The Thai soup called tom yum is not so different from the Filipino sinigang. Tom yum is sour and spicy, but more aromatic and with fresher undertones than sinigang due to the lemongrass stalks and kaffir lime leaves that are added to the broth during cooking.
But, like sinigang, tom yum is a versatile soup. It can be made with shrimps, fish, chicken or pork. There are so strict rules as to what vegetables can be added. It’s even possible not to add any. It’s really about the broth, after all, which is traditionally clear although “modern” versions sometimes includes coconut milk. This is a recipe for the more traditional tom yum. I’ll reserve the coconut milk version for another day. (…more)