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Tom Yum Goong Recipe (Creamy Style!) ต้มยำกุ้งนำ้ข้น | Thai Recipes

Byamazingfoodstv


Creamy Tom Yum Goong has become very popular in Thailand in the past several years. It’s the richer, more voluptuous sister of the classic “clear broth” tom yum goong. In this video I also review basic techniques and ingredients essential in making the best tom yum possible!

When it comes to Thai soups, tom yum is indisputably the most popular, and many would argue most delicious soup there is. It happens to also be a very easy recipe you can whip up on a weeknight, and all the herbs I used, lemongrass, galangal, kaffir lime leaves, can call be frozen and you can quickly throw them in directly from the freezer!

Also check out my other tom yum recipes, I have recipes for tom yum chicken, tom yum fish and also vegetarian/vegan tom yum!

RELATED VIDEOS:
How to Make Thai Style Chicken Stock: https://goo.gl/P9sohE
How to Make Chili Paste/Chili Jam: https://goo.gl/TSeDLN

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WRITTEN RECIPE: https://hot-thai-kitchen.com/creamy-tom-yum

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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
#ThaiFood #ThaiRecipes #AsianRecipes

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20 Comments

  1. HELLO LOVELY VIEWERS! Important Note:

    If you have questions about this recipe, you can post it here for the community to answer. But if you want to ask me, please get in touch via Facebook, Twitter, Instagram or my website (all links are in the description above). If you leave questions in the comments I may not see them due to the large volume of comments I receive across the hundreds of videos on this channel.

    Also, before sending on any questions be sure to read the written recipe on the website as I often add extra tips and notes not covered in the video.

    Thank you for watching!

  9. I wish Thai folks removed the aromatics where i live. Before i moved to bkk i never ate my tom yum with rice, but I've grown accustomed to it here. I like it with noodles too sometimes at the cheap spots. Current bkk prices are between 60-120 baht.

  12. Pailin, today is Sunday December 10th here in Mexico. It was a little bit of challenging to cook Tom Yum Soup, first able we don’t have all the ingredients that we need here in my little Hometown, but somehow I did managed and the soup tasted so delicious 😋 although the evaporated milk got some kind of sour🙄🙄I don’t know what I did wrong…oh well first time😁but at the end we loved it😅thanks for your recipes🙏🏼

  17. I made this soup, and it turned out ok, but I realized only when I started making it that you didn't give me any measurements beyond the 4 cups of water and the measurement for milk. How many lime leaves etc did you use? And after the 20 minutes when the soup stock boiled down with the shrimp cartilage, did you add any more water?

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