12/30/2023 0 Comments Thai hot and sour soupIt is spicy, sweet, and shrimp-y and adds a lot of delicious flavor to this soup. Roasted Chili Paste: Roasted chili paste, known as Nam Prik Pao in Thai, is an all-in-one Thai flavoring paste.Exactly how much you need will depend on how salty your chicken broth is. Fish Sauce: Fish sauce provides the salty umami flavor for this soup.Start with 2 Tablespoons and add more as needed, depending on how sour your lime is. Lime Juice: Fresh lime juice provides the necessary sourness.They also contribute some additional redness to the broth. They provide another texture and a different sour flavor than the lime juice in the soup. Cherry Tomatoes: Cherry tomatoes are an optional, but fun add-in.Straw, champignon, beech, and oyster mushrooms are all good choices. Mushrooms: Any mild flavored mushroom will work well in this soup.The chicken should be sliced into bite-sized pieces. Chicken: Boneless, skinless chicken thighs and breast both work well in this soup.Shallots: Three or four small Asian shallots or one large shallot help give the broth additional flavor.Ginger is often suggested as a substitute for galangal, but it does not have the same flavor and should not be used in this soup. You should wind up with about 10 round slices. Simply wash the galangal, cut a 1 inch piece off and slice it into thin rounds. It can also be found fresh online (ingredient name linked). It is often available at pan-Asian stores, but not always. Galangal: Galangal provides a sharp, earthy, somewhat citrusy flavor.Wash the leaves, then fold them in half to strip the central vein away and tear in half again. However, you can also buy them online (ingredient name linked). They are harder to procure, often available only at groceries specializing in Southeast Asian cuisine. Makrut (Kaffir) Lime Leaves: Makrut lime leaves are another essential ingredient in this soup and impart a very distinctive citrus flavor.Cut into 2 inch lengths and bruise with the back of a chef's knife to help release the fragrance. Lemongrass: Lemongrass provides a wonderful lemony fragrance to this soup, and can reliably be found at pan-Asian groceries such as Ranch 99.Tom Yum is supposed to be somewhat spicy, but you can adjust to your spice preference. Five Thai chilis, bruised really hard, added at the beginning of cooking will result in a much spicier soup. One Thai chili added towards the end of cooking will give you a mild spice. Thai Chilis: The number of chilis you add, how strongly you bruise them, and when you add them to the soup will determine the spice level.Homemade chicken broth will taste the best, but store bought is also fine. Chicken Broth: Chicken broth forms the base of this soup.And as much as I love Tom Yum Goong, there's something really nice about biting into tender, thinly-sliced pieces of chicken infused with this wonderfully spicy and sour broth. They all combine so wonderfully to create a soup that is refreshing, yet deeply satisfying. Invigorating spice from the chilis, refreshing tang from the limes, citrusy fragrance from the makrut lime leaves, galangal, and lemongrass. ![]() (see How to Interpret a Thai Menu for more). So put together, Tom Yum Gai means Hot and Sour Chicken Soup. In the context of this soup, Yum is used to imply these spicy, sour, and salty flavors. Yum means "to mix" and is mainly used to refer to salads, whose ingredients are tossed together with a spicy, sour, and salty dressing before serving. Tom (pronounced tome) means "to boil" and is used to refer to soups. Tom Yum is a popular hot and sour Thai soup. Read on to learn how to recreate this wonderfully flavorful hot and sour chicken soup at home! Jump to: Many years and many tastes of Thai food later, I still can't get enough of the bold flavors of an authentic Tom Yum soup. But after mentioning this to hubby, he informed me that it was actually Tom Yum soup - just a really good one, and so unlike the watered-down versions I had experienced before! I thought perhaps it was some delicious variation of a red curry because it was just so spicy and rich. One dish in particular stood out to me, with its fiery red broth accented with fragrant citrus. Without knowing what each bowl contained, I lifted the lids and dug in, savoring all of the unique flavor combinations. Hubby ordered room service, and I kicked back, excited to sample the array of Thai dishes he had ordered. After running around to temples, palaces, and other must-see tourist destinations in the sweltering heat all day, we decided to spend a quiet evening in at the hotel. I was visiting Bangkok to see my hubby (boyfriend at the time). I still remember the first time I had the real Tom Yum soup.
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