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:
Penang Insights blogs about travel and food, sharing with anyone who enjoys traveling to other destinations, taking photographs, meeting people, experiencing new cultures and traditions, enjoying cooking and trying other cuisines.