Tom yum kung Cooking
How to cook tom yum kung.Tom yum (Thai: ต้มยำ, IPA: [tôm jām], also sometimes romanized as tom yam or dom yam) is a soup originating from Thailand . It is perhaps one of the most famous dishes in Thai cuisine.
Tom yum is characterized by its distinct hot and sour flavors, with fragrant herbs generously used. The basic broth is made of stock and fresh ingredients such as lemon grass, kaffir lime leaves, galangal, shallots, lime juice, fish sauce, tamarind, and crushed chili peppers.
In Thailand, tom yum is usually made with prawns (tom yum goong), chicken (tom yum gai), fish (tom yum pla), or mixed seafood (tom yum talay or tom yum po taek) and mushrooms - usually straw or oyster mushrooms. The soup is often topped with generous sprinkling of fresh chopped coriander (cilantro) 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 or tom kha gai - where the galanga flavor 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 less well-known outside Thailand - tom klong. Sometimes Thai chili jam (Nam Prik pao, Thai: น้ำพริกเผา) is added: this gives the soup a bright orange colour and makes the chili flavor more pronounced. However, the bright orange colour might result from curry paste, such as gaeng som (Thai: แกงส้ม).
Tom yum is characterized by its distinct hot and sour flavors, with fragrant herbs generously used. The basic broth is made of stock and fresh ingredients such as lemon grass, kaffir lime leaves, galangal, shallots, lime juice, fish sauce, tamarind, and crushed chili peppers.
In Thailand, tom yum is usually made with prawns (tom yum goong), chicken (tom yum gai), fish (tom yum pla), or mixed seafood (tom yum talay or tom yum po taek) and mushrooms - usually straw or oyster mushrooms. The soup is often topped with generous sprinkling of fresh chopped coriander (cilantro) 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 or tom kha gai - where the galanga flavor 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 less well-known outside Thailand - tom klong. Sometimes Thai chili jam (Nam Prik pao, Thai: น้ำพริกเผา) is added: this gives the soup a bright orange colour and makes the chili flavor more pronounced. However, the bright orange colour might result from curry paste, such as gaeng som (Thai: แกงส้ม).
Tom Yum Kung : Ingredients (From about.com)
3 cups chicken stock
1 stalk lemongrass, sliced thinly and minced (tough outer leaves and bulb removed)
3 kaffir lime leaves (find these in the freezer section of your local Asian grocery store)
3 cloves garlic, minced
1-2 red chilies (depending on desired spiciness), sliced (and de-seeded, if less "heat" is desired)
1/3 cup fresh coriander (or cilantro), roughly chopped
2 Tbsp. fish sauce (available at all Asian/Chinese food stores and some grocery store chains)
a handful of fresh shiitake mushrooms, sliced thinly
12 medium or large raw shrimp, shells removed
1 can good-quality coconut milk, OR 1 more cup good-quality stock, 1/4 cup lime juice, + 1-2 tsp. sugar (to taste)
optional: additional red chilies (left whole), plus other vegetables like cherry tomatoes or bell peppers, as desired
3 cups chicken stock
1 stalk lemongrass, sliced thinly and minced (tough outer leaves and bulb removed)
3 kaffir lime leaves (find these in the freezer section of your local Asian grocery store)
3 cloves garlic, minced
1-2 red chilies (depending on desired spiciness), sliced (and de-seeded, if less "heat" is desired)
1/3 cup fresh coriander (or cilantro), roughly chopped
2 Tbsp. fish sauce (available at all Asian/Chinese food stores and some grocery store chains)
a handful of fresh shiitake mushrooms, sliced thinly
12 medium or large raw shrimp, shells removed
1 can good-quality coconut milk, OR 1 more cup good-quality stock, 1/4 cup lime juice, + 1-2 tsp. sugar (to taste)
optional: additional red chilies (left whole), plus other vegetables like cherry tomatoes or bell peppers, as desired
PREPARATION:
1. Pour stock into a deep cooking pot.
2. Place lemongrass slices in a food processor and process until finely grated, or pound by hand with a pestle & mortar and add to the broth. For complete instructions on how to buy and cook with lemongrass, see: All About Lemongrass: Your Guide to Buying, Preparing, and Cooking with Lemongrass.
3. Add garlic, chilies (including whole chilies, if using) and lime leaves. Bring to a boil.
4. Add the mushrooms and shrimp. Boil for 8-10 minutes.
5. Turn down the heat to low and add the coconut milk (or stock mixture) plus fish sauce. Stir well to combine. Test the soup for spice and salt, adding more chillies and/or fish sauce (instead of salt) as desired. If too spicy for your taste, add more coconut milk.
6. Serve in bowls with fresh coriander sprinkled over and quarters of fresh lime on the side. For an extra hit of flavor, you can also add some Thai chili sauce, either store-bought or my own homemade Nam Prik Pao Chili Sauce Recipe. ENJOY!
Variations:
· For a vegetarian version, replace shrimp with cubes of firm or deep-fried tofu, and substitute vegetarian fish soy or soy sauce for regular fish sauce. Use vegetable stock instead of chicken. Or see my: Vegetarian Tom Yum Soup Recipe.
· If you prefer chicken over seafood, substitute shrimp with chicken breast (cut into bite-size pieces).
· As mentioned above, this soup can also be made without coconut milk. Tom Yum is served this way in many parts of Thailand.
· For an even healthier soup, add more vegetables like red and green bell peppers, celery, cherry tomatoes, etc. (at step # 4).
· If desired, add rice or egg noodles for a nutritionally complete and satisfying meal.
Recipe Detail
The kaffir lime is a rough, bumpy green fruit that grows on very thorny bush with aromatic leaves. It is well suited to container growing. The green lime fruit is distinguished by its bumpy exterior and its small size (approx. 4 cm wide).
Its hourglass-shaped leaves (comprising the leaf blade plus a flattened, leaf-like leaf-stalk or petiole) are widely used in Thai cuisine (for dishes such as tom yum), Lao cuisine, and Cambodian cuisine, for the base paste known as "Krueng". The leaves are also popular in Indonesian cuisine (especially Balinese and Javanese), for foods such as sayur assam - literally sour vegetables, and are also used along with Indonesian bay leaf for chicken and fish. They are also found in Malay and Burmese cuisines.
The leaves can be used fresh or dried, and can be stored frozen.
The juice and rinds of the kaffir lime are used in traditional Indonesian medicine; for this reason the fruit is sometimes referred to in Indonesia as jeruk obat - literally "medicine citrus". The oil from the rind also has strong insecticidal properties.
The zest of the fruit is widely used in creole cuisine and to impart flavor to "arranged" rums in the Réunion island and Madagascar.
........From wikipedia.......
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