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!
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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.
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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!
THAI TOM YUM SOUP RECIPE • Creamy Style! • Tom Yum Chicken | ThaiChef food
Thai Tom Yum Goong •Tom Yum Pok Tek:
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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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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