Traditional Thai Dish - Tom Yum

Tom Yum is a popular and iconic Thai soup known for its bold and aromatic flavors. The history of Tom Yum can be traced back to Thailand, where it has become a staple in Thai cuisine.

The exact origins of Tom Yum are not well-documented, but it is believed to have evolved over centuries as a result of the blending of Thai culinary traditions with influences from neighboring countries. The name "Tom Yum" itself is derived from two Thai words: "tom," meaning boiling or soup, and "yum," referring to the spicy and sour flavor profile.


Tom Yum is characterized by its distinctive combination of flavors, featuring a spicy kick from chili peppers, a tangy and sour taste from lime or tamarind, and a savory umami depth often derived from ingredients like fish sauce or shrimp paste. The soup typically includes a variety of ingredients such as shrimp, mushrooms, tomatoes, lemongrass, kaffir lime leaves, galangal (a type of ginger), and cilantro.


There are two main variations of Tom Yum: Tom Yum Goong (with shrimp) and Tom Yum Gai (with chicken). Additionally, there are Tom Yum soups that include a combination of seafood, chicken, or other meats, catering to different preferences.

Over time, Tom Yum has gained popularity beyond Thailand and has become a beloved dish in many parts of the world. It is often considered a go-to comfort food for those who appreciate the vibrant and complex flavors of Thai cuisine. Tom Yum's rich history and widespread appeal make it a cultural and culinary gem in the global gastronomic landscape.

Tom Yum (Shrimp version) Recipe;

Ingredients:

• 2 cups shrimp, peeled and deveined
• 4 cups chicken or vegetable broth
• 2 stalks lemongrass, cut into 2-inch pieces and smashed
• 3-4 kaffir lime leaves
• 3-4 slices galangal (or ginger if unavailable)
• 200g mushrooms, sliced
• 1 medium tomato, cut into wedges
• 1 small onion, thinly sliced
• 2-3 Thai bird's eye chilies, smashed (adjust according to spice preference)
• 3 tablespoons fish sauce
• 1-2 tablespoons lime juice
• 1 teaspoon sugar
• Fresh cilantro leaves for garnish
• Optional: Thai chili paste (Nam Prik Pao) for added depth of flavor

Instructions:

• Prepare the Broth:
  • In a pot, bring the chicken or vegetable broth to a boil.

• Add Aromatics:
  • Add lemongrass, kaffir lime leaves, and galangal (or ginger) to the boiling broth. Allow them to simmer for about 5-10 minutes to infuse the flavors.

• Add Vegetables:
  • Add mushrooms, tomatoes, and onions to the pot. Simmer until the vegetables are tender.

• Add Shrimp:
  • Add the peeled and deveined shrimp to the pot. Cook until the shrimp turn pink and opaque.

• Season the Soup:
  • Stir in fish sauce, lime juice, and sugar. Adjust the seasoning to your taste. If you prefer more heat, you can add Thai chili paste (Nam Prik Pao) at this stage.

• Adjust Consistency:
  • If needed, adjust the consistency of the soup by adding more broth or water.

• Remove Aromatics:
  • Before serving, remove the lemongrass, kaffir lime leaves, and galangal slices from the soup.

• Serve:
  • Ladle the hot Tom Yum soup into serving bowls. Garnish with fresh cilantro leaves.

Enjoy your homemade Tom Yum Goong! Adjust the spice level and ingredients according to your preferences, and feel free to customize the recipe with your favorite protein or additional vegetables.

Tom Yum recipe videos;

The Best Spicy Thai Soup Recipe;

Tom Yum Goong Recipe (Creamy Style);

Easy Tom Yum Chicken Soup Recipe;

 Tom Kha Gai Thai - Coconut Chicken Soup;

References;

1. "tom yam". Oxford English Dictionary (Online ed.). Oxford University Press. (Subscription or participating institution membership required.)
2. "Tom Yam Kung : Not only tasty but with medicinal properties - Thaiways". thaiwaysmagazine.com. Archived from the original on 1 February 2016. Retrieved 18 December 2015.
3. "Tom Yum Soup (Tom Yum Goong) Recipe". Retrieved 1 May 2023.
4. "Thai Roasted Chili Paste Nahm Prik Pao) Recipe - Food.com". Retrieved 26 April 2017.
5. "Overview of Tom Yum soup from late 19th-century Siam to present day Thailand". Thaifoodmaster. Retrieved 25 January 2017.
6. "Ancient Siamese Recipe for Tom Yum Soup with Snakehead Fish, Roasted Chili Jam and Green Mango (First Published in 1890) (Dtohm Yam Bplaa Chaawn, ต้มยำปลาช่อนแบบโบราณ อย่างหม่อมซ่มจีน ราชานุประพันธุ์ ร.ศ.๑๐๙)". Thaifoodmaster. 25 January 2017. Retrieved 25 January 2017

Thank you for reading!

You can complete great comment tasks at here.
#tomyumgai #tomyum #soup #cuisines #cooking #spicy #foodinspiration #food #chefs