Hot and Sour Soup with Shrimp (Tom Yum Goong Tom Yum Goong): ต้มยำกุ้ง
Tom Yum is a world-famous Thai soup known for its vibrant flavors, combining sour, salty, spicy, and slightly sweet notes. There are two main types of Tom Yum: the original clear broth and the thicker version, Tom Yum Nam Kham, which includes milk or coconut milk for added richness.
Types of Tom Yum:
- Tom Yum (Clear Broth): This is the traditional version of Tom Yum, made without milk or coconut milk. It typically features a clear broth with ingredients like meat (frogs, snakehead fish, chicken, shrimp) and spices such as lemongrass, kaffir lime leaves, fresh and dried chilies, and galangal.
- Tom Yum Nam Kham (Thick Soup): This version is a development of the original recipe, created during the reign of King Rama VI when he encountered a soup made with milk in the Sam Yan neighborhood. This richer variant has gained popularity over the years.
Ingredients:
- Prawns (with heads for stock, or peeled if preferred)
- A few slices of galangal
- 4-5 pieces of lemongrass (cut into pieces)
- 3-5 kaffir lime leaves
- 1 red onion or white onion, sliced
- Garlic (to taste)
- Vegetables (such as mushrooms, carrots, baby corn, tomatoes or cherry tomatoes)
- Spring onion (cut into 1-inch lengths)
- Fresh coriander or parsley (for garnishing)
- Prawn stock or vegetable stock
- Few drops of fish sauce (optional)
- Milk (for thick soup version)
- Chili paste
- Few chopped fresh chilies (optional)
- Juice of 1 lime
- Salt (to taste)
- Sugar (to taste)
Instructions:
- Prepare the Stock: If using prawns with heads, bring them to a boil in a pot with water and simmer for about 30 minutes to create a flavorful stock. Strain through a sieve. If using peeled prawns, you can skip this step or use water or vegetable stock instead.
- Chop and Cook Vegetables: Chop all the vegetables. Add lemongrass, galangal, garlic, baby corn, carrots, tomatoes, and onions to the stock or water in the pot. Bring to a boil and let it simmer for a few minutes. Season with salt and sugar to taste.
- Add Kaffir Lime Leaves and Mushrooms: Incorporate the kaffir lime leaves and mushrooms into the pot. Allow the mixture to boil until the mushrooms are cooked. Then add the prawns and chili paste, cooking for just a little longer until the prawns are fully cooked. If you enjoy spiciness, you can add fresh chilies at this stage.
Note: For a thick soup variation, you can also add coconut milk at this point.
- Finish and Serve: Turn off the heat once the prawns are cooked through. Stir in chopped coriander and spring onions, then squeeze lime juice into the soup to enhance the flavor. If desired, add a few drops of fish sauce for extra seasoning.
The soup is now served in many different countries as well and is one of the more popular and well-known Thai specialities. It can be eaten with rice noodles or prawn crackers, which are often served on either side of the dish. Rice can also be served alongside the soup, but it is not essential for the dish to be consumed. Tom Yum can also be served with seafood or chicken, and this adds a different taste to the soup. The unique taste of Tom Yum is perfect for people who enjoy seafood, sour tanginess, and spiciness, and because of its popularity, it is sure to always be a hit!