Tom yum soup (ต้มยำ) is one of the most popular dishes Singaporeans order at Thai restaurants. There are 2 main variations of this dish - tom yum goong nam sai (ต้มยำกุ้งน้ำใส), prawn in classic clear broth and tom yum goong nam khon (ต้มยำกุ้งน้ำข้น) , the creamy milky version. If you like your tom yum spicier and more flavourful, go for the creamy version with chilli paste.
Fun fact: Tom yum is prepared using nom kream tiam (นมครีมเทียม) - canned evaporated milk
The most important aspects of authentic Thai cuisine are the herbs, spices and aromatics. For tom yum recipe, the 3 power trios are what gives tom yum its signature flavor:
Kaffir lime leaves (ใบมะกรูด)
Other important ingredients are Thai chilies (พริกขี้หนู), mushrooms (เห็ด), cilantro (ผักชี), tomatoes (มะเขือเทศ), sweet white onions (หอมใหญ่), lime juice (มะนาว), sugar (น้ำตาล), and fish sauce (น้ำปลา).
In tom yum, prawns (Goong (กุ้ง)) is one of the most common ingredients. Here at Food Explorer, we recommend using our Freshwater Prawns (goong mae nam (กุ้งแม่น้ำ)) to enjoy the goodness in the prawn head at the same time. Click here for our Freshwater Prawns.
For the full recipe, click here: https://www.eatingthaifood.com/tom-yum-soup-recipe/