Tom Yum Soup (The Most Authentic Recipe!) - Rasa Malaysia (2024)

FAQs

What ethnicity is Tom Yum soup? ›

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.

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.

The soup base depends on the exact sub-type but is generally water, coconut milk, or chicken or other broth. Various aromatic ingredients are sliced, roughly pounded, and simmered to extract their flavor. These include fresh ingredients such as lemongrass, kaffir lime leaves, galangal, chilis, shallots, and garlic.

Yum, meaning “mix,” is a hearty dish consisting mostly of meat, fish, or seafood together with many other typically Thai ingredients which may include peanuts, fruit, and herbs.

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.

Coconut milk is also another common ingredient that you will find in Tom Yum Goong. It is known for its effectiveness in lowering cholesterol, and improving your immune system. Some even suggested that coconut milk contains anti-aging properties and will help people get rid of their wrinkles as well.

Sugar is also added to tom yum soup to give it a slightly sweet flavor. There are about 12 grams of sugar in one can, which is relatively high among soups.

This word literally means mixing things together to achieve the mélange of sweet, sour and spicy notes that typify a yum. The marriage of the words “tom yum”, therefore, results in a yum broth brought to a boil.

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.

Is Tom Yum soup red or clear? ›

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.

The Hot and Sour Soup flavor comes from the addition of chiles, or sometimes Thai chile paste, and a hearty splash of lime juice added at the end. Most likely, you will need to stop at a local Asian market to find some of the ingredients.

For Clear soup, we boil the soup with the spices whereas for Red, we grind the spices (lemon grass, chili padi and more) into a paste and add it to the soup.

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.

Patriotic soup (simplified Chinese: 护国菜; traditional Chinese: 護國菜; pinyin: hùguó cài; lit. 'protect the country dish', Teochew :hu gog chai) is a vegetable soup originated by Teochew people. It was developed during the final year of China's Song dynasty as an improvisational dish.

The strong flavours in Thai food offers are reasons that make them very popular, and Tom Yum Goong is definitely full of flavour. Tom Yum Goong is different from many western soups because most western soups do not have a huge amount of flavour in the broth.

The raw blood of ducks, geese, or pigs comprise tiết canh, a traditional Vietnamese dish known as blood soup. To make tiết canh, cooks first blend the blood with a saline mixture or diluted fish sauce to keep it from coagulating too quickly. Then they season the mixture, add baked or fried meat, and set it aside.

Tom kha is a Thai soup that originated around 1890 and was first recorded in a Thai recipe book. The earliest recorded version of the soup was called Tom kha pet, and it featured duck and young galangal in a coconut milk-based curry.