Tom Yum

Master the art of Thai cuisine with the precision of your Genier kettle.

This Tom Yam recipe takes full advantage of the kettle’s automated stirring and exact temperature control, ensuring that the delicate aromatics—lemongrass, galangal, and lime leaves—infuse the broth perfectly and evenly.

Experience a flawlessly balanced, hot and sour masterpiece where the Genier’s consistent movement guarantees a professional result with every batch.

Process Time: 20 min

Watch Tom Yum Tutorial Video Here

Cooking program



Place standard tool in the mixing kettle

96°C
00:05
45 L
40

Add Lime leaf, galangal, garlic, red chili, lemongrass

96°C
0:05
-
40

Add onion, mushroom and tomato

96°C
0:05
40

Add sugar, lime juice, fish sauce and prawns

96°C
0:02
40

Add cilantro

96°C
0:01
40

Ingredients for 100 kg

  • Water45 L
  • Makrut lime leaf400 g
  • Galangal, sliced2 kg
  • Garlic, sliced1,4 kg
  • Red chili 1,4 Kg
  • Lemongrass 900 g
  • Onion, sliced6 Kg
  • Mushroom8 kg
  • Tomato4.5 Kg
  • Sugar2kg
  • Lime juice3 L
  • Fish sauce2,7 L
  • Prawns 23 Kg
  • Cilantro900 g

Instructions

  • Place standard tool on mixing kettle
  • Set food temp 96°C
  • Add Lime leaf, galangal, garlic, red chili, lemongrass
  • Add onion, mushroom and tomato
  • Add sugar, lime juice, fish sauce and prawns
  • Add cilantro