My recipe to make Tom Yum

HERBAL AND SPICES FROM THAILAND > ORGANIC > PORK WITH CURRY > ASIAN FOOD > THAI

Organic Tom Yum Paste

Net Weight 100g

For 3 - 4 Serving

Organic Tom Yum Paste - Always care for you.
Discover now the culinary world of Thailand with our aromatic spices and organic curry pastes!
For processing only spices, which are maintained under constant loving supervision, harvested and immediately processed very gently.

3,50 €

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0,15 kg
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My recipe to make Tom Yum

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One of the most famous of all Thai foods, and one the best soups in the world.

Tom Yum Goong - A classic thai soup by www.marketplace3000.org

My recipe to make Tom Yum - Preparation time: 45 min

1. Boil water in a 2 quart pot. Peel and de-vein the prawns and set them aside. Cut lemon grass into pieces, 5-6 inches long. Use the back of your knife to pound the lemon grass, just to bruise it to release the flavor. Tie the lemon grass into a knot to make it easier to manage. Drop the lemon grass, the mushrooms and galangal slices in water and let boil for 5 minutes.

2. Put the fish sauce and 1 tablespoon lime's juice into the bottom of the bowls you will serve the soup in. Crush chili pepper and add to the bowl.

3. Remove the stems from the kaffir lime leaves and add the leafy part to the pot. Clean and halve the mushrooms and add them to the pot. Let it boil. Add the shrimp and turn off the heat. Prawns gets tough very quickly, and will cook even when it is just sitting in the warm broth. Scoop the prawns and liquid into the serving bowls immediately. As soon as you add the liquid to the serving bowl, you will see that the broth becomes cloudy because of the lime juice. Add the nam prig pow. Sprinkle with cilantro and serve.

4. Be very careful, the peppers can be hot. Take a small sip at a time. Add more fish sauce and/or lime juice if it tastes bland.

Tom Yum Goong, one of the best soups in the world by www.marketplace3000.org

Ingredients for 4 servings:

500 g medium raw shrimp with head and tail

5 sprigs cilantro

1/2 teaspoon peppercorns

300 g mushrooms

3 kaffir lime leaves

2 lemongrass

1 piece Galangal (5 cm)

4 chili peppers

4 tablespoon lime's juice

4 tablespoon fish sauce

At will: 1 fresh half chilli and coconut milk.

Tom yum

Tom yum is a Thai soup, usually cooked with shrimp. Tom yum is widely served in countries neighbouring Thailand - and has become popular around the world.

Literally, the name "tom yam" derives from two Thai words: "tom" and "yam". "Tom" refers to the boiling process, while "yam" refers to a Thai spicy and sour salad. Indeed, tom yum has distinct hot and sour flavours, with fragrant spices and herbs generously used in the broth. The basic broth comprises stock and fresh ingredients such as lemongrass, kaffir lime leaves, galangal, lime juice, fish sauce, and crushed chili peppers.

Commercial manufacturers of tom yum paste crush all the herb ingredients and stir-fry them in oil, then add seasoning and other preservative ingredients. The bottled or packaged paste sells around the world. Tom yum flavored with the paste may have different characteristics from that made with fresh herb ingredients. The soup often includes meats such as chicken, beef, pork, or shrimp.

Selected types

Tom yum goong or tom yam kung, the version of the dish most popular among tourists, is made with prawns as the main ingredient. The dish originated during the Rattanakosin Kingdom.
Tom yam pla is a clear fish soup that 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 po taek or tom yam thale is a variant of the soup with mixed seafood, like prawns, squid, clams and pieces of fish.
Tom yam nam khon is a more recent variation. Almost always made with prawns as a main ingredient, a little milk or coconut milk is added to the broth as a finishing touch, and then balanced with some toasted dried chillies. This adaptation is not to be confused with tom kha gai ("chicken galanga soup"), where galanga is the dominant flavour of the coconut milk-based soup.

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 is added: this gives the soup a bright orange color and makes the chili flavor more pronounced.