Tom Yam Kung
cooking tips you can trust
Tom Yam Kung
pointers
Prawns
If you can purchase them, substitute small prawns (with claws) for the shrimp. They are generally more flavorful.
Heads attached
Try to purchase the crustaceans with their heads still attached. Boil the flavor-giving heads along with the shells in step 3.
Nam pla
The best of the widely available substitutes for nam pla is patis, a Philippine fish sauce.
Lemon grass
There is no recommendable substitute for lemon grass. Some recipes call for lemon or lime juice, but without the unique flavor of lemon grass, the soup substantially changes character.
Handling chilies
Do not touch your eyes when you are slicing the chilies. As soon as you complete the cutting task, thoroughly wash your hands and the work surface.
Don't overcook
Shrimp cook quickly. Remember, they can irrevocably toughen as a result of cooking them for an extra minute or two.
Tom Yam Kung
serving suggestions
Menu
Serve Tom Yam Kung as a separate fish course or, as the Thais do, as part of a single course comprising a number of other dishes including plain rice.
Beverage
Don't accompany Tom Yam Kung with a beverage if you serve the soup as a separate course.
Tom Yam Kung
variations
Shells
Sauté the shells in a little oil before adding them to the boiling water in step 2.
Stock
Prepare Tom Yam Kung with an unseasoned stock made from fish, chicken, or pork bones.
Chicken
Substitute it for the shrimp. (In this case, use an unseasoned chicken stock.)
Garnishes
Popular ones include thinly sliced mushrooms.
Lemon Grass
Some cooks serve the soup with the shredded lemon grass. This garnish should not be eaten, however, because the shreds are extremely fibrous.
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Tom Yam Kung Thailand
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