Tom Yum Soup Recipe - Mashed (2024)

FAQs

What are the two types of Tom Yum soup? ›

There are two different types of Tom Yum soup. The original Tom Yum is a clear soup called Tom Yum Nam Sai. The later version, which is commonly seen and widely adored, is a vibrant-coloured, richer and creamier soup called Tom Yum Nam Khon as it has roasted chilli paste, evaporated milk or coconut cream added to it.

Tom Yum is much spicier, and has a clear broth. Tom Kha uses coconut milk to stabilize and mellow the flavors, making it both sweeter and slightly heavier. While both soups can be made with a variety of proteins, tom yum usually calls for shrimp, while tom kha is commonly made with chicken.

Tom yum soup is a sour Thai soup. It is usually cooked with shrimp, which is called “Tom Yum Goong,” or tom yum soup with shrimp. That's what we're making today! Fragrant herbs and aromatics flavor the broth, including galangal, lemongrass, makrut (AKA kaffir) lime leaves, and Thai bird's eye chilies.

Tom yam gai (Thai: ต้มยำไก่) is the chicken version of the soup. Tom yam po taek (Thai: ต้มยำโป๊ะแตก) or tom yam thale (Thai: ต้มยำทะเล) is a variant of the soup with mixed seafood, like prawns, squid, clams and pieces of fish.

It's a healthy pick. Tom yum has fewer than 100 calories per cup. It also has shrimp, veggies, and fragrant spices, such as lemongrass. Tom yum and other broth-based soups, like tofu-vegetable or wonton, are usually lower in fat and calories than soups made with coconut milk, such as tom kha.

It's a lot like the more popular clear tom yum (which was born in central Thailand). Both use the same aromatics like lemongrass, galangal and kaffir lime, though authentic tom saap features pork and chicken feet as the main protein instead of tom yum's usual seafood toppings.

Originated in Thailand, this is sometimes called Tom Yam and is a soup that normally includes shrimp in a hot and sour serving. The words Tom Yam mean “boiling” or “hot” and “spicy and sour” which perfectly describes this soup. As a staple Thai dish, this famous Tom Yum Goong is served in Thai Square.

While it's perfectly acceptable to eat tom yum soup on its own with some jasmine rice, in Thailand it's typically part of a bigger meal. Since the soup is light and tart, we want to pair it with something dry and/or rich: Vietnamese caramel chicken is a sweet-salty dish that would go perfectly with tom yum.

The Thai word for “boil” or tom (pronounced “dtome”) features prominently on Thai menus and tom yum goong is probably one of the most famous Thai dishes in the world.

Galanga is another common ingredient used in making Tom Yum Goong that is originated from Southeast-Asian countries. It is a herb that is particular useful in treating stomach issues, cough, and even heart disease with its antibacterial properties.

Is Tom Yum soup anti inflammatory? ›

Health Benefits: Tom Yum soup is made with a variety of fresh herbs and spices that are known for their health benefits. Lemongrass, kaffir lime leaves, and galangal are all used in the soup and have anti-inflammatory and antioxidant properties.

A meal of Tom Yum soup will cost you almost 3,000 mg of sodium. If you are planning a meal of Thai food, watch your sodium intake for the rest of the day.

In Thailand, Tom Yum Soup is often served alongside sticky rice. You can even add rice to your bowl then spoon the soup over it. As far as toppings, the more, the better! I love fresh, citrusy cilantro, earthy, fresh basil, sharp green onions, and spicy chilies.

Now depending on what dishes you're aiming for, the key ingredients to make tom yum usually include lemongrass, galangal and kaffir lime for fragrance, chilli for spiciness, lemon juice or tamarind paste for sour flavours, palm sugar for sweetness and fish sauce for saltiness.

Tom Yum Goong is considered Thailand's national dish and is one of the most famous Thai dishes in the world. It is a hot and sour soup made with shrimp, lemongrass, galangal, kaffir lime leaves, chili peppers, and lime juice.

Soups are similar to stews, and in some cases there may not be a clear distinction between the two; however, soups generally have more liquid (broth) than stews. In traditional French cuisine, soups are classified into two main groups: clear soups and thick soups.

There are mainly two types of tom yum soup – the clear one and the red, milky one. I personally prefer the latter because the addition of nam prik pao (Thai roasted chilli paste) and coconut milk lends the soup a richer and more savoury flavour.

Khao soi - Bangkok Khow Suey Northern Thai khao soi or Khao Soi Islam is closer to the present-day Burmese ohn no khao swè, being a soup-like dish made with a mix of deep-fried crispy egg noodles and boiled egg noodles, pickled mustard greens, shallots, lime, ground chillies fried in oil, and meat in a curry-like sauce ...

Clear Soups

In Thai, these are known as gaeng jeud, which translates as “bland curry,” or tom jeud, which literally means “bland soup,” but they are anything but bland.