Thai soup “Tom Yam” – a detailed recipe for cooking. Share with friends: 
Time: 20 minutes Difficulty: easy Servings: 4 Used in recipes volumetric containers: one cup (tbsp.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 1 tbsp. broccoli cabbage inflorescences
- 8 cubes of medium-sized tofu (optional, your favorite) brands)
- 1 tbsp. sliced champignons
- 3 tbsp. vegetable broth
- 5 kaffir lime leaves
- 3 slices of untreated galangal (approximately 5 cm long)
- 3 slices of lemongrass (approximately 5 cm long)
- 2 tbsp. l liquid soy sauce
- 1 lime juice
- 1 medium sliced tomato
- 10 Thai chili peppers (beat with a knife or hammer to meat to make a flavor)
- 1/2 sliced onion heads
- A little chopped cilantro
- Chopped green onions
Recipes with similar ingredients: broccoli, tomatoes, mushrooms champignons, chili peppers, lemon grass, soy sauce, lime juice, onions, tofu, cilantro
Recipe preparation:
- In a medium-sized saucepan, bring the vegetable stock to a boil. When it boils, put lime leaves, galangal and lemongrass and cook for 5 minutes Add champignon mushrooms, liquid soy sauce, Thai chili pepper, lime juice, broccoli, tomato, onion and tofu (optional) and cook for another 5 minutes. Sprinkle with cilantro and green onions.
