You got it spot on! It is similar to Tom Yum but sinigang is mainly just prawns, pork or fish, whereas I think Tom Yum has prawn and mussels and other seafood stuff (don’t quote me on this, I’m not Thai😅). Yeah my mom usually makes it homemade as opposed to using a ready made mix, you could make it spicy just a tiny bit if you want it’s up to you!
Nice! Tom Yum Goong is the shrimp one, Tom Yum Gai uses chicken, Tom Yum Pla is made with fish, Tom Yum Hed is a vegetarian option, made with mushrooms (hed), and there is a creamy version Tom Yum Nam Khon using coconut milk or some use evaporated milk.
I’m going to look into this recipe, if I can find a good one, unless you can share/steal your mom’s 😉
I don’t know how she makes it, but I can for certain tell you, add more tomatoes, as tomatoes can add more to the sourness of it and if you can, add lemon juice, fresh or bottled, to add more sourness, but it’s all down to your preference to be honest 😅
You got it spot on! It is similar to Tom Yum but sinigang is mainly just prawns, pork or fish, whereas I think Tom Yum has prawn and mussels and other seafood stuff (don’t quote me on this, I’m not Thai😅). Yeah my mom usually makes it homemade as opposed to using a ready made mix, you could make it spicy just a tiny bit if you want it’s up to you!
Nice! Tom Yum Goong is the shrimp one, Tom Yum Gai uses chicken, Tom Yum Pla is made with fish, Tom Yum Hed is a vegetarian option, made with mushrooms (hed), and there is a creamy version Tom Yum Nam Khon using coconut milk or some use evaporated milk.
I’m going to look into this recipe, if I can find a good one, unless you can share/steal your mom’s 😉
Love how there’s different varieties of each of the same food, makes the world go round ☺️
I don’t know how she makes it, but I can for certain tell you, add more tomatoes, as tomatoes can add more to the sourness of it and if you can, add lemon juice, fresh or bottled, to add more sourness, but it’s all down to your preference to be honest 😅