Tom yum goong (ต้มยำ)
Tom yum goong (ต้มยำ) is a soup originating from Thailand. It is perhaps the most
famous dish in Thai cuisine. Literally, the words "tom yum" are
derived from two Thai words: "tom" and "yam".
"Tom" refers to boiling process (soup, in this case). "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 herbs generously used in
the broth. The basic broth is made of stock and fresh ingredients such as lemon
grass, kaffir lime leaves, galangal, lime juice, fish sauce and crushed chilli
peppers. In Thailand, tom yum is usually made with prawns (tom yum goong),
chicken (tom yum gai), fish (tom yum pla), or mixed seafood (tom yum talay) and
mushrooms - usually straw or oyster mushrooms. The soup is often topped with
generous sprinkling of fresh chopped coriander leaves.
Ingredients
2 lemongrass stalks, cut into 1" pieces and smashed a
bit (about 1/3 cup)
6 kaffir lime leaves (1 tablespoon), torn with centre vein
removed
2 tablespoons galangal sliced thin
1 tablespoon coriander roots, about 2 roots
2 tablespoons Thai shallots, whole with skin removed (1-2
shallots)
8 cherry tomatoes halved
2 cups chicken stock
1/2 cup straw mushrooms, ends removed and halved
2 tablespoons (about 7) red medium-sized Thai chillies,
smashed
4 or 5 medium-sized prawns, whole
1 1/4 teaspoon fish sauce (nam pla)
1 1/2 teaspoons roasted chilli paste
1 tablespoon lime juice (or more to taste)
1 tablespoon palm sugar
3 tablespoons coconut milk (*optional)
3 small dried chillies, roasted
1 tablespoon coriander chopped.
Method
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 or pestle to release flavour. Tear the centre vein off the lime leaves.
Slice your galangal into thin slices. Cut the tomatoes into halves. Peel the
skin off the shallots and smash lightly. Clean your coriander roots
well. Smash the fresh chillies 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. Roast the dried chillies until fragrant and browned in a dry
wok on medium heat
2. Clean the
prawns by peeling off the backs and snapping off the heads but leaving the fat
at base of the heads, this is very important, as that fat imparts a signature
flavour into Tom Yum Goong. Then, shell prawns leavening the tails on. Set
aside.
3. Boil the broth
on high until it comes to a rapid boil. Add the lime leaves, lemongrass,
coriander root, galangal 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 boiling
for 4-5 minutes, add a pinch of salt and the prawns. Strain the cooked
mushrooms and add them to the soup as well. Cook until prawns turn pink, about
a minute.
5. Add the fish
sauce and remove from heat. You will now season the soup.
6. Add lime
juice, sugar, chilli paste, smashed fresh chillies. Taste the soup to ensure
the hot, sweet, sour and salty tastes are in balance – this is the essence of
Thai cuisine. If adjust by adding sugar, lime juice or name pal as required.
7. If making the version with coconut milk: Add
the coconut milk and dried chillies. If doing this step you’ll need to add a
bit more lime juice and nam pla as the coconut tames it down a bit. Add about a
teaspoon more of each.
8. Add coriander
and serve. This soup is best served really hot!
Thais do not fish out the parts of this soup you don't eat
before serving - they know to avoid munching on the lemongrass stalks,
galangal, cilantro root and lime leaves. If serving this to guests who are
unfamiliar with Thai food, you may want to let them know what to eat and what
not to eat, or fish out the herbs before serving.
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