Dry Tom Yum Recipe

Shrimp: Peeled and deveined, these provide the main protein for the dish.

Mushrooms: Sliced, they add a tender texture and earthy flavor.

Tom yum paste: This paste is essential for the authentic taste of the dish.

Coconut milk: Adds a creamy richness to balance the spice.

Garlic: Minced, it provides a fragrant base for the dish.

Fish sauce: Adds umami and depth to the flavor profile.

Lime juice: Freshly squeezed, it adds a tangy brightness.

Sugar: Balances the flavors with a hint of sweetness.

Water: Helps to create the sauce and blend the flavors.

Vegetable oil: Used for sautéing the garlic and shrimp.

When sautéing the minced garlic in the vegetable oil, make sure to keep the heat at medium to avoid burning. Burnt garlic can impart a bitter taste to the dish. Stir constantly until the garlic turns a light golden brown and releases its aroma, then quickly add the shrimp to prevent overcooking the garlic.

• peeled and deveined shrimp - Substitute with chicken breast: Chicken breast can mimic the texture and absorb the flavors well, making it a suitable alternative for those who do not consume seafood.

• sliced mushrooms - Substitute with zucchini: Zucchini has a similar texture when cooked and can absorb the flavors of the dish effectively.

• tom yum paste - Substitute with red curry paste: Red curry paste offers a similar depth of flavor and spice, though the taste profile will be slightly different.

• coconut milk - Substitute with almond milk: Almond milk provides a creamy texture, though it lacks the rich coconut flavor. Adding a bit of coconut extract can help mimic the taste.

• minced garlic - Substitute with garlic powder: Garlic powder can provide a similar flavor, though it lacks the fresh, pungent aroma of minced garlic.

• fish sauce - Substitute with soy sauce: Soy sauce provides a similar umami flavor, making it a good alternative for those who prefer a vegetarian option.

• freshly squeezed lime juice - Substitute with lemon juice: Lemon juice offers a similar acidity and citrus flavor, though it is slightly less sweet than lime juice.

• sugar - Substitute with honey: Honey provides a natural sweetness and can enhance the overall flavor profile of the dish.

• water - Substitute with chicken broth: Chicken broth adds more depth and richness to the dish compared to plain water.

• vegetable oil - Substitute with olive oil: Olive oil can be used for cooking and provides a slightly different but pleasant flavor profile.

• Allow the dry tom yum to cool to room temperature before storing. This prevents condensation, which can make the dish soggy.
• Transfer the shrimp and mushrooms into an airtight container. Ensure the container is clean and dry to maintain the freshness of the ingredients.
• If you plan to consume the dish within 3 days, store it in the refrigerator. The coconut milk and tom yum paste will keep the flavors vibrant.
• For longer storage, place the airtight container in the freezer. The shrimp and coconut milk will freeze well, preserving the dish for up to 2 months.
• When ready to reheat, thaw the dry tom yum in the refrigerator overnight if frozen. This gradual thawing helps maintain the texture of the shrimp and mushrooms.
• Reheat the dish in a wok or saucepan over medium heat. Add a splash of water or coconut milk to restore its creamy consistency.
• Stir occasionally to ensure even heating and to prevent the shrimp from becoming rubbery.
• Taste and adjust the seasoning if necessary. A dash of fish sauce or a squeeze of lime juice can revive the flavors.
• Serve hot with freshly steamed rice to enjoy the full experience of the dry tom yum.

• For stovetop reheating:

  1. Heat a non-stick pan over medium heat.
  2. Add a splash of water or coconut milk to the pan to prevent sticking.
  3. Add the leftover dry tom yum and stir occasionally until heated through, about 5-7 minutes.

• For microwave reheating:

  1. Place the dry tom yum in a microwave-safe dish.
  2. Cover the dish with a microwave-safe lid or plastic wrap with a small vent.
  3. Heat on medium power for 2-3 minutes, stirring halfway through to ensure even heating.

• For oven reheating:

  1. Preheat your oven to 350°F (175°C).
  2. Place the dry tom yum in an oven-safe dish and cover with aluminum foil.
  3. Bake for 15-20 minutes, or until heated through, stirring halfway for even heating.

• For steamer reheating:

  1. Set up a steamer basket over boiling water.
  2. Place the dry tom yum in a heatproof dish and put it in the steamer basket.
  3. Cover and steam for about 10 minutes, or until thoroughly heated.

• For air fryer reheating:

  1. Preheat the air fryer to 350°F (175°C).
  2. Place the dry tom yum in an air fryer-safe dish.
  3. Heat for 5-7 minutes, shaking the basket halfway through to ensure even heating.

• Wok: A versatile cooking pan used for stir-frying the ingredients and bringing out the flavors.

• Spatula: Essential for stirring and mixing the ingredients evenly.

• Knife: Used for mincing the garlic and slicing the mushrooms.

• Cutting board: Provides a safe surface for chopping and slicing ingredients.

• Measuring spoons: Ensures accurate measurement of ingredients like tom yum paste, fish sauce, and sugar.

• Measuring cup: Used to measure the coconut milk and water accurately.

• Bowl: Handy for holding the peeled and deveined shrimp before cooking.

• Serving spoon: Useful for serving the finished dish with steamed rice.

• Rice cooker: Convenient for preparing the steamed rice to accompany the dish.

Prep ingredients in advance: Measure and chop all ingredients like shrimp, mushrooms, and garlic before you start cooking.

Use pre-made tom yum paste: Save time by using store-bought tom yum paste instead of making it from scratch.

Cook in batches: If doubling the recipe, cook the shrimp in batches to avoid overcrowding the pan.

One-pot method: Use a single wok or large pan to minimize cleanup time.

Quick boil: Use hot water instead of cold to bring the coconut milk mixture to a boil faster.