Tom Yum with Beef
Maybe you remember that I’ve recently done a recipe on Tom Yum Gung (ต้มยำกุ้ง) which is a refreshing spicy Thai soup with lemongrass and shrimps. However, there is also the variant to prepare Tom Yum with beef and marrowbone or with pork (knuckle) instead of using vegetable or chicken stock. Tom Yum with beef is called ‘Tom Yum Nua’ in Thai. When this soup is prepared with pork it is called ‘Tom Yum Moo’. However, Tom Yum Gung is the most common variant of this soup type.
Tom Yum Soup with Beef
I think that cooking Tom Yum with beef and bone gives a much richer and tastier broth. As you can see in my photos, the soup looks darker and richer than Tom Yum prepared with vegetable stock. Nevertheless, the preparation of the soup with beef is nearly the same as for Tom Yum Gung.
The only difference is that you replace the vegetable or chicken stock by the broth that you cook with water, beef and marrowbone. Maybe that is not to everyone’s taste and liking but it makes the soup much more aromatic and flavoured.
The ingredients for this soup are as follows:
- approx. 300g beef & marrowbone (optionally you may also take pork or pork knuckle)
- 3-4 oyster mushrooms or champignon mushrooms
- 1/2 galangal which is also known as Siamese ginger
- 2 red onions or shallots
- 2 stalks of lemon grass
- 1-2 salad onions
- juice from 1-2 lemons
- kaffir lime leaves
- coriander/cilantro & its roots
- 2-3 fresh chillies (as you prefer)
- 1 litre vegetable or chicken stock
- 1-2 TSP chili paste (Thai: น้ำพริกเผา “nam prik pau”)
- 2-3 TSP fish sauce
- 3-4 TSP soy sauce
- optional small tomatoes
The preparation is very similar to Tom Yum Gung thus I won’t describe it here in detail. Hence, you may want to check out the general recipe here.
The following video by FoodTravel.tv shows you how to prepare the soup with meat. They take pork knuckle (‘Kha Mu’ in Thai) but you may also chose beef, the preparation is the same. There is only a Thai version with English subs of this video but I think it is comprehensive.
Maybe you’d like to give this recipe for Tom Yum with beef or pork a try?! It’s really worth it and also an alternative to the common variety with shrimps 🙂
(P.S. Please check out my Thai Food Dictionary for more information)