What You Need to Know
The soup's preparation involves sautéing spices, herbs, and aromatics in oil at high temperatures to release their flavors and aromas, followed by simmering to meld the flavors together. The addition of fish sauce, lime juice, and tamarind paste contributes to the soup's umami flavor and acidity.
Steps
- 1.
Tom Yum Goong (Bangkok): Extracts shrimp essence through controlled simmering
- 2.
Tom Yum Pla (Southern Thailand): Fish collagen extraction via acid-assisted cooking
- 3.
Tom Yum Nam Khon (Central Thailand): Emulsification of coconut milk with chili oils
The Science
Primary Reaction
Maillard reaction