Tom Yum is most likely among the most well-know Thai recipes and have the very best and most genuine Tom Yum Goong dish for you here. The very best Tom Yum requires shrimp stock, which you can make by boiling the shrimp heads with water, a trick learned from Chez Pim. A good stock ensures the fantastic taste of Tom Yum. Nevertheless, you can also make it with water or canned chicken stock.
Another trick is the use of nam prik pao (Thai roasted chili paste). Of course, you cannot do without the aromatics: galangal, lemongrass, kaffir lime leaves, bird’s eye chilies, and so on. To make Bangkok-style Tom Yum which is creamier and whiter in color, include a couple of tablespoons of vaporized milk to the soup. When you have these components, you will have the very best bowl of homemade tom yum you’ve ever tasted.