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!
i can't express my thanks enough, since this became my favorite "daily" soup to make. i even do mint instead of kaffir lime leaves/ginger instead of galangal if i can't get them on that day, and it's still an amazing balance of tartness, heat and fatty-oily goodness with turmeric infusing absolutely everything. it just doesn't get old.
Love this dish! I ate it all the time when I was a kid. My parents always made it with naturally raised free rage chicken which I find tastes a lot better than yarding chicken! I prefer lime juice over tamarind though. I think the clear broth looks more appetizing with this dish.
My mom is overcoming so I made this soup for her. I added beach & unagi mushrooms at the last 5min. It was so good but I'll have to up the turmeric next time since I barely tasted it. The other herb flavoring came through beautifully. Thanks Pai for sharing this recipe.
Love the soup. The taste immediately after cooking and the taste several hours later makes a lot of difference. Though the soup is still clear but it seems to develop into a much richer taste. Love the earthy yet clear soup. Simple and fast. 2 thumbs up!
This is the first of your 3 recipes I've tried so far. All crazy "ono", delicous in Hawaiian. At first the smells of the lemongrass and kefir lime leaves were new and very different from what I usually cook. After it cooked all the smells of the different ingredients came together and made me float. My husband loved it too. The second day it tasted even better. You are an awesome teacher.
Pailin, I have been watching your channel for a couple of years and got a lot of inspirations and tried many delicious Thai dishes. I tried this and it was amazing. Well done and thank you so much.
Hi, A wonderful young man who brought my groceries to me from Fresh St. Market told me about your channel. I haven't missed a video yet. Thank you so much, you are such a delight to watch. Your dishes have brought a healthier eating style to my home. West Van, BC.
I was looking for turmeric dishes but mostly found them in fried chicken. It is absolutely delicious and it is easy to cook! Thank you for the wonderful recipe. I look forward to see more of your videos.
Thank you for your recipes! I've been learning a lot from them. Right now, my pot is simmering with my, I guess, Malayasian-ized version of it. I have so many Malaysian herbs that I bought a while back when I wanted to make Rendang, etc, so I figured I'd add them in this (lesser galangal, salam leaves, turmeric leaves) along with my Indian-cooking favorites (garlic, ginger, self-ground spices). Hopefully it'll turn out good, haha!
Your passion for food shows. And it makes it so delightful to follow your show. I learn so much from you and have really been enjoying trying your recipes at home. But please! Open a restaurant soon! 😊😊😊
Thank you Pai...finally i ve found the chicken dish that i love to eat while i was in Bangkok recently! How wonderful...now i can cook it at home myself!
I have never heard of this dish! But it looks delicious..my husband hates turmeric but I've changed his mind about food he hates before by cooking him our wonderful thai versions of things!! ...must go do some grocery shopping for turmeric and tamarind!!
I just made this today and it was absolutely delicious! This is a keeper. Thank you for this and I think you make Thai food so much more accessible and doable than any other chef. The component that you mentioned that’s difficult to get, I wonder if it’s the tamarind peel/ skin because you used tamarind paste instead? We call it kulit assam if it is. Really curious what it is.
In the Philippines, there is a turmeric adobo version. It's called "adobo sa dilaw" which means yellow adobo. I did see your Filipino adobo video and thought you might be interested in another adobo variation 😊
Excellent video :-) Some great tips too... I keep my Lemon Grass in the freezer, but it never occurred to me to freeze Galanga... Moreover, I think Ginger might be a good candidate for freezing. I used to freeze my ginger whole and cut off pieces as needed. I'm going to try to cut it first an then freeze it... See if there's a difference in taste and/or quality. Thanks for sharing that :-)
Pai, if I can't get fresh turmeric but have the powder, how many tsp or tbsp should I put instead and the same with the galanggal? Thanks Pai, you are looking great.
Lol. I actually heard, just yesterday, another chef use the expression, "forking the chicken". She was alone so, no reaction from the sidelines.... 🤣 I did laugh when I heard it! 03.30.2022. But, it seems to be a new expression that has entered our American grammar! The play on words is not missed!😁😉
lol! This was such a good one, thanks for the trip down memory lane :) Yes it IS a legit term as you say (they use it in cooking school), but it's the particular intonation that really got me :) Cheers! Adam
@@AdamHotThaiKitchen I did the instant pot...I used the 5 mins pressure cook and natural release...it worked out great! Thanks so much...love this recipe😋
Didn't know Turmeric has presence in Thai cuisine too! Any Indian dish is incomplete without turmeric, even the basic ones! Pai, when you greet us with folded hands seems like you're about to say Namaste :)
Thank you Anjali for passing on this information :) We'll definitely dig deeper into this! It's great to see India being a part of the globe in every possible way!
Oh man. I love your vids. My Thai friends are gonna be so impressed when I make them something I learned from you. Curious. I have just burners on my stove. I really like the hot plate you’re cooking on cause it has a flame. Can you tell us what that product is? I wanna buy it. Thank you.
My 3 yo daughter really loves ur videos. Everytime she misses u, she will kindly ask "หนูอยากดูพี่คนสวยทำกับข้าวค่ะ" lol. We are ur Thai fans in Moscow :)
you should do this Thai tom-yum soup... but with fish eggs... like a whole egg sack... i don't know what it's called in Thailand... but I LOVE eating it ever since I was a kid...
Forgot to ask. Is the tamarind you used the hard solid block sold at Asian stores? I saw those but did not know how to use them. Do you cut a chunk and dissolve in a little water? Thanks again.
Hi Quynh! She generally suggests not using dried or powdered ingredients like this if you can help it, as they lose their flavour and aroma over time - but if you have to, (and sometimes there is no other option), then you'll have to experiment with the amount as each batch will be different. Cheers! Adam
Have you tried cooking Chicken TINOLA? It's almost the same just without the Tom yum herbs and tamarind but it has young papaya or chayote and chili leaves and/or moringa leaves plus long green peppers. Fish sauce with calamansi and Chili's are added as condiment to taste
First of all, I don't know which I like more, you or the soup, both very beautiful. You said not to eat the Tumeric, is there a reason for that, I thought you need to consume it to get the benefit of Tumeric.. I also like to use ginger a lot, do you think it would be good to put some in the soup also..?
I was just re-watching one of your episodes last night in which you also say “ fork the chicken” and I just had to laugh out loud. Great recipe as always. As a fan, may I request you briefly mention how to prepare all the chicken dishes with chicken breasts? Now I know the flavour and texture won’t be the same, but my husband is picky and chicken breast is the only thing he’ll have. For this particular recipe, my guess is I’ll have to throw them in last minute, thinly sliced, and of course, use chicken stock.
it's look yummy .... I love the way you present ... I'm from India... can I use the Indian chilli instead of Thai chilli... I couldn't find it in here...
+Pailin's Kitchen Since you are expanding your cooking outside of Thai, I offer a challenge to you - could you show us how to make a dough for stretch noodles. I know there's an art (as well) to pulling the noodles, but I have tried many times just to get a dough that will pull, and have had no luck.
I would love to try this recipe! Unfortunately I can't find fresh galangal where I live. But I found dried powdered galangal and have no idea how much to use. I don't even know how galangal tastes. Please can someone tell me how much powder I should use for this recipe?
Hi! Adam here - and one of the reasons she doesn't use dried galangal is that it loses it's flavour pretty quick - so you'll definitely need to use more :) She tells me how much is impossible to say, as it depends on a lot of factors, like how long it's been around, so I think you'll just have to experiment? On the other hand, is there nothing on here close to you re shopping for fresh? hot-thai-kitchen.com/locate-a-thai-grocer/ Cheers!
ooo som kaeg...we call them here 'asam keping' in the malay language and they are sold at supermarkets nationwide...it is a type of tamarind or garcinia atroviridis hahaha anyway...this looks delicious...we usually cook this type of broth with fish...but i loooove tangy citrusy savoury broth like tomyam and this one...thank yoU!
this looks soooo good, I have to try it. one question: is it easier to find tumeric root in asian grocery stores? cause my normal one doesn't carry it I think
Thank you MS Pai for this dish my mother is paralyze that why im looking for a new menu to serve for my mother im pinoy and my mind is empty thats why in searching now a days sorry for the grammar. To be Honest i like your speaking voice your rapor is execllent that why i subcribe to your channel God blessed
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!
i can't express my thanks enough, since this became my favorite "daily" soup to make. i even do mint instead of kaffir lime leaves/ginger instead of galangal if i can't get them on that day, and it's still an amazing balance of tartness, heat and fatty-oily goodness with turmeric infusing absolutely everything. it just doesn't get old.
Love this dish! I ate it all the time when I was a kid. My parents always made it with naturally raised free rage chicken which I find tastes a lot better than yarding chicken! I prefer lime juice over tamarind though. I think the clear broth looks more appetizing with this dish.
My mom is overcoming so I made this soup for her. I added beach & unagi mushrooms at the last 5min. It was so good but I'll have to up the turmeric next time since I barely tasted it. The other herb flavoring came through beautifully. Thanks Pai for sharing this recipe.
I tried this recipe. It is really good. Both my daughter and husband loves it.
Love the soup. The taste immediately after cooking and the taste several hours later makes a lot of difference. Though the soup is still clear but it seems to develop into a much richer taste. Love the earthy yet clear soup. Simple and fast. 2 thumbs up!
This is the first of your 3 recipes I've tried so far. All crazy "ono", delicous in Hawaiian. At first the smells of the lemongrass and kefir lime leaves were new and very different from what I usually cook. After it cooked all the smells of the different ingredients came together and made me float. My husband loved it too. The second day it tasted even better. You are an awesome teacher.
Pailin, I have been watching your channel for a couple of years and got a lot of inspirations and tried many delicious Thai dishes. I tried this and it was amazing. Well done and thank you so much.
great tips to freeze galangal n lemongrass. thx 👍
女の子ムスリム I do it wth ginger, too. Frozen ginger is easily grated with a microplane grater.
Hi,
A wonderful young man who brought my groceries to me from Fresh St. Market told me about your channel. I haven't missed a video yet. Thank you so much, you are such a delight to watch. Your dishes have brought a healthier eating style to my home. West Van, BC.
That's so good to hear! Thanks so much! And pass my thanks on to the young man should you see him again :)
I was looking for turmeric dishes but mostly found them in fried chicken. It is absolutely delicious and it is easy to cook! Thank you for the wonderful recipe. I look forward to see more of your videos.
Thank you for your recipes! I've been learning a lot from them. Right now, my pot is simmering with my, I guess, Malayasian-ized version of it. I have so many Malaysian herbs that I bought a while back when I wanted to make Rendang, etc, so I figured I'd add them in this (lesser galangal, salam leaves, turmeric leaves) along with my Indian-cooking favorites (garlic, ginger, self-ground spices). Hopefully it'll turn out good, haha!
Combining Malay and Indian flavors, to my pallette, would be a delight! Your meal must have been amazingly flavorful!
Pai, I love your little bloopers at the end. so cute 😍
Your passion for food shows. And it makes it so delightful to follow your show. I learn so much from you and have really been enjoying trying your recipes at home. But please! Open a restaurant soon! 😊😊😊
Love your content. I am Filipino living in the Netherlands and Thai Food is my favourite 😻
This is another downloadable gem, Pai. Definitely adding this to my soup staples.
แม่ทำให้ทานบ่อยๆค่ะ ชอบมาก ไก่ต้มขมิ้นอาหารปักษ์ใต้
oh my god. The colour. As a guy from a country that uses lots of turmeric, I can say that the colour in this soup is so appetising.
Love all your videos! You make everything look so easy to make 😬
Thank you Pai...finally i ve found the chicken dish that i love to eat while i was in Bangkok recently! How wonderful...now i can cook it at home myself!
I like the way you Cook excellent
And very easy to understand and
Tumaric is new recipe I will try them tonight thanks sharing your recipe
Cooked this last evening. Had it with rice for dinner. Yes, it is good. Thanks.
Made this tonight. OMG now one of my favorite soups ever!!!!!!
Wow this looks really wonderful, especially on a chilly day!
I have never heard of this dish! But it looks delicious..my husband hates turmeric but I've changed his mind about food he hates before by cooking him our wonderful thai versions of things!! ...must go do some grocery shopping for turmeric and tamarind!!
Perfection choice of recipe. You are rock as usual. Thank you.
I just made this today and it was absolutely delicious! This is a keeper. Thank you for this and I think you make Thai food so much more accessible and doable than any other chef. The component that you mentioned that’s difficult to get, I wonder if it’s the tamarind peel/ skin because you used tamarind paste instead? We call it kulit assam if it is. Really curious what it is.
ไพลิน.. ฉันอยากจะลิ้มรสนํ้าชปไก่ของคุณคืนนี้. อร่อย...😘😋
I have recently subscribed your channel ...
You are nice and your recepies are aweosm.😍
In the Philippines, there is a turmeric adobo version. It's called "adobo sa dilaw" which means yellow adobo. I did see your Filipino adobo video and thought you might be interested in another adobo variation 😊
Mona Lizza Laron Wow! Thank you for telling us about this adobo. I just googled it, and it looks amazing! Salamat po.
I made this today and it was soooo good!! Thanks for sharing this recipe Paiin
*Pailin
Excellent video :-) Some great tips too... I keep my Lemon Grass in the freezer, but it never occurred to me to freeze Galanga... Moreover, I think Ginger might be a good candidate for freezing. I used to freeze my ginger whole and cut off pieces as needed. I'm going to try to cut it first an then freeze it... See if there's a difference in taste and/or quality. Thanks for sharing that :-)
Looks really really yum!! I m sure it's nice to have this on a cold night with somtbpiping hot rice or toasted bread. Tks for sharing Pai.
Pai, if I can't get fresh turmeric but have the powder, how many tsp or tbsp should I put instead and the same with the galanggal? Thanks Pai, you are looking great.
Rosita Chua I would like to know too how much turmeric powder should be used
Perfect soup recipe I was looking for..with great tips😊
hahaha I love your vids! you are so funny and simple keep it that way!!! :) I admire a person who is jolly and loves to smile. Keep it up Pailin
thank u...i love this dish...has been looking for recipe for years...
Lol. I actually heard, just yesterday, another chef use the expression, "forking the chicken".
She was alone so, no reaction from the sidelines.... 🤣
I did laugh when I heard it!
03.30.2022.
But, it seems to be a new expression that has entered our American grammar!
The play on words is not missed!😁😉
lol! This was such a good one, thanks for the trip down memory lane :) Yes it IS a legit term as you say (they use it in cooking school), but it's the particular intonation that really got me :) Cheers! Adam
This is my type of Thai food. Thank you.
Great dish! I’m planing to make it tomorrow. How much powder turmeric should I use in this recipe?
Thank you P Pai
I am going to make this soup this week. Thanks, Pai!
Yum. Also close to tom yum but instead of tomatoes. Turmeric which is good for colds
How do you do this in an instant pot? How long would you set it to cook? ½ the time (15 mins)?
Hi! She hasn't done it herself sorry, so we're not sure. :) Have fun! Adam
@@AdamHotThaiKitchen I did the instant pot...I used the 5 mins pressure cook and natural release...it worked out great! Thanks so much...love this recipe😋
@@1voiceCriesOut Yay! Great to hear, and thanks for passing this on! I'll let Pai know :) Cheers, Adam
Didn't know Turmeric has presence in Thai cuisine too! Any Indian dish is incomplete without turmeric, even the basic ones! Pai, when you greet us with folded hands seems like you're about to say Namaste :)
Well culture recipe thailand n combodia this countries r ancient indian influence, u can do some research on that...
Thank you Anjali for passing on this information :) We'll definitely dig deeper into this! It's great to see India being a part of the globe in every possible way!
Hi Pai! I made this soup today, and it was delicious! Thank you for the recipie. No time for pictures LOL
thnks Pailin..tried it n it taste soo gd n refreshing..luv it!
i love this soup too ,
อยากรู้วิธีทำไก่ต้มใบชะมวงด้วยคะ,
ไม่ทราบว่าได้ทำลงด้วยรึป่าว ,
อาหารใต้หลายอย่างอร่อยคะ หนูชอบ .
This is very similiar to Indonesian "soto ayam" (probably less fish sauce and we pound the spices very fine). I gotta try this Thai cousin of soto! :D
More like "asem-asem" minus fish sauce ofcourse
It's similar to indonesian food " Garang asam" 😍
ดูปี 2019 แหล่ะ
คิดว่า This soup s going to be my next dinner
ขอบคุณสำหรับ recipe คับ
Oh man. I love your vids. My Thai friends are gonna be so impressed when I make them something I learned from you. Curious. I have just burners on my stove. I really like the hot plate you’re cooking on cause it has a flame. Can you tell us what that product is? I wanna buy it. Thank you.
I really like your Thai food, and I plan to travel to Thailand.
That looks fabulous, I love tumeric and use it every day. So good for you.
My 3 yo daughter really loves ur videos. Everytime she misses u, she will kindly ask "หนูอยากดูพี่คนสวยทำกับข้าวค่ะ" lol. We are ur Thai fans in Moscow :)
coz this bitch acts like kinder garden teacher
I love her style
Pailin, Thank you so much I will try that one also!
It looks delicious and easy to make!! What's the size of your Le Creuset pot?
1.8 L :)
Thanks
you should do this Thai tom-yum soup... but with fish eggs...
like a whole egg sack...
i don't know what it's called in Thailand... but I LOVE eating it ever since I was a kid...
Could you share a gaeng som recipe Pai! I tried it twice in BKK and fell in love! ❤️❤️❤️ forever grateful if you did!
Made this again for the 2nd time. Added tofu & Beach mushrooms cause hubby doesn't eat meat. Did not disappoint!
This looks amazing. Is the sugar necessary? I am on a paleo type diet, which means sugar free. Perhaps there's an alternative.
Thanks it's so easy and delicious. Made it couple of times and once I ended up tossing some mushrooms and carrot in the soup🤣
Hi Pailin,
Thank you for all the delicious Thai food you show us how to cook.
This dish, can I cook this dish in an Instant Pot?
Forgot to ask. Is the tamarind you used the hard solid block sold at Asian stores? I saw those but did not know how to use them. Do you cut a chunk and dissolve in a little water? Thanks again.
Beautiful skin! I'm so jealous lol
Love your videos!
Can I substitute fresh tumeric with the powder one as I do not have the fresh one ready once in a while? Khub khun mak na ka 😊…
Hi Quynh! She generally suggests not using dried or powdered ingredients like this if you can help it, as they lose their flavour and aroma over time - but if you have to, (and sometimes there is no other option), then you'll have to experiment with the amount as each batch will be different. Cheers! Adam
Hi Adam. Thank you so much for your clarifications. I’ll keep that in mind 😊…
@@phamthuyquynh.8 Any time! :)
Have you tried cooking Chicken TINOLA? It's almost the same just without the Tom yum herbs and tamarind but it has young papaya or chayote and chili leaves and/or moringa leaves plus long green peppers. Fish sauce with calamansi and Chili's are added as condiment to taste
the recipe similiar with our soup in Malaysia..we called it Singgang Ayam...so delicious.. :)
very similar with our malaysian east coast soup called "singgang".. never with chicken,lemongrass and lime leaves but fish instead..
kelantan?
jee sean kelantan and terengganu
muhammad azizol mohd yusof in philippines we called it sinigang😂 malay and phil is too many similar words
ramztien26 yeah.. we had a lot in common.. asean anyway
pindang pon lebih kurang.
Nice and easy recipe. Thanks
I love those southern ran aharn where you can just look under lids of many pots and choose your menu :-)
LOL, I approve of your word choice! Great recipe as always!
Haha, of course you do ;) Thanks!
lol! ... and hey Dwight! (it was more the intonation than anything else :) )
Hi Palin! Where did you get the porable gas stove? It is really nice. As always, we love your recipes.
Hi Tinle! It's the Iwatani shown on her page here hot-thai-kitchen.com/shop-for-ingredients-and-tools/
Tinle Lam You'll find these gas burners at any Asian supermarket! :)
First of all, I don't know which I like more, you or the soup, both very beautiful. You said not to eat the Tumeric, is there a reason for that, I thought you need to consume it to get the benefit of Tumeric.. I also like to use ginger a lot, do you think it would be good to put some in the soup also..?
Thank you krab, P.. It looks amazing, will try this! :D
Thank you 😊 for this recipe 💗
Txs For Tip,On Putting Fish sauce and Sugar On Wings. 😊 Also Recipe ♡
This looks great. Do you eat the chunks of turmeric?
I was just re-watching one of your episodes last night in which you also say “ fork the chicken” and I just had to laugh out loud.
Great recipe as always.
As a fan, may I request you briefly mention how to prepare all the chicken dishes with chicken breasts? Now I know the flavour and texture won’t be the same, but my husband is picky and chicken breast is the only thing he’ll have.
For this particular recipe, my guess is I’ll have to throw them in last minute, thinly sliced, and of course, use chicken stock.
Thank you 🤩🤩
look yummy 😋😋😋
this looks delicious! how long can I keep it in the fridge?
If I’m using boneless chicken or chicken thighs bone in, how long will it take?
it's look yummy .... I love the way you present ...
I'm from India... can I use the Indian chilli instead of Thai chilli... I couldn't find it in here...
Yes :)
thank you 😊
พี่ไพทำต้มเลือดหมูไปยังครับ ถ้ายังจะมีโอกาสทำโชว์มั้ยครับ
+Pailin's Kitchen Since you are expanding your cooking outside of Thai, I offer a challenge to you - could you show us how to make a dough for stretch noodles. I know there's an art (as well) to pulling the noodles, but I have tried many times just to get a dough that will pull, and have had no luck.
I would love to try this recipe! Unfortunately I can't find fresh galangal where I live. But I found dried powdered galangal and have no idea how much to use. I don't even know how galangal tastes. Please can someone tell me how much powder I should use for this recipe?
Hi! Adam here - and one of the reasons she doesn't use dried galangal is that it loses it's flavour pretty quick - so you'll definitely need to use more :) She tells me how much is impossible to say, as it depends on a lot of factors, like how long it's been around, so I think you'll just have to experiment? On the other hand, is there nothing on here close to you re shopping for fresh? hot-thai-kitchen.com/locate-a-thai-grocer/ Cheers!
I don't even cook, but I'm addicted to your videos just because I like to hear you speaking English! 😂
Hello Miss can i use chopped chicken chicken drumstick instead it has bones n will give flavors as well.... Thanx...
Anjali Kumar syes you can.
thanx...
ooo som kaeg...we call them here 'asam keping' in the malay language and they are sold at supermarkets nationwide...it is a type of tamarind or garcinia atroviridis hahaha anyway...this looks delicious...we usually cook this type of broth with fish...but i loooove tangy citrusy savoury broth like tomyam and this one...thank yoU!
this looks soooo good, I have to try it.
one question: is it easier to find tumeric root in asian grocery stores? cause my normal one doesn't carry it I think
Yes Asian stores or health food stores like Whole Foods has it too (more expensive there though).
Som Kaek is a sibling of the malabar tamarind & that can be found at Indian groceries. It is called kudampuli in South India .
hello there Pailin,can you please make green mango salad recipe the thai style i love this so much,by the way i love all your cookin. thank you.
Yummy yummy yummy 😋. Thank you 😊
Ah hah! Now I know what to do with my leftover turkey! Thanks!
Awesome! And the ending? Classic....I love it!! You are hilarious!!!
Could I substitute this with powdered tumeric? And if soo, how much should be used?
My favorite dish!
I like the tips about having wings instead of boneless chicken meat.
Now I know how to make chicken broth with wings.
Thank you MS Pai for this dish my mother is paralyze that why im looking for a new menu to serve for my mother im pinoy and my mind is empty thats why in searching now a days sorry for the grammar. To be Honest i like your speaking voice your rapor is execllent that why i subcribe to your channel God blessed
Hahaha!!! "Forking" the chicken? You're hilarious Pai!
"forking the chicken"
lol 😂
pai is so excellent :3
Hmmm, yummy! it's like SINAMPALUKANG MANOK...minus the cilantro instead add young tamarind leaves...