Hot Thai Kitchen - Tom Yum Goong Pt 2

Learn how to cook Thai food the real way with a real Thai. I was born and raised in Thailand, and I lived there for 20 years. I have always been obsessed with food and can't think of a life without it.

I am passionate about my culture, particularly its food, and I want to share it with the world. That's why I'm here. I hope you enjoy it as much as I do making it.

Kob kun ka (thank you)


Tom Yum Ingredients

1.5 Qt water
6 head-on shrimps
5 kaffir lime leaves
1 lemongrass stalk
10 rounds galangal
4 Thai chilies
¼ cup chili paste
juice of 3 limes
4 Tbsp fish sauce
1 Tbsp sugar
6 oz oyster mushroom

Category:

Howto & Style

Tags:

• Thai food
• Tom Yum
• Tom Yam
• Hot Thai Kitchen
• Thai cooking show
• cooking show
• Hot Thai
• Pailin
• Pai

[humblelionI]

So glad to have found your video Pailin! You are great. I was in search of a good Tom Yum Goong recipe and I happened to come across yours...So, your recipe came out real nice, very tasty, just the right amount of sourness. I had it w/o the rice noodles however. The spiciness was just right but I was curious as how to get more red color (chili oil, flakes?) floating on top like i've seen around Thailand? Theres something about that redness that is just appealing to me, ;)

[PailinsKitchen]

@humblelionI That is the oil from the chili paste. Usually there's a good amount of it floating on top of the jar. If you like a lot of red just pour in extra oil :)

[ukguy]

you didnt show when you put the chilli paste in, did you put it in the same time as the shrimp?

[PailinsKitchen]

@ukguy No i put it in when i mixed up the seasoning, with the fish sauce and lime juice and sugar.

[wingcmdr]

Wow, thank you for the video. You make it look easy. I have a question about using chicken, do you just put in uncooked chicken instead of the shrimp when you make it? I think I'll try this recipe soon. Thank you.

[PailinsKitchen]

Yes, you can just add in raw chicken. You can go about it two ways. You can make your own chicken stock with chicken bones and add the herbs along with the bones, and remove the bones after 45 mins to an hour. Or you can just use pre made chicken stock, in which case you'll only infuse the herbs for 20-30 minutes

[mykylieryan07]

U should wash all your ingredients before cooking them. Like that mushroom.... Do u know how dirty that is?

[Gatwa26]

This is also looks like a very unique style of making tom yum goong, i have a question, can i use coconut milk with this? if yes, half of the can is enough or more? another question please, usually if i add the red chili in the soup and cook it then it will turn into orange color, is there a way to keep it red? or just put it while serving? Thank you Pailin, i enjoy your style of cooking, its great.

[lizapogrebnyak]

Pai, thank you so much for this recipe. I followed your instructions in all things except one: I cannot find head-on shrimp in San Francisco. Where do you get them from?

Thanks so much for posting!

[CuteKelolon]

Tom Yum is one of my Fav soups, i wish i can try it by myself but the ingredients are hard to find where i live currently

[RickSomchaiAgain]

Chang yoo nie!!!!!

[mobagskit]

thanks a lot now i learn how to cook tai sop which i like.and your so sexy.

[eleonoy]

Hi Pailin, your recipe is very nice. Thanks for sharing ! By the way, what is the purpose of the mix of chili paste, fish sauce, sugar and lime juice ? Did you put it in the soup ? I'm confused... I'm sorry if you already answered this question... You know my english is limited ^^

[humblelionI]

BTW , you are absolutely right , no restaurant i've tried in SF does justice to the traditional Tom Yum Goong. I did however find 1 restaurant in the Bay Area that actually does it right, in Alameda of all places! I was so happily surprised.