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Tom yum kung as served in a hot pot in Rayong, Thailand.. Tom yum kung, [4] [5] [6] or Tom yum goong, [7] (Thai: ต้มยำกุ้ง RTGS: tom yam kung) is the Thai spicy and sour shrimp soup—a variant of Tom yum, combined with many of Thailand's key herbal and seasoning ingredients, often served with a side of steamed rice, sometimes with a dollop of chili paste and a splash of lime ...
Tom yum or tom yam (UK: / ˌ t ɒ m ˈ j æ m,-ˈ j ʌ m /, US: /-ˈ j ɑː m /; [3] Thai: ต้มยำ, RTGS: tom yam [tôm jām] ⓘ) is a family of hot and sour Thai soups. The strong hot and sour flavors make it very popular in Thai cuisine. [4] The name tom yam is composed of two words in the Thai language.
A soup thickened with Egusi, the culinary name for various types of seeds from gourd plants, like melon and squash. Ezogelin soup: Turkey: Chunky Savory soup made by red lentil, bulgur, onion, garlic, salt, olive oil, black pepper, hot pepper and peppermint Escudella: Spain Stew A traditional Catalan meat and vegetable stew and soup. Typically ...
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Mostly bred in local fish farms. Boiled in tom yam, grilled or fried. Kung khao กุ้งขาว Whiteleg shrimp: Bred in local fish farms. Perhaps the most common shrimp currently used in tom yam kung. [18] Pla chon ปลาช่อน Channa striata: Usually eaten barbecued or steamed. It is the main fish used in the preparation of pla ...
According to Thai chef Bo Songvisava, the broth includes a sour ingredient such as sour tamarind (som makaam), bilimbi (taling pling), nipa palm vinegar (nam som jaak), or roselle flowers (dok krajieb sod) in a chili paste including krill paste (kapi), coriander root, fish sauce, and shallot. [1]
Tom chuet or kaeng chuet – a clear soup with vegetables and, for instance, wunsen (cellophane noodles), taohu (silken tofu), mu sap (minced pork), or het (mushrooms). It is of Thai Chinese origin. Tom kha kai – hot spicy soup with coconut milk, galangal, and chicken. Tom yam – hot & sour soup with meat.
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