Mon war so lieb, mir auf meiner Thailandreise nach Ko Lanta sein eigenes Tom Yum Rezept von Cooking with Mon zur Verfügung zu stellen. Hier ist es – natürlich auch im Originalton. Übersetzung folgt. Nachkochen lohnt schon jetzt 😉
Tom Yum soup, clear of thick is one if the signature dishes of Thailand. With the main, fragrant ingredients: galangal root, lemon grass, red chilli kaffir lime leaves and coriander root. Talay means the sea and so Tom Yum Talay is served with seafood, but you are also welcome to prepare the same dish with chicken, beef or vegetables only.
Galangal root, Lemon grass, Kaffir lime leaves, limes, chillies, coriander root (or leaves), seafood of your choice (Gambas), mushroom, tomatoes, onions, fish sauce, Thai roasted chilli paste (Coconut Milk for Tom Kah) and green onion and coriander leaves to garnish
Boil water and add big chunks of coriander root, galangal, lemon grass, kaffir lime leaves, and 1 or two chillies if you like it spicy. You can smash them with a mortar to release the aroma. Add your seafood and boil for a few more minutes. At last add the tomatoes, onions and mushroom. Then the seafood and turn off the fire. The whole thing can be done in less than 10 minutes, so make sure you prepare everything in advance. Before you serve it, you create the perfect harmony of flavours by adding sour – lime, fish sauce-salty and spicy –chilli. Garnish with some more coriander leaves and green onion. For the thick variation add Thai chilli paste (see picture) and for Tom Kah some (coconut) milk.