Spicy Thai Seafood Broth · Tom Yum Goong
Tom yum (?????) is a Thai soup, usually cooked with shrimp. Tom yum is widely served in countries neighbouring Thailand, such as Cambodia, Brunei, Malaysia, and Singapore, and has become popular around the world. Literally, the name "tom yam" derives from two Thai words: "tom" and "yam". "Tom" refers to the boiling process, while "yam" refers to a Thai spicy and sour salad. Indeed, tom yum has distinct hot and sour flavours, with fragrant spices and herbs generously used in the broth. The basic broth comprises stock and fresh ingredients such as lemongrass, kaffir lime leaves, galangal, lime juice, fish sauce, and crushed chili peppers.
- 300g seafood of your choice, chopped
- 160ml Thai Gold Organic Coconut Milk
- 1 tablespoon Thai Gold Tom Yum Soup Paste
- 1 red onion or shallot, chopped
- 1 tablespoon Thai Gold Nam Plaa Fish Sauce
- 1 lime for juice
- 1 spring onion
- 250g mushrooms, roughly chopped
- 2 tomatoes
- 1 stock cube (chicken or veg) Garnish:
- 1 sprig of fresh coriander
- 1 stalk of fresh lemongrass
- 1 clove garlic
- Boil coconut milk with half of the stock.
- Add lemongrass, shallot and garlic and boil for 5 minutes, stirring regularly
- Add Tom Yum Paste and the rest of the stock, boil for 5 minutes
- Add seafood, mushrooms, tomatoes, lime juice, and Nam Pla Fish Sauce
- Cook for another 5 minutes stirring regularly
- Garnish with chopped spring onion, coriander and chili.
- Spicy?: Not hot at all, this dish is served in Thailand as a contrast to other dishes on the table.
- Variation: You can try this with prawns or tofu. Add at step 5 for a little less time in the pan.