A mild sensation swept through my sensory glands - it has all the hallmark of being zesty and tangy - sharp flavoured with a mix of sourness, saltiness and spiciness. Soup is something that is very simple to make at home. Throw everything into a pot and slow boiling until it is aromatic and cooked.
I had the urge for tom yum. Tom yum is addictive in my mind. It does to me like craving for a 750g bag of potato chips. I raced to my usual Sunday's Little Saigon market (LSM) at Footscray. LSM is a collection of different shops and stalls inside a building complex selling fresh produce - 2 fruit and vegetable vendors, 2 seafood vendors, 3 fresh meat vendors. There is an Asian BBQ meat stand selling the usual 3 types of roast meats - char siew (Chinese barbeque pork), roast pork and roast duck. There are a couple of pastry shops and a couple of pre-cooked Chinese/Vietnamese dishes bain-marie style for $5 per takeaway container.
Tom yum is the Thai name for the country's most popular Thai soup. It is a clear soup. Not creamy. Depending on the star ingredient in the soup - it is either called Tom Yum "Goong" for prawn, Tom Yum "Pla" for fish, Tom Yum "Kai" for chicken, Tom Yum "Thale" for seafood, etc. The most common is Tom Yum Goong.
I started with the idea in my mind of making my tom yum as tom yum goong. But, then I decided to add a small portion of the fresh salmon that I have bought from LSM. I have no rule in what I should or shouldn't add into my tom yum, but the basic ingredients, which is a MUST in making the soup stock:
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