This Amazing Herbal soup compliments the country’s proud title ‘Amazing Thailand’. Thailand could be easily identified with The Tom Yum soup – also known as the famous Hot & Sour soup of Thailand! A SURE LIKE ! The more authentic it is, the better it gets. This wonder soup not only has an incredible taste, but also has all the wonder medicinal herbs making it an absolutely healthy choice if cooked the correct way(without over-doing on oil and spice). Though it’s at its best when spicy – and ‘HOT & SOUR’ is the soup’s original character. For years, zesty Tom Yum soup has been a mainstay of Thai cooking. It is currently under study for its ability to boost the immune system and help fight off cold and flu viruses! And now researchers are thinking it just might have cancer-fighting ingredients as well as good taste.
Tom yum or tom yam is a name for a spicy clear soup typical of Laos and Thailand. Tom yum is widely served in neighboring countries such as Malaysia, Singapore, and Indonesia, and has been popularized around the world.
Tom Yum Kung(kung meaning prawn in Thai) is Thailand’s most favorite soup with prawns being its main ingredient. For people allergic to sea-food, prawns could be replaced with chicken. Using chicken stock for preparation will enhance the taste. If not available, can be equally prepared using plain water and adding diced chicken pieces to the boil.
Vegetarians – don’t be disappointed as the soup can be prepared using Tofu, mushrooms and can be experimented with a variety of other vegetables depending on personal preferences.
Tom yum nam khon (as called in Thai) is a more recent variation popular with tourists. It is a thicker version of the soup almost always made with prawns as a main ingredient. A little coconut milk (or evaporated milk) is added to the broth as a finishing touch, and then balanced with some toasted dried chillies.
In the modern popularized versions the soup contains also mushrooms – usually straw mushrooms or oyster mushrooms. The soup is often topped with generous sprinkling of fresh chopped cilantro (coriander leaves). Sometimes Thai chili jam (nam phrik phao in Thai) is added – this gives the soup a bright orange color and makes the chili flavor more pronounced.
The Royal Lao version of tom yam includes a pinch of rice in the soup.
Tom yum is characterized by its distinct hot and sour flavors, with fragrant herbs generously used. The basic broth is made of stock and fresh ingredients such as lemon grass, kaffir lime leaves, galangal, lime juice, fish sauce and crushed chili peppers.
Commercial tom yum paste is made by crushing all the herb ingredients and stir frying in oil. Seasoning and other preservative ingredients are then added. The paste is bottled or packaged, and sold around the world. Tom yum flavored with the paste may have different characteristics from that made with fresh herb ingredients. It will miss the authentic fresh taste that it is so appreciated for.
Various versions of the incredible soup :
- Tom yum kung, the version of the dish most popular among tourists is made with prawns as main ingredient.
- Tom yum pla in Thai (tom yum pa in Lao) clear fish soup was traditionally eaten with rice. It used to be the most widespread form of tom yam before mass-tourism came to Thailand, for fresh fish is readily available almost everywhere in the region’s rivers, canals and lakes as well as in the sea. Usually fish with firm flesh that doesn’t crumble after boiling is preferred for this type of soup.
- Tom yum gai or tom yam kai is the chicken version of the soup.
- Tom yum thale in Thai or (tom yum po taek in Lao) is a variant of the soup with mixed seafood, like prawns, squid, clams and pieces of fish.
Here’s the recipe of the authentic Tom Yum Kung(soup with prawns) for those who can manage to put together the ingredients, and would like to try it in their kitchen. Indulge in the Hot Appetizing Treat !
Thai Tom Yum Soup is just as delicious made vegetarian/vegan. Instead of fish sauce and chicken stock, soy sauce and a good-tasting vegetable stock can be used. Make it as an appetizer, for lunch, or as a nutritionally complete dinner. You’ll love how it warms and energizes!
The coconut milk gives it a little more thickness and flavor while still keeping it healthy. It’s an easy recipe, and quick to cook up, but tastes like Thai restaurant quality. ENJOY!
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Ingredients:
4-6 cups good-tasting chicken stock (SERVES 2-3 people)
1 stalk lemongrass , minced, OR 4 Tbsp. frozen prepared lemongrass (available at Asian stores)
1 galangal ginger piece(1-2″) cut or crushed
3 kaffir lime leaves (available fresh or frozen at Asian stores)
1-2 coriander leaf root (washed and crushed)
1-2 red chilies, finely sliced, OR substitute 1/2 to 3/4 tsp. dried crushed chili
3 Tbsp. fish sauce (available at all Asian/Chinese food stores and some supermarket chains)
Salt – to taste
A generous handful of fresh shiitake mushrooms, sliced thinly
12 medium raw shrimp, shells removed
1/2 can good-quality coconut milk, OR 1/2 can evaporated milk
1 Tbsp. freshly-squeezed lime juice
1/3 cup fresh coriander (cilantro), roughly chopped
optional: 1/2 tsp. sugar
optional: extra vegetables of your choice
Preparation:
Pour stock into a deep cooking pot and bring to a boil.
Add the lemongrass, coriander roots, galangal ginger, salt and boil for 1-2 minutes. If using fresh lemongrass, also add the upper stalk pieces for extra flavor .
Add chili, lime leaves, and mushrooms. Reduce heat to medium and simmer 1-2 minutes.
Add the shrimp (plus other vegetables such as cherry tomatoes and broccoli, if using). Simmer 3-4 minutes, or until shrimp is pink and plump.
Reduce heat to medium-low and add the coconut milk(or evaporated milk), fish sauce and lime juice. Stir well to combine and gently simmer. Taste the soup for the perfect balance of salt,sour and spice. Add more fish sauce OR salt, and more chili as desired. If too sour, add 1/2 tsp. sugar. If too spicy for your taste or if you’d like it creamier, add more coconut milk. If too salty, add another squeeze of lime juice.
Serve in bowls with fresh coriander sprinkled over. For an extra hit of flavor and color, you can also add some store bought Thai chili jam (nam phrik phao in Thai). ENJOY!
About Tom Yum Soup and Coconut Milk: Depending on which Thai chef is cooking, evaporated milk may be added instead of coconut milk (this is often the case in Thailand). Traditional Tom Yum is made with either evaporated milk, or without any milk whatsoever.
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