Tom Yum Soup
For those who visit Thailand, you may already had Tom Yom Soup in your “ must eat” list in Thailand. Most of restaurants and each kitchen around Thailand may present Tom their Yum soup in different way. This is because of their recipes, and local materials for making Tom Yom each areas relatively different and most important reason is personal preference and taste. Tom Yum Soup can be classified to two types; Tom You clear soup and Tom Yum Thick soup
- Tom Yum clear soup : this soup is clear and not contained milk of cream and normally use fresh bird eye chili
- Tom Yum Thick soup: this soup contains milk and chili paste. Even the name implies this Tum Yum as thick soup but it’s not creamy and thick as mushroom or pumpkin soup. The colour of his Tom Yum should be orange with a little bit of oil from cooked chili paste.
At our Eco Café Hua Hin we have Tom Yum Thick Soup with option of prawns, fish or chicken. Ingredients are also making a huge different we use local products such as swordfish and king prawns from Pramburi.
We use local fresh herbs from our garden e.g. lemongrass, kaffir lime, chili, lime, holy basil, chili and more that ensure that you have the best Tom Yum. Our Tom Yum Soup is not necessary burning your tongue, balancing the taste is a must, savour is dominant and citrus taste and smell from lime, kefir lime and lemongrass are essentials.
Also if you want to learn how to cook Tom Yum Soup we also offering Thai cooking Class so you will be able to make Tom Yum and other Thai dishes at home.