Thai food - a real treat for fans of the riot of colors and flavors. It is based on soups, successfully combining the sweet, spicy, salty and sour tones. We suggest to try the most popular ones.
Thais are big fans of coconut milk, which is why there are so many soups based on it in their diet. Mix coconut milk and chicken broth in equal proportions, 450 ml each. Bring the mixture to a boil, add chopped carrots, coarsely chopped ginger and chili, then cook the broth over medium heat for 10 minutes. Cut two chicken breasts and several large champignons into pieces, add to the broth and cook for another 8 minutes. Pour 1 tbsp into it. l. fish sauce, put 5 tsp. sugar, spices to taste and keep on fire for 3 minutes. While the soup has not cooled down, pour it into plates and serve it to the table.
Classics of the genre
Perhaps the most popular Thai soup is the shrimp tom yum. To prepare it, grind 5 garlic cloves, 2 onions and 2 chili peppers and fry them one by one in a pan. Rub the lemon zest and a piece of ginger on a grater, mix with 2 tbsp. l. lemon juice, 1 tbsp. l. sugar and lightly fry. Prepare regular chicken broth (1,5 l), add coconut milk (200 ml), ginger-lemon mass to it and keep on medium heat for a couple of minutes. Pour 450 g of boiled shrimp, 100 g of mushrooms into the soup and cook for another 5 minutes. Pour the finished tom-yam into bowls and decorate with fresh herbs.
Bathing chicken in milk
Chicken soup is another favorite Thai recipe. First, cut 500 g of chicken fillet into thin strips, fill it with a glass of cold water and bring to a boil. Then add 50 g of rice and cook it for 10 minutes, stirring constantly. Pour 250 ml of coconut milk into a saucepan, add two medium broccoli inflorescences, a bunch of chopped lemongrass, lemon zest and a few chili peppers, cut into rings. Boil the soup for 2-3 minutes on low heat, add 40 g of red curry paste and mix thoroughly. Cover the pan with a lid and let the soup steep for 5 minutes, then serve immediately to the guests.
Beef soup turns out to be no less tasty and colorful. Cook the beef broth and add chopped garlic cloves, a celery stalk, two onions, a few dried mushrooms, and 2 tbsp. l. fish sauce, 1 tbsp. l. soy sauce and 1 tsp. ground pepper. Bring soup to a boil, reduce heat and cook for 5 minutes. Next, we increase the heat so that the soup boils again. Put the beef cut into thin strips (250 g) in the boiling broth in a slotted spoon for 3 minutes, then remove the meat and dry it. Pour 150 g of rice noodles into the soup and, stirring occasionally, cook for another 2 minutes. Finally add the chopped shallots and remove the pan from the heat. Before serving, place the beef strips in the soup and sprinkle with coriander leaves.
Savory notes of tofu
Tofu cheese is an essential ingredient in Thai soups. Prepare a regular vegetable broth and add ginger root, chopped garlic clove, finely chopped chili pod and a few cilantro sprigs to it. Cook the broth for 25 minutes on low heat, and at this time marinate 100 g of tofu cheese in soy sauce. At the same time, you can boil the noodles and arrange them on plates. Strain the broth, add tofu with soy sauce, as well as 2 chopped carrots, 100 g of champignons and keep it on medium heat for 2-3 minutes. Now you can pour the soup into the noodle bowls, remembering to garnish them with herbs.
Discover Thai soups if you have not already done so. Piquant Asian exotics will add bright colors to the usual palette of autumn everyday life and will certainly cheer up.