Ingredients with Measurements:
- 1 lb mixed seafood (shrimp, squid, mussels)
- 4 cups of chicken or seafood broth
- 2 stalks of lemongrass, bruised
- 3 kaffir lime leaves
- 3-4 Thai bird's eye chilies, sliced
- 2 cloves of garlic, minced
- 1 inch of galangal, sliced
- 1 tablespoon of fish sauce
- 1 tablespoon of lime juice
- 1 tablespoon of palm sugar
- 1 cup of straw mushrooms
- 1/4 cup of cilantro leaves
- Salt to taste
Special equipment needed:
- Large pot or wok
- Ladle
- Soup bowls
Step-by-step instructions:
1. In a large pot or wok, heat the broth over medium-high heat.
2. Add the lemongrass, kaffir lime leaves, chilies, garlic, and galangal. Stir well.
3. Add the mixed seafood and mushrooms. Cook for 2-3 minutes or until the seafood is cooked through.
4. Add the fish sauce, lime juice, and palm sugar. Stir well.
5. Taste and adjust the seasoning with salt if needed.
6. Remove from heat and garnish with cilantro leaves.
7. Serve hot in soup bowls.
Time:
Preparation time: 15 minutes
Cooking time: 10 minutes
Temperature:
Medium-high heat
Serving size:
4 servings
Nutritional information:
Calories: 150
Fat: 2g
Carbohydrates: 10g
Protein: 25g
Substitutions for ingredients:
- Chicken broth can be substituted for seafood broth.
- Shrimp, squid, and mussels can be substituted for other seafood such as fish or scallops.
- Straw mushrooms can be substituted for other types of mushrooms.
Variations:
- Tom Yam Gai (Chicken Soup) can be made by substituting chicken for seafood.
- Tom Yam Goong (Shrimp Soup) can be made by using only shrimp instead of mixed seafood.
- Tom Yam Hed (Mushroom Soup) can be made by using only mushrooms instead of seafood.
Tips and tricks:
- Use fresh ingredients for the best flavor.
- Adjust the amount of chilies to your desired level of spiciness.
- Add more lime juice for a tangier flavor.
- Use a slotted spoon to remove the lemongrass, kaffir lime leaves, and galangal before serving.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in a pot over medium heat until heated through.
Presentation ideas:
Serve in soup bowls with a sprig of cilantro on top.
Garnishes:
Cilantro leaves, sliced chilies, lime wedges
Pairings:
Steamed rice, Thai iced tea
Suggested side dishes:
Spring rolls, fried rice
Troubleshooting advice:
- If the soup is too spicy, add more broth or coconut milk to dilute the spiciness.
- If the soup is too sour, add more palm sugar to balance the flavors.
Food safety advice:
- Make sure the seafood is cooked through before serving.
- Store leftovers in the refrigerator within 2 hours of cooking.
Food history:
Tom Yam is a spicy and sour soup that originated in Thailand. It is typically made with seafood or chicken and flavored with lemongrass, kaffir lime leaves, and galangal.
Flavor profiles:
Spicy, sour, savory
Serving suggestions:
Serve hot as a main dish.
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Region: Thai