- THE CHEF
- Cold Appetizers
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Tom Yum can be considered the national dish of Thailand. It is eaten everywhere by every person, and is a firm favourite with tourists as well. Tom Yum is usually ordered with shrimp (Tom Yum Kung) but can also be made with other types of seafood, chicken, pork, or even tofu.
Amount Per 250 ml: Calories, 187; Protein, 24 g; Fat, 5 g (42% cal.); Cholesterol, 183 mg; Carbohydrates, 9 g; Fiber, 0 g; Sodium, 239 mg.
⊕ 2 Lemongrass stalks, cut into pieces and smashed a bit
⊕ 6 Lime leaves (1 tablespoon), torn with center vein removed
⊕ 30 g Galangal sliced thin
⊕ 15 g coriander roots, about 2 roots
⊕ 50 g shallots , whole with skin removed (1-2 shallots)
⊕ 150 g , sliced into 6-8 pieces lengthwise
⊕ 2 Liter fish stock
⊕ 100 g straw mushrooms, ends removed and halved
⊕ 30 g red medium-sized thai chilies, smashed
⊕ 100 gr medium-sized saltwater shrimp, whole and uncleaned, the fresher the better
⊕ Pinch of salt
⊕ 5 ml Fish sauce
⊕ 20 g Chili pepper paste
⊕ 15 ml Lime Juice
⊕ 50 ml Coconut milk
⊕ 3 pieces Dried chili, chopped fine
⊕ 15 g coriander, chopped
1. Prepare all the ingredients. Remove the outer layer of the lemongrass stalks and cut off the end. Cut into 1-2″ pieces and smash with the side of a heavy knife to release flavor. Tear the center vein off the lime leaves. Slice your galangal into thin slices. Cut the tomato into 6 pieces lengthwise. Peel the skin off the shallots and smash lightly. Clean your coriander roots well. Smash the fresh chilies with the back of a heavy knife, or in a mortar and pestle. If using fresh Thai straw mushrooms, slice the bottoms off and cut in 1/2 lengthwise. If making the version with milk: roast the dried chilies until fragrant and browned in a dry wok on medium heat (see note).
2. Clean the shrimp by peeling off the backs and snapping off the top part of the heads, but leave the fat on at the base of the head (the reddish brown goop). This is very important, as that fat imparts a signature flavor into Tom Yum Goong. Don’t discard it. Then, peel out the legs + intestine underneath, but leave the tails on. Set aside.
3. Boil the broth on high until it comes to a rapid boil. (see note about broth below). Add the lime leaves, lemongrass, coriander root, galangal, shallot(s) and tomato. Boil for 4-5 minutes until the broth tastes herbal. if you’re using fresh ingredients, 4-5 minutes should be enough. In a separate pan, boil the mushrooms in plain water.
4. After you’ve boiled 4-5 minutes, add a pinch of salt and the shrimp. Strain the cooked mushrooms and add them to the soup as well. Cook until shrimp turn pink, about a minute.
5. Add the fish sauce and remove from heat. You will now season the soup.
6. Add lime juice, chili paste, smashed fresh chilies. Taste the soup. Is it sour? Is it salty? If no, add a bit more, 1/4 teaspoon at a time.
7. If making the version with milk: Add the milk and dried chilies. If doing this step you’ll need to add a bit more lime juice and fish sauce as the milk tames it down a bit. Add about a teaspoon more of each.
8. Add cilantro and serve. This soup is best served really hot!