tom yum main ingredients

Tom Yum Goong is a famous Thai soup known its bold and vibrant flavors. It’s a hot and sour soup with fragrant spices. The strong hot and sour flavors makes it very popular in Thai cuisine.

The strong flavors in Thai food offers are reasons that make them very popular, and Tom Yum Goong is definitely full of flavor.

Tom Yum Goong is different from many western soups because most western soups do not have a huge amount of flavour in the broth.

This hot and sour soup typically features shrimp, mushrooms, lemongrass, galangal, kaffir lime leaves, fish sauce, lime juice, and chilli peppers. Known for its refreshing and spicy taste, it is a beloved starter in Thai cuisine, offering a tantalizing combination of tangy, savory, and spicy flavors.

It’s a healthy pick. Tom yum has fewer than 100 calories per cup.Tom yum soup has a wide variety of herbs and spices which work synergistic-ally to make you feel better. This includes Lemongrass, an herb that is high in vitamins A and B, fights inflammation, and can relieve a cough or upset stomach. It is good for fever, headache, and muscle pains.

Ingredients

2 liters of water

4 stalks of lemongrass

1 inch chunk of galangal

10 kaffir lime leaves

10 Thai chilies

5 cloves of garlic

500 grm kilo shrimp

300 grm oyster mushrooms

2 roma tomatoes

2 white onions (medium sized)

2 teaspoons of sugar

8 – 12 tablespoons of fish sauce (depending on your taste)

8 – 12 tablespoons of lime juice 

Handful of cilantro

Instruction

Start with, about 2 liters of water in a pot to boil.

Squeeze the limes and keep the juice in a bowl to use it later.

Take your stalks of lemongrass, and first tear off the outermost leaf and throw it out.

Then slice it diagonally into 1 inch strips.

Take about 1 thumb sized chunk of the root part of galangal, and chop it into slices.

Coarsely break about 10 kaffir lime leaves and tear them roughly, it will help release the flavor.

Peel about 5 cloves of garlic. Chop the chillies or make it half from the middle.

Put the lemongrass, galangal, kaffir lime leaves, garlic and chilies into the water. You can put on the lid just so it starts to boil and release all the herb flavors quicker.

Now prepare your shrimp (or any meat you’re making tom yum with). Clean it and set aside.

Boil your soup with all the herbs in it for about 10 minutes, and you can go ahead and toss in the shrimp and turn the fire to low.

Then add your mushrooms, which you should pre-rinse beforehand.

Take two roma tomatoes and two small white onions and slice them into wedges – make them to be big and chunky.

Then add them to the tom yum. If you’re using shrimp for this tom yum recipe, you might get some foam build up on top of your soup, you can just lightly skim it off the top and toss it out.

Boil the tom yum for about 2 – 3 minutes.

Next, add about 6 tablespoons of fish sauce and 2 teaspoons of sugar. (you can add more according to your taste)

Boil your tom yum for another minute or so and then turn off the heat.

Remember not to overcook your tom yum. The mushrooms and onions should be soft, and then it’s ready.

Once the heat is off, add about 8 tablespoons of lime juice (depending on how sour you like it).

Make sure you taste until your tom yum is perfectly flavored.

You might need to add more fish sauce, sugar, or lime juice.

Finally chop up a handful of fresh cilantro, toss it in the soup, and give your tom yum a final stir.

The lime juice and cilantro taste fresher and more vibrant when not boiled, so turn off the heat before adding them.

Here you have Tom yum goong (nam sai),the clear version of tom yum.

For Creamy version of tom yum

3 tablespoons canned Thai roasted chili sauce 

10 tablespoons evaporated milk

You can add more lime juice or fish sauce as the milk and roasted chili sauce blends the sourness and saltiness.

For this recipe version, you can take out half of the tom yum soup and set it aside as the clear version, and then made the other half for the creamy version. 

Turn the heat back on low.

Add about 3 heaping tablespoons of Thai roasted chili sauce (nam prik pao) to your soup and stir it in.

Add about 10 tablespoons of evaporated milk.

Mix it well and let your soup heat up for about 1 minute.

At this stage, you’ll need to taste test and evaluate.

The roasted chili sauce and creaminess from the evaporated milk will alter the flavors from the clear version, so you might need more lime juice and more fish sauce.

Just keep taste testing until it’s exactly how you like it.

And there you have the creamy version of tom yum.

Enjoy! View More. 

If you have tried and tasted the recipe, do let us know your experience in comment section below.