Tom Yum Recipes - Thai Food Recipes Collection - Thaifoodmaster

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Tom Yam Kung Recipe, Hot and Sour Soup with Shrimp (tom yum goong ; ต้มยำกุ้ง)

Tom Yam is a type of soup with distinct sharp hot and sour flavors, scented with pleasant citrusy aroma. Tom Yam is known to seduce many westerners to fall in love with Thailand, its people and food. Many trips memories to Thailand were written in diaries, others are etched on film but all are stained by the Tom Yam charm. I still remember with vivid colors my first bowl of Tom Yam, in the night market of the old neighborhood on a hot night in a ragged, unfashionable part of Bangkok. Where the smell of cooking and the glare of florescent lights decorated the alley where JeMoi used to own a restaurant, a very simple and very good one, decorated with cheap bamboo chairs and peeling orange walls. I would enjoy watching the streets of the early night turning into mornings, eating, drinking and sweating. It was hard to say if I was sweating from the hot and humid weather, the cheap whiskey or JeMoi’s spicy food. I still smile when I think of her, standing by my table with a winning smile, as if she knew how much I enjoy the food.

Mixed Clear Shrimp Soup with Salted Fish, Shrimp, Cucumber, Mango and Pickled Garlic (แกงนอกหม้อ ; gaaeng naawk maaw)

Gaaeng naawk maaw is a light and refreshing soup served at room temperature. The ingredients are meticulously sliced as if for a salad, placed in a serving bowl, and covered with a salty and naturally sweet shrimp broth. At the table, diners can adjust the soup to their preferred flavor profile using granulated sugar, lime juice, or pickled garlic brine; hence the name – gaaeng naawk maaw – which literally means "a curry dish outside the pot" or "to cook curry outside the pot". (Note: The word gaaeng (แกง) in Thai is both a verb and a noun).

Tom Yum Goong Soup Recipe of Prawns and SaNoh Flowers Fried Cakes (ต้มยำกุ้งทอดมันดอกโสน ; tom yum goong thaawt man daawk sanoh)

Today’s tom yum goong soup recipe is a refreshing addition to the tom yum soup repertoire. The fried SaNoh Flower Cakes sensationally enhance the shrimp’s natural sweetness, while the flower’s bittersweet aftertaste is a superb tropical match to the citrusy and aromatic hot and sour tom yum goong soup.

Termite Mushroom Tom Yam Curry (แกงต้มยำเห็ดโคน; gaaeng dtohm yam het kho:hn)

Termite Mushroom Tom Yam Curry (แกงต้มยำเห็ดโคน; gaaeng dtohm yam het kho:hn)

Gaaeng dtohm yam het khohn — termite mushrooms in reduced, strained stock with shredded chicken and crispy fried garlic. Jeeb Bunnag, 1933.

Tom Yam of Snakehead Fish (ต้มยำปลาช่อน; dtohm yam bplaa chaawn)

Tom Yam of Snakehead Fish (ต้มยำปลาช่อน; dtohm yam bplaa chaawn)

Dtohm yam bplaa chaawn: snakehead fish in milled-rice broth, the chili jam pounded off the fire and dissolved in the bowl. Tamra Gap Khao, 1890.

Fresh Coconut Milk Tom Yum Soup Recipe of Grilled Banana Blossom and Chicken
(dtohm yam gathi huaa bplee yang sai gai ;
ต้มยำกะทิหัวปลีย่างใส่ไก่)

It will not be an overstatement to say that banana trees accompany Thai people from their birth to the afterlife. Starting with the decorative objects made out of banana leaves newborns receive to invite protective spirits, and continues their entire life with the endless uses for banana leaves, trunks and fruits; finally ending with the female spirit ghost, maae praai taanee (แม่พรายตานี), who resides in banana trees and Thai beliefs.

Ancient Siamese Recipe for Tom Yum Soup with Snakehead Fish, Roasted Chili Jam and Green Mango (First Published in 1890) (Dtohm Yam Bplaa Chaawn, ต้มยำปลาช่อนแบบโบราณ อย่างหม่อมซ่มจีน ราชานุประพันธุ์ ร.ศ.๑๐๙)

An Ancient Siamese Recipe for Tom Yum Soup (First Published in 1890). Sour Spicy Tom Yum Soup with Snakehead Fish, Roasted Chili Jam and Green Mango (Dtohm Yam Bplaa Chaawn, ต้มยำปลาช่อนแบบโบราณ อย่างหม่อมซ่มจีน ราชานุประพันธุ์ ร.ศ.๑๐๙)

Tom yum soup from the late 19th-century Siam to present days. Including a step-by-step recreation of tom yum soup with snakehead fish (dtohm yam bplaa chaawn, ตัมยำปลาช่อน) as recorded by Maawm Sohm Jeen (Raa Chaa Noopraphan) (หม่อมซ่มจีน, ราชานุประพันธุ์) in her book “Tam Raa Gap Khao” (ตำรากับเข้า), published in 1890 (2433 BE, 109RE).

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