Kai Toon Tom Yum Recipe

Make the broth

In a medium saucepan, combine 4 cups water or low-sodium chicken stock, sliced galangal, smashed lemongrass pieces, torn kaffir lime leaves, sliced shallot, quartered tomato and bird's eye chilies. Bring to a gentle simmer over medium heat, then reduce to low and simmer gently for 12 minutes to infuse aromatics.

After 12 minutes, remove from heat briefly and strain out the solids using a fine mesh strainer, pressing gently on solids to extract flavors. Return clear broth to the pot and reheat to a gentle simmer.

Season the broth with 2 tablespoons fish sauce, 2 tablespoons fresh lime juice, 1 teaspoon Thai chili jam and 1/2 teaspoon sugar. Taste and adjust: add more fish sauce for saltiness, more lime for brightness, or a touch more chili jam for sweetness and depth. Keep the broth hot but not boiling while you prepare the remaining components.

Poach the shrimp

Bring the seasoned tom yum broth to a bare simmer. Add the peeled, deveined shrimp and simmer gently for 2 to 3 minutes, until shrimp are opaque and just cooked through. Remove shrimp with a slotted spoon and set aside in a warm bowl. Keep the broth hot on the stove.

Soft-poach the eggs (Kai Toon)

There are two reliable methods: gentle poach in simmering broth or coddle in a separate pot of simmering water. For the broth method: gently crack each egg into a small cup, create a gentle swirl in the simmering tom yum broth, and slip the egg in. Poach for 4 to 5 minutes for a softly set white and jammy yolk. For the water method: bring a separate pot of water to a gentle simmer with a splash of vinegar, slip eggs from cups and poach 4 to 5 minutes, then transfer with a slotted spoon into warm broth to finish. Season the eggs lightly with 1/4 teaspoon kosher salt while cooking if desired.

When eggs are done to preferred doneness, transfer them gently into serving bowls containing hot tom yum broth, or hold briefly to assemble in bowls with shrimp.

Finish proteins

Divide the poached shrimp among the serving bowls (3 shrimp per bowl if making two servings). Spoon a small mound (about 1 tablespoon) of salmon roe over or beside each egg so it sits on top of the warm broth and provides bursts of briny flavor.

Make the chili jam oil

In a small stainless steel or heatproof bowl, combine 2 tablespoons neutral oil and 2 teaspoons chili jam. Warm the oil gently in a small saucepan until shimmering (about 1 minute) — do not let it smoke. Pour the hot oil over the chili jam and stir to emulsify. This creates a glossy chili jam oil.

Spoon a thin drizzle (about 1/2 teaspoon per bowl) of the chili jam oil atop the egg and broth for color and concentrated flavor. Adjust amount to taste.

Garnish each bowl with roughly 1/2 tablespoon chopped cilantro, 1/2 tablespoon sliced scallion, a few micro cilantro leaves if using, and a lime wedge on the side. Serve immediately while broth and eggs are hot.