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Tom Yum

Tom Yum has a long and rich history in Thai culture, and it is one of the dishes that Thai people take great pride in. Known worldwide for its unique flavor combination of spicy, sour, and fragrant herbs, Tom Yum uses key Thai ingredients like galangal, lemongrass, kaffir lime leaves, and bird's eye chilies. The tradition of cooking Tom Yum dates back to the Ayutthaya period. In the early days, fish was the main ingredient used in Tom Yum. Over time, the recipe evolved, and variations with shrimp, pork, and chicken became popular. Today, there are different styles of Tom Yum, including clear broth and creamy versions, often enhanced with evaporated milk or chili paste for extra flavor.

Tom Yum has gained international recognition and is a must-try dish for anyone seeking to experience authentic Thai cuisine. Its appeal lies not only in its bold flavors but also in the health benefits of the Thai herbs used in its preparation. Tom Yum continues to be a favorite among locals and tourists alike, showcasing the perfect balance of Thai culinary artistry.

Ingredients:

• Tom Yum paste 100 gram
• 200g fresh shrimp
• 5 slices of young galangal
• 3 kaffir lime leaves (torn into pieces)
• 5-10 crushed bird's eye chilies
• 100g straw mushrooms (or any mushroom of your choice)
• 2 tbsp fish sauce
• 2 tbsp lime juice
• 1 tbsp chili paste
• 1 cup coconut milk
• 2 cups chicken broth
• Fresh coriander for garnish

Instructions:

1. In a pot, bring the broth to a boil and add galangal, lemongrass, and kaffir lime leaves. Simmer until fragrant.
2. Add the shallots and lightly pounded chilies to the broth and bring to a boil.
3. Add the shrimp and mushrooms, cooking until the shrimp is done and the mushrooms are tender.
4. Stir in the roasted chili paste and coconut milk, mixing well.
5. Season with fish sauce and lime juice, adjusting to taste.
6. Serve in bowls, garnished with fresh coriander. Enjoy with steamed rice.