Tom Yum or Tomyam is a popular soup originates from Thailand and Laos. Even though Laos tom yum does not make a presence outside its own country, Thai tom yum on the opposite seems to be one of the most famous Thai cuisine worldwide. In fact, tom yum is widely served in Malaysia, Singapore and Indonesia.
Characterized by distinct hot and sour flavors in the soup, tom yum is prepared using plenty of fragrant herbs and spices. A good tom yum lies in the taste of its broth. Generally, lemon grass, kaffir lime leaves, galangal, shallots, lime juice, fish sauce, tamarind, ginger and chili peppers are the so-called must ingredients to cook a basic broth. A lot of hard work is also required including pounding the herbs and stir-frying them in oil.
However in my case whereby searching for these ingredients is truly challenging, I opted to import a bottle of instant tom yum paste. At least I am going a step further to prepare my favorite tom yum gai!
Interested to find out how did I do it?
Ingredients (Serving for 4)
2 tbsp Instant Tom Yum Paste – Brand: Tae Pee, imported from Thailand
4 cup water
2/3 pound chicken – mix of bone and boneless & discard the skin
2 tomato – cut large
1-2 lemon grass (optional)
1/2 onion – cut rectangular and large
A pinch of sugar
1/4 cup mint leaves
1/4 cup cilantro
1. Grab a medium saucepan. Pour water and put on rapid heat to boil.
2. Once the water is boiled, put in chicken and instant Tom Yum paste.
3. Turn to medium heat. Add in onion then tomato and simmer for 30-40 minutes.
4. Dash a pinch of sugar.
5. Place in a bowl for serving. Garnish with mint leaves and cilantro.
Tips: Tom yum soup and other dishes can be served with plain rice. Alternatively, scald some soaked/soften rice noodles and place in the soup. Yummy!