{"id":12505,"date":"2025-02-13T07:31:59","date_gmt":"2025-02-13T06:31:59","guid":{"rendered":"https:\/\/www.aupaysdespiments.com\/?p=12505"},"modified":"2025-02-07T10:05:42","modified_gmt":"2025-02-07T09:05:42","slug":"tom-yam-nam-khon-version-cremeuse","status":"publish","type":"post","link":"https:\/\/www.aupaysdespiments.com\/en\/tom-yam-nam-khon-version-cremeuse\/","title":{"rendered":"Tom yam nam khon, creamy version"},"content":{"rendered":"

Here is the recipe for the best-known Thai lemongrass and galangal soup: the tom yam<\/em><\/strong>.
This tom yam is called \u2018nam khon\u2019, it is a variation if the traditional recipe <\/strong><\/a>que j’aime \u00e9galement beaucoup.<\/p>\n\n\n\n

The tom yam is a delicious, tangy broth flavoured with lemongrass, galanga and combava leaves. It can be used to cook fish, seafood or meat. You can even make a vegetarian tom yam<\/a>. <\/p>\n\n\n\n

Tom yam nam khon (creamy) or tom yam nam sai (clear broth)<\/h3>\n\n\n\n

There are several versions of tom yam. Le tom yam nam sai<\/strong><\/em> <\/a>est la version traditionnelle. C\u2019est un bouillon clair et l\u00e9ger, bien acidul\u00e9 et piment\u00e9. Je l’aime beaucoup pr\u00e9par\u00e9 avec du poisson.
In this version of tom yam nam khon<\/em><\/strong>, we add chilli jam (nam prik pao) and unsweetened condensed milk. This makes the broth richer and creamier and I find it ideal with prawns or mixed seafood. It's also a delight in noodle soup. <\/p>