Tom pit classic

2 servings
55 min

Boil the chicken breast to get 300ml of the rich, delicious broth. In the meantime, the meat is cooked (you don't need to salt the broth!), We will prepare the rest of the components. Let's start with the spices (I had a soup kit tom pits of basic ingredients).

We shave lemongrass. Let's cut the galangal. Chili peppers are not strict, we put them whole. The caffir lime leaves I got in such a rich color that it was a pity to cut them, but I narwhal them into small slices. Consider - all this can be put whole, because these spices are not eaten (they are left in a plate for beauty or fragrance, or taken out at all, especially if crushed).

We will send all this to the broth (taking out the meat and shrimp heads and shells if you put them).

After five minutes of quiet boiling, add 1 tsp of chili paste to the broth (it is spicy, so it is not necessary to salt), and cut dry and clean champignons into quarters (if the mushrooms are small).

We cut the onions into wedges.

Tomatoes also shink in the same format.

If you have fresh shrimp (preferably royal), clean them well. If frozen, defrost initially.

We put onions and mushrooms in the soup.

After 10 minutes, send shrimp, tomato and fish sauce (0. 25 tsp) into a saucepan. After stirring everything, bring to the boil and turn off the gas in a minute. Everything will boil, do not worry. After all, after turning off, the processes in the pan do not stop.

Squeeze lemon juice into the soup, sprinkle with shredded cilantro or other herbs. Let's taste it and balance it for salt and sugar. After trying this Thai soup, you'll forget everything in the world. It will turn out so tasty!