A Tom Yum Soup Recipe for a Taste of Thailand
Cooking international dishes for the first time can be nerve-racking. Will the finished dish taste like the classic version? Did you source the proper ingredients to pay homage to an original? Don’t fuss over these questions! Trying out new recipes calls for a bit of flexibility. You might have to replace a component with something more familiar. Or, you’ll need to adjust measurements to your liking. Take this tom yum soup, for example.
Find it too spicy? Add more gata! Craving proteins like in authentic tom yum soup recipes? Toss in chicken or squid rings. This simplified version of the classic Thai dish allows you to be extra playful. Welcome all possibilities!
- 2 tbsp coconut oil
- 1 pc onion, chopped
- 2 cloves garlic, chopped
- 2 stalks lemongrass, ends pounded
- 2 pcs bay leaves
- 2 pcs siling labuyo
- 3 cups water
- 1 (1-inch) piece ginger or turmeric, sliced thinly
- 1 pc Knorr pork cube, crushed
- 3 tbsp Knorr Liquid Seasoning
- 3 tbsp calamansi juice
- 1 pc grilled tomato, cut into wedges
- 1 pc large button mushroom, sliced
- 1/2 pack Knorr Ginataang Gulay Mix, dissolved in 1/2 cup water or evaporated milk
- 2 blocks tofu, cubed
This tom yum soup recipe isn’t exactly traditional, but it still captures the flavors of the well-loved dish perfectly. If you want it closer to the authentic version, add seafood, like shrimp or prawns, and seasonings, including kaffir lime leaves and coriander. Don’t forget to pair your soup with chicken satay and bagoong rice. The next time you crave Thai flavors, you can just fly to your kitchen!