Tom Yum
Overview
Tom yum or tom yam is a Lao and Thai, clear, spicy and sour soup.] Tom yum is widely served in neighbouring countries such as Cambodia, Malaysia and Singapore, and has been popularised around the world.
History
Literally, the words "tom yum" are derived from two Tai words: "tom" and "yam". "Tom" refers to boiling process, while "yam" refers to a kind of Lao and Thai spicy and sour salad. Thus, "tom yum" is a Lao and Thai hot and sour soup. Indeed, tom yum is characterised by its distinct hot and sour flavours, with fragrant spices and herbs generously used in the broth. The basic broth is made of stock and fresh ingredients such aslemongrass, kaffir lime leaves, galangal, lime juice, fish sauce, and crushed chili peppers.
How to cook
Ingredients - 1 pint of water
• 10 large shrimps
• 1 cup of mushrooms
• 1 stalk of lemon grass chopped
• 2 kaffir-lime leaves
• 1 table spoon of chopped coriander leaves
• 1/2 teaspoon of ground chilli (the amount can be adjusted according to one's preference)
• 1/2 teaspoon of salt
• 2 tablespoons of lime juice
• 2 tablespoons of fish sauce
• 1 gram of goat pepper
•
Pour the water into a pot, add the lemon grass and kaffir-lime leaves and heat it.
2. Add the shrimps when the water is boiling and cover the pot.
3. Wait for 3 minutes before adding the mushrooms and salt.
4. Leave it to simmer for a few minutes. Then remove from the heat.
5. Season with fish sauce, lime juice and ground chilli.
6. Put the chopped coriander leaves in the pot before serving.
To enhance the flavour, sometimes nam phrik phao or roast chilli paste is added to the soup before it is removed from the heat. For foreigners who are not accustomed with its original taste, just add some milk to the soup to make its taste milder and blended well.