On 6th January i decided to cooking Tom Yum Soup.
Why tom yum soup????
Because tom yum soup taste like our LIFE..
Its Fresh,Sweet,Spicy and Sour just like our Journey of Life..
Its not always sweet, it mixed and sensational..
Before i write down the recipe i want you guys know what is tom yum and and where tom yom soup come from..
Tom yum or tom yam (Lao: ຕົ້ມຍຳ [tôm ɲam]; Thai: ต้มยำ, [tôm jam]) is the name for a spicy clear soup typical in Laos and Thailand. Tom yum is widely served in neighboring countries such as Malaysia, Singapore, and Indonesia, and has been popularized around the world. It is listed at number 8 on World’s 50 Most Delicious Foods complied by CNN Go in 2011.
Literally, the words “tom yum” are derived from two Lao-Thai words: “tom” and “yum”. “Tom” refers to boiling process (soup, in this case). “Yum” refers to a kind of Lao-Thai spicy and sour salad. Thus, “tom-yum” is a Lao-Thai hot and sour soup. Indeed, tom yum is characterized by its distinct hot and sour flavors, with fragrant herbs generously used in the broth. The basic broth is made of stock and fresh ingredients such as lemon grass, kaffir lime leaves, galangal, lime juice, fish sauce and crushed chili peppers.
In neighbouring countries like Singapore, Malaysia and Indonesia, the name tom yum is used widely for various spicy soups which can differ greatly from true Lao-Thai tom yum soup. As a result, people are often confused by the disparities.
Commercial tom yum paste is made by crushing all the herb ingredients and stir frying in oil. Seasoning and other preservative ingredients are then added. The paste is bottled or packaged, and sold around the world. Tom yum flavored with the paste may have different characteristics from that made with fresh herb ingredients.
- Tom yum goong or tom yam kung, the version of the dish most popular among tourists is made with prawns as main ingredient.
- Tom yum goong maphrao on nam khon, a version of prawn tom yum with the meat of a young coconut and a dash of coconut milk.
- Tom yum paa (Lao) or Tom yum pla (Thai) is a clear fish soup that was traditionally eaten with rice. It used to be the most widespread form of tom yam before mass-tourism came to Thailand, for fresh fish is readily available almost everywhere in the region’s rivers, canals and lakes as well as in the sea. Usually fish with firm flesh that doesn’t crumble after boiling is preferred for this type of soup.
- Tom yum gai or tom yam kai is the chicken version of the soup.
- Tom yum po taek (Lao) or Tom yum thale (Thai) is a variant of the soup with mixed seafood, like prawns, squid, clams and pieces of fish. 
- Tom yum nam khon (Thai: ต้มยำน้ำข้น) is a more recent variation. Almost always made with prawns as a main ingredient, a little coconut milk is added to the broth as a finishing touch, and then balanced with some toasted dried chillies. This adaptation is not to be confused with tom kha gai (“chicken galanga soup”), where galanga is the dominant flavour of the coconut milk-based soup.
- Tom yam kha mu (Thai: ต้มยำขาหมู), made with pork knuckles. These require a long cooking time under low fire.
- In the modern popularized versions the soup contains also mushrooms – usually straw mushrooms or oyster mushrooms. The soup is often topped with generous sprinkling of fresh chopped cilantro (coriander leaves). Sometimes Thai chili jam (nam phrik phao, Thai: น้ำพริกเผา) is added: this gives the soup a bright orange color and makes the chili flavor more pronounced. The Royal Lao version of tom yam includes a pinch of rice in the soup.
200 grams medium-size of prawns (some peeled the skin,but i did not peel it) but if u do not want peel the skin its better if you cut across the body of prawns.
200 grams squids cut into round (it is OK with or without squid)
150 grams snapper fish cut into dice (fish if you want to) but not with the skin of fish
200 grams mussels (if you want to)
fresh oyster mushrooms
I add fried tofu (because i love tofu so much)
2 liters of broth prawns stew of skin and head of the prawns
3 stalks lemongrass slice (in Indonesia we called it batang serai)
3 cm galangal (lengkuas) slice
5 lime leaves
5 cayenne pepper (cabai rawit)
5 big red peppers slice sloping (cabai merah besar)
5 big green peppers slice sloping too (cabai hijau besar)
2 small starfruit (belimbing wuluh)
3 garlic (slice)
3 dried hazelnut (puree)
Coriander leaves (chop)
3 grains of lemon juice
5 spoon fish sauce
You can add seasoning tom yum in package too if you want
*How to make:
Stir fry all the seasoning till the color change in mid brown and smell aromatic then pouring the 2 liters broth prawns and cook over low heat until the water is boil and put the seafood.
Tips: its better pouring the lime juice and coriander leaves at the end of cooking and after put the seafood don’t boil it too long. Dish out and serve hot
Its yummy 🙂
One of the very nicest things about life is the way we must regularly stop whatever it is we are doing and devote our attention to eating.
~Luciano Pavarotti and William Wright, Pavarotti, My Own Story