MikeandDow Posted February 16, 2012 Share Posted February 16, 2012 http://www.google.co.th/search?q=tom+yum&hl=en&prmd=imvns&tbm=isch&tbo=u&source=univ&sa=X&ei=feA8T_ORJczHrQfKwsXRBw&sqi=2&ved=0CGMQsAQ&biw=1426&bih=723 To me Tom Yum is NOT a Clear soup ??? Iam having this argument with people in OZ they are saying TOM YUM is a clear soup but I eat it 3 or 4 times a week out of the wifes resturant and to me it's not a clear soup please clarify!!!!!!!!!!!!!!!!! Link to comment Share on other sites More sharing options...
Pseudolus Posted February 16, 2012 Share Posted February 16, 2012 I've had both clear and red tinged versions. The clear ones have been outside of Thailand made in Australianised naff Thai Restaurants. The Red tinged ones (the nice ones) are the Thai ones. Link to comment Share on other sites More sharing options...
NewlyMintedThai Posted February 16, 2012 Share Posted February 16, 2012 Can be either clear or not. Many restaurants will ask you which you prefer when you order it. Link to comment Share on other sites More sharing options...
MikeandDow Posted February 16, 2012 Author Share Posted February 16, 2012 From Wikipedia, the free encyclopedia Tom yum or tom yam (Lao: ຕົ້ມຍຳ [tôm ɲam]; Thai: ต้มยำ, [tôm jam]) is the name for a spicy clear soup typical in Laos and Thailand so which is right Link to comment Share on other sites More sharing options...
SomTumTiger Posted February 16, 2012 Share Posted February 16, 2012 You guys need to get out more. Both varities are very common all over Thailand - if you understood Thai, you would know that when the waiter speaks to you after you point to the Tom Yum, he is asking you which version you prefer. Link to comment Share on other sites More sharing options...
Pseudolus Posted February 16, 2012 Share Posted February 16, 2012 (edited) Weird- I must have had it a few hundred times and never been asked this. Although, when you dig into it it is a cloudy brew, and the reds are floating on the top. So I just dont understand the waiter LOL. I will go for the clear next time. Edited February 16, 2012 by AdamBanks Link to comment Share on other sites More sharing options...
NewlyMintedThai Posted February 16, 2012 Share Posted February 16, 2012 Nám sãi = clear version Nám khôn = "concentrated" non-clear version made with prik phao (chili paste) and sometimes coconut milk Available everywhere. 2 Link to comment Share on other sites More sharing options...
Thongkorn Posted February 16, 2012 Share Posted February 16, 2012 (edited) its called Tom Yam Gung with Prawns Tom yam Guy Chicken Tom Yam Hit Mushrooms. Edited February 16, 2012 by Thongkorn Link to comment Share on other sites More sharing options...
Trembly Posted February 16, 2012 Share Posted February 16, 2012 (edited) Nám sãi = clear version Nám khôn = "concentrated" non-clear version made with prik phao (chili paste) and sometimes coconut milk Available everywhere. Wot he said... Except in this context khôn means cloudy/murky. My mum used to use fresh non-pasteurised cow's milk as a khôn-ing agent; the way that the milk cooks and curdles ever so slightly in the extreme heat of a fresh pot of Tom Yum compliments the shrimpy flavour nicely - I thoroughly recommend it! Edited February 16, 2012 by Trembly Link to comment Share on other sites More sharing options...
Thongkorn Posted February 16, 2012 Share Posted February 16, 2012 (edited) maybe my Thai spelling is not correct, I thought it was Nam Cun, cannot see, Murky When you put cocconut milk in its called Cun when clear Nam Si. Dom yam nam sie. Edited February 16, 2012 by Thongkorn Link to comment Share on other sites More sharing options...
Moonrakers Posted February 16, 2012 Share Posted February 16, 2012 Clear with chicken Coconut milk with Prawn. Link to comment Share on other sites More sharing options...
MrRed Posted February 16, 2012 Share Posted February 16, 2012 Nám sãi = clear version Nám khôn = "concentrated" non-clear version made with prik phao (chili paste) and sometimes coconut milk Available everywhere. Wot he said... Except in this context khôn means cloudy/murky. My mum used to use fresh non-pasteurised cow's milk as a khôn-ing agent; the way that the milk cooks and curdles ever so slightly in the extreme heat of a fresh pot of Tom Yum compliments the shrimpy flavour nicely - I thoroughly recommend it! Some use a raw egg to get the curdle effect,but coconut milk is now used with red chilly paste,sometimes if it is a bit harsh on the throat it is not been cooked out properly. tom khaa is a nice soup also made with coconut and galangal. Link to comment Share on other sites More sharing options...
sbk Posted February 17, 2012 Share Posted February 17, 2012 Tom Yum is both clear and red, Southerners tend to prefer the clear while red is more central Thai moving to Thai food forum Link to comment Share on other sites More sharing options...
tinfoilhat Posted February 17, 2012 Share Posted February 17, 2012 i prefer tom yam po tek Link to comment Share on other sites More sharing options...
bangkokburning Posted February 18, 2012 Share Posted February 18, 2012 Tom Yam "Nam Sai" - is VERY, VERY Thai. Eaten far more in North East and lesser extent South. Actually I find most Thai's eat clear soup. They forgo the tomato (heavy/acidic) and kathit (fattening). Next you will tell us Tom Yam must have only Shrimp. Gaeng Som! Link to comment Share on other sites More sharing options...
tutsiwarrior Posted February 18, 2012 Share Posted February 18, 2012 (edited) the texture of the broth doesn't matter with tom yum as it's used to flavor the other ingredients; goong, gai, etc....I usually don't eat the broth except to spoon a small bit over the rice after extracting the other ingredients...how can one expect to obtain a clear broth with coconut milk as a main ingredient? tom yum is a classic thai dish just like soto ayam in indonesia with loads of variations depending on where ye go... 'classic with variations'? waidaminit... Edited February 18, 2012 by tutsiwarrior Link to comment Share on other sites More sharing options...
Recommended Posts
Create an account or sign in to comment
You need to be a member in order to leave a comment
Create an account
Sign up for a new account in our community. It's easy!
Register a new accountSign in
Already have an account? Sign in here.
Sign In Now