Tom Yam Kung (shrimp soup) a delicacy of Thai cuisine

Thai shrimp soup or Tom Yam Kung is perhaps the most famous of all Thai dishes among tourists. Tom yum, also called tom yam (Thai: ต้มยำ) is a spicy and slightly sour soup. Tom Yam is also served in the neighboring countries of Laos, Malaysia, Singapore and Indonesia.

Tom Yam Kung, also known as Thai shrimp soup, is one of the most iconic and beloved dishes of Thai cuisine. This soup is known for its bold, spicy and sour flavor profile, exemplifying the complexity and richness of Thai culinary tradition.

History and origin

• Origin: Tom Yam Kung has its origins in Thailand, where it has a long history and has developed into a national symbol of Thai cuisine.
• Evolution: Over the years, this dish has seen several regional variations depending on local ingredients and taste preferences.

Particularities

• Important ingredients: Tom Yam Kung is a harmonious mix of fresh shrimps, lemongrass, galangal root, kaffir lime leaves, fish sauce, lime juice and chili peppers. These ingredients form the basis of the unique taste.
• Varieties: There are two main varieties: the clear version (Tom Yam Nam Sai) and the creamy version (Tom Yam Nam Khon), where coconut milk or evaporated milk is added for a richer texture.
• Cultural significance: The dish is not only popular in Thailand, but has also achieved international fame, often as a representative of Thai cuisine.

Flavor profiles

• Spicy and sour: The essence of Tom Yam Kung lies in the balance between spiciness and sourness, which provides a lively and stimulating eating experience.
• Fragrance: The aromatic herbs such as lemongrass, galangal and kafir lime leaves add a distinctive scent that is immediately recognizable.
• Complexity: Despite its apparent simplicity, the flavor of Tom Yam Kung is complex, with layers of flavor unfolding with each bite.

Tom Yum can be served with chicken (kai), pork (moe) and shrimp (kung). For vegetarians there is the “Tom yum hed” (with mushrooms).

Ingredients Tom Yam Kung

• 350g raw prawns (frozen)
• 1 tbsp oil
• 3 stalks lemongrass, white part only, bruised (vegetable section)
• 3 thin slices of Galanga Laos (vegetable section)
• 2 tbsp chicken broth powder
• 5-7 Thai chili peppers, stemless, bruised (vegetable section)
• 5 lime leaves, torn into pieces (vegetable section)
• 2 tbsp Fish sauce (bottle 200 ml)
• 10 pcs Strawmushroom(straw mushrooms), halve (tin 425g)
• 2 Spring onions, in rings (vegetable section)
• 3 tbsp Lime juice (vegetable section)

Tip: a few coriander leaves, to garnish.

Method of preparation Tom Yam Kung

• Peel the shrimp and remove the black vein; leave the tail on and keep the heads and caps. Heat the oil in a large pan and add the shrimp heads and shells.
• Bake for 5 minutes or until the caps turn bright orange.
• Add one stem sereh, the galangal and the chicken stock.
• Bring everything to a boil, lower the heat and let it simmer for 20 minutes.
• Strain the broth and then pour it back into the pan.
• Discard caps and seasonings.
• Finely chop the rest of the galangal and add it to the stock with the chillies, lime leaves, fish sauce, strawmushroom and spring onions.
• Let simmer gently for another 2 minutes.
• Add the shrimp and cook for 3 minutes, or until firm and pink.
• Remove the pan from the heat and add the lime juice. Add some extra lime juice or fish sauce to taste.
• Garnish with the coriander.

Video preparation method Tom Yam Kung

Watch the video here: