Tom Yam Kung

• Red chilli ½ pieces
• Galangal 10 g
• 4 red cherry tomatoes
• Lemon grass ½ pieces
• Fresh champignons 4 pieces
• Kaffir lime leaves 3 g
• Tom Yam pepper paste 1 tsp
• Fish sauce 2 tablespoons
• Lime ½ pieces
• Tiger prawns 5 pieces
• Chicken bouillon 300 ml
• Sea salt to taste
• Cane sugar 1 tsp
• Coconut milk 360 ml
• Cilantro 3 g
• Vegetable oil 1 tablespoon

1. Galangal chop coarsely, lemongrass – thin.
2. Chili chopped along with the seeds.
3. Mushrooms cut into four parts.
4. Tear off the leaves from the cilantro.
5. Peel the shrimps, black stripes on the back and leave the tails for beauty.
6. Coconut milk mix well in a jar.
7. In warmed up oil in a heat-resistant saucepan, throw galangal, lemongrass, chili, lime leaves and pour broth.
8. Let it boil for a few minutes and add coconut milk (it is better to take canned from the can, it is thicker).
9. When the soup starts to boil again, add the champignons and tom yam paste.
10. Cooking better on the biggest fire, do not hesitate.
11. Then squeeze half the lime in there, add the shrimp and 2 tablespoons of fish sauce, add salt, if necessary, and throw a few dash of cane sugar.
12. Pour into plates, garnish with cilantro and serve with steamed rice.

Recipe Tip:

Fish sauce (in Moscow, cooks call it “three stations” because of the acrid smell). * If you do not find tom yam paste, then you can substitute red curry paste. This dish can be cooked on a wok (deep frying pan). This is the most classic recipe for everyone’s favorite soup, which does not even need to Russify. The main thing here – to find all the right ingredients, and prepare it very quickly.