Tom Yum Goong Recipe (Creamy Style!) ต้มยำกุ้งนำ้ข้น | Thai Recipes
(cheerful music)
Sawaddee Ka!
- Welcome to Hot Thai Kitchen.
So today I am making a sort of a remake
but at the same timeit's a different version
of this very populardish we all know about
and that is Tom Yum Goong.
So the version I'm showing you today
is what we call "Tom Yum Goong Nam Kon"
and "nam kon" means a thick broth,
so it's sort of a creamyversion of the standard Tom Yum
and it's become really popular in Thailand
in the past several yearsso I want to make sure
I get you guys allcaught up with the trend.
Alright, let's get started.
So when making Tom Yum Goong, you gotta
really pay attention toyour "goong" or your shrimp.
So I always use head-on, shell-on shrimp
because, see all this like orange stuff
in the shrimp heads? Thatis good shrimpy flavor,
the shrimp tomalley basically,I call it shrimp foie gras
and that's gonna go into our broth
and it's gonna add so muchflavor and shrimpiness
and the shell, we will alsouse to make the shrimp stock
which would be the base for the soup.
Now, what you want to do with this,
is you want to first take off the head
and you just grab it and twist
and the head will come off easily.
Throw that into your stockpot.
Now I want to show you a little trick
for deveining shrimp withouthaving to cut the back open
and you can do this beforeor after you peel the shrimp
and you can usually seea vein right through it
and then take the toothpick.
I poke it at the secondjoint under that vein.
I pull it and then you'llbe able to grab the end
of the vein and just pull it right out.
Isn't that cool?
(laughter)
When I first discoveredit, I was like oh my god
that's so cool and nowI love deveining shrimp
because it's so satisfyingand I used to hate it.
It used to be like one of those things
I absolutely hate doing.
Now I'm like oh yeah, this is so fun!
Anyway, and then once you're done that,
you just peel the shrimp,
throw the shell into your stockpot.
Alright, so I've got myshrimp in the pot here
and I want to start byjust sautéing the shrimp.
So you want to cook ituntil all the residual water
evaporates and then you'll start to notice
that the shrimp tomalley isstarting to stick to the pot
and I want to get that alittle bit caramelized,
get the shrimp fat a little toasty.
I find it add a nice flavor to it.
If you don't have shell-onshrimp for whatever reason,
and you want to juststart with some unsalted,
good chicken stock, you can.
I do have a recipe forhow to make your own
delicious Thai-stylechicken stock as well,
I'll put the link right up here.
Ooh look at that!
I'm starting to get some nice browning
of the shrimp stock..ofthe shrimp tomalley.
Mmmm, smells like Thaibarbecued shrimp right now.
Oh yes!
So now I'm gonna deglaze this with water
and then I'm gonna let,I'm gonna scrape off,
first of all, all thelittle bits off the bottom
and then I'm gonna let thissimmer for 15-20 minutes,
I mean the shrimp shells are so thin
it doesn't take that long.
So while the shrimpstock is simmering away,
let's take a look atour "Tom Yum Trinity,"
which is what I call the three herbs
that go into Tom Yum.
Okay so, of course lemongrass
and I'm just gonnareview how you prep this.
With lemongrass, I justwant to use the bottom half.
This is where the flavor is strong.
This is where the flavor is weak.
I save this part for stock butif you're not gonna save it
for anything, you can just throw it in.
Bang this so it's crushed,
so that way the aromatic juices come out
and you can use the back of the knife
or if you've got amortar and pestle handy,
you can use the pestle as well,
which is a little more effective
and now you've releasedthe aroma from the cells.
The galangal, so this iswhat galangal looks like.
It smells to me likepine, like a pine forest
after the rain is what I like to say.
A lot of people say, oh, just use ginger
and like, you can.
You can throw ginger inthere but you'll end up
with something that tastes very different.
It's not gonna be bad, it'sjust not gonna be Tom Yum.
So just remember that.
And finally we have kaffirlime leaves or "bai magrood."
I don't think I've everreferred to it in Thai,
but there we go, bai magrood.
And you just want togive them a rough tear
to allow the aroma to come out.
Mmmm smells so good.
If you don't have kaffir lime leaves,
they do sell them dry andfrozen, which you can use.
If you really can't find it,
lime zest does a decentjob as a substitute.
Lemongrass also comes frozen.
It also comes dry.
If you're using dry, makesure you use more of it, okay?
So for the chilies, I'm justgonna give them a quick pound.
Just so that I don't have any big chunks
that people are gonna accidentally eat.
You can also just finely chop it
and I'm just using two becauseI'm feeding this to Adam
and you know, I don't wantto make it too crazy spicy
and there you go.
Mmm, so the shrimpstock has done simmering
and look at this beautifulorange colored broth.
and now I'm going tofish out all the shrimp.
All the herbs go in.
All of these again, you will not eat.
They're really tough and chewy.
They're for infusion purposes only.
So you can leave it in, that'swhat we traditionally do
but if you want to make iteasier for people to eat it,
you could fish it out afterthey're done simmering.
Okay, and so they're gonnatake about five minutes.
I also want to add my chilies right now
but what I'm gonna do, is I'm gonna rinse
my mortar with this broth,
so I make sure I get allof the chili bits out.
Oooooh.
Mmmm spicy juices.
Mmmm spicy juices!
For easier navigation, I'm gonna remove
just some of these herbs.
Not all of it because Ido like to have it around,
just as a visualrepresentation of the flavors
that are in here but itcan be a little cluttered
that are in here but itcan be a little cluttered.
So now, the part that'sgoing to make this soup
a "Nam Kon" soup, is evaporated milk.
and you know that I rarelyuse dairy in my cooking
but it's become sort ofa trendy thing these days
to use evaporated milk as a creamy agent.
You can also do coconut milk,
but coconut milk willadd a coconut flavor,
which then sort of turns it into something
a little different, thatmaybe something you prefer,
but evaporated milk, I findadds a neutral creaminess.
It doesn't end up tasting milky at all
and it just immediately turnsa creamy, creamy orange.
Tom Yum always has somesort of mushrooms in it.
Traditionally, it'susually straw mushrooms.
I can't get straw mushrooms here.
My second favorite is oyster mushrooms.
I can't get oyster mushrooms these days.
I can't get oyster mushrooms.
so I settled with my third favorite,
which is beech mushroomsor shimeji mushrooms,
which is still really good.
Like there's nothing wrong with these,
I just personally prefer oyster or straw.
Now I'm just gonna let thiscook for about a minute.
So while the mushrooms are cooking away,
I want to show you this ingredient here
and that is chili paste.
Thai chili paste or Thai chili jam,
this is a very key ingredientin Tom Yum with shrimp.
I have a recipe for how tomake it if you cannot find it
and it usually comes in a glass jar.
It's mostly sweet butalso has a really nice
roasty aroma with chilies andshallots and garlic in it.
I get a lot of questions about whether
you can leave this outand the answer is yes,
but, and that but being thisis a pretty major flavor
but, and that "but" beingthis is a pretty major flavor
your soup will be deliciousbut it will be something
pretty different, likeit'll be a very light
and easy to drink kind of soup,
whereas this just askedboom, like a punch of flavor.
whereas this just adds "boom"like a punch of flavor.
that doesn't use chili paste,so you're definitely not wrong
but if you're gonna do that,add a little bit of sugar
to balance the salt and the acid,
because this chili paste is quite sweet.
All right, now the mushrooms look done.
I'm going to add the fish sauce.
Going in.
And the chili paste.
So here's the chili paste,
what it looks like out of the jar.
All right, so that's going in
and as you can see, Iam adding quite a bit
so as I said, it is amajor flavor component.
so as I said, it is amajor flavor component,
so do your best to find it, or make it.
I'm gonna stir that in andlet all of that dissolve.
Now at this point, it'sgonna smell pretty milky
and you might be freaked out,like oh my god, it's so milky.
Do not worry.
That milkiness kind ofgoes away at the end
for some strange reason.
Mmm, does that not look so good or what?
Ooooh look at that!
Alright, so now theshrimp are going to go in,
and shrimp take so little time.
So really, like 30 secondsfor shrimp this size
in this hot broth is more than enough
in this hot broth is more than enough.
And that is it, almost done.
and then we're stillmissing a key ingredient,
and that is lime juicebut I want to wait for it
to just kind of cool down a little,
just so it's not boiling or simmering,
because I find that becausethere's milk in here,
if I add the lime directlyand while it's boiling hot,
if I add the lime directlywhile it's boiling hot,
It's gonna curdle anyway but I find
that if you let it cool, it curdles less.
I'm gonna stir in the lime and I also find
that if I'm stirring whileI'm adding the lime juice,
the curds are smaller andit looks better like that.
Mmm, hooh!
And now to finish itoff with some greenery,
some sawtooth coriander.
You can just do cilantro,
but I thought I'd do something different,
introduce you to a new herb.
So sawtooth corianderlooks like this, okay?
It's long, we've got serrated edges,
It's long, it's got serrated edges,
So if you've never had it before,
I would recommend you give it a try.
It goes really, really well in Tom Yum.
Taste, taste, taste, taste, taste.
It's a soup.
It's a soup,
so you always want to taste andadjust seasoning at the end.
Oh, so good.
All right, let's dish it up.
Hoooooh, look at this.
(upbeat music)
And you can eat this with rice
or you can just have it on its own.
What my mom likes todo, is she puts the rice
right into this bowl andeat it like a rice soup.
I love doing that too.
(upbeat music)
Mmm.
Mmmm, oh.
Mmm.
It's so full of flavor.
It's like, bam!
Flavor in your face.
Flavor in your face!
all those herbs really come through.
Man, and it's almost, you know,
if you love the regularTom Yum, the Nam Sai,
if you love the regularTom Yum, the "Nam Sai,"
a little bit richer, alittle bit more voluptuous.
Definitely, definitely a must-try.
So I hope you give this recipe a go.
It's super easy.
The recipe as always, willbe on hotthaikitchen.com.
When you make it, send me a photo
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and I will see you next time
for your next delicious Thai meal.
Pay attention to yourgoong or your shrimp,
so I always, always getshrimp-on, shell-on...
- Shrimp-on shrimp.- Make sure your shrimp have shrimp on it.
- That's right.- Shrimp on shell.
-Shrimp-flavored shrimp.
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 JOIN US ON PATREON FOR BONUS CONTENT: https://www.patreon.com/pailinskitchen MY KITCHEN TOOLS & INGREDIENTS: https://kit.co/hotthaikitchen WRITTEN RECIPE: https://hot-thai-kitchen.com/creamy-tom-yum MY COOKBOOK: https://hot-thai-kitchen.com/htk-cookbook/ CONNECT WITH ME! https://facebook.com/HotThaiKitchen https://instagram.com/HotThaiKitchen https://twitter.com/HotThaiKitchen https://www.pinterest.com/hotthaikitchen 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