How to Make Quick & Easy Tom Yum | Restaurant Style
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How to Make Quick & Easy Tom Yum | Restaurant Style
A very popular Thai tom yum soup recipe, loved by many people around the world. This soup is spicy, sour, healthy and full of Thai flavours. Perfect combination of prawns, chicken and herbs in one bowl. You can make this soup in less then 30 mins.
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Khin is an Burmese-Asian lives in UK. Born and raised in Rangoon, Burma. Khin's passion is cooking and loves to share Authentic Burmese and Asian family home cooking recipes to her friends and all Asian food lovers.
Chicken Tom Yum Soup (Tom Yum Gai) - perfect taste, perfect homemade recipe.
How to cook Thai Tom Yum Soup.... !!Spicy!!
Ingredients
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Authentic Tom Kha Gai Recipe ต้มข่าไก่ - Hot Thai Kitchen!
This soup is one of the most popular dishes in Thai restaurants, and it's always a favourite whenever I make them for my friends and family!
Homemade Stock Recipe:
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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
#ThaiFood #ThaiRecipes #AsianRecipes
HOW TO MAKE TOM YUM GOONG | CREAMY | ต้มยำกุ้งน้ำข้น
There are many different kinds of Tom Yum soup. Creamy Tom Yum Goong (ต้มยำกุ้งนำ้ข้น) is just one kind. This iconic Thai soup bears the trifecta of sour, sweet, and savory. I typically like Tom Yum Goong with no sweetness at all but when it's the creamy style, a little sweetness next to the tanginess makes this soup quite cozy to sip on a cold day.
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????EQUIPMENT USED
Rosewill Induction Cooker 1800 Watt, Induction Cooktop
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Kiwi Chef's Knife 7.5
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*Remember to adjust the flavors to your liking. Different brands of fish sauce are saltier than others and different limes are more sour than others. Use this recipe as a starting point. Taste and adjust as you go!
INGREDIENTS
*Tom Yum Goong*
Shrimp - 1 lb (large)
Lemongrass - 6 stalks
Kaffir Lime Leaves - 10 leaves
Galangal - 15 thin rings
Shallots - 4 bulbs
Straw Mushrooms - 2 handfuls
Oyster Mushrooms - 2 handfuls
Culantro - 1 handful
Cilantro - 1 handful
Water - 4 cups
Salt - 1/4 tsp
Fish Sauce - 4 tbsp
Chili Jam (Nam Prik Pao) - 4 tbsp
Evaporated Milk - 5 tbsp
Lime Juice - 5 tbsp
Thai Red Chilis - as much as you like
*Chili Jam - Nam Prik Pao*
Garlic - 12 cloves
Shallots - 7 bulbs
Vegetable Oil - 1 cup
Dried Shrimp - 5 oz
Dried Chili (Spur & Thai Red Chilis) - 2 cups
Palm Sugar - 5 tbsp
Shrimp Paste - 1/2 tbsp
Salt - 1/4 tsp
Fish Sauce - 2-3 tbsp
Tamarind Concentrate - 3 tbsp
Nam Prik Pao Brands I also like to use if I'm not making it at home.
Check your local Asian store, they most likely carry these brands way cheaper. Like less than $5.
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#tomyumgoong #namprikpao #slowliving
Authentic Thai Recipe for Tom Yum Gai | How to Make Spicy and Sour Chicken Soup - ต้มยำไก่
This traditional and authentic Thai chicken soup recipe, known here as Tom Yum Gai, features big chunks of low fat chicken breast meat and mushrooms in a spicy and herbaceous broth flavored with lemongrass, galangal, and kaffir lime. One of the things you will come to appreciate, with a little practice, is how easy it is to make Thai soups for one or two people without much fuss or mess. Unlike most soups in western cuisine, when you order a bowl of soup in a Thai restaurant it is nearly always made to order, so our recipes are perfect for making one bowl of soup, rather than a whole pot of soup. Follow along as we show you how to hand-craft the perfect bowl of Tom Yum Gai.
Ingredient List:
1/2 cup Chicken Meat (boneless, skinless chicken breast cut into bite-sized pieces)
1/2 cup Straw Mushroom (or other mushrooms, cut in half)
1 stalk Lemon grass
2 - 3 slices Galangal
2 Kaffir lime leaves
2 - 3 cloves Garlic
1 - 4 Thai Hot Chili (more or less depending on taste)
1 Tablespoon Thai Roasted Chili Sauce (Use as needed.)
2 teaspoons Sugar (Use as needed.)
2 teaspoons Tamarind (Tamarind water, paste. Use as needed.)
2 teaspoons Lime (Fresh lime juice. Use as needed.)
2 teaspoons Fish Sauce (Use as needed.)
1 teaspoon Salt (Use instead of fish sauce, as needed.)
Directions:
1: Boil lemongrass and galangal in 2 cups of water for 5 minutes. Add garlic and hot chili, and continue boiling for another minute.
2: Add the chicken, mushrooms, kaffir lime leaf, and nam prik pao sauce. Boil for 2 - 3 minutes or until the chicken is cooked.
3: Add tamarind paste, lime juice, fish sauce, and sugar. Stir in well and then taste the soup for the right balance of flavors according to how you like it. Add more of each as needed until you like the way it tastes.
4: Serve in a small bowl. Garnish with kaffir lime leaf and coriander tops. Serve with steamed rice.
For detailed directions and photos, please visit our website page:
Learn to make this and many more great Thai food dishes the way they are served here at our restaurant in Chiang Mai, Thailand. Visit us now at to download our free Thai cook book.
Easy TOM YUM CHICKEN Soup Recipe
This chicken wing tom yum soup is a sneak peek of my new book SABAI and yes, it SHIPS WORLDWIDE. Info on where to buy and how to claim pre-order bonuses are below:
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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
00:00 About Sabai the Cookbook
00:54 Pre-order bonuses
01:40 Simmering the chicken wings for tom yum
02:52 Prepping the herbs
03:39 Finishing the soup
06:55 How to eat tom yum like a Thai