Welcome to Hot Thai Kitchen: Smokey Sister of Tom Yum

Smokey Sister of Tom Yum is a delicious and flavorful soup that is inspired by the popular Thai dish, tom yum. This recipe is a twist on the traditional tomato-based soup, instead using a smoky flavor profile from ingredients like Katsuobushi (dried bonito flakes) and lemongrass. In this article, we will explore the ingredients, cooking method, and tips for making this mouth-watering soup at home.

To start, let's talk about the importance of Katsuobushi in this recipe. Katsuobushi is a key ingredient that provides the smoky flavor to the soup. It's made from dried bonito flakes and has a rich, savory taste that is often used in Japanese cooking. In Thai cuisine, Katsuobushi is used to add depth and umami flavor to soups and dishes.

To begin making this Smokey Sister of Tom Yum, we need to start by preparing the aromatics. The recipe calls for shallots, lemongrass, kaffir lime leaves, and mushrooms. These ingredients will provide the base flavor for the soup and will also help to thicken it. Shallots are sautéed until they're soft and caramelized, while lemongrass and kaffir lime leaves are added towards the end of cooking time to preserve their delicate flavors.

Next, we add the chicken to the pot and let it simmer in the flavorful broth for a few minutes. The recipe suggests using leftover chicken or turkey, which is cooked until it's tender before being added to the soup. This helps to infuse the chicken with all the delicious flavors of the aromatics.

Now that our ingredients are prepared, let's talk about the cooking method. The recipe calls for bringing the broth to a boil and then simmering it for a few minutes. During this time, we'll add the Katsuobushi, fish sauce, and lime juice to give the soup its smoky flavor profile. We'll also add some extra lemongrass and kaffir lime leaves to really bring out the flavors of the herbs.

One of the unique things about this recipe is the use of tamarind as a natural sweetener. Tamarind is a sour and slightly sweet fruit that is commonly used in Thai cuisine. In this recipe, it's added to balance out the acidity from the lime juice and fish sauce. This helps to create a harmonious flavor profile that's both tangy and savory.

As we cook the soup, we'll add some extra ingredients to enhance its flavor. The recipe suggests adding sliced mushrooms, including King oyster and shiitake varieties, to give the soup an earthy flavor. We'll also add some fish sauce for extra umami flavor and a squeeze of fresh lime juice for brightness.

When it comes time to season the soup, we'll use a combination of fish sauce, tamarind paste, and lime juice to create a rich and tangy broth. The key is to taste and adjust as you go, adding more or less of any ingredient to suit your personal preference.

Finally, let's talk about serving this delicious Smokey Sister of Tom Yum. Traditionally, this soup is served with steamed rice, which helps to soak up all the flavorful broth. You can also serve it with a sprinkle of chopped cilantro and a squeeze of fresh lime juice for added freshness.

If you're looking for a new recipe to try at home, this Smokey Sister of Tom Yum is definitely worth considering. With its unique blend of smoky flavors and tangy aromatics, it's sure to become a favorite in your household. So go ahead, give it a try, and let us know what you think!

"WEBVTTKind: captionsLanguage: enSawaddee ka welcome to hot thai kitchen today I'm gonna show you a recipe that is perfect for using  up any leftover meat especially if you've got Thanksgiving turkey left over which let's face it  we always do or leftover roast chicken like with rotisserie chicken from the grocery store any kind  of leftover meat really and we're gonna turn it into tom kloang and tom kloang is what I like  to call the smokey sister of YUM very similar sort of ingredients but quite a different flavor in the  end so easy let's get started so I mentioned that this is the smokey sister of Tom Yum and  there are a few ingredients that are responsible for said smokiness and the first thing is dried  chilies now dried chilies normally are not that smoky but I sauteed it just dry sauteed it in  a wok until they start developing a little bit of a charge spot and then you really smell beautiful  smoky toasty aroma you can also put this under the broiler but be really careful set it on low  because these burn very quickly shallots so these are shallots that I've put under the broiler until  they are nice and smoky and charged just like that again you can do this as well on the grill now the  third smoky thing is a bit of a workaround so in Thailand traditionally we put dried smoked fish  okay and that's the main smoky flavor but I can't find Thai style dried smoked fish here but what I  can find is Japanese dry smoked fish or bonito flakes in Japanese this is called Katsuobushi  surprisingly this gives off almost exactly the same flavor as the tide right smoked fish so  it's a perfect substitute so at the store it'll come in sometimes the big bag I like these little  individual packs like this and it came in a bigger container this is made from smoked and cured tuna  and it smells wonderful mmm Oh smells so good it's a little bit of a cheat if you're in Thailand and  find hydride smoked fish or called backup okay other than that we are using the standard from  Young Trinity which is lemongrass galangal and kaffir lime leaves now these are frozen which is  the way I store my Columbo and if you're wondering what kind of left over meat I'm using I'm using my  recipe for barbecue chickens like but I roasted it last night so last night I had roast chicken for  dinner I made extra so I'd have enough for today torn up by hand I like the look of sort of hand  horn chicken makes it rustic I threw the skin in there and that also adds extra smokiness so when  you have barbeque chicken or roasted chicken and that sort of thus get the flavor from the skin is  gonna be in the soup mmm so good and if you don't have any leftover meat that's okay you can also  just put in raw meat or shrimp or whatever kind of protein you want however if your leftover meat  has a really distinct strong flavor of something that's just not gonna work just watch out for that  but other things that are relatively neutral flavor they will all work in this pot I've got  some chicken stock now if you have leftover turkey or chicken use the carcass to make this stock okay  and I have a recipe for how to make your own stock you want it to be unsalted or whatever you do I'm  gonna first start by infusing the shallots and the chiles into the stock and the shallots gonna  sweeten the broth just a little bit because there's no added sugar in this recipe I love  it if you want to make this spicy break up the chilies and you want to make this a little bit  spicy but how many chilies you want to break up that's up to you so I'm gonna let that come to  a simmer a few minutes until the shallots are nice and soft so once the shallots are nice and  soft coz you want to be able to eat the shallots and have that become sort of the sweet little  nuggets so I've got some lemongrass going in the kaffir lime leaves which I am going to tear and  be Colunga now these herbs do not take a lot of time to infuse just a few minutes three to five  minutes is fine our Katsuobushi now I don't mind having these sort of swimming around in there I  don't mind eating them but if you want to sort of strain it out at the end you can wrap these  in a cheesecloth so that you can then read move them and now I'm gonna season this soup gonna  go in with some fish sauce some tamarind and I'm not adding any sugar and he's sort of sweetened  their sweetener because I'm like them yum this soup is primarily just salty and sour but the  natural sweetness from the shallots will help balance all of that out chicken mmm chicken was  so good that's okay it's gonna be good in here to let that chicken absorb some of that flavor  you don't have to add any vegetables to it but I think some mushrooms is great I've got today some  King oyster mushrooms and I've also got some she may eat mushrooms which I love now ideally I would  have put in oyster mushrooms but I couldn't find it at the store they didn't have it I was very  upset if you're in a place we can find fresh straw mushrooms actually those are more traditional so  let that heat up and now we're to bring this to a boil and if you want you can also add tomato some  people have Tomatoes as well so I am going to turn this off and I'm going to go in with some  extra lime juice now I'm using both tamarin and lime as the sources of acid in this because I  like the richness of the tamron but I like the bright freshness of lime juice so the two of  them together mmm now taste and adjust always always always taste and adjust especially when  it comes to soup mmm mmm that's spicy smoky you can really taste the fish flavor I'm gonna add a  little bit of fish sauce and an extra squeeze of lime it could really use a little extra  brightening now you can have the soup just on its own but in Thailand we always have this with rice  make yourself a little rice soup so put some rice into your soup bowl or you can just pour this over  rice a lot of times we just eat it sort of like a something to wash down other dishes with add  a little freshness with some chopped cilantro oh just the smell this is one of those dishes  where you smell it and any tie would know that's thumb chrome the shallots still a little bit of  crunch but sweet that it balance this out of the tartness of the of the lime juice and the tamron  and the smoky flavor oh this is perfect so if you have leftover chicken or turkey let's not  microwave it to death the next day it's gonna get all dry anyway so why not turn it into this  delicious soup which is almost better than the chicken was yesterday to be honest and so if you  want this recipe it is on hot Thai Kitchen calm and when you make it send me a photo on Facebook  Twitter or Instagram and I will include a sample vent in my monthly newsletter and you can go and  sign up for the newsletter right here and if you haven't subscribed to my youtube channel  the button for that is right there and I will see you next time for your next delicious pie\n"