Hi Everyone! Thank you for all of your support on my book! Here are some important info: - HOW TO ORDER & CLAIM BONUSES: hot-thai-kitchen.com/htk-cookbook/ - The book ships worldwide, look for it wherever you normally buy books. - It's available on Amazon amzn.to/3XvJbhd - Full recipe for chicken wing tom yum: hot-thai-kitchen.com/tom-yum-wings Thank you again for your support of my work and the kind words! Much love to you all.❤🙏🏼
Congrats, Pai! I’m going to try to preorder the book. By the way, I thought you should know there’s someone who’s impersonating you and trying to get people to WhatsApp them. My comment on this video got one of those. They’ve stolen your profile pic and everything. I don’t know if there’s anything you can do about it, but I wanted to let you know! They’ve made several comments to your fans on several videos, so… yeah. Just wanted you to know. :)
Adam here, and thanks for this Chantal! I've removed them but it's a constant battle as these spammers are showing up on all platforms now as you can imagine. ... and by the time I find and report/block them they've attached 20 messages to fan posts. The sooner the better though so thanks again!! :)
Hi Bob, Adam here - and I have no idea myself, so if you want to ask her that one directly rather that put it out to the community, you can check out all the options to get hold of her at hot-thai-kitchen.com/contact . Cheers!
@@PailinsKitchen No problem! I also reported them after I commented, once I figured out how. But I wanted to make sure you knew about it just in case their removal could be expedited.
A lot of my time on youtube is spent on cooking channels. Yours is still my favorite. Your recipes are approachable and delicious, and you seem like such a kind person
i just asked both of my local library systems to order this. Most libraries have an option to recommend purchases and since most people don't use that feature, they pretty much have purchased multiple copies of every book I've ever suggested (they do pre-purchase as well)
I went ahead and did that too after seeing this comment!! I went and figured out how to request books for purchase by my library and they got approved!!!!
Hi Pai, I went to culinary school for a little, trained under a real swiss chef at a fine dining restaurant and learned a lot of French cooking while working there for many years. But I am god awful at cooking Asian food. I know why i am so bad. i crowd the wok and dont use Asian sauces and traditional seasonings but watching your channel helps me learn. So here's my $30 bucks for your cookbook because you deserve it and I cant wait to get better at cooking the best tasting food in the world and my favorite. Also this is the first cook book I've ever bought and im 40. lol
Fun Fact Some people may wonder why Tom Yum Kung (Kung=shrimp) has to add chili paste, while Tom Yum Chicken doesn't. In the past, Thai people ate seasonal food, river prawns were plentiful during the flood season. At that time, the shrimp will have a lot of fat on the head, when making Tom Yum, the soup will be white and thick, and there will be an orange color of shrimp fat floating. Nowadays, river prawns are very hard to find in nature, we aren't eating river prawns only in flood season, so it's impossible to find very fatty prawns, so the chef tries to imitate them by adding chili paste to look similar to shrimp fat. Adding Chili Paste to Tom Yum Kung It has just begun in later eras. (in the past we cook it the same way as Tom Yum Gai)
Fresh chilli may be a substitute for dried chilli in terms of the heat but they give distinct aroma. Some Thai people use them in combination to enhance the overall aroma. I prefer to prepare the base soup with a little seasoning. Put boiling hot soup in a serving bowl, then add lime juice squeezed directly from wedges, small amount of fish sauce, chilli and fresh herbs in a serving bowl. I think this gives more intense aroma. ❤ Anyway, you are my fav Thai chef teaching the world how to cook authentic Thai food now.
Your new cookbook sounds great and I love how you just surprised us with it. Especially now being out of the USA I really appreciate simpler Thai recipes.
When I went to Thailand as a kid, the best tom yum soup I had was this one. I've struggled to find it because most recipes have the shrimp paste added. Thanks for making this one, I'm definitely going to make it tonight!
I FINALLY just made this last night since watching the video when it was uploaded (many things kept happening to get in the way), and HOLY CRAP. It’s so delicious! Like, damn. It’s delicious. Every time I eat a new Thai recipe from you, I’m prepared for that reaction, but at the same time I just wasn’t prepared for how addictive the flavour would be… I knew, but I didn’t know, you know? I woke up this morning having eaten it last night, and my body was craving it so much it was practically demanding I eat it. Lol It was all I could think about. FYI, I did make this with both drumettes and wingettes, and I have to say… I actually find the wingettes easier to eat! I just pop one in my mouth and pull out the bones. They’re so tender, so it’s very easy! I found the drumettes weren’t as easy and kept sliding around my bowl making it a little harder to separate the meat, so I ended up just using my hands to eat them. That’s just my personal experience. I’m already thinking about buying the ingredients and making it again immediately. Lol I’m definitely getting your book. Thank you so much for sharing this recipe!
Congrats on the new book!! I'm leaving Thailand in a few days after being here for two months, so the book will really come in handy to satisfy my cravings for Thai food once I'm back home. 🙏
I really enjoyed the video. I also appreciate that she doesn't edit out little things like forgetting the chili's. I've never seen it made with Wings but it makes so much sense. Great job! I am subscribing!!
Preordered! I'm so excited to get this. I already learn a lot from watching you videos, but there is something about a concrete book! And plus, if it helps support you further, it's the least I can do. Thanks for all the lessons in thai cooking. Thai is my favorite cuisine
I love your new book! I made this recipe and it was soooo good. I was worried about just using chicken drumettes for chicken soup but it was richly flavorful chicken soup with the Thai herbs. Another surprise was the oyster mushroom. Loved it.
Congrats and so many more blessings in the future! Proud of you and your success and as always thank you for sharing amazing recipes that we can also enjoy with our family
Pailin, first of all, I’m so excited about your book! I love your channel. It’s given me the inspiration to cook even though I’ve lost my joy in it for some years now due to some mental health and life difficulties… your channel is a nice, warm place to come to that I find inspiring and comforting all at once. It helps me take a break from my life for a while. And the spicy, bright, sour and salty flavours of Thai food are so addictive! All your recipes are amazing, and like Maangchi said (I’m a big fan of hers), you are my go-to for authentic Thai food! I have a question. I know Tom Yum is spicy, but… my husband can’t have capsaicin… I really love Thai food, but a lot of it is spicy. For Pad Gra Pao, I leave out the chilies in his portion. But for something like this… how do I make him Tom Yum without chilies? Or do I just give up? Lol Authentic Sichuan hot and sour soup uses white pepper and vinegar, so I can make it for him. But I’m hesitant; would white pepper work in here, or would it disrupt the flavour too much? Do you have any suggestions for making spicy Thai food for him without using spice? Or do I just sneak in some Thai curry and Tom Yum for myself once in a while? Lol
I'm no cook nor food scientist here so take it with a grain of salt, but would infusing whole fresh chili into the soup work? I'm guessing that capsaicin is found in its seed, so not exposing the soup to the seeds could help while retaining the chili flavor?
@@Kairikey No, unfortunately I don’t think that will work. There’s also always the chance for the pepper to burst, like when using scotch bonnet in a Jamaican/Trini soup, for example. I do appreciate the suggestion, though! He just really can’t have any spice whatsoever (except, as I mentioned, things without capsaicin, like white and black pepper).
I suggest that you make the soup without the chilies, tear them into smaller pieces and add them to your own bowl when you serve. The capsaicin infuses into the soup faster than you'd think.
@@Jeffffrey0902 Thank you! I appreciate this advice a lot. I didn’t really think about it, but it’s true. I’ve experienced that myself. Got any suggestions for the Thai curry crisis, though? Lol I thought of using bell pepper to replace the chilies in the paste, but… I know the flavour will be drastically different. I’m also not sure if it would work quite as well. But it’s my only thought to make a non-spicy, somewhat similar paste for him.
@@LePetitNuageGris I can't handle chilli peppers, so when I make any Thai curries I use sweet red bell peppers for the color and lots of ginger for the hotness or a pinch of black pepper.
Sawaddee ka 👋🏼 😀 I’m Thai, I live in Bangkok, and I do not cook. 😅 😂 But I love watching you cook while I eat something. Your voice is so soothing. It’s very therapeutic. I’m loving this. Just wanna tell you I’m a fan ka. 💛
I just tried making it. Did not expect it would really taste like "tom yum", so the first sip blew me away. My mum kept saying it is yummy! ❤ Thanks Pi Pailin!
I bought a whole chicken today so I might make this soup with the various pieces and the bones. I happen to have bought some galangal and lemongrass recently for curry paste too so it's perfect. I've only had the tom yum goong before so I'm really curious to try this version!
I love watching your videos! You are my go to for Thai recipes ❤️ I’ve never tried to make my own Tom yum without cheating and just using the paste so I’ll have to try this one 🙂
I thought I saw "Saba" in the title and immediately had to stop in to see how you were going to smoke it and add it to a dip. But congratulations on the book shipping, it looks amazing!
I just got the book for my birthday gift yesterday. and i am waiting for your first cook book Hot Thai Kitchen. its coming in today i believe. so excited. i would make this soup cause i am sick right now and i know this will help me feel better
Dear Pailin. This soup is so delicious, I just cooked it and it is supertasty. The new book can be ordered in my country from 12th March on. I'll definitely place the order for Sabai. Thanks for all your recipes and best regards.
Hello Pailin, from the land of Smiles Congratulations on your book! I ordered your book prior to my Fiance telling me not to order. We've been in the K1 Visa procedure since 06/02/2022 She's from Kanchanaburi. After I explained to her she agreed with me. I like glass noodles. I'm a Western armature gourmet So we should eat good and healthy.
Oooooh, Can’t wait for the book ❤️💃 I’m really big fan of your channel, Pai, for almost 3 years - so many (neverending❤️) inspiration. Thank you for enrichment our weekly menus 🤩 Greetings from Czech Republic 🙋♀️🌺
Just preordered mine! I love this channel, I have learnt so much about thai food since I discovered you after my trip to Thailand and I'm sure your cookbook is great looking forward to recieve it and glad to support the channel!
Your book is really very well done and beautiful. I am quite impressed. So far I have only time to try one of the recipes and it was very good (tofu with red curry paste, but I have slightly modified the recipe and marinated the tofu for about 2 hours in a little bit of the paste). I will certainly be making this dish again. I have to return the book to the library, but I think I will buy it and try many more of your recipes, as well as some you are presenting on the Internet. I have problems with getting some of the ingredients you recommend in my area, particularly the fresh herbs. You are really a great teacher and it is fun to watch your videos and to learn from them. Thank you very much for all what you are doing. I wonder if maybe you are planning to write in the future Thai Instant Pot book? I wish I could have one such book written by you. I wish you all the best.
Hi Adam here! If you want to ask her directly rather than put it out to the community (see her note above on comments) you can check out options to get hold of her here hot-thai-kitchen.com/contact Cheers!
Thanks, I preordered the kindle edition. Btw, I got dried galangal and dried makrut leaves. The fresh ones aren’t available in my area. I put them in soup. OMG - Delish!
I was in Bangkok last march and went in line for 2 hours at Jai Fai’s restaurant just to have a taste of her Tom yum. It’s unforgettable! Now your video just popped up on my feed. I will try this recipe tomorrow! 😊
Thank you for you recipe! Especially all kind of Tom Yum. I've tried all of them (Goong, Pla, and Chicken). Lately i used salmon fish head, with clear broth, I swear it's so delicious. Can't wait to have your recipe book. Warm regards, from Jakarta, Indonesia.
Definitely getting the new book! This recipe looks easy to make too! I have also been wanting to try making the Thai SoftShell Crab curry (Bu pad pong karee) if you have any recipes for it Pai! Thank you!
I am open to all versions of TOM YUM dishes. I am eagerly awaiting my copy of your new cookbook Pailin! I hope you come to Toronto for an event one day. My two favourite cuisines are Korean (thank you Maangchi) and Thai (thank you Pailin).
This looks comforting and sabai 🙏🏽💕 I usually obsessed with the shrimp tom yum… but I would love to give this a go and I do prefer any soup with noodles. I’m obsessed with mung bean noodles 🌸🧡
Hi Adam here - and she gets them all over the place here in Vancouver, and even fans will send some on, so can't help you much with finding them - though if you can a Daiso nearby that's a good start :) Cheers!
Using water without stock is perfect for my living in Ecuador! I can’t get a LOT of Thai ingredients here! These people sell lemon grass…but ONLY the green part! I’ll have to grow it myself!
I bought your book yesterday as I have been watching your channel for the last 2 years and love how you demonstrate how to cook Thai food along with the other stuff you share. I am West Indian, from Trinidad & Tobago and though I love the food from my culture, Thai food is my next favorite cuisines. Yesterday, I tried making the Tom Tom soup. It came out alright. I used galanga powder as it’s hard to find the root in NYC where I live; even in Asian markets. Was that a good substitute to use or should I have just used ginger?
Hi Adam here - and glad to hear you're enjoying the channel and cookbook! If you want to ask her that one directly though rather that put it out to the community (as she doesn't see the comments on here once the post is more than a week old as per her note above), you can check out all the options to get hold of her at hot-thai-kitchen.com/contact. (though I can tell you galangal and ginger are QUITE different flavour profiles! :)) Cheers!
Swallow the first spoonful SLOWLY! This is my biggest tip regarding Tom Yum for beginners. Otherwise, you’re likely to cough/choke on it. After that, ตามสบาย! 😀
Richard Salvador 0 seconds ago Wow! Awesome! Tom Yum Soup with shrimp is my favorite dish at any Thai restaurant. I always order that with Thai fried rice! In fact, those are what I and a friend had the last time we went to the Chiang Mai Thai Cuisine Restaurant in Honolulu, Hawaii! But, yes, your chicken wings Tom Yum Soup looks great. I will try making it. And I am definitely going to pre-order your book, maybe pre-order some copies for friends and family members! 😀🤠 Thank you, thank you, thank you!!
The button mushroom thing made me actually LoL because I remember a Jamie Oliver video from several years ago where he says “except button mushrooms…I hate those.” :-)
I have drumstick chicken on my freezer and I'm thinking to make Briyani chicken tomorrow but after watching this now I'm torn in two and want to make chicken tom yum as well lol.
Just finished this and, it, was, deeeliciuus 🤤!! Going to try a new "batch" of pad kra prao tomorrow and fix the last ingredient to do the fried chicken. Have had a hard time finding fresh cilantro to get that stem. I love my new Thai-cooking-lifestyle 😍. Ordering the book in the days to come for sure 🙏
My girl, we are so much alike. I always forget one or two ingredients 😅, sometime completely forgot seasonings. Now I don't feel bad about myself anymore knowing I'm not alone.
Hi Pailin and thx again for another great video recipe (I lurve them!) One thing: I can't get fresh galangal; I have powdered but unsure if it works. I can order dried slices - do I need to rehydrate first? Also, greetings for Hobart, Tasmania :3
Tom Yum. Think about this soup. It has few ingredients, yet, it is the most flavorful soup in the world. Also, it can be compared to an Old Fashioned cocktail made with sugar rather than simple syrup. As you drink your way to the bottom of the glass, the taste changes and creates a unique journey. Tom Yum, also, is a magical journey to the bottom of the bowl.
Hi Pailine, I just made and ate some of the soup from this recipe but I had to add a lot more water, 5 cups hardly covered the chicken wings, can you please confirm that this amount of water is correct..? It still tastes awesome, thanks Pailine.
Hi Everyone! Thank you for all of your support on my book! Here are some important info:
- HOW TO ORDER & CLAIM BONUSES: hot-thai-kitchen.com/htk-cookbook/
- The book ships worldwide, look for it wherever you normally buy books.
- It's available on Amazon amzn.to/3XvJbhd
- Full recipe for chicken wing tom yum: hot-thai-kitchen.com/tom-yum-wings
Thank you again for your support of my work and the kind words! Much love to you all.❤🙏🏼
Congrats, Pai! I’m going to try to preorder the book.
By the way, I thought you should know there’s someone who’s impersonating you and trying to get people to WhatsApp them. My comment on this video got one of those. They’ve stolen your profile pic and everything. I don’t know if there’s anything you can do about it, but I wanted to let you know! They’ve made several comments to your fans on several videos, so… yeah. Just wanted you to know. :)
I've seen Tom Yum Gai made with the Chili paste (or Tom Yum paste on the label). Why is the Chicken wing version different?
Gai is chicken, right?
Adam here, and thanks for this Chantal! I've removed them but it's a constant battle as these spammers are showing up on all platforms now as you can imagine. ... and by the time I find and report/block them they've attached 20 messages to fan posts. The sooner the better though so thanks again!! :)
Hi Bob, Adam here - and I have no idea myself, so if you want to ask her that one directly rather that put it out to the community, you can check out all the options to get hold of her at hot-thai-kitchen.com/contact . Cheers!
@@PailinsKitchen No problem! I also reported them after I commented, once I figured out how. But I wanted to make sure you knew about it just in case their removal could be expedited.
A lot of my time on youtube is spent on cooking channels. Yours is still my favorite. Your recipes are approachable and delicious, and you seem like such a kind person
She's also an excellent teacher. Her educator experience really shines through in her videos.
i just asked both of my local library systems to order this. Most libraries have an option to recommend purchases and since most people don't use that feature, they pretty much have purchased multiple copies of every book I've ever suggested (they do pre-purchase as well)
I went ahead and did that too after seeing this comment!! I went and figured out how to request books for purchase by my library and they got approved!!!!
Lol I used to do that all the time. I was just thinking about using that feature with this and her other book.
I did that new book request based on your suggestion yesterday. It worked! My local library replied saying they'll be ordering that book. :)
Hi Pai, I went to culinary school for a little, trained under a real swiss chef at a fine dining restaurant and learned a lot of French cooking while working there for many years. But I am god awful at cooking Asian food. I know why i am so bad. i crowd the wok and dont use Asian sauces and traditional seasonings but watching your channel helps me learn. So here's my $30 bucks for your cookbook because you deserve it and I cant wait to get better at cooking the best tasting food in the world and my favorite.
Also this is the first cook book I've ever bought and im 40. lol
Besides your wonderful recipes, I admire your clearest and purest English. So easy to follow and remember new words.
Fun Fact
Some people may wonder why Tom Yum Kung (Kung=shrimp) has to add chili paste, while Tom Yum Chicken doesn't.
In the past, Thai people ate seasonal food, river prawns were plentiful during the flood season. At that time, the shrimp will have a lot of fat on the head, when making Tom Yum, the soup will be white and thick, and there will be an orange color of shrimp fat floating.
Nowadays, river prawns are very hard to find in nature, we aren't eating river prawns only in flood season, so it's impossible to find very fatty prawns, so the chef tries to imitate them by adding chili paste to look similar to shrimp fat.
Adding Chili Paste to Tom Yum Kung It has just begun in later eras. (in the past we cook it the same way as Tom Yum Gai)
Thank you very much for the information! I was wondering why nam prik pao wasn't added. I'm still going to add it because i need the heat❤️
In the Philippines 🇵🇭, we also have the word SABAY. It means to join, to do something at the same time together. Similar meaning but not quite.
Fresh chilli may be a substitute for dried chilli in terms of the heat but they give distinct aroma. Some Thai people use them in combination to enhance the overall aroma.
I prefer to prepare the base soup with a little seasoning. Put boiling hot soup in a serving bowl, then add lime juice squeezed directly from wedges, small amount of fish sauce, chilli and fresh herbs in a serving bowl. I think this gives more intense aroma. ❤ Anyway, you are my fav Thai chef teaching the world how to cook authentic Thai food now.
Your new cookbook sounds great and I love how you just surprised us with it. Especially now being out of the USA I really appreciate simpler Thai recipes.
We placed an order on AMAZON & will wait to see the actual book. THANK YOU FOR YOUR HARD WORK.
Great video!
When I'm home in Guangxi, I enjoy watching my wife / son cooking... it's so simple and great to eat!
Have a good day!
When I went to Thailand as a kid, the best tom yum soup I had was this one. I've struggled to find it because most recipes have the shrimp paste added. Thanks for making this one, I'm definitely going to make it tonight!
I FINALLY just made this last night since watching the video when it was uploaded (many things kept happening to get in the way), and HOLY CRAP. It’s so delicious! Like, damn. It’s delicious.
Every time I eat a new Thai recipe from you, I’m prepared for that reaction, but at the same time I just wasn’t prepared for how addictive the flavour would be… I knew, but I didn’t know, you know? I woke up this morning having eaten it last night, and my body was craving it so much it was practically demanding I eat it. Lol It was all I could think about.
FYI, I did make this with both drumettes and wingettes, and I have to say… I actually find the wingettes easier to eat! I just pop one in my mouth and pull out the bones. They’re so tender, so it’s very easy! I found the drumettes weren’t as easy and kept sliding around my bowl making it a little harder to separate the meat, so I ended up just using my hands to eat them. That’s just my personal experience.
I’m already thinking about buying the ingredients and making it again immediately. Lol I’m definitely getting your book. Thank you so much for sharing this recipe!
Perfect for a cold winter evening! Bet it would be great with a few noodles! 😋
Happy Weekend to you all and many greetings from Brunswick in Germany 🙂
Congrats on the new book!! I'm leaving Thailand in a few days after being here for two months, so the book will really come in handy to satisfy my cravings for Thai food once I'm back home. 🙏
Thank you for this simple and homey recipe, Khun Pai! May your new cook book be a big success like always!✌
Thank you!
I really enjoyed the video. I also appreciate that she doesn't edit out little things like forgetting the chili's. I've never seen it made with Wings but it makes so much sense. Great job! I am subscribing!!
ขอบคุณเป็นอย่างยิ่งครับ
ที่นำเสนอรายการที่ผมโปรดที่สุด เก่งจริงๆครับ ใครมีลูก
หลานที่เก่งไปหมดในทุกเรื่อง
แบบนี้ คงต้องภูมิใจมากๆๆๆๆ
Preordered! I'm so excited to get this. I already learn a lot from watching you videos, but there is something about a concrete book! And plus, if it helps support you further, it's the least I can do. Thanks for all the lessons in thai cooking. Thai is my favorite cuisine
PS. Already pawed through the recipe bundle. The pics are gorgeous!
I love your new book! I made this recipe and it was soooo good. I was worried about just using chicken drumettes for chicken soup but it was richly flavorful chicken soup with the Thai herbs. Another surprise was the oyster mushroom. Loved it.
Congrats and so many more blessings in the future! Proud of you and your success and as always thank you for sharing amazing recipes that we can also enjoy with our family
Thank you!
Pailin, first of all, I’m so excited about your book! I love your channel. It’s given me the inspiration to cook even though I’ve lost my joy in it for some years now due to some mental health and life difficulties… your channel is a nice, warm place to come to that I find inspiring and comforting all at once. It helps me take a break from my life for a while. And the spicy, bright, sour and salty flavours of Thai food are so addictive! All your recipes are amazing, and like Maangchi said (I’m a big fan of hers), you are my go-to for authentic Thai food!
I have a question. I know Tom Yum is spicy, but… my husband can’t have capsaicin… I really love Thai food, but a lot of it is spicy. For Pad Gra Pao, I leave out the chilies in his portion. But for something like this… how do I make him Tom Yum without chilies? Or do I just give up? Lol Authentic Sichuan hot and sour soup uses white pepper and vinegar, so I can make it for him. But I’m hesitant; would white pepper work in here, or would it disrupt the flavour too much? Do you have any suggestions for making spicy Thai food for him without using spice? Or do I just sneak in some Thai curry and Tom Yum for myself once in a while? Lol
I'm no cook nor food scientist here so take it with a grain of salt, but would infusing whole fresh chili into the soup work? I'm guessing that capsaicin is found in its seed, so not exposing the soup to the seeds could help while retaining the chili flavor?
@@Kairikey No, unfortunately I don’t think that will work. There’s also always the chance for the pepper to burst, like when using scotch bonnet in a Jamaican/Trini soup, for example. I do appreciate the suggestion, though! He just really can’t have any spice whatsoever (except, as I mentioned, things without capsaicin, like white and black pepper).
I suggest that you make the soup without the chilies, tear them into smaller pieces and add them to your own bowl when you serve. The capsaicin infuses into the soup faster than you'd think.
@@Jeffffrey0902 Thank you! I appreciate this advice a lot. I didn’t really think about it, but it’s true. I’ve experienced that myself. Got any suggestions for the Thai curry crisis, though? Lol I thought of using bell pepper to replace the chilies in the paste, but… I know the flavour will be drastically different. I’m also not sure if it would work quite as well. But it’s my only thought to make a non-spicy, somewhat similar paste for him.
@@LePetitNuageGris I can't handle chilli peppers, so when I make any Thai curries I use sweet red bell peppers for the color and lots of ginger for the hotness or a pinch of black pepper.
Sawaddee ka 👋🏼 😀 I’m Thai, I live in Bangkok, and I do not cook. 😅 😂 But I love watching you cook while I eat something. Your voice is so soothing. It’s very therapeutic. I’m loving this. Just wanna tell you I’m a fan ka. 💛
I just tried making it. Did not expect it would really taste like "tom yum", so the first sip blew me away. My mum kept saying it is yummy! ❤ Thanks Pi Pailin!
I made this with a few adjustments and it was perfect for the current negative wind chill weather!
You reminded me I wanted something to help soothe my tummy. The Tom Yum I had in the house did the trick.I warmed a bowl, and I feel better now.
My Thai cooking? Pailin. Only.
Simple, direct, easy to follow, authentic.
Wow. I had no idea you knew Kenji and Maangchi. Pailin, you are definitely the premier Thai food RUclipsr.
I do same twisting bending of fresh bay leaves then adding into the broth to release the aromatics.
Gorgeous soup💕💓💞💖
I bought a whole chicken today so I might make this soup with the various pieces and the bones. I happen to have bought some galangal and lemongrass recently for curry paste too so it's perfect. I've only had the tom yum goong before so I'm really curious to try this version!
i pre-ordered your cookbook now i will have all of your cook books in my library!! thank you for your wonderful recipes ❤
I love watching your videos! You are my go to for Thai recipes ❤️ I’ve never tried to make my own Tom yum without cheating and just using the paste so I’ll have to try this one 🙂
I thought I saw "Saba" in the title and immediately had to stop in to see how you were going to smoke it and add it to a dip. But congratulations on the book shipping, it looks amazing!
I just got the book for my birthday gift yesterday. and i am waiting for your first cook book Hot Thai Kitchen. its coming in today i believe. so excited. i would make this soup cause i am sick right now and i know this will help me feel better
Dear Pailin. This soup is so delicious, I just cooked it and it is supertasty. The new book can be ordered in my country from 12th March on. I'll definitely place the order for Sabai. Thanks for all your recipes and best regards.
Hello Pailin, from the land of Smiles Congratulations on your book! I ordered your book prior to my Fiance telling me not to order. We've been in the K1 Visa procedure since 06/02/2022 She's from Kanchanaburi. After I explained to her she agreed with me. I like glass noodles. I'm a Western armature gourmet So we should eat good and healthy.
Oooooh,
Can’t wait for the book ❤️💃
I’m really big fan of your channel, Pai, for almost 3 years - so many (neverending❤️) inspiration. Thank you for enrichment our weekly menus 🤩
Greetings from Czech Republic 🙋♀️🌺
Just preordered mine! I love this channel, I have learnt so much about thai food since I discovered you after my trip to Thailand and I'm sure your cookbook is great looking forward to recieve it and glad to support the channel!
Thank you so much!
I just got back from my favourite Thai restaurant in my city and found this video. Today's a good day :)
Hey, your kitchen has changed. It’s more open and more modern now. Very nice!
Your book is really very well done and beautiful. I am quite impressed. So far I have only time to try one of the recipes and it was very good (tofu with red curry paste, but I have slightly modified the recipe and marinated the tofu for about 2 hours in a little bit of the paste). I will certainly be making this dish again. I have to return the book to the library, but I think I will buy it and try many more of your recipes, as well as some you are presenting on the Internet. I have problems with getting some of the ingredients you recommend in my area, particularly the fresh herbs.
You are really a great teacher and it is fun to watch your videos and to learn from them. Thank you very much for all what you are doing. I wonder if maybe you are planning to write in the future Thai Instant Pot book? I wish I could have one such book written by you. I wish you all the best.
Hi Adam here! If you want to ask her directly rather than put it out to the community (see her note above on comments) you can check out options to get hold of her here hot-thai-kitchen.com/contact Cheers!
Rice is just as important as the soup to this meal. Rice is Life.
Thanks, I preordered the kindle edition. Btw, I got dried galangal and dried makrut leaves. The fresh ones aren’t available in my area. I put them in soup. OMG - Delish!
I was in Bangkok last march and went in line for 2 hours at Jai Fai’s restaurant just to have a taste of her Tom yum. It’s unforgettable! Now your video just popped up on my feed. I will try this recipe tomorrow! 😊
Thank you for you recipe! Especially all kind of Tom Yum. I've tried all of them (Goong, Pla, and Chicken). Lately i used salmon fish head, with clear broth, I swear it's so delicious. Can't wait to have your recipe book. Warm regards, from Jakarta, Indonesia.
Definitely getting the new book! This recipe looks easy to make too! I have also been wanting to try making the Thai SoftShell Crab curry (Bu pad pong karee) if you have any recipes for it Pai! Thank you!
I am open to all versions of TOM YUM dishes. I am eagerly awaiting my copy of your new cookbook Pailin! I hope you come to Toronto for an event one day. My two favourite cuisines are Korean (thank you Maangchi) and Thai (thank you Pailin).
Pailin, I love your channel!! Question for you about how to make your Pad Thai VERY SPICY or for anyone else reading this???? Thanks:)
Such a clean and comforting looking soup. Fresh makrut lime leaves have an unforgettable aroma!
That’s so thoughtful of you Lillian, Thanks for your positive review,How are you and how’s the weather over there?
I would like to add a little bit of coconut milk....yummy
Another one of your lovely recipes Im going to have to try! As always, keep smiling!😊
I ordered your book and I look forward to more of your lovely and yummy recipes.
This looks comforting and sabai 🙏🏽💕 I usually obsessed with the shrimp tom yum… but I would love to give this a go and I do prefer any soup with noodles. I’m obsessed with mung bean noodles 🌸🧡
I've just pre-ordered your book and can't wait to read it!
Ordered in the UK!! Looking forward to cooking your recipes 😋
You are so great to watch! Love your channel!!!!
Thank you for this lovely recipe. It was easy and delicious and made a bunch of soup!!
鍋🍲から立ち上がるトムヤムスープの香りが食欲を煽ります🤤
簡単に作れるタイ料理！ パイリン・レシピで美味しくいただきます😋
Schade das es das Kochbuch nicht auf Deutsch gibt.
Ich würde es mir sofort kaufen.
Love your channel, love your recipes, and by the way I notice you plates! Where do you get them from?
Hi Adam here - and she gets them all over the place here in Vancouver, and even fans will send some on, so can't help you much with finding them - though if you can a Daiso nearby that's a good start :) Cheers!
Congratulations on the new book 👏🏻👏🏻👏🏻 always keep up the great work
Healthy recipe look delicious and yummy 🤤🇮🇩🇮🇩 INDONESIA 🇮🇩
Using water without stock is perfect for my living in Ecuador! I can’t get a LOT of Thai ingredients here! These people sell lemon grass…but ONLY the green part! I’ll have to grow it myself!
Love it thank you my madam has the engredients so I will cook that recipe of your my idol
I bought your book yesterday as I have been watching your channel for the last 2 years and love how you demonstrate how to cook Thai food along with the other stuff you share. I am West Indian, from Trinidad & Tobago and though I love the food from my culture, Thai food is my next favorite cuisines. Yesterday, I tried making the Tom Tom soup. It came out alright. I used galanga powder as it’s hard to find the root in NYC where I live; even in Asian markets. Was that a good substitute to use or should I have just used ginger?
Hi Adam here - and glad to hear you're enjoying the channel and cookbook! If you want to ask her that one directly though rather that put it out to the community (as she doesn't see the comments on here once the post is more than a week old as per her note above), you can check out all the options to get hold of her at hot-thai-kitchen.com/contact. (though I can tell you galangal and ginger are QUITE different flavour profiles! :)) Cheers!
Pailin, did you know in Malaysia, most of us put the thai chili paste for almost tom yum recipes regardless, shrimp, chicken, beef and so on 🤣
Congratulations on the new cookbook!
Swallow the first spoonful SLOWLY! This is my biggest tip regarding Tom Yum for beginners. Otherwise, you’re likely to cough/choke on it. After that, ตามสบาย! 😀
Can concur!😆😆😆
Richard Salvador
0 seconds ago
Wow! Awesome! Tom Yum Soup with shrimp is my favorite dish at any Thai restaurant. I always order that with Thai fried rice! In fact, those are what I and a friend had the last time we went to the Chiang Mai Thai Cuisine Restaurant in Honolulu, Hawaii! But, yes, your chicken wings Tom Yum Soup looks great. I will try making it. And I am definitely going to pre-order your book, maybe pre-order some copies for friends and family members! 😀🤠 Thank you, thank you, thank you!!
I love Thai food,thanks for sharing
Looking forward to receiving your new book! Congrats!
I loved the subtle shade on button mushrooms 🍄 hehe
Pre-ordered mine a few days back. I'm really looking forward to it. Wish you well.
Awesome! Thank you!
I always chew the lemon grass and galangal to get the flavors out before putting aside on a plate.
I just pre-ordered the book. I'm looking forward to using it!
Just discovered your channel. Can't wait to get stuck into the recipes!
This looks 👌 absolutely delicious, thanks for sharing
Looks delicious and beautiful! Thank you very much for sharing! 👍👍👍
The button mushroom thing made me actually LoL because I remember a Jamie Oliver video from several years ago where he says “except button mushrooms…I hate those.” :-)
I have drumstick chicken on my freezer and I'm thinking to make Briyani chicken tomorrow but after watching this now I'm torn in two and want to make chicken tom yum as well lol.
Your presentation is charming 🙂
If you haven't had Tom Yum Soup you need to find your nearest well reviewed Thai restaurant and order it. It's a magical soup!
Or just follow the steps in this video
Just finished this and, it, was, deeeliciuus 🤤!!
Going to try a new "batch" of pad kra prao tomorrow and fix the last ingredient to do the fried chicken. Have had a hard time finding fresh cilantro to get that stem.
I love my new Thai-cooking-lifestyle 😍.
Ordering the book in the days to come for sure 🙏
My girl, we are so much alike. I always forget one or two ingredients 😅, sometime completely forgot seasonings. Now I don't feel bad about myself anymore knowing I'm not alone.
Looks so good! I know what’s for dinner tonight!
Ordered your book as a Christmas present to myself. You da best 😂
I called this thom kah kai earlier but I think i’m mistaken? Excellent soup though!!
Oh Yum! What a Delicious Chicken Soup! 😍😋Love this Recipe .... Very Neatly & Beautifully Prepared & Presented! Love the way you Explain!❤Big Like👍
I pre-ordered! Very excited. Thank you!
Hi Pailin and thx again for another great video recipe (I lurve them!) One thing: I can't get fresh galangal; I have powdered but unsure if it works. I can order dried slices - do I need to rehydrate first? Also, greetings for Hobart, Tasmania :3
Oh that’s great I will buy your book
Just preordered from Apple Books e version. Love supporting you
Hi Pai and Adam,
This is great way to prove that you don't need the prawns to make Tom yum.
Hope you don't miss this one Adam.
Tom Yum. Think about this soup. It has few ingredients, yet, it is the most flavorful soup in the world. Also, it can be compared to an Old Fashioned cocktail made with sugar rather than simple syrup. As you drink your way to the bottom of the glass, the taste changes and creates a unique journey. Tom Yum, also, is a magical journey to the bottom of the bowl.
Looks delicious!! Love those little Asian spoons!!!
Hi Pailine, I just made and ate some of the soup from this recipe but I had to add a lot more water, 5 cups hardly covered the chicken wings, can you please confirm that this amount of water is correct..? It still tastes awesome, thanks Pailine.
Bought it! I'll have to watch the video when I'm off work...
Nice n healthy,I use chicken drumsticks instead ❤
Delicious soup! Be careful of the chilies, and I used small chicken legs because chicken wings cost more