The Thai Tom Yum Recipe and Mam’s Restaurant

Thai tom yum soup is one of my favorite meals among Thai Cuisine. During my stay in Koh Phangan it was my daily meal. If one had squeezed me– pure tom yum would have drip out my ears. As soon as I got back home, I’ve made my own version of the Thai tom yum recipe, and it was definitely not bad. However, it did not reach the delicate authentic flavor of the dish served in Mam’s small restaurant- my friend from Koh Phangan.

The first time I had a meal at her restaurant was quite coincidental. Mam is a great cook with a unique charming personality. Unfortunately, she is also the worst marketer on the island. Her small restaurant, placed in a hidden passage not far from the “Chicken corner”, can be seen neither from the beach nor from the main street; there are no signs; and she never distributes any leaflets. Since the restaurant is inexpensive, most of her clients are locals. Nonetheless, Mam is extremely professional as a restaurant manager, cook and waitress for the tourists: each meal in her restaurant had its own unique blend of vegetables, fruit and sea food and it is never too spicy, too hot, too cold or too fancy. On top of it all, Mam is always ready to prepare that special meal just for you.

Speaking about Mam, I’ve almost forgotten to publicize the promised Thai tom yum soup recipe…

Ingredients:
4 cups of cold water;
2 cups of coconut milk;
1 tbs. of tamarind of lemon juice;
1 tbs. of lemon grass;
1 tbsp Kaffir Lime;
1 chili pepper;
1 tbsp soy sauce;
2 tbs. Brown sugar;
Fresh cilantro;
Peeled shrimp.

Instructions: Boil the water and the coconut milk; gradually add all the ingredients except from the shrimp. Mix the soup. Simmer 5 – 10 minutes. Add the shrimp. Simmer 5 – 10 minutes. Garnish with cilantro.