The Best Thai Shrimp Soup (Tom Yum Goong Nam Sai) Recipe - Episode 228
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♥ Ingredient List
16 large shrimp
5 slices of galangal
3 stalks of lemongrass
6 kaffir lime leaves
12 Thai chillis
8 white mushrooms
1 large shallot
3 tablespoons lime juice
2 tablespoons fish sauce
3 cups chicken broth
1 and 1/2 teaspoon salt
1 roma tomato
10 cilantro stems
1 tablespoon chopped cilantro
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Some things I use in this video.
Fish Sauce:
Tom Yum Paste (not used here but easy premade):
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Tom Kha Gai – Spicy Thai Coconut Chicken (or Turkey) Soup Recipe
Learn how to make a Tom Kha Gai soup recipe! Visit for the ingredients, more information, and many, many more video recipes. I hope you enjoy this spicy Thai Coconut Chicken (or Turkey) Soup recipe!
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.
How to Cook Tom Yum Gai (Thai Chicken Tom Yum Soup) ????????, the Delicious Way!
Halal Tom Yum Gai (Chicken Tom Yum Soup) that won't disappoint you.
Servings: 4
Ingredients:
4 chicken leg quarters, skinless (halal)
1 litter (4.2 cups) chicken stock
5 shallots, medium size
5 cloves of garlic
4 large red chilies, remove the seeds
4 red Thai chilies
2 galangal, thinly sliced
4 lemongrass stalks, cut into 4 cm of length
6 fresh kaffir lime leaves, torn
2 tomatoes, cut into small dice
2 cups straw mushroom, cut into halves
2 cups champignon mushrooms, cut into 4 pieces
1 cup enoki mushrooms
½ cup of fresh coriander leaves, washed and coarsely chopped
1 teaspoon sugar
1 tablespoon tamarind, soaked in 1/3 cup hot water
2 tablespoons of fresh lime juice
1 tablespoon Namprik Pao (Thai chili paste)
1 teaspoon vegetable oil
1 Tablespoon evaporated milk or coconut milk
Salt and pepper (to taste)
Cooking Instructions:
1. In a pot, bring chicken stock to boil. Add the chicken and boil the chicken until tender.
2. Cut large red chilies and remove the seeds, cut the lemongrass into 4 cm long pieces, thinly slice the galangal.
3. Put the garlic, shallots, large seedless red chilies, red Thai chilies, and vegetable oil into a blender. Blend them until smooth.
4. In a medium-sized soup pot, heat the vegetable oil. Add all the ingredients mixed in step #2. Sautee the ingredients until fragrant.
5. Add galangal, lemongrass, lime leaves, and Namprik Pao. Sautee again about 3 minutes.
6. Add the broth. Boil on low heat for 10 minutes.
7. Add the mushrooms and tamarind water, and simmer for about 7 minutes.
8. Add salt, pepper, and lime juice.
9. Add pulled chicken and cook the soup for another 1 minute.
10. Remove from the stove and transfer to a plate.
11. Sprinkle with tomatoes and cilantro (chopped into small pieces).
12. Serve the soup while it is still hot.
Recipe for Shrimp Tom Yum:
#halaltomyumsoup
#secretipsfortomyum
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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
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This easy recipe puts the 'YUM' IN TOM YUM SOUP
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LEARN HOW TO MAKE AN EASY VEGETARIAN / VEGAN TOM YUM SOUP RECIPE TODAY!
LAY HO LAY HO! I hope you're keeping warm during this cold winter! I've got you covered with a super yummy recipe today - it's salty, tangy, sweet, spicy, and absolutely delicious. Join me in this episode and learn how to make a quick and tasty tom yum soup recipe right at home. Let's begin
Ingredients:
2 sticks lemongrass
1 red bell pepper
1 green bell pepper
1 red onion
1 cup cherry tomatoes
1 medium piece galangal
1 red Thai chili pepper
6 lime leaves
2 tbsp coconut oil
1/4 cup red Thai curry paste
1/2 cup coconut milk
3L water
150g shimeji mushrooms
400ml canned baby corn
5 tbsp soy sauce
2 tbsp maple butter
2 tbsp tamarind paste
2 limes
2 sticks green onion
few sprigs cilantro
Directions:
1. Peel the outer layer of the lemongrass and bash the end with the butt of a knife
2. Chop the bell peppers and red onion into bite sized pieces. Slice the cherry tomatoes in half
3. Roughly chop the galangal, red chili, and tear the line leaves with your hands
4. Add the coconut oil and curry paste to a stockpot and heat it up to medium heat
5. When the paste begins to sizzle, stir it around for 4-5min. If it starts to look dry, add 2-3tbsp of the coconut milk into the pot
6. When the paste looks very soft, a deep red colour, and most of the liquid is evaporated, add in the coconut milk. Give the pot a good stir
7. Add in the 3L of water, lemongrass, galangal, lime leaves, and chili pepper
8. Cover the pot and bring to a boil. Then, turn it to medium low and simmer uncovered for 10-15min
9. Remove the solid ingredients (or keep them, it's up to you)
10. Add the bell peppers, red onion, tomatoes, mushrooms, and corn to the pot
11. Add the soy sauce, maple butter, tamarind paste, and the juice of 2 limes
12. Give the pot a good stir and turn the heat to medium high. Once it comes to a boil, it's done
13. Serve topped with freshly chopped green onions, cilantro, and some lime extra lime wedges
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Hong Kong born Canadian, Wil Yeung is an international photographer, filmmaker, entrepreneur, violinist, and YouTube chef. He immigrated to Canada when he was a young boy carrying with him his ability to speak Cantonese and some broken English. Much of his culinary aspirations stem from his background in the visual and musical art spaces. Whether you're plant based or plant based curious, Wil believes that learning how to make food can really change your life and of those around you.
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