' Tom Yum Goong ' is indeed the name of a film. But here in my post it's about the dish that originated from Central Thailand. The words Tom Yum Goong are derived from three Thai words (According to the locals !). Tom refers to the boiling process ,Yum refers to the Thai spicy and sour salad and Goong refers to the freshwater shrimp. The sweetness of palm sugar, sourness of kaffir lime leaves and lemongrass, saltiness of fish sauce and hotness of the chilli paste makes Tom Yum the perfect introduction to Thai cuisine.
This dish if served with rice or noodles makes another dish called the Vietnamese Pho...which I haven't tried! To be frank, I'm not really crazy about seafood, but this one's really splendid. In fact, when the fish sauce was added in it, I nearly threw up. But controlling the senses and tasting it for the first time, it indeed was amazing ! And yeah, don't forget to remove the shrimp tails as it makes the job of eating much easier. It's not necessary to eat the lime grass. It can be kept aside.
But kiddos may not like the dish the way it is. To make them eat this, you can ask the vendor to add in some coconut milk as it makes the broth into a soup..thus making it more creamier and also removes the unpleasant odour.
The perfect tom yum goong should be a rich orange colour. The vividness comes from the fatty juice from the head of the prawns; this juice adds aroma, colour, taste and deliciousness of the soup. The locals of Bangkok say that this dish is an excellent remedy for a cold or flu. This Thai soup is guaranteed to instantly clear your sinuses and warm you up. And what's more it's also highly nutritious. This dish starts from 50 Baht and adds up the price based on the chosen ingredients.
A Note:
This dish can be made even with chicken or vegetables, but it's not prominent in many places.
-B.Varsha
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