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How many types/versions of tomyam you have there? |
Travel Info It tastes different [sometimes totally different] from a one to another restaurant in Malaysia. Beside lemon grass, limes and the leaves, what else to be added for good better taste of tomyam? But pls don't ask me to put MSG added tomyam paste Some even told me to add a lil bit sweetened condensed milk into it. Is it true? Thanks Travel Tips Tomyam is a soup originating from Thailand. A subtle blend of hot and sour with citrus overtones, tomyam arguably is the most famous of all Thai soups. Each region has its own particular variation of the recipe. Tomyam is characterized by its distinct hot and sour flavours with fragrant herbs generously used. The basic broth is made of stock and fresh ingredients such as lemon grass, kaffir lime leaves, galangal, shallots, lime juice, fish sauce, tamarind and crushed chillis. In Thailand, tom yam is usually made with prawns (tomyam goong), chicken (tomyam gai), fish (tomyam pla) or mixed seafood (tomyam talay or tomyam po tak) 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 tomyam nam khon where coconut milk is added to the broth. This is not to be confused with tom kha - where the galangal flavour dominates the soup. Tomyam nam khon is almost always made with prawns whereas chicken is often used in tom kha. Its other cousin is the less well known outside Thailand tom klong. Sometimes Thai chilli jam (nam prik pao) is added to give the soup a bright orange colour, also making the chilli flavor more pronounced. However the bright orange colour might be made from curry paste such geang som . Commercial tomyam paste is made by crushing all the herb ingredients and stir-frying in oil. Seasoning and other preservative ingredients are then added. The paste is then bottled or packaged and sold around the world. Tomyam flavoured with the paste may have different characteristics to those made with fresh herb ingredients. Every visitor to Thailand should sample this heavenly soup, for me TomYam is no doubt the seven wonder of the world. Others There are a few variations , 1 with milk one without and Issan (northeastern Thai) variety. Im sure there must be more... Dont know how many of them but i had try the one with santan and the clear sup type in southern thailand. i really like the clear sup type, look like a normal clear sup but one drink it.POWER!!! perhelps the bear can answer this one better. If you mean Tom Yum 1. boil water with pork bone 2 Magrood leaves, Takrai ,Thai onion 3 put fishballs and prawns 4 a little coconut condensed milk pick up from the stove and put some thai chilis,mint leaves,lemon joice and Num Preak Paw. applause to L&G. You're a real expert in Tom Yum and thai recipes |
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