Chicken Tom Yum Soup Recipe ต้มยำไ่ก่ - Hot Thai Kitchen
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- čas přidán 2. 10. 2014
- Tom Yum Goong with shrimp is super popular, but the traditional Tom Yum Chicken is not a matter of swapping shrimp for chicken! Watch this video to see how this wonderfully comforting and rustic soup is made, and you will be hooked just like me!
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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 CZcams 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 CZcams videos, her cookbook, and cooking classes. She currently lives in Vancouver, and goes to Thailand every year to visit her family. Visit her at hot-thai-kitchen.com
#ThaiFood #ThaiRecipes #AsianRecipes - Jak na to + styl
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!
Pailin's Kitchen not only the kitchen is hot 😉 nice recipes. I love to cook them
When you did the language lesson AND all this wonderful cooking, you became my new favorite channel
I made this today and the broth was very full of flavors, so good! Only had 1 cup of stock so I used water with bone-in thighs and had no tamarind but all other ingredients were added. I also added some lime zest. Definitely a great tasting soup that I will make again.
Love the additional of lemon grass at Thai soups. It's phenomenal
Wow you are good! So excited to have found your channel. So thorough and enthusiastic ... everything so well explained and honest and real. Forget TV, all the best cooks are on CZcams.
I was in Thailand earlier this year and my friend made this dish from scratch at her home. I was lucky enough to record her methods and the end result. Not to disrespect you, but her dish, as it was presented to me for the first time, was an authentic response of just... "WOW!!!" Although I wrote the steps down and had video to show her process, I could not replicate it here at home. And yes, we have quite a few Asian markets here in the area so I have each and every original ingredient, no substitutions. I have searched many versions of this online and in cookbooks, but yours was 99.999 percent on the money.
Your recipe is the only one that comes oh so close! She used chicken breast but the sauces she used balanced out the blandness of plain chicken breast as you said. In the area I was at, (Phichit), the people always had rice cooking. I am sure that goes for all of Thailand. If I were to live there, I would do the same! Not for the day, but for tomorrow and beyond as I discovered.
So here is a tip I found might be helpful. Many comments were made about the garnishes that you were to tell your guests not to eat. As most of you, I do not like to "sift" for my meal. I too, did not like the inedible pieces of garnishes, so my trick was to wrap the galangal, lime leaves, and lemongrass, each, in separate cheesecloth wraps (cut a big square piece of cheesecloth, drop the garnish in the middle and make a tight knot and tie it strong but leave a lot of room for them to expand) and just dropped them in the soup. I did drop the heating temp by 10 degrees so that I could soft boil and extract the flavors from each of the Trinity ingredients. I could have removed the garnish wraps when serving, but it is obvious to avoid them.
No mess or ugly faces when a guest chewed into galangal or the lime leaf! :) I have yet to have any leftovers! :(
+George Navarro Thanks for the tip, and I'm glad it turned out well!
why would you not just cut them small enough so that they would kinda dissolve and then no one would have issue eating them? thats what i do. all those ingredients are perfectly edible, its just not alot of fun to bite into a big pieces. i mince them. and don't have to worry about any of this. i love eating them this way.
Thanks again Pai for all your help.
Tried it. Absolutely delicious. Finally a recipe that tastes like I remember it from Thailand!
This looks amazing! You're just so entertaining, makes me so psyched about this!!
Thank you for this, actually my
no. 1 favourite soup in the world
I have tried this recipe and it worked like a charm! My family loved this dish and my confidence in the kitchen sky-rocketed. Thank you Pai!
I'm completely addicted to Tom Yum Goong. And Gai version is what I will try next. Thank you for this recipe.
Just tried it and it is brilliant! I've spent years trying to get that Tom Yum feeling, and I felt almost as if I was back in Thailand...
I made that and I love it!!!
Wonderful! Perfect for these cold, crisp autumn months.
OMG! I just did this yesterday. It is so freaking good. I am already craving another bowl again today. Thank you very much! My cooking experience is literally almost 0, but I can make this from scratch with the chicken stock Thai style.
I'm so happy to find your website. I love Thai cooking, have a monster Thai cookbook, and am open to more instructions. Thank you!!!
This soup comforted me just watching it being prepared. I will definitely be trying this, because my husband is avid Thai food lover.
I love it when you started to speak. Im gonna try this recipe soon. Love From Malaysia 💕
Brilliant! I love this recipe!
I've tried to cook this recipe this morning for sahur.. My husband like it! And i LOVE it!
Holly molly!! I just did this stock with few ingredients I found and is amazing, I can't imagine how good is with all the ingredients. Thanks a lot my master Pailin.
You've come a long way. Thank you for the great videos.
I'm so grateful to have found you!!
Made this and it was so delicious!! Will be making this again and again! Thank you Pai!
Looks really good. Thanks for posting!
I just love to see your demos. Really makes one hungey. Keep it up. Details are clear uand easy to follow
Every recipe I try is amazing! Your dishes are so good and I am a fan. Thank you for sharing I will be purchasing your cookbook.
Thank you for your videos! I "stumbled" on your site and love it!
Thanks i love it
Simply superb & spontaneous
i like your presentation..love it!
Looks so amazing thank you 💖💖
I've cooked this, its fantastic....just got to get that sawtooth coriander to grow !!!! and it will be perfect !! Thankyou so much for your video and recipe's
I must try this dish out. Love Thai cuisine. Thanks
Thx for easy to follow recipes. Will try this recipe tomorrow.
Tried this today and absolutely loved it!! Thank you :)
you are my hero!!!
Very yummy thanks for recipe!
I love this recipes
Great video. Your production value on the videos have come a long way. Love your recipes and your ease in explaining things. When will your book be out?
Had this for dinner. Really delicious👍 will make it again
I just love thai food..steamed fish, pad thai, tomyam, papaya salad..
maybe it's because i like lime and the aromatics used..
:)
Cooked and loved it. Thanks for teaching to adjust seasoning…worked quite well…
Great channel! น่ากินมากกกกก
Thank you for this video and recipe!
Thanks for sharing Pai, wonderful indeed! :)
OMG, you got me craving rice with that!
Thank you for the recipe. Just made this and it is yummy. My first attempt at making tom yum at home here in Borneo.
tq for ur recepi, it helps me a lotttt
Yumm yumm.....i just love this
Most excellent! 💜💜💜
This was my 2nd attempt, but this time with authentic "trinity" components (lemon grass, lime leaf and -- I finally found -- galangal!), however, it really needs the attention to exact ingredients and function of order. I failed: I used pre roasted dark meat chicken (at the end), only had green Thai chiles, frozen, and my lemon grass was also frozen (old), but I used good home made chicken stock, but my infusion lacked. I read in a cross reference recipe that reducing the chicken stock first is a good idea. I also subbed shiitake mushrooms (all I had) and (from what I had at a local Thai restaurant, I thew in slivers of red bell pepper). It lacked any punch in flavor overall. I had to hit it with some more fish sauce (and some Sriracha) and rework it to save it to my taste and not waste it. ......I will try again. I will master this with time, trial and error.
I love this recipe so much , thank u for sharing.
ha ha, the tom yum trinity! Brilliant! that is pure gold,..plus reduction when you mention to western chefs like myself...it's all about intensity! Thai food is just amazing...i can't wait to visit again and gain 30 pounds!
it tastes really good
your cooking is awesome and topping off with a great, fun personality = wow dishes all the time.
thank you so much for your recipe, my friends & i had so much fun with it
This recipe is pretty solid. Be careful not to add too much sugar. Those roasted shallots was the real MVP.
Finally I can comment and say that I absolutely love your channel. But you make me so hungry! :D Thanks for another great recipe/tutorial.
This is my favorite thing to eat, especially when I'm sick because it clears my sinuses SO FAST! Luckily for me..there is a little Thai restaurant just a few miles from my house that actually makes good authentic food.
I have just tried this. Had to replaced the mushroom with that Korean mushroom, I don't remember the name of the mushroom, but it still tasted very good.
Enoki mushroom
look scrumptious
Glorious alchemy!!
Thank's for sharing.
I made this and it’s so delicious!!!
Great video and great recipe
looks tasty.
Nice recipe ❤
Yaaas thanks for this, Im loving trying your recipes but I'm not a big fan of the texture of shrimp so I'm defs gonna try this
Amazing, I made it the other night and it was delicious. Your channel is amazing, thank you for sharing all this 💥🙏
Thanks my dear
Your channel is very quickly becoming my favourite to watch! I love to learn cooking from youtube and I am excited to try many of your recipes :D
Very delicious
Niseeeec...I like tomyam
Im going to try this evening g
Tom yum is one of my favourite Thai food. I made one the other day and
published the video on my CZcams channel. I'll try your recipe &
style of cooking
thanks for sharing Yummo
So good😋😋👌
Dear Pai, Tom Yum Pla recipe please! I'm dying to try a Thai take on a fish soup!
And now I've made this, I dunno which one is better, this one or Tom Ka Gai! Both are so good. Btw the recipie on your site about this seems like you typed some of the ingredients twice there :)
love it your food look grate :)
first video i see of you.... youre way too gorgeous !
Love love loads of love for u 😍
Awesome...
I am cooking it right now the delicious Tom Yum Chicken
Hi pailin, enjoying your superb videos🤗!
Could i make the stock of the three herbs and froze it? So that whenever i want to make the dish, i would just take the herbs stock and use it.
Thanks 🤗
Mmmm I must try this later.Lorna from Scotland x
Hello Pai, greetings from Singapore! Quick question. If I use bone-in chicken for this recipe will you still recommend using chicken stock for a base?
Hello, can I use dry galangal... Coz we don't have access to the fresh
Again and again it's a pleasure to watch your videos... Say, you don't put nam prik pao, is it because it's not with shrimps ?
love love love
In your recipe we seem to have 3-4 dried chillies written twice!! and again 2 shallots twice.
Yummy
I'm watching this while fasting..i want to break my fasting with tom yum and rice :)
Ugh, me too
I've found that if you need chicken stock, and don't have time to make your own, the Better Than Bouillon brand's organic version of their chicken stock is a decent substitute. It doesn't have celery or carrot in it like a lot of western chicken stock does.
Hi! If I don’t have lime leaves, can I replace with lemon leaves? I have a lemon tree, and I wonder if I can just use fresh lemon leaves. Thanks!!!
ilove your cook madam Pai' i like tomyang soup can you please teach me
I've seen the tom yum paste in the jar. How do we utilize that in the soup?
Hi p pai I love your recipes but i don't like fish sauce can i skip that ?