A Simple Recipe for Thai Soup Lovers
Tom yum is a traditional Asian soup known for its hot and sour taste. Depending on what you’re going for, there are variations of the soup. The two commonly eaten variations of Tom Yum are the Tom Yum Gong Nam Sai and Tom Yum Nam Khon. The former is the clear tom yum, while the latter is the creamy tom yum.
History and origin
Although tom yum is a dish indigenous to the Thai people, a school of thought believes the dish originated in India. Its fame has spread beyond Thailand, finding its way into the hearts–and stomachs–of Malaysians and other Asians.
You will love this soup if you’re a fan of anything seafood. This Thai delicacy consists of a tasty broth loaded with shrimp or prawns…or both! Moreover, if you’re looking for something healthy to add to your diet, you have just found one. Tom yum, when properly prepared, is only about 150 calories.
You would need these ingredients to make four servings of this soup.
Ingredients
600g or 10Oz of whole prawns and shrimp
6 cups of water
1 cup of chicken stock
3 stalks of lemongrass, peeled
1-inch piece of galangal, chopped
10 lime leaves, torn roughly
3 Thai or birdseye chillies
5 garlic cloves, peeled
240g or 8 Oz oyster mushrooms
1 white onion, cut into wedges
2 tsp of sugar
6 tbsp of fish sauce
For Creamy Tom Yum
5 tbsp of lime juice
2 tbsp Thai chili paste, optional
1 cup of evaporated milk, optional
Instructions
The first step is to make your broth. Peel the prawns and put the shells in a pan. Saute the shells in one tablespoon of oil until brightly coloured, then add them to a pot. Keep the meat aside.
After peeling the lemongrass, mash it together with the garlic and chilli to allow the individual flavours to mix. Add the mixture to the pot containing the shells.
Roughly tear the lime leaves and crinkle them up with your hands before adding them to the pot.
Add the galangal, chicken stock, and water. Allow it to boil over high heat for some time before reducing the heat to medium. Let the mixture simmer for another 10 minutes.
Strain the resulting broth and discard the residue. Return the broth to the pot and cook over low heat.
At this stage, the broth is ready. It is time to finish with the soup.
Add the onions and mushrooms first. Let them simmer in the broth for about 2 minutes. Afterwards, add the prawns and allow them to cook.
Stir in the sugar, fish sauce, and lime juice. Simmer for another 2 minutes. You can adjust the sweetness, saltiness, or sourness of each ingredient to suit your liking.
After this, your Tom Yum Goong Nam Sai (clear tom yum) is ready to be served. Garnish with chili or chopped cilantro leaves.
Making Tom Yum Goong Nam Khon (creamy Tom Yum) follows the same recipe. Just make sure to add the Thai chilli paste and evaporated milk just after adding the sugar. And if you use coconut milk instead of evaporated milk, you will have a bowl of Tom Kha.
Tips
Galangal is not a common spice so it’s possible that it is not available in your area. Using a mixture of ginger and turmeric or ginger and black pepper works as an excellent substitute.
Using fresh lime leaves and lemongrass improves the quality and taste of your tom yum. You can use dried lime leaves or lemongrass paste if getting fresh leaves or lemongrass becomes a bother.
Feel free to adjust the amount of chilli used to what is convenient for you.
Sometimes, peeling prawns or shrimp can be excruciating. You can use pre-peeled frozen prawns or shrimp, but make sure to let them thaw first.
The key to a richer-tasting broth is the fish sauce. This is one ingredient you should not substitute or compromise.
Making your own chicken broth is the best way to keep the soup’s net calories as low as possible. Low-sodium broth is your best bet.
Frequently Asked Questions
What can I serve Tom Yum with?
Tom Yum can be taken alone. But if you must pair it with something, try white rice or noodles.
How should I store Tom Yum?
Your tom yum can be kept for up to 3 days in a refrigerator. Freezing the soup will keep it edible for up to 3 months.
How should I warm Tom Yum?
When rewarming your soup in a microwave, remove the shrimp or prawns first and only add them in the last thirty seconds of warming the soup. This prevents them from overcooking.
Whether you’re a seasoned foodie or just discovering Thai cuisine, this recipe is a true culinary treasure. Give it a try!