Tom Yam biography

Etiquette at the table is how to eat, this dish in Thailand is ready to eat for breakfast, lunch and dinner, its name is pronounced by both local and tourists, and a bright aroma is felt in hotels, restaurants, street macadon. We tell you how to properly eat, what varieties exist and what this soup loves all over the world how to eat Tom Yam. Photo: Jana Ohaj, Pexels.

You can also be treated with soup in other corners of the world, suitable cafes and restaurants will be found in many cities of Russia. Each cook cooks it in its own way, so Tom Yam never repeats. But he has one special property: it is impossible not to fall in love with the first spoon in this miracle Sup. Well, or, at least, remember these taste sensations. The Government of Thailand planned interesting facts about that Yama, Tom, as a cultural heritage, planned to apply for the inclusion of a yum with shrimp on the UNESCO intangible cultural heritage list, since the history and traditions of the preparation of soup reflect the culture and life of Thais.

But apparently, this has not yet been implemented by the boiled salad “Tom” is translated from Thai how to “cook, boil”, and “yam” means “sharp salad”. Everything is simple here: the preparation of Tom Yama involves repeated boiling, and the composition of the soup includes the ingredients used in spicy salads. Thai samovar for the preparation of soup in ancient times used the likeness of a Russian samovar - only wider and lower.

In this bowl they served: Tom Yam is undesirable to warm up if he managed to cool. Later, the pots replaced these “samovars”, but in remote provinces they still use the old way. The ingredients of Tom Yama, depending on the main component of Thai soup, distinguish between several of its options. Traditional is Tom Yam Kung, shrimp soup. It is often ordered by tourists visiting Thailand.

And in that pit, we added coconut milk to us kha. Tom Yam Thale is preparing with several types of seafood - from mussels to scallops. Soup with fish is called Tom Yam Pla, and with chicken - Tom Yam Kai. A whole palette of Thai exotic is attached to the main ingredient. Spicy aroma, delicate sourness, stunning sharpness: in the "portrait", Tom Yama is important every stroke.

For example, lemongrass brings a rich citrus tint to the dish, floral notes with a hint of ginger and mint, and its stems taste more sweet than, for example, lemon. You can’t do without a halangal. This root of a pinkish tint taste resembles ginger and lemon at the same time, and is close to saffron and eucalyptus by smell. Another obligatory component of Tom Yama is a caffera-lam.

Its spicy leaves give the dish a special sourness. Lemongrass, Galangal and Laim-Lim-these are three whales on which the whole construction of the dish is based. But most often they are left at the bottom of the plates, using only to give a volume of a unique taste and aroma. Freshly squeezed lime juice will enrich the soup with a bright aroma and light bitterness. Salted sauce is obtained from small fish, the overwhelming "main" of the marinade.

Chile pepper will add piquancy, and coconut milk, on the contrary, will soften the spicy if you are used to a less aggressive taste. Is it possible to replace traditional ingredients with others if there is no necessary set at hand? The absence of a galangal can be compensated by the fresh root of ginger. Lime can be replaced with lemon, although this is a complex compromise.

Instead of coconut milk, it is permissible to use cream. But when replacing products, Tom Yam will certainly lose part of its charm. Step -by -step instructions, as there is Tom Yam in a restaurant in Thai institutions, this soup is served hot. First, the ingredients are put into a deep cup, and then the broth is poured. At the same time, in addition to the soup itself, the waiter brings a clean flat plate, a spoon, sticks and a scoop.

And also puts a plate with rice. We tell you what to do with it. We pick up the devices with a spoon Start eating the broth, capturing the pieces of smaller. Ground shrimp and large pieces of mushrooms with sticks or scoop. Continue to continue to connect rice if you want to evaluate the true taste of the volume of the pit, it is recommended to eat it as a separate dish. But if the soup seems to you too sharp, eat it with rice.

Pick up a little rice with a scoop and dip it in that hole. There is another way of using rice. Mix it on a separate plate with seafood and vegetables from soup. Eat with sticks, drinking a broth with a spoon. And rice can be mixed with broth. In this case, scoop it a little so as not to “dry” the soup. It will turn out like a thick sauce. We soften if it seems to you that Tom Yam is too burning, and even rice does not save the situation, ask to add coconut milk.

It will give the finished soup soft cream notes. The tastes of the world are classic khinkali: how to cook and eat the etiquette, we do not have to eat the broth to eat to the last spoon. Select all the most delicious, and leave the stems, roots and parts of mollusks at the bottom. And in order to fold inedible or hard remains during the meal itself, the same empty plate will come in handy.

Eat the soup slowly, but not too much hesitation.If the dish has cooled, it will lose most of its taste. On the other hand, Tom Yam requires special respect - eat carefully, without excessive hurry, enjoying every spoon to feel the whole gamut of pleasure. Classic recipe Tom Yama Original soup is something sour-sweet-salt and enchantically burning.

You can strengthen or weaken the severity of sensations at will, adjusting the composition of the dish, and let the classic recipe serve as a guide. Dmitry Volochaev, a culinary expert, a member of professional culinary guilds and associations, a brand-chef of the meat and wine restaurant, shares the secret of the ideal soup.