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Tom yam or tom yum is spicy thai soup usually cooked with shrimp. Beside in Thailand it also served around it neighbours countries like Malaysia, Singapore, Vietnam, Indonesia and Brunei. It is so popular and become world wide popular food not only at those Asian neighbours.
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 as lemongrass, kaffir lime leaves, galangal, lime juice, fish sauce, and crushed chili peppers.
Tom yum soup has many variant depends on ingredients use such as :
Tom yum goong or tom yam kung, is made with prawns as the main ingredient.
Tom yam pla is a clear fish soup that was traditionally eaten with rice. It used to be the most widespread form of tom yam before mass-tourism came to Thailand, for fresh fish is readily available almost everywhere in the region's rivers, canals and lakes as well as in the sea. Usually fish with firm flesh that doesn't crumble after boiling is preferred for this type of soup.
Tom yum gai or tom yam kai is the chicken version
Tom yum po taek or tom yam thale is a variant of the soup with mixed seafood, like prawns, squid, clams and pieces of fish.
Tom yam nam khon is a more recent variation. Almost always made with prawns as a main ingredient, a little milk or coconut milk is added to the broth as a finishing touch, and then balanced with some toasted dried chillies. This adaptation is not to be confused with tom kha gai ("chicken galanga soup"), where galangal is the dominant flavour of the coconut milk-based soup.
Tom yam kung maphrao on nam khon , a version of prawn tom yum with the meat of a young coconut and a dash of (coconut) milk.
Tom yam kha mu, made with pork leg. These require a long cooking time under low fire.
What I'm about to share today is tom yum gai (tom yan kai), tom soup made from chicken. Beside using chicken meat and mushrooms, I also add some small shrimp to get great tom yum flavour that I like. For this tom yum kai you may skip the shrimp if you want.
Tom yum goong or tom yam kung, is made with prawns as the main ingredient.
Tom yam pla is a clear fish soup that was traditionally eaten with rice. It used to be the most widespread form of tom yam before mass-tourism came to Thailand, for fresh fish is readily available almost everywhere in the region's rivers, canals and lakes as well as in the sea. Usually fish with firm flesh that doesn't crumble after boiling is preferred for this type of soup.
Tom yum gai or tom yam kai is the chicken version
Tom yum po taek or tom yam thale is a variant of the soup with mixed seafood, like prawns, squid, clams and pieces of fish.
Tom yam nam khon is a more recent variation. Almost always made with prawns as a main ingredient, a little milk or coconut milk is added to the broth as a finishing touch, and then balanced with some toasted dried chillies. This adaptation is not to be confused with tom kha gai ("chicken galanga soup"), where galangal is the dominant flavour of the coconut milk-based soup.
Tom yam kung maphrao on nam khon , a version of prawn tom yum with the meat of a young coconut and a dash of (coconut) milk.
Tom yam kha mu, made with pork leg. These require a long cooking time under low fire.
If you browse around the net for this recipe, you'll get hundreds of it. Some use ready tom yum paste (nam prik pao) and some making from scratch.
Mostly I make all my foods from scratch but for this spicy tom yum I prefer use ready nam prik pao/ thai spicy sauce, it will give you real kick of thai dish! .... But poor me this winter my nam prik pao finish.... so you can guess... I cooked tom yum many times ^,^
Well...it's my fave dish..especially during winter and cold days or when I got flu... So what to do.. this time I make my tom yum soup really from scratch... The taste is so tasteful exactly when I use ready nam prik pao.
So bad I forgot to picture my home made tom yum paste/ nam prik pao...next time I'll post my home made nam prik pao in different post.
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