Description
Tom yum broth is a bright, sour‑spicy soup achieved by controlled extraction of aromatic phytochemicals and precise protein denaturation.
Technical
The simmering of lemongrass, galangal, and kaffir lime leaves at 85‑90 °C for 5‑10 min maximizes volatile extraction of citral, gingerol, and citronellal. Shrimp added at ~70 °C cooks for 2‑3 min, denaturing myofibrillar proteins to tenderness without rubberiness. Acidic lime juice at pH ≈ 2.5 precipitates excess calcium from fish sauce, sharpening umami and stabilizing flavor.
Science
Primary Reaction
Extraction of volatile aromatic compounds and protein denaturation with acid precipitation
Sensory Profile
Aroma ()
fragrantcitrusherbalspicybrightzingyearthypungentfresharomatic