![\"\"](\"http:\/\/adhc.lib.ua.edu\/site\/globalfoodways\/wp-content\/uploads\/2017\/11\/final-bowl-282x300.jpg\")
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Tom Yum is a Thai hot and sour soup, and is perhaps Thailand\u2019s most widespread culinary export. It derives its unique flavors from four ingredients that can be quite difficult to find on this side of the Pacific:<\/p>\n
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Lemongrass:\u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0Thai Chilis:<\/p>\n
![\"\"](\"http:\/\/adhc.lib.ua.edu\/site\/globalfoodways\/wp-content\/uploads\/2017\/11\/Lemongrass-225x300.jpg\")
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![\"\"](\"http:\/\/adhc.lib.ua.edu\/site\/globalfoodways\/wp-content\/uploads\/2017\/11\/Thai-chilis-225x300.jpg\")
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Kaffir Lime leaves:\u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0And Galangal Ginger (Not Pictured: a photogenic subject):<\/p>\n
![\"\"](\"http:\/\/adhc.lib.ua.edu\/site\/globalfoodways\/wp-content\/uploads\/2017\/11\/kafir-lime-leaves-300x225.jpg\")
\u00a0![\"\"](\"http:\/\/adhc.lib.ua.edu\/site\/globalfoodways\/wp-content\/uploads\/2017\/11\/galangal-225x300.jpg\")
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If you find yourself thinking, \u201cCurses! I won\u2019t be able to make this dish! I haven\u2019t a well-stocked Asian market within a reasonable distance to my house,\u201d then I have some good news for you. Anytime you find yourself unable to purchase an item, there is a magical company that will send items directly to your house:<\/p>\n
![\"\"](\"http:\/\/adhc.lib.ua.edu\/site\/globalfoodways\/wp-content\/uploads\/2017\/11\/amazon-300x145.jpg\")
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I bought these ingredients from user TastePadThai, who allows you to buy a significant serving of all four ingredients in a nineteen dollar bundle. These ingredients are all<\/em> necessary for this dish, and there really isn\u2019t any substituting any of these flavors. However, if you go through the trouble of acquiring the ingredients, you will be rewarded with flavors that are largely unheard of in Western cuisine.<\/p>\n <\/p>\n I w <\/p>\n <\/p>\n <\/p>\n What we have pictured here is how a fool might prepare lemongrass. The problem is that, while lemongrass can impart some lovely flavors onto your broth, the stalk is only technically edible. Truly, a mouthful of lemongrass is something to be avoided, so there are two ideal ways to prepare it: finely minced or cut into very large, very avoidable stalks. If you are not mincing, bruise the stalks with the flat of your knife to release the juices just prior to dropping them in the pot. Also pictured are the lime leaves, which should be removed from the stem down the center and torn.<\/p>\n <\/p>\n <\/p>\n <\/p>\n <\/p>\n The chilis should be removed from their stem and then cut horizontally. Beware: these are some terrifying little peppers. I would really only recommend using three unless you are aiming for a\u00a0supremely<\/em>\u00a0spicy soup.<\/p>\n One last ingredient preparation note: cutting the ginger into chunks did very little to impart that lovely galangal flavor, so I recommend grating.<\/p>\n <\/p>\n <\/p>\n <\/p>\n 1.\u00a0 Add your lemongrass and kaffir lime leaves to four cups of water, and bring the pot to a boil over high heat.<\/p>\n <\/p>\n Note the foolishly prepared lemongrass. Seriously, don\u2019t make the same mistake I did.<\/p>\n <\/p>\n <\/p>\n <\/p>\n <\/p>\n <\/p>\n 2. Reduce the heat and bring the pot to a simmer. Add the mushrooms, garlic, ginger, lime juice, sugar, fish sauce, and soy sauce. Stir well, and simmer for five minutes.<\/p>\n <\/p>\n <\/p>\n <\/p>\n <\/p>\n <\/p>\n <\/p>\n 3. Add any vegetables and shrimp. Simmer for 3 minutes.<\/p>\n 4. Reduce heat and adjust for taste.<\/p>\n <\/p>\n My adjustments: an additional tsp of fish sauce, juice of an additional half lime, about half a tsp of grated ginger<\/p>\n <\/p>\n <\/p>\n <\/p>\n <\/p>\n <\/p>\n <\/p>\n <\/p>\n <\/p>\n <\/p>\n <\/p>\n <\/p>\n Acknowledgements:<\/p>\n <\/p>\n This recipe was a conglomeration of three separate sites\u2019 recipes. The originals can be viewed here:<\/p>\n http:\/\/www.thaitable.com\/thai\/recipe\/tom-yum-goong<\/a><\/p>\n https:\/\/www.thespruce.com\/traditional-tom-yum-kung-3217708<\/a><\/p>\nWhat You\u2019ll Need:<\/h3>\n
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Quick Instructions:<\/h3>\n
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In-Depth Instructions (Including Pictures and Preparation Tips):<\/h3>\n
![\"\"](\"http:\/\/adhc.lib.ua.edu\/site\/globalfoodways\/wp-content\/uploads\/2017\/11\/all-ingredients-300x225.jpg\")
ould recommend preparing the ingredients prior to cooking, as the actual cooking process is so swift, and it is likely that you have never worked with some of these ingredients. I made my soup with shiitake mushrooms and baby bok choy (I highly recommend this choice of vegetable), but with no shrimp or milk. I chose to hold out on the milk in the name of authenticity: I had never had tom yum without coconut milk (which is not traditional). I chose to hold out on the shrimp because my roommate is highly allergic, and I value his contributions to rent. Regardless of authenticity, the general consensus is that the addition of coconut milk is highly agreeable to Western tastebuds.<\/p>\n![\"\"](\"http:\/\/adhc.lib.ua.edu\/site\/globalfoodways\/wp-content\/uploads\/2017\/11\/ingredients-1-300x225.jpg\")
<\/p>\n![\"\"](\"http:\/\/adhc.lib.ua.edu\/site\/globalfoodways\/wp-content\/uploads\/2017\/11\/cut-chilis-300x225.jpg\")
<\/p>\nLet\u2019s get onto the cooking then!<\/h4>\n
![\"\"](\"http:\/\/adhc.lib.ua.edu\/site\/globalfoodways\/wp-content\/uploads\/2017\/11\/pot-1-276x300.jpg\")
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<\/p>\n5. Serve into a bowl, adding cilantro to taste. Enjoy!<\/p>\n