Tom Yam is the top Thai Culinary loved by foreigners, according to a recent study. And it is one of the favorite dishes for Thais as well.
Most of the recipes for tom yam to demand that you follow the instructions for specific amounts of ingredients with added flavoring. In fact, Thai Tom Yam will feel far away, adding ingredients and taste constantly, until you reach the taste you want. You may never see a scoop of Thai cuisine, but you'll see a lot of tablespoons of broth flavored.
Tom Yam Kung Recipe (Hot and Sour Shrimp Soup) :
8 oz (250 g) shrimp/prawns, shelled and deveined
5 green Thai chili peppers (prik khee noo), optional
1/4 cup (2 fl oz/60 ml) lime juice
1 teaspoon black chili paste (nam prik pow)
2 garlic cloves (kratiem), minced
5 kaffir lime leaves (bai ma-good)
3 cups (24 fl oz/750 ml) water
2 stalks lemon grass/citronella (ta-krai), lower 1/3 portiononly, cut into 1-in (2.5-cm) lengths
2 shallots, sliced
3 thin slices fresh or dried galangal (kha)
1/4 cup (2 fl oz/60 ml) fish sauce (nam pla)
1/2 cup sliced straw mushrooms
1 tablespoon chopped cilantro/coriander leaves (bai pak chee)
How to cook:
Rinse shrimp shells and place in a large saucepan with water. Bring to a boil, strain the broth and discard the shells.
Add the garlic, lime leaves, galangal, fish sauce, lemongrass and shallots in stock, then the mushrooms and pepper, if using. Cook gently for 2 minutes.
Add shrimp soup, and bring to a boil. When the shrimp is cooked, place lime juice and black chili paste serving bowl. Pour the soup into a bowl, stir, garnish with coriander leaves and serve.