What You Need to Know
Thermolabile compounds like citral (lemongrass), pinene (kaffir lime), and galangin (galangal) undergo steam distillation in aqueous medium. The process extracts both hydrophilic (flavonoid glycosides) and hydrophobic (essential oils) components.
Forms the aromatic base for Thailand's iconic hot-and-sour soup, with the infusion technique preserving delicate top notes while developing deeper umami undertones.
Key Parameters
Temperature
92°C
82°C - 98°C
Time
18 minutes
12 minutes - 25 minutes
Equipment
Tall narrow pot (reduces volatile loss)Mortar-crushed aromatics (increases yield)Muslin sachet (optional for clean broth)
Steps
- 1.
Tom Yum Goong (Bangkok street food): Creates volatile-laden matrix for shrimp exudates
- 2.
Nam Prik Pao (Central Thai relish): Infused liquid binds chili paste components
The Science
Primary Reaction
Hydrodiffusion of volatile compounds