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Tom yum soup ingredients

Tom yum goong, or tom yum kung, is a type of Thai soup. The regular soups are very mild, but this one is not so – it is spicy, hot and sour. The main ingredient of this soup is prawns. The meaning of Goong or Kung is prawns in Thai. It is because of contents like tamarind and lemon, that the soup has the characteristic sour flavor. The hot and spicy taste is due to chilli pepper and pepper corns.

Tom yum ingredients must be picked up with care to make the soup scrumptious. The soup can be classified into three categories, and they are Royal Lao, typical Laotian and Thai. The Royal Lao soup is different than the later two in that, it contains a pinch of rice, while the other two are not added rice in them. A normal tom yum soup comprises of distinct pungent and lemony flavors and aromatic leaves, due to which it becomes distinctly tasty. The both is made from fresh and stock ingredients to make the soup tasty. The main ingredients of the soup are Kaffir lime leaves, lemon grass, galangal, fish sauce, lime juice and crushed chilli peppers.

Normally tom yum is prepared with prawns, which is known as tom yum goong or tom yum kung. Often it is prepared from chicken then it is known as tom yum kai. The soup prepared from fish has been given the name tom yum pa in Laotian language and tom yum pla in Thai language. That made with mixed seafood has been given the name tom yum thale or tom yum po taek. Pork and beef too are used in this soup and then it is called tom yum moo and tom yum neua respectively. Mushrooms too are made use of in making tom yum, and this soup is prepared of straw mushrooms or oyster mushrooms. The soup is greatly dashed with fresh chopped coriander leaves, because of which it become more delicious.

The tom yum ingredients are essentially added to render the delicacy the distinct sourness. Kaffir lime is a citrus fruit and hence its leaves render sourness. Also, lemon grass is slightly lemony, but more than that it has a pleasing smell which it renders to the soup. Galangal, looks like ginger, is not piquant like ginger. Lime juice also obviously is sour. Fish sauce provides the dish the flavor of fish and powdered chilli peppers make it acrid.

Due to the ingredients like prawns, chicken, fish, mushrooms and seafood, tom yum becomes yummier. Of late a new recipe of tom yum has been invented, which is known as tom yum nam khon, in which coconut milk is added to the both. The other kind tom kha is not similar to this and contains galangal flavor as the dominating one. Prawns are essential ingredients of tom yum nam khon but for tom kha, often chicken is used and then it is recognized as tom yum kha gai, which means chicken galangal soup. Tom khlong is a peculiar Thai soup of the same lineage, but comparatively less famous outside. Often the soup is added Thai chilli jam because of which it becomes brightly orange colored and the major flavor in it is that of chilli

A specialized tom yum paste is used in making the commercial tom yum soups. It is made by crushing and stir-frying all the leaves. With the purpose of storing it for a long time and for being constantly used, seasoning and preservatives form its essential additive ingredients and is presented in bottle packing. It is traded round the world. But the taste of tom yum soups made from this paste differs a lot than that made with fresh ingredients. To make real good tom yum soupFeature Articles, there is no other alternative than using fresh tom yum ingredients.

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