1/28/2024 0 Comments Tomtom home mac os xBut wait until you try it! It’s got terrific complexity of flavour from the prawn/shrimp shells – basically it’s a homemade prawn stock with a ton of aromatics added!! Can you freeze Tom Yum soup? The broth looks deceptively simple – clear and unassuming. That’s how you make the clear version of Tom Yum Soup which I find is the one more commonly served at Thai restaurants in Sydney. See? A lot of plonk and simmer above to make the broth.Īnd more plonk and simmer below when you add the “stuff” into the soup. The making part is very straight forward, calling for not much more than plonking and simmering, straining, more plonking then simmering again. EASY! The ingredient gathering is the hardest part of this recipe, being that the aromatics aren’t pantry staples and depending how well stocked your grocery store is, might require a trip to an Asian store. But even I can get my hands on all the ingredients for this recipe from my grocery and fresh produce stores!! How to make Tom Yum Soup I live in the upper northern beaches of Sydney, which is a beautiful part of the world but is sadly in Asian food and produce. They impart such beautiful flavour into the soup! The kaffir lime leaves, lemongrass, galangal, chilli and garlic. Key to this soup broth are all the fragrant fresh herbs and spices you see below. If you can’t get whole prawns, don’t worry – in the recipe notes, there’s directions for making this with frozen pre-peeled prawns! In addition to items shown below, you also need the head and shell of the peeled prawns/shrimp (see image below). But I’ve got a recipe made with frozen peeled prawns too – see recipe notes!! What goes in Tom Yum Soupįirstly, the broth. Tom Yum is best made with whole prawns/shrimp that you peel yourself. In fact, Tom Kha is the creamy version of Tom Yum I’m sharing today if you use the coconut milk option instead of evaporated milk! The soup broth flavour base is the same, but the key difference is that Tom Kha has chilli paste and a splash of coconut milk added. The evaporated milk really doesn’t add flavour, it just changes the appearance. The creamy version has a slightly bigger flavour punch because of the addition of the chilli paste. I’ve no idea which is more popular, and truthfully I like both equally so I don’t play favourites. Two types of Tom Yumįirst up, let me explain that there’s two different types of Tom Yum Soup:Ĭlear Tom Yum Soup (Tom Yum Goong Nam Sai) andĬREAMY Tom Yum Soup (Tom Yum Goong Nam Khon) which is made from the clear version with the addition of evaporated milk and a good hit of Thai Chilli Paste. Simple to make using whole fresh OR peeled frozen prawns / shrimp, this is astonishingly easy to make once you’ve gathered the ingredients! Bonus: Tom Yum is probably the healthiest Thai dish ever, clocking in at just 156 calories!Īsian food has some of the best soups in the world! From the rich coconut Laksa Noodle Soup to Vietnamese Beef Pho, and Japanese Ramen, there’s a vast variety and Thailand’s Tom Yum Soup is right up there with the best of them.Īnd the bonus? Tom Yum Soup is good for you, with just 156 calories per serving and very low fat. Tom Yum soup – everybody’s favourite Thai soup is finally here! Choose from the classic clear Tom Yum Goong, or make the creamy Tom Yum version – both are made with the same broth.
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |