“Tom Yum Kung” (Tom Yum soup with shrimps) is one of the most popular Thai dish as a must-try dish when visiting Thailand. The aroma from various kinds of herbs, be it shallot, lemongrass combined with the bold sour of the lime, the spiciness from fresh chilies, and its mellow sweet flavor make Tom Yum Kung a top favorite to people around the world.
“Tom Yum” can also be remade into many other kinds of dishes such as “Tom Klong”, “Tom Saap” and “Po Tak”. The recipe can be varied as many as you like with just a pack of RosDee menu Tom Yum Kung. Starting with 550 ml boiling water, followed by adding 2 tbsp of RosDee menu Tom Yum Kung. Then add the meat and vegetables of your choice. Now, “Tom Yum” is ready to be served. By adding roasted red chilli, roasted shallot and coriander, the soup will turn into a new dish called “Tom Klong”. Yet, by adding pounded galangal, pounded bird chilli, and holy basil into the ordinary Tom Yum soup, add seafood, then Tom Yum will turn into “Po Tak”. By adding pepper, sliced spring onion and coriander into the Tom Yum soup, it will turn into “Tom Saap”. RosDee menu Tom Yum Kung can be used to create various dishes without having to prepare a lot of ingredients. It helps saving time to prepare but still tastes so good.
Last but not least, the key to make “Tom Yum”, “Tom Klong”, “Po Tak” or “Tom Saap” yummy is to add the meat into boiled water. This can help get rid of the stingy smell. Boil the meat until it is cooked but not too long. Otherwise, the texture will be too hard and not tender enough to be appetizing. The lime should be added right before serving because the aroma of the lime will disappear if added during cooking.