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Spices Against Snow: Where Is Tom Yum In Yekaterinburg

The most famous Asian soup becomes especially relevant in the cold season. Life around tried tom-holes in the restaurants of Yekaterinburg and made a short list of the three best. Do you need duck broth or coconut milk soup?

Text: Lilia Nizamova

Gastrobar Momo Pan Asian Kitchen

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At Momo’s gastrobar, the most amazing Tom Yum serving is with coconut milk mousse, which is frozen in liquid nitrogen. When coconut snow is added to the hot soup, it evaporates right before your eyes and forms a thick cloud of steam - it turns out the favorite story of Instagram bloggers.

Tom-yum in the restaurant is moderately spicy, with a characteristic sourness of lime, the aroma of coconut milk and a pleasant combination of ingredients. If guests order sharper, a little more chili flakes will be added to the soup. The waiter always specifies which tom yam to cook.

Chef Roman Kalinin makes pasta for Tom Yam himself from galangal, lemongrass, lime leaves, chili pepper, fish sauce and a few other secret ingredients. The chef brings the broth to a boil and insists it for 30 minutes so that the spices are properly brewed. Six kilograms of broth takes one kilogram of pasta.

In that pit, Momo does not spare any seafood - there are three tiger shrimps and black mussels per serving, there are also oyster mushrooms, cherry tomatoes, fresh shallots and cilantro.

How much is: 450 rubles

Chinese Bistro Jang Su

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Tom Yum is a weekend meal in the Chinese bistro Jang Su. Chef Yan Huanghu cooks it exclusively on Saturdays and Sundays. On weekends, the bistro takes about 30 liters of soup, or 70 servings. The amount of soup, as in Asia, is generous.

Tom Yum Jang Su can not be called classic Thai - rather, copyright. Yan has been checking the recipe for years. He cooks the broth on the bones of Peking duck, shells of tiger shrimps and roots, and then insists for a day. Real Thai pasta based on onion, garlic, galangal, lemongrass, Thai hot chili pepper and kaffir lime are ordered in a bistro in Thailand. The paste is mixed with coconut milk, then added to the broth and kept for another day.

Unlike many cooks, after cooking, Yan does not throw chili or lemongrass from the broth - they give the soup an additional flavor. Two tiger prawns, squids, mussels, champignons and cherry tomatoes are in a standard plate with tom-yum. The soup is served with fresh cilantro and steam rice.

How much is: 450 rubles

Restaurant Prana Bar

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Tom Yum, as interpreted by chef Konstantin Tyrdanov, looks great on black Arab porcelain Rak Ceramics - it is served in a black soup bowl with wide brim. Soup perfectly warms in the early winter. The broth is moderately sharp, due to the fresh chili pepper with which it is boiled, with the sourness of a slice of fresh lime. Lime can be squeezed and removed from the plate, or left in it and crushed with a spoon.

In the Asian soup there are two tiger shrimps, squid and mini-mussels. Soup is cooked in coconut milk without adding chicken broth with fermented fish sauce to us pla, curry paste and spices (there are ginger, galangal, and lemon sorghum, and kaffir lime leaves). For soup, they use ready-made pasta, but from this he in no way loses.

How much is: 450 rubles

Watch the video: Spice Brings Winter To Jamaica Reggae Sumfest 2019. Performance (December 2019).

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