Thailand is a country with a rich culinary history. Food here is of particular importance.
Locals eat around the clock, but at the same time remain slim, young and fit.
And all thanks to the fact that the basis of the diet are soups.
They do not have a high calorie content, but have bright and rich flavors.
Thai Soup - General Cooking Principles
To prepare the basis for Thai soup use seafood, fish, meat, chicken, mushrooms. Many dishes are prepared in vegetable broth or just water. A large number of flavorings, original dressings and sauces do not allow soups to remain watery and empty.
In addition to the main products, vegetables are added to liquid dishes. Most often these are different types of onions, garlic, tomatoes, eggplants, carrots, corn and cabbage. But potatoes in Thailand are used extremely rarely. Perhaps this is the secret of harmony of the locals. Thais also love rice noodles.
Another feature is the unusual combination of products. For example, mushrooms can simultaneously combine with seafood, cheese and chicken. And all these strange compositions are complemented by a large number of spices, aromatic herbs and spices.
Recipe 1: Thai soup with “Tom Yam” pasta
Recipe for the first dish with an exotic, sweet and sour taste. Despite the fact that Thailand is the birthplace of Thai soup, it can be found in many European and American restaurants. The specialty of the dish is the Tom Yam pasta, which has a savory taste.
Ingredients
• 200 grams of chicken fillet;
• 200 grams of shrimp;
• 400 grams of coconut milk.
For pasta:
• 25 grams of ginger;
• 2 chili peppers;
• 5 cloves of garlic;
• 1 lemon;
• A spoon of sugar;
• 3 spoons of butter.
Cooking
1. Peel the garlic, cut it in circles, put it in a saucepan with a little oil and fry.
2. Add hot pepper rings and pass together. Then take out, grind blender. Add lemon zest, 2-3 tablespoons of citrus juice and grated ginger. Then we again put the mass in the same skillet and warm it up for 5 minutes. Add sugar and grind in a blender again, so that the paste is homogeneous. 3. Boil chicken fillet in broth. We take out and cut into cubes.
4. In Thai cuisine, shrimp are most often boiled in a non-peeled form. But if there is a desire, the shell can be removed. Throw seafood in the soup, cook until done and also take out.
5. At the end, pour in coconut milk, add shrimp, chicken, salt. Give boil and introduce fragrant pasta. Stir, boil for 2 minutes and turn off.
Recipe 2: Thai noodle soup with beef
A special feature of the unusually fragrant Thai soup is technology. The dish is prepared quickly and easily. If there is boiled beef and broth, then the whole process will not take more than 20 minutes. Ideally, the dish is prepared with raw meat, which is cut into strips and boiled for a minute. Do as you wish.
Ingredients
• liter of beef broth;
• garlic 5 cloves;
• celery stalk;
• 2 bulbs;
• 2 spoons of fish sauce;
• 2 spoons of soy sauce;
• 250 grams of boiled beef;
• black pepper;
• one shallot;
• 150 grams of rice noodles.
Cooking
1. Cut the peeled chives, you can not very finely. Throw in the pan. There we also add chopped onion, celery circles, fish and soy sauce. Pour all the beef broth and cook for 5 minutes after boiling.
2. Cut the beef into strips, drop into the pan.
3. Next throw the rice noodles, give boil.
4. Add shallot chopped onion and immediately turn off. If necessary, add salt and spices to the soup. The dish is served immediately until the noodles are limp. If you are afraid to digest, then you can cook it separately, arrange it in plates and pour the finished soup.
Recipe 3: Thai Tom Kha Kai Soup with Mushrooms and Lemongrass
Traditional Thai soup with mushrooms and chicken, which is prepared with coconut milk. Preparing is simple, almost all ingredients are available. If you can not find the lemongrass, you can cook the dish without it, the soup will still get tasty and fragrant.
Ingredients
• 1.3 liters of water;
• 400 grams of chicken;
• 250 grams of mushrooms;
• 2 glasses of coconut milk;
• 2 spicy chillies; • a piece of ginger;
• 3 slices of lemongrass;
• cilantro greens.
Cooking
1. Cooking chicken broth. Remove the meat, cut into arbitrary pieces, add salt and broth.
2. Add to the broth coconut milk, give boil. We throw slices of lemongrass and a piece of ginger.
3. Put the sliced mushrooms, boil for 5 minutes.
4. Run the chicken pieces, chopped chili pepper, cook for another 5 minutes.
5. Dress the soup with minced cilantro. Ginger and lemongrass should not be eaten, therefore it is better to take them out of the pan.
Recipe 4: Thai soup with fish and eggplants
An unusual dish, rich and fragrant. For Thai soup, you can use any fish, but it is better not bony. There are 2 options for this dish: with and without coconut milk. It’s better to make a simple soup and then add milk directly to the plate if desired. The same technique will help reduce the sharpness of the dish, if necessary.
Ingredients
• 400 grams of fish fillets;
• 2 eggplants;
• 4 cloves of garlic;
• 5-7 chili peppers;
• 3 shallot onions;
• Spoon fish sauce;
• salt, greens;
• 120 grams of mushrooms or oyster mushrooms.
Cooking
1. To make this Thai soup, you need baked vegetables. Fold the chilli peppers, eggplants, shallots and garlic cloves on the grill rack or on a baking tray in the oven. Bake until light ruddy.
2. Grind chili peppers with garlic and shallots. Ideally, this is done in small portions in a mortar. But you can ease the process and just scroll through the blender.
3. Add chopped eggplants to the hot mass.
4. Pour about 1.2 liters of water into the pot, add salt and let it boil. Run the pieces of fish, give to boil a couple of minutes.
5. Put the oyster mushrooms or champignons, pre-cut slices. Add fish sauce and cook it all together for 5 minutes.
6. Put spicy vegetable puree into the pan and cook the soup until fish and mushrooms are ready, usually 5-7 more minutes. At the end add chopped greens.
Recipe 5: Thai soup with fish meatballs
For the preparation of this Thai soup is better to use red fish, it turns out much tastier. You will also need a couscous, but you can use regular millet. Ingredients
• 300 grams of fish fillets;
• fish bones, head for broth;
• 1/2 cup couscous;
• 2 liters of water;
• bunch of cilantro;
• salt;
• egg;
• onion;
• some oil;
• Spoon fish sauce;
• hot pepper pod.
Cooking
1. Prepare broth from bones, heads, fish pieces and illiquid slices. Then filter it, add salt, fish sauce and couscous. Cook for 15 minutes.
2. Grind the flesh of the fish through a meat grinder. Add onion, egg, spices and mix well. If the stuffing turned out liquid, you can add a little semolina or flour.
3. Sculpt the meatballs and fry in a pan on both sides.
4. Run the meatballs in the soup. The oil on which they were fried, you can also add to the pan if you want to get a fatter dish.
5. Chop the finely hot pepper and add to the pan. Boil for 2 minutes.
6. Fill the soup with chopped greens and turn off.
Recipe 6: Thai soup with tofu and rice noodles
For spicy Thai soup you will need vegetable broth. Instead, you can simply use purified water. The recipe uses rice noodles, but you can also make a dish with wheat products.
Ingredients
• 100 grams of tofu;
• 2 pieces of ginger;
• bunch of cilantro;
• one chili pepper;
• garlic clove;
• 50 grams of rice noodles;
• 4 cups broth;
• 2 tablespoons soy sauce;
• 150 grams of champignons;
• lemon juice.
Cooking
1. Put the broth on the stove, add the pieces of ginger, pepper and garlic. Cook for 10 minutes.
2. Cut tofu into cubes, mix with soy sauce and cilantro. Leave to pickle while the soup is boiling.
3. Filter the broth, put the sliced mushrooms, cook for 15 minutes. Salt to your liking.
4. Add rice noodles to the soup and turn them off immediately. If wheat noodles are used, then we boil it almost to the point of readiness, make sure that the products do not boil soft and stay a little hard.
5. Put marinated tofu cheese with greens in the plates, pour over the cooked soup, add a spoonful of lemon juice and serve.
Recipe 7: Thai soup with carrots and cabbage
A special feature of this Thai soup is the egg omelet, with which it is served. The dish is simple and easy, cooks quickly enough. The soup is not sharp, but if you wish, you can pour more pepper into it or put sliced pods.
Ingredients
• 200 grams of savoy cabbage;
• 2 carrots;
• 2 eggs;
• spoon of butter;
• liter of any broth;
• 3 tablespoons soy sauce;
• pinch of black pepper;
• cilantro or parsley.
Cooking
1. Pour the broth into the saucepan, pour in the soy sauce and bring to a boil.
2. We clean the carrots, cut into small cubes, boil almost until ready.
3. Shred small leaves of savoy cabbage, send to carrots and cook until soft, about 2 minutes.
4. Pour some black pepper, cover and turn off.
5. In the bowl, break the egg, add a few grains of salt and beat with a fork. We heat up the pan with half a spoon of butter, pour out the egg, spread it on the surface and fry. Got the pancake out on the board. Similarly, beat and fry the second egg.
6. Egg pancakes are slightly cooled, rolled up one at a time and cut into noodles.
7. Fold the noodles from the omelet on plates, pour hot cabbage soup with carrots, season with greens.
Recipe 8: Thai seafood and corn soup
Ideally, boiled corn of milk maturity is used to make Thai soup, but due to the shortage of this product, we will use canned grains. Seafood is added to squid, shrimp and crab sticks.
Ingredients
• one large squid;
• 15 medium shrimp;
• bunch of green onions;
• 150 grams of crab sticks;
• 50 grams of corn flour;
• Corn Bank;
• 5 spoons of soy sauce;
• some oil;
• hot peppers;
• clove of garlic;
• greens, some sugar and salt.
Cooking
1. Clean the squid and shrimp. Then we cut the squid into rings, put the shrimps in a pan, fill with water and set to boil for 10 minutes. If there is vegetable broth, then instead of water you can cook on it.
2. Corn divided in half. In one part add the entire marinade from the jar, combine with crab sticks and grind into a mashed blender. 3. Fry a clove of garlic in a pan, add shredded chili pepper. Stew for a moment and add corn puree with chopsticks. Simmer another half minute, put the corn in the grains and warm it.
4. Send the contents of the pan to the seafood pan. Give boil a couple of minutes, fill with salt, soy sauce, put a spoonful of sugar and greens. Turn off.
Thai Soup - Tips and Tricks
• If raw fish or meat is found in a Thai soup recipe, this point can be ignored. That which is the norm for some people seems wild for others. Therefore, if there is no desire to eat fish or meat in its raw form, the products can be boiled slightly, fry or bake.
• Thai cuisine is peculiar to a large number of hot spices, but not everyone likes to taste hearty dishes. Therefore, for beginners, when preparing a dish for the first time, it is better to put half the spices and, if necessary, add the second part to the plate, focusing on your taste preferences.
• Many Thai soups are made on the basis of wood mushrooms, which are difficult to buy in stores. Therefore, they are boldly replaced by more affordable mushrooms or oyster mushrooms. The proportion is the same.
• Soy sauce is a favorite ingredient in Thai dishes. But we must not forget that these products are salty, so add in limited quantities.
