Tom Yum Goong Recipe (Creamy Style!) ต้มยำกุ้งนำ้ข้น | Thai Recipes
Creamy Tom Yum Goong has become very popular in Thailand in the past several years. It's the richer, more voluptuous sister of the classic clear broth tom yum goong. In this video I also review basic techniques and ingredients essential in making the best tom yum possible!
When it comes to Thai soups, tom yum is indisputably the most popular, and many would argue most delicious soup there is. It happens to also be a very easy recipe you can whip up on a weeknight, and all the herbs I used, lemongrass, galangal, kaffir lime leaves, can call be frozen and you can quickly throw them in directly from the freezer!
Also check out my other tom yum recipes, I have recipes for tom yum chicken, tom yum fish and also vegetarian/vegan tom yum!
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About Pai:
Pailin “Pai” Chongchitnant is the author of the Hot Thai Kitchen cookbook, co-host of a Canadian TV series One World Kitchen on Gusto TV, and creator and host of the YouTube channel Pailin's Kitchen.
Pai was born and raised in southern Thailand where she spent much of her playtime in the kitchen. She traveled to Canada to study Nutritional Sciences at the University of British Columbia, and was later trained as a chef at Le Cordon Bleu culinary school in San Francisco.
After working in both Western and Thai professional kitchens, she decided that her passion really lies in educating and empowering others to cook at home via YouTube videos, her cookbook, and cooking classes. She currently lives in Vancouver, and goes to Thailand every year to visit her family. Visit her at
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Instant Ramen Noodle Salad Recipe (Yum Mama) ยำมาม่า - Hot Thai Kitchen
Mama is Thailand's most famous brand of instant noodles, and IMO the BEST instant noodles in the world! Seasoning packets aside, the noodles themselves are so unique and tasty that people love using them in various recipes, and this salad is a super classic Mama recipe! Being instant noodles, they're super quick to cook, and the texture holds up well whether it's served, warm, room temp or even cold.
Mama noodles have become an integral part of Thai cuisine to the point that some noodle soup vendors offer them as a noodle option! You can also eat them dry as a snack, as most Thai kids do, because they are fully cooked, crispy, and totally addictive!
See also: MAMA STIR-FRY RECIPE:
JOIN US ON PATREON FOR BONUS CONTENT:
MY KITCHEN TOOLS & INGREDIENTS:
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CONNECT WITH ME!
About Pai:
Pailin “Pai” Chongchitnant is the author of the Hot Thai Kitchen cookbook, co-host of a Canadian TV series One World Kitchen on Gusto TV, and creator and host of the YouTube channel Pailin's Kitchen.
Pai was born and raised in southern Thailand where she spent much of her playtime in the kitchen. She traveled to Canada to study Nutritional Sciences at the University of British Columbia, and was later trained as a chef at Le Cordon Bleu culinary school in San Francisco.
After working in both Western and Thai professional kitchens, she decided that her passion really lies in educating and empowering others to cook at home via YouTube videos, her cookbook, and cooking classes. She currently lives in Vancouver, and goes to Thailand every year to visit her family. Visit her at
#ThaiFood #ThaiRecipes #AsianRecipes
Thai Glass Noodle Salad ยำวุ้นเส้นกุ้งตัวโตๆ - Episode 207
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♥ Ingredient List
Salad Dressing
2 tablespoons cilantro stems
6 tablespoons lime juice
6 tablespoons fish sauce
4 teaspoons sugar
12 Thai chilies
Salad
3.8 ounces glass noodles
8 ounces ground turkey
12 large shrimp
2 cups chopped celery
6 ounces cherry tomatoes
1/2 white onion
1 handful of cilantro
Pinch of salt
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Vermicelli Noodle Salad
One of my favourite Asian sides, a great two-in-one (crunchy veg + carb), SUMMER STAPLE that's NO COOK!
Highly versatile, I serve this on the side of pretty much all Asian foods. Terrific for BBQ'S!
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VERMICELLI NOODLE SALAD
This noodle salad is a great refreshing salad for any Asian mains - and especially for BBQ's! This salad will suit most South East Asian Cuisines, including Thai, Vietnamese, Korean and Chinese.
Ingredients
100g / 4 oz dried vermicelli noodles (Note 1)
2 cups white or green cabbage , shredded
1 1/2 cups shredded carrot (1 medium carrot)
1 1/2 cups bean sprouts
2 green onions , finely sliced
1/2 cup coriander/ cilantro leaves
DRESSING (NOTE 2 FOR SUBSTITUTIONS)
2 tbsp light soy sauce
2 tbsp rice wine vinegar
1 1/2 tsp sugar
1 1/2 tbsp grapeseed oil (or any other neutral oil)
1 garlic clove , minced
1 birds eye chilli , finely minced
GARNISHES (OPTIONAL)
Fried Asian Shallots , to garnish (optional)
Red chilli , finely sliced
Instructions
1. Combine dressing ingredients in a jar and shake well to combine. Set aside for 5 minutes for the flavours to infuse.
2. Prepare vermicelli noodles per packet directions (usually soak in warm or boiling water 2 minutes). Drain well then set aside for 10 minutes to drain off exces water. Turn out onto tea towel if necessary to dry more (watery noodles = watery flavour).
3. Combine vermicelli noodles with remaining salad ingredients.
4. Just prior to serving, toss through dressing. Garnish with Fried Asian Shallots if you wish.
Recipe Notes:
1. Vermicelli noodles - very thin noodles made from rice. My favourite brand is Wei Wei (see photo in post). Any thin noodles can be used.
2. Dressing substitutes:
Light soy sauce - sub with regular dark soy sauce, however, the colour of the dressing will be a darker colour and so the salad will look browner than in the photo.
Rice wine vinegar - sub with lime juice for more of a Thai / Vietnamese spin. Can also sub with other mild vinegars like white wine vinegar, sherry vinegar, champagne vinegar, even apple cider vinegar.
Chilli - is optional. 1 chilli provides a nice subtle hum, barely there. I also like to add slices of chilli for a bit more of a kick!
3. Customisation:
Sub vegetables with any that can be thinly sliced in similar shapes (eg iceberg lettuce, snow peas, red onion, capsicum/bell peppers, cucumber)
Add mint for a Thai / Vietnamese spin. Could also add Thai Basil leaves.
Vietnamese Crispy Shrimp and Sweet Potato Fritters, Bánh Tôm Chiên Giòn [CC Added]
Welcome to our Weekend Meals channel. Today's Weekend Meals will show you how to make Vietnamese Crispy Shrimp and Sweet Potato Fritters, Bánh Tôm Chiên Giòn. This is an absolute delicious and well loved recipe for snack or appetizer. I hope you like the video. Please share and subscribe to our channel for more videos. Thanks! ????????????
Content of the Video:
0:00 Introduction of the Recipe
0:10 Prepare the Yams
01:21 Prepare the Batter
02:49 Fry the Fritters
04:25 Enjoy!
Ingredients:
10 Shrimps
300g Sweet Potato
300g Golden Yams
1 Cup All-Purpose Flour
2 tbsp Corn Starch
1 tsp Baking Powder
1/2 tsp Curry Powder
1/2 tsp Salt
1/2 tsp Chicken Seasoning
Vegetable Oil for Frying
Serve with:
Dipping Fish Sauce
Lettuce, Cucumber, Cilantro, & Herbs
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How to make Vietnamese dipping sauce nuoc cham - Cách pha nước chấm | Helen's Recipes
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This light version of dipping sauce can be served with many Vietnamese dishes such as:
Banh Xeo - Vietnamese crepes
Banh Bot Loc - Clear shrimp and pork dumplings
Banh Cuon - Steamed Rice Rolls
Banh Tom - Shrimp and sweet potato fritter
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