Tom Yum Goong

++Tom yum (Thai: ต้มยำ, also sometimes romanized as tom yam) is a clear soup originating from Thailand and is perhaps one of the most famous dishes in Thai cuisine.

++Tom yum is characterized by its distinct hot and sour flavours with fragrant herbs generously used. The basic broth is made up of stock and fresh herbs such as lemon grass, kaffir lime leaves, galangal, and shallots. The intense flavours come from the addition of fresh lime juice, fish sauce and crushed chillis before serving.

++In Thailand, tom yum is usually made with chicken (tom yum gai), prawns (tom yum goong), fish (tom yum pla) or mixed seafood (tom yum talay or tom yum po tak) and mushrooms - usually straw or oyster mushrooms. The soup is often topped with generous sprinkling of chopped coriander leaves.

++The less popular variety of tom yum is tom yum nam khon (Thai: ต้มยำน้ำข้น) where coconut milk is added to the broth. This is not to be confused with tom kha - where the galangal flavour dominates the soup. Tom yum nam khon is almost always made with prawns whereas chicken is often used in tom kha. Its other cousin is the less well known outside Thailand tom klong. Sometimes Thai chilli jam (nam prik pao, Thai: น้ำพริกเผา) is added to give the soup a bright orange colour, also making the chilli flavor more pronounced. However the bright orange colour might be made from curry paste such geang som (Thai: แกงส้ม).

++Commercial tom yum paste is made by crushing all the herb ingredients and stir-fried in oil. Seasoning and other preservative ingredients are then added. The paste is then bottled or packaged and sold around the world. Tom yum flavoured with the paste may have different characteristics to those made with fresh herb ingredients.

INGREDIENTS ---> AMOUNT
Water or stock ---> 6 cups
Fish sauce ---> 1-2 T
Kaffir lime leaves --->4 each
Lemongrass ---> 1 stalk
Galangal (opt.) --->2 pcs
Garlic crushed ---> 2 clove
Salt & pepper ---> to tast
Shrimp ---> 1 1/2 l
Scallions ---> 1/2 bunch
Straw mushrooms (opt.) ---> 1 cup
Limes juice only ---> 2 each
Cilantro ---> 1/2 bunch
Thai chili peppers ---> 2-3 each

METHOD
Basic Steps: Simmer → Strain → Simmer → Garnish
1.Bring first set of ingredients to a boil in a large pot. Reduce heat to low and simmer 15-20 minutes to mingle flavors. Strain and discard solids.
2.Return the stock to a simmer. Add the shrimp, scallions and mushrooms and simmer continue to simmer over medium-low heat until shrimp is cooked through.
3.Stir in the lime juice, cilantro and chilies and serve.

VARIATIONS
*Add the shrimp shells from peeling the shrimp to the simmering stock for extra flavor.
*Straw mushrooms are usually found canned. You may substitute thinly sliced button mushrooms if you like, or omit the mushrooms altogether.
*Sliced bamboo shoots can be added if you like.
*If kaffir lime leaves are unavailable, zest the limes before juicing them and use the zest instead.
*Tom Kha Kung: Substitute coconut milk for half or all the water or stock.
*Tom Yum Gai: Substitute thinly sliced chicken for the shrimp.
*Tom Yum Hed: A vegetarian variation. Eliminate the shrimp and double the amount of mushrooms.

NOTES
*** This is a very simple and popular Thai soup. It is sometimes spelled tom yum koong or tom yum goong.