Making Tom Yum

Tom yum is a standard dish out here. Kind of like chicken noodle soup in the states, except more elevated, ubiquitous in restaurants and a thousand times healthier/tastier. I’d never made it before but had some experience with its cousin, Tom kha. I really wanted to cook so Nai helped me find the right ingredients.

Preparation/Mise en Place

I like to get everything ready before I start cooking. That way I can focus on the timing of adding ingredients and not prep work while things are cooking. This dish has 3 stages so I separated the ingredients into groups.

You can guess at quantities by looking at the pictures. It’s best to get a feel for them – taste as you go!

Stage 1

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Ingredients: Stock, galanga, lemongrass, Thai chili, shallots

Note: leave the Thai chilies whole but break them (smash them) with the butt of your knife. Also break the business end of the lemongrass stalks the same way before slicing them into long pieces. Slice the galanga into somewhat thin, large pieces. Chop the shallots. Don’t be afraid to add a handful of chili – it’s more flavor than heat (though there is definitely heat). Also note that the amount of lemongrass shown in more than was needed. Still came out great 🙂

Bring the flavored stock to a simmer and then add the rest to the pot. Simmer about 10 minutes

Stage 2

Ingredients: oyster mushrooms, tomatoes, chicken bits. Not pictured: fish sauce

Chop the tomatoes and mushrooms. Feel free to use a lot, they get cooked in and diminish a bit. Use a few good squirts of fish sauce. Toss in a little soy sauce if you have it, though it’s not strictly Thai to use it.

Add to the pot and simmer until the chicken is cooked – 5 to 10 minutes

Stage 2.5

Ingredients: Thin vermicelli or bean thread noodles

I added thin vermicelli noodles at this time and let them cook in a few minutes. It’s a bit of a Chinese influence on the dish but it’s still legit.

Stage 3 (at the end)

Ingredients: shrimp, lime, kaffir leaves, Thai chili paste

These go in last – only cook a couple minutes. Don’t use too much lime like I did – maybe just 1 and then taste. Keep those prawns juicy by not overcooking! The paste adds some subtle flavor, thickens it up a little and makes it reddish colored. I used a couple tablespoons.

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Serve it up! I like fresh tomatoes and cilantro on top. We made a big batch and had it twice for dinner and once for breakfast!

Food like this fills you up, is super healthy, has no empty calories and is good for the soul.