Tom Yum Soup Recipe One of the most famous of all Thai foods, and what I think is one the best soups in the world, is Thai tom yum goong. What I love most about tom yum goong is the flavors of lemongrass, galangal, kaffir lime leaves, fresh Thai chilies, and fresh lime juice, that all combine to create a healthy and soothing broth that will light up your taste buds. If youre looking to cook an awesome and authentic soup, try this tom yum soup recipe. This recipe is for local Thai street food style tom yum soup its not the fancy kind but follow this recipe for the authentic taste youll find in Thailand. Exclusive Bonus Download a Free PDF version of this recipe. Its convenient to read and print. Enjoy Send it to me Evaporated milk the secret that makes it creamy. The Two Version of Tom Yum Soup. If you love to eat tom yum soup, you might already know about two main distinct variations of the dish. Tom yum goong nam sai is tom yum with shrimp in a clear broth, while tom yum goong nam khon is the creamy milky version. Contrary that many people think tom yum is made creamy with coconut milk, its actually nom kream tiam, which is canned evaporated milk as opposed to sweetened condensed milk. Watch Somnus IMDB here. Note If youre looking for a Thai coconut milk based soup, check out my tom kha gai recipe. Xxzxx 2013 Video Movieon movies Watch Movies Online. Xxzxx 2013 Video Watch or download movies online. Find popular, top and now playing movies here. A young fighter named Kham must go to Australia to retrieve his stolen elephant. With the help of a Thaiborn Australian detective, Kham must take on all comers. Hi guys. Sometimes its annoying when youtube ask you to sign in for your age verification to watch 18 videos. So i will make it easy for you by showing you a simple. Get all World Business Report TV Serial Updates, Playtime Schedule, New Episodes Show Timings. Check World Business Report Latest news, Photos, Videos and moreTony Jaa, Actor Ongbak 2. Japanom Yeerum was born on February 5, 1976, in the northeastern province of Surin, Thailand. His parents were elephant herders. Jaa. In this tom yum recipe, Ill be showing you how to make both versions, depending on which style you prefer they are both common in Thailand. I used goong mae nam, or freshwater shrimp. Goong, or shrimp is one of the most popular things to make this soup with, but you can also choose to make tom yum with a mix of seafood like squid, or with chicken, or fish one of my favorite versions too. When I went to the market before making this recipe, there was a nice supply of goong mae nam, or freshwater shrimp, so I had to go for them. But you can really use any kind of shrimp or other meat of your choice. Main vegetables to use in this recipe. Watch Tom Yum Goong Download Full' title='Watch Tom Yum Goong Download Full' />Essential Tom Yum Soup Ingredients The most absolutely essential ingredients for this tom yum recipe are the trio of Thai herbs This trio of Thai ingredients is what really gives tom yum its flavor, and without them you would not have a complete dish. Other ingredients are still important though, especially Thai chilies, mushrooms, cilantro, tomatoes, sweet white onions, lime juice, sugar, and fish sauce. Full list of ingredients listed in the official recipe section below. Popular brand of nam prik pao in Thailand. I like to use something called nam prik pao in my recipe for tom yum, and its especially necessary if you make the creamy version. Nam prik pao is basically a Thai roasted chili sauce thats packed with flavor and usually bought in a can these days. Ok, so lets move on to the full recipe now. Thai tom yum recipe. But first, watch the video for exact detailed instructions If you cant see the video, watch it here http youtu. Cm. Avdv. RC3. UTime About 3. Recipe size 1 pot of soup, probably about 5 6 bowls. Utensils Large saucepan. Flavors Salty and sour, amazing soup. Eat it with Rice, and a spread of other Thai dishes. Authentic Tom Yum Recipe with Shrimp. Thai chilies. 5 cloves of garlic kilo shrimp. Handful of cilantro. Thai roasted chili sauce nam prik pao 1. Taste test, you may need to add more lime juice or fish sauce as the milk and roasted chili sauce throws off the sourness and saltiness. First thing to do is put about 2 liters of water in a pot to boil. Then I like to start by squeezing my limes. This is not the first step of the recipe, but its best to have your limes squeezed so when you need them later, you dont need to rush to squeeze them all. Slice about 1. 0 limes and juice them all into a small bowl, and set them aside for later. Take your stalks of lemongrass, and first tear off the outermost leaf and throw it out. Then, I like to use a mallet to lightly pound the lemongrass to release the flavors. Then just slice it diagonally into 1 inch strips or so. Take about 1 thumb sized chunk of the root part of galangal, and chop it into slices. Coarsely break about 1. Peel about 5 cloves of garlic. I used about 1. 0 Thai bird chilies prik kee noo for this recipe, but you can use however many youd like. First, take off the stem, and then you can either just slice them in two pieces, or give them a little pound on your cutting board like I did just be careful of flying seeds. You can also remove the seeds if youd still like the chili flavor but not as much heat. Throw the lemongrass, galangal, kaffir lime leaves, garlic and chilies into the water. You can put on the lid just so it starts to boil and release all the herb flavors quicker. Now prepare your shrimp or whatever meat of choice youre making tom yum with. Since I used goong mae nam, freshwater shrimp, I first chopped off all the tentacles. Boil your soup with all the herbs in it for about 1. Then add your mushrooms, which you should pre rinse beforehand. Take two roma tomatoes and two small white onions and slice them into wedges you want them to be big and chunky. Then go ahead and add them to the tom yum. If youre using shrimp for this tom yum recipe, you might get some foam build up on top of your soup, in which case you can just lightly skim it off the top and toss it out. Boil the tom yum for about 2 3 minutes. Next, add about 6 tablespoons of fish sauce first, and 2 teaspoons of sugar. You may need more of each, but start with that. Boil your tom yum for another minute or so and then turn off the heat. You dont want your tom yum to be overcooked. The mushrooms and onions should be soft, and then its ready. Once your heat is off, go back to your lime juice and add about 8 tablespoons of lime juice depending on how sour you like it, I like it really sour. Make sure you taste test until your tom yum is perfectly sour and salty. You might need to add more fish sauce, sugar, or lime juice. Finally chop up a handful of fresh cilantro, throw it in the soup, and give your tom yum a final stir. The lime juice and cilantro taste fresher and more vibrant when not boiled, so thats why I turn off the heat before adding them. You now have Tom yum goong nam sai, the clear version of tom yum. For this recipe, I took out about of the tom yum and set it aside as the clear version, and then made the other as the creamy version. Turn your heat back on low. Add about 3 heaping tablespoons of Thai roasted chili sauce nam prik pao to your soup and stir it in. Also about 1. 0 tablespoons of evaporated milk. Mix it all in and let your soup heat up for about 1 minute. At this stage, youll need to taste test and evaluate. The roasted chili sauce and creaminess from the evaporated milk will alter the flavors from the clear version, so you might need more lime juice and more fish sauce. Just keep taste testing until its exactly how you like it. And there you have the creamy version of tom yum. Tom Yum Goong is a Thai soup thats meant to be eaten with a variety of other Thai dishes. Its not normally eaten as an individual bowl of soup, the way it would be in Western cultures, but instead its a communal dish that goes together with other dishes and eaten with rice. See more of our authentic Thai recipes here. For myself, I like both versions of tom yum, and it sort of depends on which mood Im in. Overall, 7. 5 of the time I like tom yum goong nam sai clear version because its so pure and clear and tastes quite healthy. Also, the flavors of sourness and the the heat from the chilies are usually a little more pronounced in this version. Tom yum goong nam khon creamy version, can be excellent as well.