Easy Thai Tom Yum Goong Soup Recipe )
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Date: 2019-08-19
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Comments and reviews: 10
John Doe
I made this using advice from several recipes. I can't believe I made the best bowl of Tom Yum I've ever had It helps if you have a well stocked Asian grocery where you live and I do, so I was able to get all the ingredients that are important for this soup. I was able to balance the sour, salt and heat of this to fit my taste. The only thing I forgot was the sugar, but I didn't miss it. The only part I would change is to put the inedible parts like the lemon grass, galangal, and lime leaves in a tea ball like contraption so you don't have to eat around them in the finished soup. This is the best tasting soup in the world and you should really try making it if you like hot sour soups.
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I made this using advice from several recipes. I can't believe I made the best bowl of Tom Yum I've ever had It helps if you have a well stocked Asian grocery where you live and I do, so I was able to get all the ingredients that are important for this soup. I was able to balance the sour, salt and heat of this to fit my taste. The only thing I forgot was the sugar, but I didn't miss it. The only part I would change is to put the inedible parts like the lemon grass, galangal, and lime leaves in a tea ball like contraption so you don't have to eat around them in the finished soup. This is the best tasting soup in the world and you should really try making it if you like hot sour soups.
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Kprensa
This is a good recipe except the shrimp and the lime juice are definitely overcooked. Shrimp that size only need about one to two minutes and will finish cooking from the residual heat after the frame has been turned off - they will be a lot softer and nicer to eat. The lime juice should be treated the same as the cilantro -- put in at the end right when you turn off the flame. Lime juice loses flavor if it's boiled. You could probably use half the amount of lime juice and get the same result if you put it in at the end. I've enjoyed your videos. You've definitely got the eating part down. The cooking part needs a little refinement: ) Keep up the good work.
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This is a good recipe except the shrimp and the lime juice are definitely overcooked. Shrimp that size only need about one to two minutes and will finish cooking from the residual heat after the frame has been turned off - they will be a lot softer and nicer to eat. The lime juice should be treated the same as the cilantro -- put in at the end right when you turn off the flame. Lime juice loses flavor if it's boiled. You could probably use half the amount of lime juice and get the same result if you put it in at the end. I've enjoyed your videos. You've definitely got the eating part down. The cooking part needs a little refinement: ) Keep up the good work.
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rm0209
This was a good recipe Just tried it and my family loved it. Just put the shrimps in later of the process and put the lime or lemon juice after you turn the fire off. I just put 1 fat lime and it was sour enough. Also put the salt just before you eat since it will taste more salty after it cools off. So taste and adjust as you need after it cools off a bit. Oh and you must try this with rice Just plain white rice will do. It goes so well with the Tom Yum Goong its a match made it heaven.
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This was a good recipe Just tried it and my family loved it. Just put the shrimps in later of the process and put the lime or lemon juice after you turn the fire off. I just put 1 fat lime and it was sour enough. Also put the salt just before you eat since it will taste more salty after it cools off. So taste and adjust as you need after it cools off a bit. Oh and you must try this with rice Just plain white rice will do. It goes so well with the Tom Yum Goong its a match made it heaven.
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barfff
Hi Mark, another great video, first off I want to apologize to your mother inlaw because I m making a suggestion and not preaching. and it has nothing to do with the food, what i am talking about is the Thais cookwares. please point out to her that aluminum cookware are highly dangerous because it will leach out into food, especially when the food is acidic. aluminum is highly toxic and you dont want to ingest it everyday. alternative cookwares are steel, cast iron and anodize aluminum.
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Hi Mark, another great video, first off I want to apologize to your mother inlaw because I m making a suggestion and not preaching. and it has nothing to do with the food, what i am talking about is the Thais cookwares. please point out to her that aluminum cookware are highly dangerous because it will leach out into food, especially when the food is acidic. aluminum is highly toxic and you dont want to ingest it everyday. alternative cookwares are steel, cast iron and anodize aluminum.
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แมว หนวด
Wow You actually make tom yum just like Thais I am really impressed. Just one suggestion I wanna add. Actually we add lime juice when we about to serve the dish. The tamarind juice (if you can find) is more of a main source of sour flavor. We just add a little lime juice at the end of the process because if you heat the soup with lime juice too long it might add bitter flavor to the soup. Oh and you can make the soup more creamy with coconut milk. XD
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Wow You actually make tom yum just like Thais I am really impressed. Just one suggestion I wanna add. Actually we add lime juice when we about to serve the dish. The tamarind juice (if you can find) is more of a main source of sour flavor. We just add a little lime juice at the end of the process because if you heat the soup with lime juice too long it might add bitter flavor to the soup. Oh and you can make the soup more creamy with coconut milk. XD
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izureiru koi
hi mark first of all, i love all your travel videos - it bring us closer to these places like we have ever been there. anyway, i tried earlier doing your easy step-by-step tom yum recipe. not to brag, but i nailed it it was one of the best ever tom yum soups i have ever tasted it was just fantastic thanks again for your video. it was a such a feat that i could pull off a classic thai recipe cheers and hope to see more videos of you. maraming salamat
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hi mark first of all, i love all your travel videos - it bring us closer to these places like we have ever been there. anyway, i tried earlier doing your easy step-by-step tom yum recipe. not to brag, but i nailed it it was one of the best ever tom yum soups i have ever tasted it was just fantastic thanks again for your video. it was a such a feat that i could pull off a classic thai recipe cheers and hope to see more videos of you. maraming salamat
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Simply Cherie
Mark I cooked this and it was a complete hit (The only thing I changed was adding the shrimp at the end) I brought it for a potluck and even those who have never tried Tom Yum were over the moon. Thank you for an easy to follow and perfect recipe It is now one of my to go recipes for my family and friends.
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Mark I cooked this and it was a complete hit (The only thing I changed was adding the shrimp at the end) I brought it for a potluck and even those who have never tried Tom Yum were over the moon. Thank you for an easy to follow and perfect recipe It is now one of my to go recipes for my family and friends.
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Mark Wiens
Actually, creamy version is cooked with condensed milk rather than actual coconut milk (unless you plan to make tom kha gai. Add the milk towards the end, just before turning off the heat - not sure how much for how much you'll be making, but just sort of add and stir until it looks the right creamy color.
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Actually, creamy version is cooked with condensed milk rather than actual coconut milk (unless you plan to make tom kha gai. Add the milk towards the end, just before turning off the heat - not sure how much for how much you'll be making, but just sort of add and stir until it looks the right creamy color.
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KonekoNiku
Just made this. Very delicious but, a bit too spicy for me. So, I added A LOT more water. I do think the soup would be better without the cilantro. The cilantro is a bit over powering and takes the taste in a different direction. Next time I make this I won't add the chilies or cilantro. :)
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Just made this. Very delicious but, a bit too spicy for me. So, I added A LOT more water. I do think the soup would be better without the cilantro. The cilantro is a bit over powering and takes the taste in a different direction. Next time I make this I won't add the chilies or cilantro. :)
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alex dennial
I have my own version for cooking tomyam. everything that you have plus tamarind juice and instead of boiling plain water as what you did in the beginning of your video. I usually blend a few tomatoes and that really elevates my soup. also i put in more chilly paste to make it more spicy.
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I have my own version for cooking tomyam. everything that you have plus tamarind juice and instead of boiling plain water as what you did in the beginning of your video. I usually blend a few tomatoes and that really elevates my soup. also i put in more chilly paste to make it more spicy.
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