Tom Yan Kung is a very popular Thai dish and ranks high on the top ten Thai cuisines loved by foreigners. Tom yan kung came originally from Laos and is very famous in Thailand. It is a spicy shrimp soup and is also comes in paste type for seasoning. There are many ways on how to prepare this delicious dish. Using shrimps as main ingredient is the most popular but other ingredients can also be used. It also goes well with other meat like pork, beef and chicken. It also goes well with vegetables. Often it is used to compliment soupy dishes but it can also be used to compliment other, more drier cuisines. It is being sold at Thai groceries but if you don't have access to a Thai grocery near you, you can get it online. Tom Yan Kung paste are usually sold in bottles or cans, but sometimes they are also sold in plastic packs. Fresh paste must always be kept refrigerated when not in use.
My first time eating Tom Yan Kung was at a Thai restaurant just a few blocks away from my house. There were other delicious Thai dishes served but this instantly became one of my favorite. It has a distinct exotic spicy-sour taste that made me come back for more.
Pork Tom Yan Kun Recipe
Ingredients:
- 200 grams of pork cut in cubes
- 200 grams of chicken meat
- 15 pieces fish balls
- 10 shrimps (about the size of a finger)
- Two onions peeled, sliced and cubed
- 1 garlic Cloves, peeled and chopped
- 3 potatoes, peeled and sliced and diced
- A whole plant, cut
- Some cooking oil for frying meat
- 6-7 cups water
- Tom yan kun 4.1 cup
Preparation:
- Fry pork, chicken in a pan slightly
- Add garlic and onion and a little more than 4 or 5
- In another pot, add water and cook
- Add the potatoes and wait until almost tender,
- Add the shrimp andFishcakes with coal
- Add the pork and chicken with onions and garlic to the pot
- Tom and Yan Kun mix
- Ready for another 7 to 10 minutes or until all the meat on hold.
- Serve hot
Please try to enjoy with your family and loved ones.
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