potatoes, 1 chili pepper, 3 tbsp chopped lemongrass, 4 cups corn kernels, 1.5-2 cups coconut milk, 4 cups broth, cilantro, lime, spices.
Preparation: Mince the onion, chili, and lemongrass, and sauté them for 1 minute. Add diced potatoes and fry for another 2 minutes. Pour in a little broth and simmer everything for 7-8 minutes. Add corn and after 2 minutes, pour in the remaining broth. Bring the soup to a boil, season, remove from heat, and pour in the coconut milk. Garnish with lime and chopped cilantro.