It’s the perfect soup for chilly days or when you’re down with a cold, and I think you’re going to love all of its delicious flavors! Why This Recipe Works The incredibly tender pork spare ribs meat that practically falls off the bone with the slight pull of a fork – a result from gentle simmering for some time in the herbal broth – makes everything about this flavorful soup simply just heavenly. ![]() This soup truly is the definition of HOT because it has plenty of fiery hot Prik Kee Nu green chilies – my favorite type of Thai chili! If you’ve been a reader for a while now, you know that I love to incorporate this chili in any Thai dish, be it Pad See Ew (Thai Rice Noodles Stir-fry), spicy-sweet and velvety Thai Panang Chicken Curry, or even this mouthwatering Thai Eggplant Stir-fry!īut back to this soup. However, when it comes to the heat factor, this beauty is incredibly hot and spicy! (Though you can of course always use less chilies to make it milder if you like. ![]() It’s perfectly balanced with sour and salty notes. I first tried this soup at a small outdoor restaurant in Bangkok back in 2018, and immediately fell in love with it. Yup, that sums up this Thai Spicy Pork Rib Soup (known as Tom Saap in Thai) perfectly! ❤️ Cut up some salad vegetables like cucumbers, tomatoes and capsicum (bell peppers).Spicy, sour, and tender pork spare ribs meat in a delicious and fragrant herbal broth.We’re talking white rice here, brown will take about 45 minutes to cook. Unless it was in a Chinese restaurant in Thailand! 30 minute meal with Tom Yum Goong Incidentally, contrary to popular Western beliefs, Thais do not use chopsticks with their meals, they would use a fork and as spoon to eat their rice and noodles. In Thailand and other parts of South East Asia, tom yum would be served alongside rice, just like curries, adding the soup to the rice.īut of course, that doesn’t mean that you can’t please yourself and serve it as a soup starter, as part of a meal. ![]() VEGETARIANS – lose the prawns, and add more mushrooms, some babycorn and green beans. Feel free to add a variety too, especially if making it vegetarian.Īnd, for a low carb diet, just add your favourite vegetables in there to bulk up, and turn it into a complete meal. Traditionally, closed cup, oyster or straw mushrooms are used but I love shiitake and that’s what I always go for. If you really must take the shells off, leave the tail on, at the very least. Of course, in this instance, the shells will lend depth to the soup as they’re cooking. Prawns (shrimp) – everytime I feature a prawn recipe, I say this: without shells make for easier eating, with shells make for a prettier presentation. The type of red chillies used will affect the heat of your soup, if you don’t like it too hot, use a combination of hot and mild, as mentioned above, like Thai chillies and red jalapeños. Kaffir Lime Leaves – again, a crucial ingredient here but, with the coriander, you could get away without. Here in the UK, the larger supermarkets are stocking galangal pastes in jars, very, very handy! And some, like Waitrose, Ocado and even Asda, sell the fresh stuff in the warmer months. If you want to make it, you’ve to to have galangal. Galangal – galangal is quite possibly one of the hardest ingredient to find when cooking South East Asian food, along with shrimp paste. Just adjust the cooking time accordingly, small pieces of chicken breast meat will need about 15-20 minutes to cook. Goong means prawns in Thai but you can as easily use fish or a mixture of seafood to make Tom Yum Thalay. ![]() When cooking with Thai chillies, I tend to use just one or two of them and making up the numbers with something lower down on the heat rating, thereby gettingthe flavour but not the crippling heat. While I love chilli and have to have it in some form at every meal, I like my Tom Yum soup medium hot. Taste it and adjust the seasoning to your liking, you are going for a hot and sour flavour. I suggest going easy on the chillies and chilli paste as well as the lime juice initially. Tom Yum is a clear broth, unlike our idea of soup – hot and sour, flavoured with aromatic lemongrass, galangal and lime leaves. Tom Yum Goong has got to be one of my favourite soups ever, probably Thailand’s most popular soup export and certainly a top five Thai food internationally. Like so much of Oriental cuisine, the Tom Yum Soup requires very little actual cooking time, ensuring optimum nutrition, especially when made from scratch, as in here. Scroll down on the quick steps to turn this into a 30 minute meal.
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