Tom Yum is one of the most famous thai dishes but is also widely available in Malaysia, Singapore and Indonesia. Tom Yum can be extremly spicy (and sour) so you will be sure to get sweaty. So it might not be the best dish to have in the middle of a hot day. Traditionally Tom Yum comes with seafood (shrimp, prawns, squid) but can also be order with chicken, beef or mixed. It is common to have Tom Yum with with rice but you can also order it with noodles already in the soup. The lemon grass and lime leaves in the soup that will not be eaten.
lemon grass, lime leaves, young ginger, chilli, lime juice, fish sauce
Where to find?
at Thai restaurants, Malay, Mamak and also some Chinese restaurants
The less popular variety of tom yum is tom yum nam khon (Thai: ต้มยำน้ำข้น), where coconut milk is added to the broth. This is not to be confused with tom kha or tom kha gai - where the galanga flavor dominates the soup. Tom yum nam khon is almost always made with prawns, whereas chicken is often used in tom kha. Its other cousin is less well-known outside Thailand - tom klong. Sometimes Thai chili jam (Nam Prik pao, Thai: น้ำพริกเผา) is added: this gives the soup a bright orange colour and makes the chili flavor more pronounced.
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food preparation | Indian clay oven found at Indian restaurants, used for making Tandoori and Naan bread