Tom Yum Soup
Tom yum soup is a full flavored dish that has become popularized among westerners due to its distinctive flavors from tom yum fresh ingredients known as krueng tom yum which normally consists of lemongrass, galangal, lime juice, kaffir lime leaves, shallot and Thai chilies.
The mouth-watering soup dish can be made in varied styles.
Tom Yum Nam Sai is a clear soup using krueng tom yum and a choice of meat (usually chicken, prawns or seafood) with or without roasted chili paste (nam prik pao).
Tom Yum Nam Kon is usually thicker, richer and stronger in flavors due to additional ingredients of roasted chili paste (nam prik pao) and full cream milk.
Tom yum soup made with chicken is called Tom Yum Gai, with mixed seafood is called Tom Yum Talay and, the most popular one, with prawns is called Tom Yum Goong.
Its leading flavors are sour, from freshly squeezed lime juice, and hot from chilies. This soup is best consumed hot as you will get the good and full flavors.
If you run out of time, you may buy Tom Yum cubes or "tom yum paste". These instant products will save your time of preparation and cost of fresh ingredients, but consider wisely as they contain MSG.
If you are going to make a Thai set dinner menu, I recommend a few Thai dishes that will make a perfect combination Stir Fried Chicken with Thai Basil,and Thai Omelet with Tomato and Onion Click to see recipes!
You may like to try Tom Yum Noodle for a little different!
Hot and Sour Prawns Soup
tom yum goong
Preparation: 30 minutes
Cook Time: 20 minutes
Spicy Level: mild
Uncooked medium sized prawns removed shell and deveined, leave tail intact 250 g
Tomato medium size quartered 2 wholes
Oyster mushroom washed ½ cup (optional)
Thai red chilies smashed ½ tsp (optional)
Lemongrass sliced 2 stalks
Galangal sliced ½ cup
Shallots gently smashed 2 tbsp
Kaffir lime leaves torn half 4-6 leaves
Full cream milk 1 cup
Chicken stock 2 cups
Coriander leaves ¼ cup
Fish sauce 1 tbsp
Salt 1 tsp
Lime juice 4 tbsp
Thai roasted chili paste 1 ½ tbsp (increase for a stronger flavor!)
Let's get started!
How to make:
Step 1 – Making the soup
- Bring chicken stock to a rapid boil, then add "krueng tom yum"; galangal, lemongrass, shallot, crushed Thai red chili, and kaffir lime leaves. Let the tom yum ingredients discharge the aromatic flavors for a few minutes.
- Season with fish sauce, chili paste, salt and lime juice.
- Over the rapid boiling, add prawns until slightly cooked approximately a few minutes, and then add mushroom.
- Turn the heat off and pour milk with some coriander leaves.
- Sprinkle some coriander leaves.
- Serve hot. Enjoy!
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