A Bowl of Yum
There are all kinds of soups in Thailand, made with all kinds of seafood, poultry and meat. The one thing they all have in common is that intriguing flavor that is simultaneously sour, salty and spicy. Thais call this flavor yum.
Yum is the most important flavor in Thai cookery. You may recognize the word “yum” in Thai dishes like yum nuea (spicy beef salad) and tom yum soup.
When friends are sitting around thinking of Thai food and its bold flavors, they are thinking of yum. Yum is a taste bud nirvana.
The ingredients that give us this magical combination are the basics of the Thai kitchen. Salt is rarely used; instead there is fish sauce (nam pla), a liquid made from salted fermented fish. It doesn’t sound very appetizing, but it is indispensable in Thai cooking. Many other countries have variations of fish sauce, and each is a little different. It is always recommended that cooks use the fish sauce from the particular culture whose food they are cooking.
Sour flavors are derived from limes and sour tamarind. Limes are always used to flavor soups because their sourness has a slightly sweet finish. They also do not color food when added. Lemons and tamarind tend to be slightly more bitter in the finish and are more often used in stir-fry.
Spiciness comes from small, skinny Thai chiles. When fresh, they range from half an inch to an inch and a half long. Before the chiles are added to soup, they should be smashed to release their flavor. Remember, fresh chiles are hotter than dried and red chiles are hotter than green.
Thai chicken stock is made with chicken bones and three essential Thai flavorings: lemon grass, galangal and kaffir lime leaves.
Lemon grass is a long, reedlike herb that measures about 1 to 2 feet high with a bulbous base similar to a green onion’s. Only the lower half of a lemon grass stalk is used, because only it contains an oil called citral, an aromatic compound also found in lemon peel. Citral is what gives lemon grass its citrus-like flavor.
To use it in soup, remove the upper half of the lemon grass stalk and discard. Cut the bottom half into 2-inch sections on the bias. Give them a good smash with the side of your knife before adding them to the stock. Lemon grass is edible, but it is tough unless cooked and tenderized.
Kaffir lime leaves come from the kaffir lime tree, indigenous to Southeast Asia and Hawaii. They have a double-leaf shape and give off a mysterious aroma with citrus and floral qualities. The leaves are used whole to flavor soups and they can be cut into very thin strips and stir-fried.
Like lemon grass, kaffir lime leaves are tough but edible. They need to be cut into small enough pieces that can be cooked and tenderized quickly. The peel of the kaffir lime fruit is also used in making curry paste.
Galangal is often mistaken for ginger, but galangal root has a unique flavor: spicy with an elusive floral quality. It can be purchased dry or fresh, the fresh having a much stronger flavor. Fresh galangal is available in frozen vacuum-packed form.
You don’t have to go out to eat great Thai. Thai soups are a comfort food. Why not enjoy them in the comfort of your home?
Thai Chicken Stock
This Thai chicken stock is the base for the soup recipes provided here.
Active Work Time: 10 minutes * Total Preparation Time: 1 hour
1 chicken carcass
8 to 10 cups water
3/4 to 1 cup thinly sliced galangal
6 stalks lemon grass, lower thick portion only, pounded
10 kaffir (Thai) lime leaves
* Place chicken carcass in stockpot. Add water, galangal and lemon grass. Roll lime leaves and crush lightly with hand, then add to pan. Bring to boil, then reduce heat and simmer 45 minutes to 1 hour. Strain.
6 cups. Each cup: 20 calories; 580 mg sodium; 0 cholesterol; 1 gram fat; 1 gram carbohydrates; 2 grams protein; 0 fiber.
Coconut Chicken Soup (Tom Kha Gai)
Active Work and Total Preparation Time: 15 minutes
4 cups Thai Chicken Stock
2 (3-ounce) boneless, skinless chicken breasts, cut into 1-inch cubes
1 (15-ounce) can straw mushrooms, drained
1 to 3 roasted Thai chiles
5 tablespoons fish sauce
3 1/2 tablespoons lime juice
1 (14-ounce) can coconut milk (not light)
1 1/2 cups chopped cabbage
Kaffir (Thai) lime leaves, for garnish
Cilantro leaves, for garnish
* Bring Thai chicken stock to simmer over medium-high heat in large pot. Add chicken, mushrooms and chiles and cook until chicken is cooked through, about 4 minutes. Stir in fish sauce, lime juice and coconut milk. Add chopped cabbage and cook until just tender, about 1 minute. Divide among serving bowls and garnish each with 1 to 2 lime leaves and cilantro.
4 to 6 servings. Each of 6 serving: 216 calories; 1,270 mg sodium; 12 mg cholesterol; 16 grams fat; 10 grams carbohydrates; 11 grams protein; 2.18 grams fiber.
Shipwreck Soup (Po Thak Soup)
Active Work and Total Preparation Time: 15 minutes * Low-fat
Imagine a a fisherman’s boat after a storm.
4 cups Thai Chicken Stock
1/2 cup Thai basil leaves, loosely packed
1/4 pound shrimp, peeled and deveined
1/4 pound fish filet, cut into 1-inch strips
6 green-lipped mussels
4 to 5 button mushrooms, quartered
1 to 3 fresh Thai chiles
3 tablespoons fish sauce
3 tablespoons lime juice
Kaffir (Thai) lime leaves, for garnish
Cilantro leaves, for garnish
* Bring stock to simmer over medium-high heat in large pot. Add basil, shrimp, fish, mussels, mushrooms and chiles and cook until mussels and shrimp turn color, about 4 minutes. Stir in fish sauce and lime juice. Divide among serving bowls and garnish each with 1 to 2 lime leaves and cilantro.
4 to 6 servings. Each of 6 servings: 86 calories; 1,063 mg sodium; 33 mg cholesterol; 2 grams fat; 5 grams carbohydrates; 10 grams protein; 0.07 gram fiber.
Northern Thai Sour Curry Soup
Active Work Time: 20 minutes * Total Preparation Time: 45 minutes
If you want to make this a hearty meal, add 2 (4-ounce) catfish filets, cut into strips. Sour curry paste can be purchased at Thai markets.
4 cups Thai Chicken Stock
1 1/2 to 2 tablespoons sour curry paste
2 cups oyster mushrooms
1 cup sliced bamboo shoots
2 cups nappa cabbage, chopped
1 1/2 to 2 tablespoons fish sauce
1 tablespoon lime juice
Cilantro leaves, for garnish
* Bring stock to simmer in saucepan. Stir in sour curry paste. Add mushrooms and bamboo shoots and cook 2 minutes over medium heat. Stir in fish sauce and lime juice. Divide among serving bowls and garnish with cilantro leaves.
4 to 6 servings. Each of 6 servings: 49 calories; 781 mg sodium; 1 mg cholesterol; 1 gram fat; 5 grams carbohydrates; 5 grams protein; 0.60 gram fiber.
Platter and bowl in Coconut Chicken soup photo on the cover from Bristol Kitchen, South Pasadena.
