Easy Thai Tom Yum Goong Soup Recipe (วิธีทำต้มยำกุ้ง)
Download your copy of my Thai street food guide right here: (click link) - A sight-seeing guide for your mouth, - Keith Hautala
Thai cuisine includes some of the most diverse culinary flavors in the world - each meal must contain a wide variety of dishes that incorporate all the taste buds. Thai food not only includes tastes like spicy and sour and sweet but also combines a mixture of stir fried, steamed, boiled, deep fried and lots of soups.
Thai tom yum goong (ต้มยำกุ้ง) is one of the most popular and widely available soups in Thai cuisine. It's a soup that's spiced with chilies, flavored with shrimp or another meat, and made sour with lime juice. Each bite of Thai tom yum is like a burst of invigorating flavor.
In this HD video recipe today, we'll be going over the ingredients and I'll show you exactly how to make some of the best Thai soup ever! Making Thai soups is not extremely complicated, but you just have to remember that you have to cook your food to your exact taste - there's no precise measuring when it comes to cooking Thai food - it's really up to you and your tongue. Be sure to taste quite frequently when you cook this soup! It should be slightly salty, spicy to your taste and quite sour.
So here is my mother in law's home cooked recipe for the ultimate Thai tom yum goong.
วิธีทำต้มยำกุ้ง
First here are the ingredients you'll need:
1.5 liters of water
1 thumb size chunk of galangal
8 kaffir lime leaves
4 stalks of lemongrass
8 cloves of garlic
2 sweet white onions
3 red tomatoes
1/4 kilo of raw shrimp
red or green chillies
handful bunch of cilantro
2 - 3 handfuls of mushrooms
4 - 5 limes
2 tablespoons of Thai chili paste (prik pao)
1 teaspoon of salt
2 tablespoons of sugar
2 tablespoons of fish sauce
Like I mentioned above, Thai food is all about the way it tastes for yourself. This list of ingredients is just a guide and you should take it and adapt it to your own tastes. If you don't think it's salty enough, add more fish sauce or salt or if it's not sour enough add more lime juice!
Thai soup should be eaten with a meal that includes a number of other Thai dishes as well as bowls of rice. Instead of scooping the soup into individual bowls for eaters, the Thai way to eat is to just have a single communal bowl of soup and all eaters dip their spoon into the soup to enjoy it together!
Please continue to watch this video for all the vital recipe information on the steps to make your delicious tom yum goong (ต้มยำกุ้ง)!
Thank you for watching and please leave a comment below to let me know how your soup was!
MUSIC:
This video contains royalty free music by Kevin MacLeod
The track used in this video is called Ishikari Lore. Here is a direct download to the song:
All license information can be found here:
I used this song royalty free under the Creative Commons Attribution License 3.0. The video includes attribution to the producer of the music.
Chicken Tom Yum Recipe - Tom Yum Gai
Chicken Tom Yum is a lesser-known spicy soup featuring chicken meat. It's sweet, sour and spicy with the familiar and comforting taste of chicken that goes so well with rice! Enjoy.
Chicken Tom Yum
Ingredients:
50g chicken
2 tbsp tom yum paste:
500ml chicken stock/ water:
2 tbsp fish sauce
1/2 tomato
5-6 pieces of red & green bird's eye chilli (chilli padi)
4-5 pieces of shallots
3 pieces kaffir lime leaves
1-inch knob of young galangal
1 stalk of lemongrass
1 cup of cauliflower
1/3 cup of black fungus
1 stalk of spring onion
1 stalk parsley
2 tbsp carnation evaporated milk
1 tsp sugar
2 tbsp lime juice
1/4 tsp salt
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:
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#secretipsfortomyum
#chickentomyumrecipe
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Ep14 Thai Tom Yum Soup with Seafood (Tom Yum Talay) | 3 Minute Cooking with The Burning Kitchen
Seafood Tom Yum Soup (Tom Yum Talay) - Tom Yum Soup is the extremely popular mother of all Thai soups, characterised by its distinctive sweet, spicy and hot flavour due to addition of fragrant spices and herbs indigenous to Southeast Asia. You can either cook it with seafood (Tom Yum Talay), prawns (Tom Yum Goong), or chicken (Tum Yum Gai), and its a great dish to serve as an appetiser!
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Music: Plucky Daisy Kevin MacLeod (incompetech.com)
Licensed under Creative Commons: By Attribution 3.0 License
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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How to cook chicken Tom Yum Soup
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