23b. Spicy & Sour with Lemongrass Soup or ‘Tom Yam’

Tom yum is characterized by its distinct hot and sour flavors, with fragrant herbs generously used. The basic broth is made of stock and fresh ingredients. In Thailand, tom yum is usually made with prawns (tom yum goong), chicken (tom yum gai), fish (tom yum pla), or mixed seafood (tom yum talay or tom yum po taek) and mushrooms – usually straw or oyster mushrooms. The soup is often topped with generous sprinkling of fresh chopped coriander (cilantro) leaves. The less popular variety of tom yum is tom yum nam khon, where milk is added to the broth. Tom yum nam khon is almost always made with prawns, whereas chicken is often used in tom kha. Its other cousin is less well-known outside Thailand – tom klong. Sometimes Thai chili jam (Nam Prig Pao) is added: this gives the soup a bright orange colour and makes the chili flavor more pronounced.

Can be made with veggies / chicken / pork / beef / seafood

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