What are the essential components required to make Tom Yum Soup?

To prepare Tom Yum Soup, you will need the following essential ingredients: 2 stalks of lemongrass, 2 sliced Thai red chili peppers, 1 tablespoon of minced galangal, 1 tablespoon of refined coconut oil, 5 cups of vegetable broth, 1 diced large tomato, and 5 lime leaves.

Why might my Tom Yum Soup have a bitter taste?

The bitterness in Tom Yum Soup often results from adding lime juice too early in the cooking process. To avoid this, ensure you add lime only after the soup is fully cooked. Additionally, bruising the herbs before adding them to the soup can enhance the flavor and aroma without contributing to bitterness.

What are the recommended ways to enjoy Tom Yam Soup?

Tom Yam Soup can be enjoyed in various ways. It pairs well with rice noodles or prawn crackers, which can be served on the side. Alternatively, rice can accompany the soup, although it's not a necessity. For a richer experience, adding seafood or chicken to the soup is also a popular choice.

Can you describe the taste profile of Thai Tom Yum Soup?

Tom Yang soup offers a unique taste experience, characterized by an initial sourness from the lime juice, followed by saltiness from fish sauce, and a subtle sweetness from name prik pao paste. Thile the lemongrass and makrut lime leaves may not be distinctly tasted, their aromatic qualities are essential to the soup's overall flavor, enhancing the experience.

Unlock Thai Flavours: How to Prepare Delicious Tom Yang Soup

Description

Spice up your life with Tom Yang Soup! This authentic Thai recipe features a fragrant broth bursting with hot, sour, and savory flavors. Lemongrass, galangal, and lime leaves create the base, while shrimp, mushrooms, and a touch of creaminess make it a satisfying meal.

Ingredients

Scale

750g raw shrimp
250g fish slices (diced)
6 cups water
2 stalks lemongrass, quartered
2–3 shallots
1-inch piece of galangal
5 pieces Kaffir lime leaves
1–2 Thai red finger chillies
1/2 cup sliced mushrooms (or small oyster mushrooms, etc.)
1 tsp sugar (optional)
2 tsps Thai chili paste (also called name prik pao)
2 tbsps fish sauce
4 tbsps fresh lime juice (about 2 limes)
cilantro leaves for garnish

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Instructions

Peel the shrimp, remove the heads, and set them aside separately.
Place the water, shrimp heads and shells and bring to a boil. Lower the heat and let simmer for 10 minutes. Remove the shells and heads from the stock using a strainer. This broth will become our soup base.
Smash the lemon grass with the face of the knife. Cut them into 2-inch lengths, and add them to the pot. Also add the shallots, galangal, lime leaves, Thai chilies, and mushrooms. Continue to simmer.
Add the Thai chili paste, sugar (if using) and fish sauce. Stir.
Add the shrimp and diced fish meat and continue to simmer until the they shrimp and fish are cooked through.
Add the lime juice. Do not stire anymore. The soup is ready to be served.
Garnish each soup serving with cilantro leaves.