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 ? cup chili paste juice of 3 limes 4 Tbsp fish sauce 1 Tbsp sugar 6 oz oyster mushroom
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25 Comments to “Hot Thai Kitchen – Tom Yum Goong Pt 1”
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- abcdeedog บน バンコク屋台タイ料理レシピのソムタム作り！Thai Food Recipe Bangkok Thailand
- renthal971 บน [Thaifoodmaster] How to Make the Perfect Crab Fried Rice Elegant version
- komokujin บน [Thaifoodmaster] How to Make the Perfect Crab Fried Rice Elegant version
- Thaifoodmaster บน [Thaifoodmaster] How to Make the Perfect Crab Fried Rice Elegant version
- komokujin บน [Thaifoodmaster] How to Make the Perfect Crab Fried Rice Elegant version
PailinsKitchen says:
@Twistergal Good question. There are two types of Tom Yum. The clear one is the standard traditional. Then there is the creamy one where people put coconut milk, milk or evaporated milk to add body to the soup as well. The milk version is a relatively new trend but is becoming quite popular
Twistergal says:
I was in Bangkok for 6 weeks just recently and absolutly LOVE Thai food..and the Tom Yum Goong i have had there had coconut milk in it along with all the chilies, herbs and spices..but in the States sadly, all the Tom Yum in restaurants are a clear liquid..why is that???
ThaiBettas says:
น่ารักน่ากินทั้งอาหารและคนทำ เอิ้กๆๆ
1213trans says:
Kaffir Lime Leaves are so hard to find and expensive, this is really a great video!
dragonbut says:
Damn, a hot Thai chick who knows how to cook delicious Thai food. Double damn!!
telecasteredtodeath says:
welcome to hot chick kitchen! great food, thank you
PailinsKitchen says:
@migz808 I go to May Wah on Clement and 8th Ave. Has everything you could possibly need
migz808 says:
Where did you find the KAffir Lime leaves in San Francisco?
Mryogi7 says:
lol she so hot at 1:11 I was hoping she will take off the…chilli seeds lol..nice video!
faroutadventures says:
Looks good!
MrDrowdy says:
Sawasdee Krap Khuh Pai
If I can’t get? shrimp with heads, is there anything I can do to get the flavour close? I can get king prawn tails from indonesia but can’t find whole shrimp
would shrimp paste help?
Kap khun mak krap!
loairady says:
I love Asians specially Thai and Filipino
PailinsKitchen says:
@durgaaa Yes you can use a mallet. With the galangal you can bruise it, but if you slice it thinly, you’ve already got plenty of surface area for infusion.
durgaaa says:
@gascomonline –I agree with you. She, Pailin, is what I imagine all high school girls to evolve into; in other words, I hope the best for them and did when I was in high school. I am a multi-linguist and have studied many cultures- I love interacting with people from backgrounds different from me. But I must let you know, that when a woman is so clear, refined and giving of herself to education and the arts, she has a history of happy family and lots of support and love in her early years.
durgaaa says:
I like using the knife to bruise the lemon grass, but I am wondering if it is ok to use a tiny metal mallet, which is normally used for tenderizing pieces of meat. Is it equal?
Could I use this mallet also to bruise the Kha: Galanga root too, to get out more oils and aroma?
ukguy says:
thank you for all your excellent videos i love thai food.
dasdragoon says:
อย่าเอากุ้งใส่ลงไปแช่น้ำสิจ๊ะที่รักจ๋า…เดี๋ยวซุปมันจะเหม็นคาว
ต้มเครื่องจนได้ที่แล้วค่อยใส่เป็นอย่างสุดท้ายนะจ๊ะที่รัก
…แต่น่ากินมาก…นม…เอ๊ย..ต้มยำอะ
lukn4missbliss says:
Very well done. I love to watch your videos. Your recipes are real traditional Thai cusine..
risquecat says:
where’s the coconut milk?
PailinsKitchen says:
If you watch part 2 of this video, it’s in there.
uyentn says:
Hi, in the introduction of the video, you mentioned about using lime juice in the soup. However, I didn’t see you use it throughout the video. So, do we actually need to use the lime juice or not?
aliensss100 says:
big boobs
dancepederson says:
I am not Thai, for me to eat the soup, I would have to take out a few of the chili seeds, (don’t have health insurance anymore)
pookermit says:
Did I hear the blue ginger being called ‘woodsy’. Woody sounds better
bignitro2 says:
would u marie me