“Tomyam” or spicy soup, is considered one of Thailand’s best known and most popular dishes both locally and across the glob, mainly due to its distinctive flavor and mouth-watering ingredients. The word ‘Tomyam’ when separated, means to boil (tom) and to mix in the 3 flavors together which are sour, salty, and spicy (yam).
The two types of tomyam are the clear type and the slightly creamy type ( with coconut milk).
The essential ingredients which make up the tomyam include:
- Lemongrass 1 stem
- Kaffir lime leaves 3 pcs.
- Galanga 2 slices
- Fresh chilli, crushed 10-12 pcs.
- Dried chili 2-3 pcs.
- Lime juice 5 tbs.
- Fish sauce 4 tbs.
- Fresh shrimps ( large) 4 pcs.
- Mushrooms 100 gms.
- Chicken stock 630 ml.
- Coriander 1 stem
- Coconut milk ( if desired ) 4 tbs.
There are a few tricks in the preparation and cooking process you should know before attempting to make the perfect tomyam .
- Cut the lemongrass stem into 1 inch lengths and crush them to bring out the flavor.
- Lightly toast the dried chilies for aroma.
- Boil only the roots of the coriander with the chicken stock and sprinkle the leaves last as garnish.
- Tear the kaffir lime leaves down the middle for best flavor.
- The amount of fresh chili used may vary depending on each person’s tolerance.
- Be sure your chicken stock is at boiling point before adding the shrimps and make sure not to over cook them.
- Add the lime juice just before serving to bring out the best flavor.
