Tom Yum Recipe
Imagine a culinary journey that delivers a robust explosion of flavors with each spoonful, a blend of spicy, sour, and savory that dances on your tongue – that is the baptism by fire that is Tom Yum. This classic Thai soup, revered as a comforting staple, is a symphony of fresh lemongrass, kaffir lime leaves, and galangal, harmoniously playing to the tune of juicy, succulent prawns swimming amidst a crystal clear, fiery broth.
Embark on a gastronomic adventure, transporting yourself to the bustling street-food markets of Bangkok with your own kitchen stove. Each simmer and stir of this Tom Yum unfolds a layer of Thai food tradition, embracing the culture’s appreciation for complex, depth of flavors and truly exemplifying the art of balancing sour, sweet, and spicy. This isn’t just a recipe—it’s an invitation to an unforgettable sensory experience.
Tom Yum: Ingredients and preparation
Tom Yum, also known as Tom Yum Goong, is a traditional Thai soup renowned for its distinctive hot and sour flavors, fragrant spices and herbs. Here’s a detailed recipe for this delicious dish:
Ingredients:
– 2 Lemongrass stalks, sliced into 1″ pieces
– 12 Kaffir Lime Leaves, torn into pieces
– 10 Thin slices of Galangal
– 1 or 2 Thai Bird Chili Peppers, crushed
– 500 g (1.1 lbs) of Shrimp, with shells and heads intact
– 200 g (7.05 oz) of Oyster Mushrooms, sliced
– 2.5 cups of Water
– 2.5 cups of Chicken broth
– 3 Tomatoes, quartered
– 1 Onion, quartered
– 2 – 3 tablespoons of Fish Sauce
– Juice of 2 Limes
– 1 tablespoon of Sugar
– Freshly chopped Coriander/Cilantro for garnish
Steps:
1. Pour the water and chicken broth into a pot and bring it to a boil.
2. Add the lemongrass, kaffir lime leaves, galangal, and crushed chili peppers to the pot. You can place these ingredients in a mesh infuser for easy removal later. Boil these on medium heat for about 15-20 minutes to infuse the broth with their flavors.
3. Add the quartered tomatoes and onion to the pot. Continue boiling for another 5 minutes until they are softened.
4. Now, it’s time to add the shrimp. Cook until they turn pink. This usually takes about 3-4 minutes.
5. Next, add the sliced oyster mushrooms and cook for another 2-3 minutes until they are soft.
6. Add the fish sauce, sugar, and fresh lime juice. Stir well and taste. Feel free to adjust the seasoning to your liking by adding more fish sauce, lime juice, or sugar if necessary.
7. Now, your Tom Yum soup is ready to serve! Ladle the soup into bowls, making sure to strain out the lemongrass,
How to improve this Tom Yum recipe
Enhancing a Tom Yum soup recipe starts with using fresh, high-quality ingredients. Opt for choosing fresh lemongrass, galangal, and kaffir lime leaves from an Asian grocery store instead of using dried or powdered alternatives. Amplify the richness of your broth by adding shrimp shells while boiling; strain them out before adding other ingredients.
Tread lightly while adding chili to your soup. It’s relatively easy to elevate the heat, but challenging to tame it. So, go slow and adjust accordingly. Experiment with complex flavors: a squeeze of fresh lime before serving can heighten the soup’s brightness and counterbalance its richness.
