Here we need the ingredients.

Boil 1.2 l of broth (you can take just purified water). I have a three-liter pot. When Tom Yam is ready, it will be twice as small, it should be considered. While the broth is cooking, finely chop the onion, whole garlic, 2 chili pepper of three, leave one for later.

Fry the garlic in a small amount of vegetable oil until light Golden brown. Take out. Because next we are going to use the blender, immediately put the garlic in the bowl of a blender.

Fry the onion until soft, add the chopped chili pepper, add 3 tbsp sugar 3 tbsp Thai fish sauce (I got shrimp), fry a few more minutes. Put all into blender.

Grind in a blender a lot. This is the paste for Tom Yam.

Washed mushrooms cut arbitrarily, tomatoes - not very big, ginger is bigger (to make it clearly visible and it gets eaten:)), clean shrimp (two things leave the tails for decoration). Lime (just one second, we need to harmonize the taste) cut into two or four parts, so it was convenient to squeeze the juice. Open the coconut milk (it's solid at the top, below it the liquid, it is necessary to Bank stir with a fork). My our sea cocktail. Tom Yam is prepared without rice, but my husband and I decided long ago that the rice here is great. I serve it separately, everyone puts how much he wants. So at this stage I have already put a pot of water to boil for rice, the water and the rice add some salt.

Put in boiling broth (water) our paste for Tom Yam, chopped tomatoes, ginger, mushrooms, chopped squeeze the juice of lime (I put another crust on a minute as there was no lemongrass or lime leaves, but they should not gape and pull them through a minute, otherwise they will give the soup a bitter taste. You can not put). Add 5 tablespoons of chili sauce (there are different, I have a fruit, the taste is not really affected).

At this stage it is possible to harmonize the taste - add sugar, lime juice, fish sauce (if unsalted), chili paste, if desired. After 3 minutes throw seafood cocktail and shrimp, cut the last remaining chili pepper slices and add to soup. Open the coconut milk add to karulu (I don't pour the whole jar, and approximately 2/3, it really mellows the taste, taste like more like it). Another 2-3 minutes it boils, and can be turned off. Tom Yam is ready.

Chop the onion (preferably the cilantro, it tastes better, I did not have)

Served. The rice I served separately. Bon appetit!