Tom Yum is among the most well-know Thai dishes the bewst and most authentic. The very best Tom Yum calls for shrimp stock, which you can make by boiling the shrimp heads with water, a technique I gained from Chez Pim. A good stock guarantees the terrific taste of Tom Yum.
You can likewise make it with water or canned chicken stock. Another secret is using nam prik pao (Thai roasted chili paste). Obviously, you can’t 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 evaporated milk to the soup. You will have the best bowl of homemade tom yum you have actually ever tasted when you have these components