Tom Yum Goong Recipe ต้มยำกุ้ง – Hot Thai Kitchen!

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The ever so famous soup of Thai cuisine is tangy, spicy and aromatic with exotic herbs. Have it with rice or pour it over rice noodles, pho-style!

For shrimp stock video: http://youtu.be/qWgqRmTcdEo

For written recipe: http://hot-thai-kitchen.com

Get my cookbook: http://hot-thai-kitchen.com/htk-cookbook/

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To donate: http://hot-thai-kitchen.com/support-htk/

About Pai:

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.

After working in both Western and Thai professional kitchens, she decided that her passion really lies in educating and empowering others to cook at home via YouTube videos, her cookbook, and cooking classes. She currently lives in Vancouver, and goes to Thailand every year to visit her family. Visit her at http://hot-thai-kitchen.com

Comments

av5283471r says:

Your english is great. I love this soup so much I'm making it like twice a week. Yum yum indeed…

Saidur Rahman says:

Soooo….. delicious….

Zhi Jun says:

tomyum is my fav :"D

ngọc Nguyễn says:

XIN CHIA SẼ CÓ PHỤ ĐỀ TIẾNG VIỆT !
CẢM ƠN .

Karen Lee says:

Why no take the soup. Then take her do what. ?

EVERYVERSER says:

delicious food! just learning how to cook,. thank you so much for the lessons and recipes.

kostaspolyzonis says:

If we chuck out the lemongrass, galangal and kaffir lime leaves before serving, could we add them when making the shrimp stock (in the final 15 minutes or so) and strain them out with the shells?
I was thinking of making lots of stock and freezing it. If I add the herbs, there'll be fewer ingredients to use later on, right? Anything wrong with my reasoning?

Mrityunjoy Chattopadhyay says:

Which Knife is this?

EL Neoh says:

When it goes to the part : eating the prawn with the head on, I was reminded of a female spider… .

Sundan Pradhan says:

can we use ginger instead of galangal

Bo Luckball says:

Hi Pailin…which Thai resto in Metro Vancouver do you think makes the best Tom Yum Goong? At least close to the magic you've shown on this video. 😉

Derek Warner says:

Excellent video!

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