Thai fish soup "Tom Yum"

Ingredients

• garlic - 5 cloves
• 2 large chili peppers
• vegetable oil - 4 tbsp.
• 1 lemon
• 3 cm piece of fresh ginger
• sugar - 2 tbsp.
• 400 ml chicken broth
• 400 ml of coconut milk
• 100 g small mushrooms
• 450 g raw peeled shrimp

Cooking

Step 1

Peel the garlic and cut into slices. Wash the chili peppers, remove the stalk and seeds and cut into thin rings. Heat vegetable oil in a small skillet. Add garlic and sauté for a few seconds. Remove from skillet and set aside.

Step 2

In the same oil, fry the chili rings until they darken. Remove from skillet and pat dry on paper towel. Remove the pan from the heat, but do not pour out the oil.

Step 3

In a food processor or blender, grind the fried garlic and chili until smooth. Transfer to a pan with oil and fry for a few seconds.

Step 4

Using a fine grater, remove the zest from the lemon, leaving a white bitter part on the fruit. Squeeze lemon juice into a cup. Peel and grate the ginger on a fine grater. Add zest, juice, ginger and sugar to a pan with garlic and pepper, mix thoroughly and simmer over low heat until the mass is absolutely homogeneous.

Step 5

This paste is the basis of the Tom Yam liquid sauce, which is diluted with coconut milk or cream, as well as chicken or fish broth. In a pasty form in a sealed container, it can be stored in the refrigerator for several months.

Step 6

Prepare the Tom Yum sauce. Heat the chicken broth in a saucepan. When it boils, add coconut milk or cream. Add cooked pasta. Stir, bring to a boil and cook for 2 minutes, stirring constantly.

Step 7

Wash the mushrooms thoroughly and cut into large pieces. Add to the soup along with the shrimp and cook for 2-3 minutes. until the shrimp are done.