Tom yum is probably the most popular and famous Thai soup for all good reasons. Its simple, delicious and healthy! The soup is served piping hot and the forward flavors are sour and spicy. In Thai, “tom” translates into “boiled” and “yum” refers to the traditional sour, salty, and spicy flavor of an array of Thai dishes.
There’s two different types of Tom Yum Soup: Clear Tom Yum Soup (Tom Yum Goong Nam Sai); and
Creamy Tom Yum Soup (Tom Yum Goong Nam Khon) which is made from the clear version with the addition of evaporated milk and a good hit of Thai Chilli Paste.
I personally like both equally so I don’t play favourites. The creamy version has a slightly bigger flavour punch because of the addition of the chilli paste, while evaporated milk changes the appearance.
There’s two different types of Tom Yum Soup: Clear Tom Yum Soup (Tom Yum Goong Nam Sai); and
Creamy Tom Yum Soup (Tom Yum Goong Nam Khon) which is made from the clear version with the addition of evaporated milk and a good hit of Thai Chilli Paste.
I personally like both equally so I don’t play favourites. The creamy version has a slightly bigger flavour punch because of the addition of the chilli paste, while evaporated milk changes the appearance.
Video in Urdu:
Video in English:
Ingredients
Broth:
6 cup water
1 cup chicken stock/broth ,
1 cup chicken stock/broth ,
4 teaspoon lemon zest or 2 stalks of lemon grass
1.2'' piece ginger
4 -6 pepper corns
4 red chilies
6 garlic cloves
1 1/2 tablespoon Thai fish sauce
Soup:
1 lb Shrimp
4 oz button mushroom/ oyester mushrooms1 roma tomato , cut into wedges
1/2 white onion (medium sized), sliced
1 tablespoon sugar
6 tablespoon fish sauce
6 tablespoon lime juice
Cilantro, for garnish
To make creamy version:
6 tablespoon fish sauce
6 tablespoon lime juice
Cilantro, for garnish
To make creamy version:
3 tbsp Thai roasted chili sauce
150 ml evaporated milk
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