Tom Yum Kung is a Thai dish that has become a Thai national delicacy. It is popular among foreigners and is widely consumed throughout the world, and it is available in both thick and clear water. This is a sour, salty, spicy, and slightly sweet creamy Tom Yum recipe. It’s a dish from Thailand’s central curry region. It is well-known throughout Thailand. It is a rice-based dish with a sour and spicy flavour profile, as well as a salty and sweet balance.
The first type of Tom Yum Kung is “Clear Soup Tom Yum,” which is the original recipe for Tom Yum. This is due to the fact that traditional Thai food did not include milk or coconut milk and was frequently prepared simply with a few seasonings. The clear soup will include frogs, snakehead fish, domestic chicken, and other meats. The flavour profile is dominated by lemongrass, kaffir lime leaves, fresh and dried chilies, galangal, and other spices. Second, the original Tom Yum recipe is thought to be “Thick Tom Yum,” but it’s actually just another Tom Yam Nam Sai development. It all began during King Rama 6’s reign, when he paid a visit to the Sam Yan area. At the time, there was a new Chinese restaurant that made “Tom Yum Kung” with condensed milk. It was my first exposure to “Thick Tom Yum.” Furthermore, Tom Yum herbs such as galangal, lemongrass, and kaffir lime leaves have anti-flatulence, coughing, bruising in the intestines, nausea, and colic properties.
Tum yum Kung contains the following ingredients: 100 g straw mushrooms, 3 prawns 10 g sliced lemongrass, 16 g chopped lemongrass, 2 g coriander root, 3 kaffir lime leaves, 300 g heated bone water 10 g crushed chilli paste, 3 tbsp fish sauce, 3 tbsp lime juice, 120 g evaporated milk, 2 tbsp chilli paste