For #FridayFast and #NoMeatFriday, I prepared a seafood recipe that is familiar to the Filipino palate yet different. It’s familiar because it’s something like our Sinigang, it’s a sour soup. Different because the Thai ingredients gives this soup a different flavor profile.
Tom Yum is a soup from Thailand and the ingredients are notoriously hard to find. Once I tried to plant kaffir lime leaves which is a main ingredient but sadly, it died before giving me those precious leaves. Galangal is also not available in most market. Locally, this ginger is called Langkawas or luya luyahan and I’m not sure 100% but I think this is available in my home province. Galangal is a kin of ginger, and tastes a bit like lemon grass and I will switch to that in a heartbeat if galangal is not available.
No worries though! Tom Yum is surprisingly easy to make when you have a packet of Tom Yum ready. They’re available in most supermarkets now and using them is more affordable than eating in a Thai restaurant.
If you find it to be not as sour as you’d like, you may squeeze in a few calamansi after turning off the fire. Another good souring agent is tomatoes and they work great with seafood tom yum.
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