Re: Tom Yum Goong 1080p 3d
Mirthe Luria
The broth of the tom yum goong (ต้มยำกุ้ง) was extremely rich and buttery, and it had a wonderful aromatic aroma of lemongrass and galangal. It was pleasantly sour from lime juice, and also what I really liked was that they included a handful of what I think were julienned coconut shoots, which are similar to bamboo shoots, but more crisp.
Using the same freshwater shrimp as used in the tom yum goong (ต้มยำกุ้ง), this time Uncle cooked them slightly, then added in a few heaping handfuls of herbs, including a ton of roughly cut green onions, white onions, sawtooth herb, and crushed Thai chilies, and then mixed in a strong lime juice and fish sauce dressing, with perhaps just a touch of sugar to balance the flavor.
The sawtooth herb in particular gave the pla goong (พล่ากุ้ง) a lovely earthy green flavor, while the chilies were nice and spicy, and were those types of chilies with a sour tinge to them.
The tom yum goong was excellent. In fact this was my first ever taste of tom yum goong. It looked fairly plain but the sourness and the spiciness of the soup felt pleasantly shocking on my first sip. And I would like to add one more thing. I finished my meal @6:40pm and the place was still buzzing. People came in and placed fresh orders. I guess you can update the timings.
If you've been following along for the last few posts, you might be wary of seeing yet another shrimp recipe. After recipes for hot and sour shrimp soup (tom yum goong), shrimp and glass noodles in a clay pot (goong ob woonsen), and a spicy Thai shrimp salad (pla goong), I wouldn't blame you if you were. But I really hope that you're not, because these grilled prawns with kaffir lime dressing are amazing!
Tom yum goong (sometimes spelled tom yum gung) is a light and delicious Thai soup made with shrimp that is hot and sour. Some refer to this soup as Lemongrass Soup, and to many, this is the dish that makes Thai cuisine world-famous. It is so for an obvious reason.
True story, it comes up a lot when someone asks me where I'm from and I tell them I'm from Thailand. People just go, "Ohhhh, Thailand! Tom yum goong!" on me. Most of the time this just makes me laugh because...you know...out of so many things. But when you actually think about it, it's normal for people to associate a country with its cuisine.
Now, let's get a bit more serious. Tom yum goong (ต้มยำกุ้ง) is a variation of our Thai tom yum soups. In Thai, the word, "tom," means either soup or to boil, while, "yum,' means salad or to mix, and "goong," means shrimp or prawn.
Apart from these, other variations just depend on the source of protein you use in your tom yum soup. Take my pork rib tom yum for example. This pork rib soup is called "tom yum gradoog moo," in Thai because gradoog moo means pork ribs. I'll talk more about the other protein variations later in this post. But for now, let's establish that this tom yum goong recipe is the clear or nam sai version. ?
If you're vegan or don't want to use any kind of meat or seafood at all, you can just make a mushroom tom yum. That's totally normal and just as good. Actually, I'll tell you what - when we were younger, my siblings and I used to fight for the mushrooms anytime my mom made tom yum goong. Yeah, we're a bunch of losers... But really what even is tom yum without all the mushrooms!?
The Thai word for \u201cboil\u201d or tom (pronounced \u201cdtome\u201d) features prominently on Thai menus and tom yum goong is probably one of the most famous Thai dishes in the world. But what exactly does it mean and how many kinds of tom dishes are there in Thai cuisine? We happily break it down for you.
Tom yum
So we\u2019ve worked out what \u201ctom\u201d means. Now let\u2019s escalate to another level and bring \u201cyum\u201d into the equation. This word literally means mixing things together to achieve the m\u00e9lange of sweet, sour and spicy notes that typify a yum. The marriage of the words \u201ctom yum\u201d, therefore, results in a yum broth brought to a boil. Now depending on what dishes you\u2019re aiming for, the key ingredients to make tom yum usually include lemongrass, galangal and kaffir lime for fragrance, chilli for spiciness, lemon juice or tamarind paste for sour flavours, palm sugar for sweetness and fish sauce for saltiness. Add the word \u201cgoong\u201d which means \u201cprawns\u201d to tom yum and you get tom yum goong or sweet, sour and spicy soup with prawns. Et voil\u00e0! You\u2019ve just mastered your first three Thai words!
\u201cThe traditional tom yum broth was a clear soup or nam sai which becomes slightly richer in taste and more viscous with the help of fat from prawns\u2019 heads,\u201d says Chef Chumpol Jangprai of R.Haan (One Michelin Star, MICHELIN Guide Thailand 2019). \u201cThe thick broth \u2013 what we all know today as nam kon \u2013 later came into the picture and involves adding chilli paste, evaporated milk or coconut cream.\u201d
Once the broth is done, discard the aromatics - Before you serve the tom yum goong soup, fish out the kaffir lime leaves, lemongrass, and galangal. They are tough to chew and are not meant to be eaten - it's only used to flavor the broth
Hi Scruff!
That's hilarious! I love that instant noodle flavor from MAMA! ? I was actually eating that when I remembered my dad making tom yum goong for me as a kid so it inspired me to post this recipe! ? Thank you for your super duper kind words. It means a lot to me. ?
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Tom Yum Goong is the most well-known variety of Tom Yum and makes use of shrimp (in Thai: goong or kung) as the main ingredient of the dish but you may also use firm flesh fish (see Tom Yum Taleh), chicken (see Tom Yum Gai) or mushrooms for a vegetarian version.
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