Tom yum or tom yam (UK: /ˌtɒm ˈjæm/ or /ˌtɒm ˈjʌm/; US: /ˌtɑːm ˈjɑːm/;[2] Thai: ต้มยำ, rtgs: tom yam, pronounced [tôm jām] (About this sound listen)) is a type of hot and sour Thai soup,[2] usually cooked with shrimp (prawn).[3] Tom yum have origin in Thailand and is widely served in neighbouring countries such as Cambodia, Brunei, Malaysia, Singapore and Laos and has been popularised around the world.
The words "tom yam" are derived from two Thai words. Tom refers to the boiling process, while yam refers to a Thai spicy and sour salad. Indeed, 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.
Commercial tom yum paste is made by crushing all the herb ingredients and stir frying in oil. Seasoning and other preservative ingredients are then added. The paste is bottled or packaged and sold around the world. Tom yum flavored with the paste may have different characteristics from that made with fresh herb ingredients. The soup often includes meats such as chicken, beef, pork, or shrimp.
Ingredients
Serves: 6
710 ml chicken stock
15 g tom yum paste
0.5 clove garlic, finely chopped
3 stalks lemon grass, chopped
2 kaffir lime leaves
2 skinless, boneless chicken breast halves - shredded
110 g fresh mushrooms, thinly sliced
15 ml fish sauce
15 ml lime juice
3 g chopped green chile pepper
1 bunch fresh coriander, chopped
1 sprig fresh basil, chopped
Directions
Prep:10min › Cook:15min › Ready in:25min
In a large saucepan, bring the chicken stock to a boil. Stir in the tom yum paste and garlic, and cook for about 2 minutes. Stir in the lemon grass and kaffir lime leaves. Place the chicken in the saucepan, and cook 5 minutes, or until cooked through.
Mix in the mushrooms. Add the fish sauce, lime juice, and green chilli. Continue cooking until well blended. Remove from heat, and serve hot with the coriander and basil sprinkled on top.