Thailand’s most famous dish, a fabulously hot delight, Tom Yam Soup! Ingredients is key, Thai dishes are all about flavor; the perfect combination can make a great deal of difference. Oyster mushrooms for instance, not a necessity (although you will need some type); really provide an excellent addition to this magnificent dish. Another example in coconut milk; as opposed to the canned alternative we see in stores; the Thai commonly create coconut milk by adding freshly added coconut to water and squeezing it.
Tom Yam soup is notoriously hot, packed with chilli (up to 25 traditionally) and spices; designed to feed 5-10 people. Galingal, so fresh and fragrant is chopped up; as well as lemon grass and a few limes – all placed in a stock made with water, coconut milk and a little sugar. Salt, chopped up spring onions, coriander leaves and the chillies are added.
‘Tom’ means to boil, and ‘Goong’ refers to prawns; in this article we are creating Tom Yam Goong. Next, we add the lime juice and then the prawns – as with most traditional cooking, no dish is based off a traditional recipe, but rather the opinionated taste of the cook. The brilliant deep flavor results from the masses of ingredients, a blend of quality ingredients added till perfection.
Name Prik Pao is added to the dish, a roasted chilli paste – definitely not for the fainthearted. It provides the dish we three things, it’s heat, depth of flavor and color. Before completing the dish, the Thai will often add a few ingredients to complete the dish, more tomato, coriander, spring onion, kaffir lime leaves, fish sauce and of course, lime juice.
Tom Yam, regarded so highly as an icon of Thai cuisine, is prepared to perfection. Finally, a touch of coconut milk is added and the dish is complete; enormous flavor, fantastically sour and hot; a beautiful soup. One thing Thai cooking can teach a chef is taste! Taste your dishes, ensure the seasoning is right, perfect them!