Tom Yum

[Bond Girl]

Inspired by the recent string of thai eating, I am feeling very ambitious to attempt the Tom Yum soup. According to Pichet Ong:

Here are some the ingredients for the soup base:

tamarind

galanga

kaffir lime

fish sauce

sugar

I know I forgot something...someone help me figure out what it is? Or does anyone out there has a better version.

[KatieLoeb]

The fillings usually include tomatoes, bean sprouts and chunks of pineapple. At least in the versions I like.

[snowangel]

I include lemon grass in the base. And, come to think of it, I do consider the chilis part of the base. I go very, very minimal on the sugar. My typical other additions are straw mushrooms, shrimp and shallots. No sprouts, tomatoes or pineapple for me! For me, it's more about the broth than the chewables.

[ludja]

galanga

chicken stock

lemon grass

kaffir lime leaves

chili-tamarind paste

thai chile peppers

Seasonings:

fish sauce

lime juice

palm sugar

then, shrimp, thai chiles, straw (or button) mushrooms

garnish w/green onion rings and cilantro

edited to add: No claim to authenticy here. It's based on a recipe from "Practical Thai Cooking" by Puangkram Schmitz and Worman and it tastes similar to good versions I've had in local Thai places out here.

Edited September 16, 2005 by ludja (log)

[Grub]

By the by, does anyone know how galanga is pronounced?

Is it GAL-anga, or gal-ANG-ga?

I've seen it spelled galangal (pronounced GAL-angal) and also laos...

[SuzySushi]

This is the basic recipe I use when I feel like making Tom Yum soup:

Tom Yum Kung

Serves 6

1 tablespoon oil

1 pound shrimp, shelled, shells reserved

8 cups hot water

2 stalks lemongrass, cut in 4” lengths

1 lemon or lime, sliced

4 kaffir lime leaves

2 slices galangal

2 whole fresh red or green chiles

1 can straw mushrooms, drained

1 tablespoon fish sauce

2 tablespoons chopped cilantro (garnish)

3 scallions, chopped (garnish)

Heat oil in a large saucepan. Add shrimp shells and sauté until they turn pink. Add next 6 ingredients. Bring to a boil and simmer 20 minutes. Strain broth through a cheesecloth-lined sieve. Return to the saucepan and bring to a boil. Add shrimp and straw mushrooms. Cook 3 to 4 minutes, until shrimp turn pink. Stir in fish sauce.

Serve garnished with cilantro and scallions.

[CharityCase]

This is the basic recipe I use when I feel like making Tom Yum soup:

Tom Yum Kung

Serves 6

1 tablespoon oil

1 pound shrimp, shelled, shells reserved

8 cups hot water

2 stalks lemongrass, cut in 4” lengths

1 lemon or lime, sliced

4 kaffir lime leaves

2 slices galangal

2 whole fresh red or green chiles

1 can straw mushrooms, drained

1 tablespoon fish sauce

2 tablespoons chopped cilantro (garnish)

3 scallions, chopped (garnish)

Heat oil in a large saucepan. Add shrimp shells and sauté until they turn pink. Add next 6 ingredients. Bring to a boil and simmer 20 minutes. Strain broth through a cheesecloth-lined sieve. Return to the saucepan and bring to a boil. Add shrimp and straw mushrooms. Cook 3 to 4 minutes, until shrimp turn pink. Stir in fish sauce.

Serve garnished with cilantro and scallions.

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If you take this recipe and add a teaspoon of jaggery or palm sugar you'd have my Tom Yum recipe too. I'm not a Thai expert but some versions of Tom Yum include a small portion of coconut milk too don't they?

[dano1]

tom yum:

Chix stock

sliced galangal

lemon grass

fresh thai peppers

kaffir lime leaves

straw mushrooms

equal parts lime juice and fish sauce

cilantro

protein

never ran across tamarind or palm sugar in a basic tom yam. don't mean s**t though . Whatever floats your boat works.

[Bond Girl]

Yeah and the one in Kittichai has enoki mushrooms, coconut milk and some other wild mushroom.

[Pan]

Interesting. I've never had tom yam soup that included any coconut milk. The places I go to, if you want coconut milk in your soup, you should get tom kha.

[Chris Amirault]

My two cents: no tamarind or sugar in ours, but always fresh oyster mushrooms. Finding good ones at the market is what inspires me to make it.

[Bond Girl]

Interesting. I've never had tom yam soup that included any coconut milk. The places I go to, if you want coconut milk in your soup, you should get tom kha.

←

I've never had it either. The soup is definitely not authentic but it's certainly very good.

[chow guy]

I always add Thai chiles (or chili paste), fresh oyster mushrooms and fresh tomatoes and garnish with Thai basil and sprouts.