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.
Tom Yum Gai- Thai hot and sour soup with Chicken
Tom Yum is a popular soup in Thailand that has notes of citrus and spice but can be adjusted to your liking. This recipe we are making it with chicken.
INGREDIENTS:
▢4 Cups Water
▢1 Tsp Salt
▢1/4 Yellow Onion Sliced
▢1 Stalk Lemongrass cut into 2 inch pieces and pound with the back of a knife.
▢6Karffir Lime Leaves rolled up together and bruised with back of a knife
▢Handful of Cilantro stems included, and save some leaves for garnish
▢2-4 Bird's eye chili's Depending on your spice level, gently pounded with back of knife to release spice. Make sure you wash your hands well after touching the peppers.
▢1 Roma Tomato cut into chunks
▢1 pound of sliced chicken
▢4 oz Fresh White Mushrooms sliced
▢2 Tsp Fish Sauce
▢2 Tbsp Fresh Lime Juice have more on hand
INSTRUCTIONS:
Place water in a medium pot and add Salt, Onion, Lemongrass, lime Leaves, Cilantro Stems (you can tie it up to make it easier to remove when soup is done), Chili's, and Tomatoes.
Bring to a boil and simmer for about 5-10 minutes ,then add chicken , mushrooms, Fish Sauce, Lime juice, and Taste for seasoning.
Reduce heat to medium low and remove Cilantro stems .
Garnish with Cilantro leaves. Have as a main course with rice, or as an appetizer with a main dish.
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Chicken Tom Yum Soup Recipe ต้มยำไ่ก่ - Hot Thai Kitchen
Tom Yum Goong with shrimp is super popular, but the traditional Tom Yum Chicken is not a matter of swapping shrimp for chicken! Watch this video to see how this wonderfully comforting and rustic soup is made, and you will be hooked just like me!
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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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Tom Yum Soup (Thai Tom Yum Goong)
Tom Yum soup - everybody's favourite Thai soup is finally here! Choose from the classic clear Tom Yum Soup, or make the creamy Tom Yum version - both are made with the same broth!
Simple to make using whole fresh OR peeled frozen prawns / shrimp, Tom Yum Goong is astonishingly easy to make once you've gathered the ingredients! {ULTIMATE DIET FOOD 156 calories}
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
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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