Kung Tom Yam

Kung Tom Yam Recipe from Thailand: Prawn Soup with Lemongrass, Chilies, and Rice

Region / culture: Thailand | Preparation time: 30 minutes | Cooking time: 25 minutes | Servings: 4

Introduction

Kung Tom Yam is a traditional Thai soup that is known for its bold and spicy flavors. This dish is a favorite among many for its combination of tangy and savory tastes, making it a popular choice for those who enjoy a bit of heat in their meals.

History

The origins of Kung Tom Yam can be traced back to Thailand, where it is considered a staple dish in Thai cuisine. The soup is believed to have been created in the early 19th century, with its name translating to "boiled shrimp soup" in English. Over the years, the recipe has evolved to include a variety of ingredients, but the core flavors of the dish have remained consistent.

Ingredients

2 lb (907 g) small raw prawns
1 tbsp vegetable oil
8 cup hot water
1.5 tsp salt
2 stalks lemon grass or 4 strips lemon rind, peeled thinly
4 lemon or other citrus leaves
2 or 3 fresh whole birdseye chilies
0.5 lb (227 g) fresh mushrooms, halved or quartered
1 tbsp fish sauce
0.5 cup fresh lemon juice
2 tbsp chopped fresh cilantro leaves (no stems)
4 green onions (green tops included), chopped
2 ripe tomatoes, quartered (optional)
cooked rice

How to prepare

Wash the prawns, shell them (save the shells), and de-vein them.
Heat oil in a large soup pot and sauté the shells until they turn pink.
Add hot water, salt, lemon grass or rind, citrus leaves, and whole chilies.
Bring the mixture to a boil, cover, and simmer for 20 minutes.
Strain the stock, return it to a boil, and add the prawns and mushrooms (about a minute after the prawns). Simmer for 3 to 4 minutes or until the prawns are cooked.
Remove the pot from heat and add fish sauce, lemon juice, cilantro leaves, green onions, and the tomato.
For serving, spoon the desired amount of cooked rice into individual serving bowls and ladle the hot soup over the rice.

Variations

For a vegetarian version of Kung Tom Yam, substitute the prawns with tofu or mushrooms. You can also add additional vegetables such as bell peppers or snow peas for added texture.

Cooking Tips & Tricks

When preparing Kung Tom Yam, it is important to use fresh ingredients to ensure the best flavor. Be sure to devein the prawns properly and remove any shells before cooking. Additionally, adjusting the amount of chilies used in the recipe can help control the level of spiciness in the soup.

Serving Suggestions

Kung Tom Yam is best served hot with a side of steamed rice. Garnish with fresh cilantro leaves and sliced chilies for added flavor.

Cooking Techniques

The key to making a flavorful Kung Tom Yam is to simmer the stock for at least 20 minutes to allow the flavors to develop. Be sure to adjust the seasoning to taste before serving.

Ingredient Substitutions

If you are unable to find fresh prawns, you can use frozen prawns instead. Just be sure to thaw them properly before cooking.

Make Ahead Tips

Kung Tom Yam can be prepared ahead of time and stored in the refrigerator for up to 2 days. Simply reheat the soup before serving.

Presentation Ideas

Serve Kung Tom Yam in individual bowls garnished with fresh cilantro leaves and sliced chilies for a beautiful presentation.

Pairing Recommendations

Kung Tom Yam pairs well with a side of steamed jasmine rice and a crisp green salad. For a complete meal, serve with a side of Thai spring rolls or grilled chicken skewers.

Storage and Reheating Instructions

Store any leftover Kung Tom Yam in an airtight container in the refrigerator for up to 2 days. Reheat the soup on the stovetop over low heat until warmed through.

Nutrition Information

Calories per serving

Calories per serving: 300

Carbohydrates

Carbohydrates: 25g per serving

Fats

Fats: 8g per serving

Proteins

Proteins: 30g per serving

Vitamins and minerals

Vitamins and Minerals: Kung Tom Yam is rich in vitamin C, vitamin A, iron, and potassium.

Alergens

Allergens: Shellfish

Summary

Kung Tom Yam is a nutritious dish that is high in protein and low in calories. It is also a good source of vitamins and minerals, making it a healthy option for those looking to enjoy a flavorful meal.

Summary

Kung Tom Yam is a delicious and flavorful Thai soup that is perfect for those who enjoy a bit of heat in their meals. With its bold and tangy flavors, this dish is sure to be a hit at your next dinner party or family meal.

How did I get this recipe?

I remember the sense of wonder I felt when I first saw this recipe for Kung Tom Yam. It was many years ago, during a trip to Thailand with my husband. We had decided to embark on an adventure to explore the vibrant culture and delicious cuisine of this beautiful country.

One day, we found ourselves wandering through a bustling market in Bangkok. The sights and sounds were overwhelming, with vendors selling everything from fresh fruits to handmade crafts. As we meandered through the narrow aisles, a heavenly aroma caught my attention. I followed the scent to a small food stall where an elderly woman was stirring a steaming pot of seafood soup.

Intrigued, I approached the woman and struck up a conversation. She greeted me warmly and offered me a taste of her soup. The first spoonful was like a burst of flavor in my mouth - spicy, tangy, and incredibly delicious. I knew right then and there that I had to learn how to make this dish.

The kind woman saw my eagerness and offered to teach me her recipe for Kung Tom Yam. She spoke little English, but we managed to communicate through gestures and smiles. She showed me each ingredient - lemongrass, galangal, kaffir lime leaves, and of course, fresh seafood. She explained how to balance the flavors of sweet, sour, salty, and spicy to create the perfect harmony in the soup.

I watched in awe as she expertly chopped, stirred, and simmered the ingredients together. Her hands moved with precision and grace, a testament to years of experience and love for cooking. I took notes diligently, trying to capture every detail of the recipe in my mind.

After several hours of cooking and tasting, the soup was finally ready. We sat down together at a makeshift table and enjoyed a steaming bowl of Kung Tom Yam. The flavors danced on my tongue, transporting me to a different world of exotic spices and aromas.

As I savored each spoonful, I knew that this recipe would become a cherished part of my culinary repertoire. I thanked the woman profusely for her generosity and wisdom, promising to share the recipe with my family and friends back home.

When we returned from our trip to Thailand, I wasted no time in recreating the Kung Tom Yam in my own kitchen. I gathered all the ingredients I had brought back from the market and set to work, following the steps I had learned with diligence and care.

The first attempt was not perfect, but it was a good start. I adjusted the seasoning, added a bit more chili for extra heat, and made a mental note to practice my chopping skills. With each batch I made, the soup improved - the flavors more nuanced, the balance more precise.

Over the years, I continued to refine the recipe for Kung Tom Yam, adding my own twists and variations along the way. I shared the dish with my loved ones, who marveled at the complexity of flavors and the exotic ingredients. It became a staple at family gatherings and dinner parties, always eliciting compliments and requests for second helpings.

As I look back on that fateful day in the bustling market in Bangkok, I am filled with gratitude for the kind woman who shared her recipe with me. She opened a door to a world of culinary delights and inspired me to explore new flavors and techniques in my cooking.

Today, whenever I make Kung Tom Yam, I am transported back to that moment of wonder and discovery. The soup brings back memories of our trip to Thailand, of the warm smiles and hospitality of the people we met along the way. It is more than just a dish - it is a testament to the power of food to connect us, to bring joy and comfort to our lives.

And so, as I ladle out bowls of steaming Kung Tom Yam to my family and friends, I share not just a meal, but a story - a story of how a chance encounter in a faraway land sparked a lifelong passion for cooking and sharing delicious food with the ones I love.