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Originally, I planned to make both version but it was so spicy that I ended up with just the creamy versiom as the evaporated milk toned down a little the heat. My dream is to meet you mark in december when i will be in Thailand. For the roasted chili paste, its mostly dried chilies, shallots, garlic, and sugar I think, all roasted down. Love your recipes and videos keep up the good work. I am allergic to shrimp so I must skip that, but then wonder how that impacts the flavor. The main difference between the two soups is. The fish sauce has 1250 grams of salt per tablespoon, Its perfect. Ive used this recipe so many times. I substituted the zest of two limes and sliced ginger. I think it might be due to using the amount of lemongrass and galangal. =]=]=], and I love all your videos I hope I can cook like you one day!! Ill let you know if I ever had the ebook printed. Tom Yum Goong () is a Thai soup that's meant to be eaten with a variety of other Thai dishes. Everybody who tried my tom yum liked it very much.. Place the lemongrass, kaffir lime leaves, galangal, garlic, and shallot in the boiling water, and let it simmer for fifteen minutes. so good! The Tom Yum at this place is absolutely and brutally excellent, sporting a satisfying spicy sourness, the bowl full of all kinds of lumber from pieces of lemongrass and galangal, and chocked full with tomato, mushrooms, and prawns. I mean if youre allergic to coconuts please stick with the evaporated milk. Great Video! If I buy a shrimp dish in Bangkok what quality can I expect? It was awesome and everyone in the family wants it again. Ramen, a Japanese noodle soup, is sometimes . For substitute, you could either omit it, or you could make prik pao with dry chilies and shallots. I was sceptical about only using water (not stock) but the flavour was so good that it didnt need stock as the base. . Ill be trying every recipe youve posted. Your email is used to notify you of replies to your comment. Im looking forward to trying the many other recipes youve been so kind to post. I cooked up some rice noodle and served the clear version over them! One word: WOW! Thank you for this recipe and your site in general. Much appreciated, as I love asian food of all kinds. Tom Yum Goong is my favorite food on this planet. The only problem was my husband spent some time to pick out the lemon grass, kaffir lime leaves and the galangal when eating them. Good idea to just leave them at the bottom of the pot and just let me rest there releasing all their flavor. Ok, so lets move on to the full recipe now. Growing up Im used to the nam khon version so it was very exciting for me to finally making it myself :) This is the flavour I fondly remember. ITS WAS THE MOST APPETIZING SOUP I EAT . I have tom yum paste and dried herbs. Thanks Mark, loving your recipes! You can also remove the seeds if youd still like the chili flavor but not as much heat. Mark, this is one of my most fave Thai soups. My good I miss this soup. cant wait to try this recipe, thank you so much! Tom yum, or sometimes referred to as "tom yam," is a soup that originated in Thailand. Got a freezer full of pastes and had massaman curry this week. When you smell kaffir its lovely smell & taste in food. Every time I cook your recipes I get an 11 out of 10. Nam prik pao () is basically a Thai roasted chili sauce thats packed with flavor and usually bought in a can these days. I just tried to make this tom yum goong nam sai and it was excellent! Thanks again Mark. Thats a personal preference and nothing to do with you. Through my recipes, Im aiming to provide a realistic amount of ingredients of how youd find the dish in Thailand. I have tried countless times to recreate the addicting taste of this soup, but this is the only recipe I know which tastes super authentic. Thank you so much! Yes, you could reduce the ingredients, that would work fine. Finally, after much searching I was able to find some where I live, and I have to say that it is not worth making if you dont have these ingredients. Thanks again! The Best Spicy Thai Soup (Authentic Tom Yum) - YouTube 0:00 / 11:49 The Best Spicy Thai Soup (Authentic Tom Yum) Joshua Weissman 7.51M subscribers 956K views 1 year ago One of the best. I made the clear Tom You can put on the lid just so it starts to boil and release all the herb flavors quicker. She has a degree in anthropology and a slightly more practical masters degree in journalism. If so do I just add it or replace the evaporated milk? I also tossed in a few Thai Eggplant I chopped up and they came out great. Just keep taste testing until its exactly how you like it. As for the red paste, its probably prik pao? Taste like magic. Instructions and amounts were almost spot on, just some slight variations (she wanted more chili). Usually the traditional version would be made with just the shrimp tomalley, and then fresh chilies. Great to hear you enjoyed it Peter, thank you! We loved this recipe! Just went through the net and found your recipe. Does it come out of a can? There are 2 different types of tom yum, the clear version and the creamy version, and there's directions on how to make both types. Hope I can manage to do it. Peel off and discard the tough outer leaves until you reach the smooth and pale inner leaves. But thats one of the biggest issues for me translating Thai into English, theres no standard. Keep the pot cover to prevent the stock from reduced too much. 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). The mushrooms and onions should be soft, and then its ready. Hah, thank you very much Risa, really appreciate your kind comment, and glad you love Thai food!! Keep filming and penning the recipes. Love Thailand food. But you could try coconut milk if youd like, and yes just replace it. I will have to find the Thai ingredients at a shop near me, then I am looking forward to making the soup. Looking forward to trying this, sent the wife off to the store as Im writing this. hi, were about to give this a try. It takes slightly longer to extract the flavor since I do not bash the lemongrass and tear the kaffir lime leaves. Tom Yum Soup is my absolute favourite! My bfs all-time favorite. Then just slice it diagonally into 1 inch strips or so. Could I substitute the evaporated milk with sweet coconut milk? My darling was sick and made it for him. Thank you for posting and sharing the recipe. I didnt know it is so easy to make Tom Yum soup and it tastes fantastic! Thanks for sharing the recipe, will definitely make this again. I deseeded the chilis. I used 6 T of fresh lime juice. Sounds good! But you made it very easy and now I enjoy making it. the perfume is really respectable and it would make a change from veggie/chicken/beef stock. Have a great day! Thanks! really great!!!! I have a question, can I use coconut milk or cream? I tried this out with a girl Im speaking with in Thailand over Discord. Make sure you taste test until your tom yum is perfectly sour and salty. A note to other readers: I had tried many times before to make Tom Yum Soup without having access to keffir lime leaves and galangal. Yes, that would be part of Marks success for sure, his determination always impresses me. Thank you for sharing this recipe. 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. I went to a local Thai restaurant here in central CA on my birthday and thought I heard a familiar voicethey were playing you on a TV in the restaurant!! Hey Atul, instead of fish sauce, salt would be the next best option. Hi Sin, no problem, thank you for the suggestion. In a pot, bring 3 cups of water to boil. Add the chiles and lime juice to the pot and stir to combine. Is it right? It turned out amazing! Prawn Dumplings (Har Gao): Let it Gao. Trim the stems from 3 Thai chiles. When i was in Thailand they added everything to the bowl. The veggies (broccoli, carrot, onion) were all very crispy, as though they were stir-fried then tossed into the soup at the end. Is this a variation youve seen? but I have a question. Turned out amazing. This is soooohhh good! Hi Grelyn, good to hear from you, glad you and your husband enjoy prik pao. Made it and ate it for the first time using this recipe. // ]]> For myself, I like both versions of tom yum, and it sort of depends on which mood Im in. Thank you very much. This soup will now be in regular rotation this fall. Recipe size: 1 pot of soup, probably about 5 6 bowls Since I used goong mae nam (), freshwater shrimp, I first chopped off all the tentacles. HI MARK, I EAT TOM YUM SOUP CHICKEN IN MBK BANGKOK ONE WEEK AGO, I CANT FORGET THE TEST OF THIS SOUP. Can I use anchovy paste instead? Simmer until shrimp are pink and plump, about 3 minutes. Thank you for such a thorough explanation and step by step guide:)Super excited to try it out!! However I figure it would be more clear if you gave (at least estimated) mass of what you use. If you get to San Francisco please look me up:-) I would love to give you the locals tour of SF. As for mushrooms, hmm, actually eggplant is a great idea, and I think you could really substitute anything of your liking maybe cauliflower or zucchini, or just add more tomatoes and white onions. Thank you for the great recipe. Theres no need to add salt, as saltiness comes from the fish sauce. Peel the shrimp and remove the heads. Truly authentic! Here are some dim sum puns inspired by some of my favourites, including some of the world's best dumplings. I like your 2 versions of Tom yam Goong. But Id recommend sticking with fresh herbs to make tom yum for a better taste. The flavors were amazing I just I would of error on the side of not putting them all in. WAY too much lime juice. I prefer the clear broth. I have not made the creamy version because I can not get ever how quick, easy and delicious this recipe is. Enjoy! Thank YOU! Thanks for sharing this amazing recipe..after we had so many Tom Yum recipes,my family love this the most, Pros: tells you the right ingredients, gives context, medium spicy level Take your stalks of lemongrass, and first tear off the outermost leaf and throw it out. Please let me know. We dont add nearly as many chilis and is still quite a bit a heat even with a few so I definitely recommend for anyone else to use a lot less than 10 also unless you like extreme heat :) thanks for the recipe. Thank yo for watching, glad you like to cook Thai food as well. Reheat gently in a pot over medium-low heat or in the microwave. Thanks mark for the reply Im awed and inspired through your travel video in youtube around the globe s Will definitely try another recipes that you published here. Ive become quite an expert in cooking creamy version of tom yum goong. Other ingredients are still important though, especially Thai chilies (), mushrooms (), cilantro (), tomatoes (), sweet white onions (), lime juice (), sugar (), and fish sauce (). I strained the broth before adding the sliced onion, sliced chicken, tomato, Thai basil, cilantro and chili paste. Full list of ingredients listed in the official recipe section below. My first time making it and your directions allowed for easy adjustments. Thanks for very detailed and careful step by step. Now that Ive moved, nowhere seems to make it quite the same. Hi, how do I DIY the chilli paste for the cremy version. Ive used some of my Lobo (thai brand) paste and combined all above ingredients! They all look great. Thank you again and keep cooking Thai food! I guess this speaks volumes about the recipes authenticity, so I look forward to cooking more of your recipes. I definitely liked the texture a lot and the soup was delicious. After I find the nam prik pao. Also, thank you for the tip for other readers. Cons: not salty enough. Whether you're looking for cute birthday puns to write in a card or funny one-liners to post on social media, one (or more!) Im excited that I can finally make this at home, and so is my boyfriend! Its convenient to read and print. Its the most authentic Tom Yum Ive found online. when I order Kweh Diao Sen Lek Tom Yum, they seem to have a red paste that they add to the regular clear soup its aroi mak mak (very delicious) and Id love to be able to replicate that at home too. My husband love tom yum soup. Sour Spicy Tom Yum Soup with Snakehead Fish, Roasted Chili Jam and Green Mango (Dtohm Yam Bplaa Chaawn, ..) Hey Wendy, thats fantastic to hear, glad it turned out so well. Made some last night with the ingredients reduced. Just the way I had tested authentic Tom Yum inThailand couple years ago Place them in a medium soup pot. Thanks again! document.getElementById( "ak_js_1" ).setAttribute( "value", ( new Date() ).getTime() ); Great recipe! Enjoy! Glad you love tom yum as well. 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. So tasty!! Thanks for the recipe! Simmer until the shrimp turn opaque, about 2 minutes. Sometimes the Vietnam Hua store has them fresh, often not. Since my wife just immigrated to the US from Thailand, she brought along some fresh chili paste she made while visiting family in Surin. Transfer the soup to a serving bowl, sprinkle with the chopped culantro. Good food, Puns/Jokes & Food for the Thoughts. Keep up your good work young man! Thank you so much for bringing Thailand to my home kitchen. I tried it. Soy un amante de la comida thai. Also, surprised that its not complicated. I think the ingredients are very similar do you have any preference? Janice that Tom khlong which uses tamarind instead of the kafir lime for the sour flavor. Then add a big handful of . Ben and ning noosa australia. Let me know how it goes! Awesome to hear that Christine, glad you enjoyed it! Hi mark wiens thank you so much Ive read your email Id like Thai cuisine really most specially their salads and this Tom yum soup Tom ga gai too. Hi :) thanks so much for the recipe! Normally the lemongrass, galangal, and kaffir lime leaves, are just in the soup for the flavor, but not to be eaten. Add boiling hot broth to it and youve got tom yum, or salad soup.. Add the mushrooms, 8 ounces peeled and deveined large or jumbo shrimp, 2 tablespoons nam prik pao paste, and 2 tablespoons fish sauce. Just to confirm if I want to make the entire recipie creamy I should double the paste and milk in the ingridients list correct ? Excellent combination of all ingredients!! Thats awesome, thank you for the message we are honored! Hey BB, haha, thats awesome, glad you enjoy it! amzn_assoc_tracking_id = "eatingthaifood00-20"; Better than the Tom Yum we have bought in the last from the local Thai shop!! Your recipe is a keeper. What I like about tom yum is it actually has all the taste that you would like in a food, the soup is a combination of sour, spicy, and its perfectly creamy. We drive all the way to. Im making it a second time for my little sick guy, so I definitely added less spice, but he loves it, too. I usually make it clear with chicken so went cloudy and it tasted so good Im doing it again tonight with prawns. Fantastic overall effort, nicely written, great personal style, technique concisely shown and stated. I also cut the heads of the prawns and let those cook early on. Hi Mark, I havent made this yet (next week!) Reserve the meat and the shells separately. 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. Im not totally sure how to make it, but I will try to make a recipe in the future. Enjoy this recipe for tom yum. I think my Thai friends used tamarind for the sour flavor. Thanks for the recipe. amzn_assoc_search_bar = "false"; Tom yum is characterised by its distinct hot and sour flavours, with fragrant spices and herbs generously used in the broth. Thanks a million for your comprehensive vedio presentation, we now enjoy real Tom yum. My favourite dish. Garry. Tried making the clear version of the soup couple of days ago. This was fantastic. Boil your soup with all the herbs in it for about 10 minutes, and you can go ahead and toss in the shrimp and turn the fire to low. Thank you Mark.. arigatou from Tokyo. I used chicken broth for half of the liquid, skipped the mushrooms, added a teaspoon and a half of Thai chili paste and a half teaspoon of the oil, added some chopped Thai basil, chicken thighs that I cooked in the broth, and thinly sliced the white onion. Is there a substitute for fish sauce. Hi Mark, You can never enough soup recipes for one kitchen :). Hey Dan, glad to hear you enjoy tom yum as well. Was searching for a good authentic Tom Yum Soup recipe, when came across your website. I made the clear version minus the chillies because of the kids and found 4 limes was enough and added more sugar and fish sauce. Firstly wash 200 grams of mushrooms very well in water. I live in Florida. So easy to make too. Here's a good example: "The thermostat is set too high," said Tom heatedly. Food here in the Philippines is boring and very simple. I love to cook, i am french most of my cooking is french cuisine. I tried the tom yum goong nam sai yesterdayreally yummy..kept sneaking into kitchen in middle of night to sip a spoonFULL even I already had 2 big bowl for dinner! :). I followed the recipe exactly, and it didnt come out as well as Id hoped, so I dumped a spoonful of Nam Prik Pao. Hi Kochy, good to hear from you, glad you enjoyed tom yum so much. Now its time to make my own. It wont be Tom Yum. Heat the oven to 220C (200C fan)/425F/gas 7. amzn_assoc_ad_type = "smart"; I used fresh Lemongrass and Galangal, but dried Kaffir Lime Leaves. Its always been in the soup Ive gotten. This is my 2nd recipe from this site. 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). Ive had Tom Yum Goong Nam Sai a number of times and I have never had it without Tamarind. At my work we have a very broad ethnic mix. Thank you again! Probe el Tom Yum cremoso y me salio de maravilla. Love the sound of this recipe. I need to work on the effect of varying the lime juice, fish sauce and sugar. My thai chillies were green/unripe so the spiciness was weak. ITS WAS THE MOST APPETIZING SOUP I EAT . I subd lime with lemon juice since I didnt have any limes, AMAZING still!! Dan! You are on the nose when you say to taste test and adjust accordingly. As a senior ,its way above my daily salt recomendation, I know) but it still came together so well. Of course I really like it with equal amounts of squid and Shrimp. First found this recipe 4 years ago. Hi Fauzia, tom yum paste is likely just a combination of chillies and galangal and lemongrass. I have not yet made this recipe with shrimp and have used vegetable broth or just plain water with whatever protein I have around and all have turned out delicious! Her recipes have been published in Eating Well, Fine Cooking, Food & Wine, The Kitchn, Thrillist, and Tone It Up. I share it with everyone who asks about that aroma in my kitchen when I cook a batch up. As for the next recipe, have you made pad kra pao (stir fried holy basil) yet: https://www.eatingthaifood.com/2014/01/thai-basil-chicken-recipe-pad-kra-pao-gai/ Its one of the standard Thai dishes, spicy with chilies, and in this case made with chicken, but any meat of your choice. I have tried the Nam Sai and its perfect! And the lemon kiffar leaves what if I cant find any what else can I use. Add the lime juice and taste test again and adjust as needed. Do you eat the khafir lime leaves, lemongrass and galangal? So, i will add the paste, but not the milk. I made this recipe but just half. If you are ever in Calgary, Canada, look me up and Ill take you to the Spicy Hut restaurant for some chow and we can stuff our faces till the cows come home. Thanks!! 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. Thanks for the recipe! Trust me, nothing hits the spot better than a hot bowl of soup during the cold Tasmanian winter here. I crushed the garlic, used half a tin of italian roma tomatoes it was very authentic, Ive been to Thailand many times, thanks Mark really good website it was very helpful. After living in Thailand, (Chiang Mai) for the past 2 years I usually have to look up the food my girlfriend cooks on your site, just so I have an idea what Im eating. Hope this helps, let me know how it goes. Hey Michelle, thank you for making this recipe and glad it turned out so well! Siu Mai: I love you Siu Mai-ch. Thank you for sharing your extra tips! I WILL BE VERY GLAD TO GET THE RECIPE OF TOM YUM SOUP CHIKEN. Hi Lim, I think most of the ingredients in this recipe should be available at local markets in Malaysia. And good tip about lemons! And yes tom yum is the first food i ate, and youre right! Hey Talal, great to hear from you, glad you made tom yum and you enjoyed it! Just a quick question. Then, I like to use a mallet to lightly pound the lemongrass to release the flavors. My wife doesnt like flavor of fish. (?!?!?) Its absolutely amazing !!!. Eat it with: Rice, and a spread of other Thai dishes. The lemongrass and lime leaves will be very fragrant. amzn_assoc_ad_mode = "manual"; Nicely done with the massaman curry as well! Meanwhile, cut 8 ounces oyster mushrooms into bite-sized pieces and juice 2 limes until you have 1/4 cup juice. THANK YOU MARK. So excited! Dont think the canned chilli paste is available where i live. Taste test the tom yum and adjust the flavor as needed before adding the kaffir lime leaves and turning off the heat. I had Tom Yum a few times and got addicted. Tom Yum Goong is one of my favorites. We often make food to share at work. At this stage, youll need to taste test and evaluate. :). And taste kind of sweet and smoky, and a little oily? I have many Asian friends who make it and all use it. I love my very own Thai kitchen & your recipe. And so easy to make! Cliff, thank you so much. Tengo un problema quiero cocinar FIDEOS CON CANGREJO O CON GAMBAS pero no me sale del todo bien. :). Also, be sure to check out my of my authentic Thai recipes here. I cant wait to use your recipe. Thanks for sharing your recipe! Thank you very much Maribel, great to hear that! Hi Reem, awesome to hear from you, glad you used to stop in Bangkok and go straight to tom yum! I love this recipe. It was very spicy . Mark, Both were soo good!!! Hi Terry, great to hear you got to try some tom yum. Press the shrimp heads with a spatula to extract the juice from the heads. 2. As the day drew nearer, his parents decided to buy him a toy tractor as a gift. Flavors: Salty and sour, amazing soup Enjoyed it both clear and with the condensed milk/chilli oil. As for fancy type, I just intended that to mean that this version is the typical style youll find at street food and local restaurants in Thailand not at sit down restaurants where they may use more expensive ingredients like a mixture of seafood, and serve it in a fire pot. Tom yum is a hot and sour soup originating in Thailand. I hope i can get that prick pao paste here in qatar but what if its not available here,do you have any substitute for that chili paste? Thank you for the video. Thanks! If not, they dont get invited back. I didnt see this in the instructions, but before adding the meat, I strained out the lemongrass, lime leaves, chillis, galangal and garlic. Example sentences with the word tom-yum. Hey Quan, thats not typically done in Thailand, but yes, feel free to try that out, could be very good! I have made this twice and its so delicious, thank you so much. Not white or brown! Great to hear that Leah, glad you liked it. Storing: Refrigerate leftovers in an airtight container for up to 2 days. Enjoy! How do I make Thai Chilli Paste myself since its not easy to find the chilli paste here in KL, Malaysia. Mix it all in and let your soup heat up for about 1 minute. Thanks so much for sharing! Then took them out near the end and added the tails so they didnt over cook. Thanks. The recipe for this dish varies but the broth is usually made from chilli paste that contains krill paste (kapi), shallots, coriander roots, sour tamarind (som makaam), palm sugar and fish sauce. Yes, I agree, its an amazing soup when you need a boost of herbs and flavor. Yield Serves 2 to 4, Makes 2 to 4 servings Prep time 5 minutes Cook time 13 minutes Show Nutrition Ingredients 1 stalk lemongrass 5 fresh makrut lime leaves (each leaf looks like 2) 1 quart unsalted chicken stock or low-sodium chicken broth 8 ounces and I heard some people even further by make Tom Yum with wipcream. The recipe is definitely spicy and I love spicy food, so if you dont like your food spicy i recommend only using 2-5 chilies and/or taking all the seeds out (make sure you wear gloves if you do this. Thank you Kitti, haha whipped cream, might have to try that! Not good at all? I couldnt find kefir leaves in stores so i used a couple of bay leaves. Cant wait to try it !! So what alternative you could suggest for these 2 ingredients? So I decided to make it myself. Dear Mark, The best I can come up with is Major Tom yum soup and Hashes to Hashes and maybe Diamond Hot Dogs. I am never going to a Thai restaurant in North America again for this soup. I just made and ate this. I think he prefer the creamy version. Did I miss something there on my maiden voyage? Hi, i would like to try to make the creamier version as my husband love Tom Yum. I tested it sveral times. Youre welcome Mali, glad this is helpful! Hey Karen, glad you enjoyed it, thank you! I am always interested in where you and Ying are going to show up. Thank you for the great Tom Yum piece Mark, it was excellent and very informative.