Kenji's fridge and pantry are always so well stocked...I'd love an episode on stocking his fridge/pantry. What items does he always have on hand, how/when does he grocery shop, etc. I can't imagine the # of handy tips that'd come out of that!
In the beginning, Kenji mentioned that this creamy style is called Nam Som. Actually, it's called Nam Khon (literally means thick water), while the clear broth style is called Nam Sai (clear water). Nam Som would mean orange juice. But in the soup context, it would mean something along the line of Sour Broth. (Som could mean either orange or sour) But otherwise, a solid recipe as always sir!
I grow my own lemon grass and Makrut lime tree but I haven’t figured out how to grow galangal yet. I’ve planted several tubers but they just will not grow. My favorite Thai restaurant makes the clear version with the addition of chicken and prawns and makes it really 🥵. I love the stuff. Thanks for the recipe Chef.
I lived in Portland and there are 250 Thai restaurants in the area. But have had surprisingly good Tom Ka soup in Laramie Wyoming. Good for you growing those things. I need to grow them because Sacramento sucks for Thai food.
@@Kingfisher1215 Same experience here. Always had great Thai food in Portland. I stay in the suburbs now because of all the problems and crime in the downtown and old Portland areas. Lemon grass grows like a weed here in So. Cal and the Makrut Lime I have is a semi-dwarf and is happily growing in a container. I can get fresh galangal locally but I prefer to grow it if possible and for right now I just can’t get it to grow. Maybe some day!
@@farmerbob4554 sadly Pok Pok is no longer around. But you wouldn’t get Tom Ka there (or fried rice or curry). There was Thai Ginger on the bluff that was a favorite place for us. Good to hear about all the good Ag conditions there, Sac isn’t bad but I’m not a green thumb. And there is no Oh You Ja Ma Mi (I can’t spell it so I had to do it phonetically) grocery store near. I went to Beaverton often just to shop at that store.
Tom Yum (+whatever protein or even just veggie) is a great alternative to the typical "chicken noodle soup" especially when sick. When I'm not feeling well I wont have much of an appetite or too tired to make a fussy thing, but this recipe is so fast and simple as long as you have the ingredients (BTW they all last a long time in fridge). The favors are wonderful and the little bit of heat is great.
TY for this recipe it is right in our comfort zone for a quick refreshing meal. BTW I used to hate cilantro until I was informed I was buying cilantro that had bolted. We had to start growing it at home because the bundles at the market very often are bolted and taste very bitter. I haven't seen sawtooth at our regular market but I bet we can get it at H-Mart!!
I like to slice the white part of the lemongrass thin and chop to actually eat it and also thinly julienne the lime leaves to eat as well. Straw mushrooms and enoki are my favorite mushrooms mix for that.
@@UraniumFire yes coriander roots are a staple in Thai food, you can also use them in pork marinades for grill with mixture of corander roots, garlic, fish sauce and white pepper in a mortar to make a marinade paste.
For anyone that likes to buy fresh galangal but doesn't use a lot of it, I freeze mine and then just cut some when I need it. I do the same with ginger. c:
Hey Kenji! I've been watching for a little bit now. Absolutely love and appreciate your videos. Has definitely helped me improve! I've noticed that you encorporate 🌶 flakes in often to your dishes. Random question - I have a daughter too (2.5 years old) how old was your daughter when you started adding in chilli into your dishes? And how long did it take you to get her palate used to it? I'm the home chef too and I've been missing chilli from our dishes for a while now...
@@kagehasu On one of his recent IG posts - he linked to someone's blog on the topic and said he agreed with it. It sparked some debate. I googled it and it looks like he criticised him on Twitter in the past, too.
I buy empty teabags at the Asian market and put the chopped/bruised/sliced aromatics in them then add to the broth. It’s an easy way to remove the inedible aromatics just before serving.
I usually sauté all herbs in chilli oil and a bit of coconut milk until aroma hit your nose then add soup, high heat until boil, add vegetables and done! Anyways Tom yum with Tofu is new for me
I fee like galangal is the polar opposite to ginger it has an almost menthol sort of eucalyptus taste that's cooling or numbing like Szechwan peppercorn rather than spicy like ginger
I see you are a man of class Kenji, that totole is literally my favorite of all powdered chicken bouillon, my ole lady and I call it chicken crack because it's so addicting lol
I'd recommend turning off the heat before adding the lime/lemon juice and certainly never boil afterwards as it turns bitter quickly. Add it just before serving
What’s your favorite asian market so far in Seattle? Whenever I make Thai food I end up having to go to a few different ones (Viet Wah, Lam’s, Uwajimaya usually), but we’re got able to get all of the ingredients for this dish at one store?
Hey Kenji, If you killed the heat would the evaporated milk still curdle? Why not add it at the end? You're the man thanks for sharing your cooking with us all ✌️
Please make some Tom Ka Gai, Kenji 🙏🙏🙏 Thank you in advance 😊 By the way, have you ever grown your own lemongrass? And how difficult is it to do? I live here in Oregon and just so that I can make this and Tom Ka Gai, how would much rather grow my own then going buy it.
I believe the only difference between Tom yum and Tom kha is the coconut milk. So if you use this recipe and replace the evap milk with coconut then boom, Tom kha.
Lemongrass grows like a weed here in So. Cal. I have to grow it in a container or it will take over an entire garden bed. It’s like mint or bamboo, very invasive once established.
It grows well in Oregon but it’s an annual in Zone 8 (too cold in the winter). I buy a start every year but I wonder if you could try to save some to propagate the following year.
@@farmerbob4554 oh, thank you for this response! I've watched one RUclips video on somebody and I believe it was in the eastern United States, and they had a whole row up against a fence line that they planted with lemongrass and so I'm glad to know that it grows well in a container as well. Please tell me, how deep does this pot need to be? I have shallow pots and I have a pots that are at least 12 in deep. Thank you again Farmer Bob for your response 😋😊
I grow lemongrass every year because it's a natural mosquito repellent, it never gets big enough to harvest though, as I live in New England, and the growing season here is too short. Thankfully there are a few Asian markets within a reasonable distance for me to shop at.
Oh, to actually have an Asian market near me. I would be making this in a heartbeat. It would be so soothing during monsoon season in the high desert. Best wishes from the middle of Arizona.
You can get all the fresh ingredients for Thai cooking thru Amazon! The store name is TastePadThai and they have even more great stuff like quality curry pastes, fresh & dried chilies. They send it promptly & well packed at a very fair price. Hope this helps!
@@user-vq1op2zg6w it’s a third party vendor- it ships from the store not Amazon. Amazon is merely the platform they use to reach customers.I tried to offer you an option to get these items.You’re welcome by the way.
Is there any vegetarian/vegan friendly alternative for the fish sauce in this? It seems integral to the flavor profile but the soup also is so vegetable/aromatic forward so just not sure if that's possible!
@@cellobarney I think it basically breaks a lot of the cells in ways heating wouldn't necessarily do. And perhaps releases different compounds then those released along time by heat? It's kind of like how bashing/microplaning garlic and adding it can create a very different taste than simply throwing it in as is.
@@JKenjiLopezAlt Ah, so the unsmashing is to avoid errant fiber bits. That's logical. I personally hate to fish fiberous bits from soup too, though if it's ginger I sometimes just go with it. If im already here, and seeing as it came up, Is there a vast physical difference between the compounds released during extraction by heat in liquid and extraction by mechanical force in lemongrass? Perhaps heat causes change in certain cells before breaking their walls? or causes compounds to denature or stick together, Or as some people said, it can be sometimes less effective in extracting those compounds? I also remember hearing that when food is heated for a long period, aromatic compounds can either escape or even become denatured. So perhaps there are other things to consider. Hope this isn't too long a question, And thanks anyways for your reply👍
Anyone know an alternative to chili jam for people with shellfish allergies? It looks like an interesting condiment to have on hand but I’m really allergic. :(
I apologizes if you’ve said this in a past video, but what is the best way (if there is one) to use a wok on an electric range. I’ll be staring college this year and my dorm has one of those old coil electric stoves. I really want to try out your new cookbook, but I don’t want to wait until I get a place with a better stove. Thanks for the great videos!
I'm a college student also and I've been getting decent results with a wok on an electric stove. The most important thing is to maintain the heat of your wok to get good browning/charring on food, which can be done by stirfrying in small portions and avoid lifting your wok off of the stove.
If your asian grocery imports the frozen lemongrass from Thailand, get that instead. Lemongrass in North America can't quite measure up to the real OG. Just like getting Bordier butter from France.
What brand of fish sauce do you use? The only ones I can find at the grocery store use anchovies and I don't know if it has a different flavor profile.
Hello, What is the difference between "Tom Yam Kung" and "Tom Yum Goong"? Also I can't translate the names of the 2 recipes! Google can't do it... Thanks
yo kenji! (or anyone else who compost regularly) I had bought a stainless steel compost bucket for holding my scraps while cooking but didn't like the design. I ended up buying the same model you have with compost able bags and I love it but it gets flies in it quick! how do you keep your compost bucket so clean and tidy? do you do a new bag everyday?
I freeze mine in the summer to deal with flies. We have two - one scraps for stock and the other to actually composts . The stock one stays in the freezer.
@@PuniversalMovies right….I’m like “bro…your shoes are stepping all over dried up animal pee and poop from birds, dogs, rats, bugs, etc…you are carrying that into your home and rubbing them on the floor”
Isn't there a lot of processed palm oil in evaporated milk? Especially if canned in countries that typically don't have a diary food industry. The alternative would be to make the clear soup variety which I prefer.
It's a Shibazi F208, not sure which size. I got mine after Kenji mentioned it earlier, the 9 inch version off of Aliexpress or Ebay (can't remember) and I love it. The price is quite good too. Only complaint I have it that it comes with stickers on the blade and some of those are a pain to remove.
honest question: is this the same chili jam that was used in Jamie Oliver's fried rice video? I thought maybe chili jam might be a UK vs US translation thing, and add on that layer of the fact that this is specifically a Thai ingredient. From your description, the Thai chili jam seems similar to something like XO sauce in Chinese cuisine, at least in principle. is that an accurate description? and i really am curious about whether or not this is the same kind of chili jam that was used in "that fried rice video"
I have not seen that video. Chili jam is not too similar to XO though. It’s stickier and smoother than XO which has more chunks and bits. Both are oily and fishy and spicy though.
Kenji's fridge and pantry are always so well stocked...I'd love an episode on stocking his fridge/pantry. What items does he always have on hand, how/when does he grocery shop, etc. I can't imagine the # of handy tips that'd come out of that!
I second this. I love shopping for spices, and tips for good stocks to keep on hand and how to make would be amazing content
i third this!
3:38 i love that Kenji carefully removed the tougher tomato stemps, but then threw them into the soup anyway hahah
In the beginning, Kenji mentioned that this creamy style is called Nam Som. Actually, it's called Nam Khon (literally means thick water), while the clear broth style is called Nam Sai (clear water). Nam Som would mean orange juice. But in the soup context, it would mean something along the line of Sour Broth. (Som could mean either orange or sour) But otherwise, a solid recipe as always sir!
สุดยอดครับมีคนไทยมาช่วย อิอิ
Nam som refers to vinegar and sour mean piew. Vinegar is called nam som sai choo.
Gotta love the comment section. You always get a nice lesson.
@@thekiddocook1554 som is such a versatile word. Som Tum too... has nothing to do with orange.
The amount of information you pack into these videos along with the small notes and tips really is unreal
I grow my own lemon grass and Makrut lime tree but I haven’t figured out how to grow galangal yet. I’ve planted several tubers but they just will not grow. My favorite Thai restaurant makes the clear version with the addition of chicken and prawns and makes it really 🥵. I love the stuff. Thanks for the recipe Chef.
I lived in Portland and there are 250 Thai restaurants in the area. But have had surprisingly good Tom Ka soup in Laramie Wyoming. Good for you growing those things. I need to grow them because Sacramento sucks for Thai food.
nice! That's called tom yum nam sai (ต้มยำน้ำใส) as opposed to the creamy style tom yum nam khon (ต้มยำน้ำข้น) if you wanted to know
@@Kingfisher1215 Same experience here. Always had great Thai food in Portland. I stay in the suburbs now because of all the problems and crime in the downtown and old Portland areas. Lemon grass grows like a weed here in So. Cal and the Makrut Lime I have is a semi-dwarf and is happily growing in a container. I can get fresh galangal locally but I prefer to grow it if possible and for right now I just can’t get it to grow. Maybe some day!
@@farmerbob4554 sadly Pok Pok is no longer around. But you wouldn’t get Tom Ka there (or fried rice or curry). There was Thai Ginger on the bluff that was a favorite place for us. Good to hear about all the good Ag conditions there, Sac isn’t bad but I’m not a green thumb. And there is no Oh You Ja Ma Mi (I can’t spell it so I had to do it phonetically) grocery store near. I went to Beaverton often just to shop at that store.
Epic Gardening has a video here on YT, showing what to look for when growing "roots" at home such as galangal and ginger. Check it out!
Tom Yum (+whatever protein or even just veggie) is a great alternative to the typical "chicken noodle soup" especially when sick. When I'm not feeling well I wont have much of an appetite or too tired to make a fussy thing, but this recipe is so fast and simple as long as you have the ingredients (BTW they all last a long time in fridge). The favors are wonderful and the little bit of heat is great.
I really liked your Tom Yum soup recipe and video, Kenji! I love complex and interesting flavor fusions so I'm eager to try that Tom Yum soup!
suggest crush lemongrass, galangal just Breakdown inside and release on the fragrant juice then put when boil water. your tomyam will be more aroma
TY for this recipe it is right in our comfort zone for a quick refreshing meal. BTW I used to hate cilantro until I was informed I was buying cilantro that had bolted. We had to start growing it at home because the bundles at the market very often are bolted and taste very bitter. I haven't seen sawtooth at our regular market but I bet we can get it at H-Mart!!
It is always my favorite day when Kenji uploads a soup recipe. Love it. 💕
I like to slice the white part of the lemongrass thin and chop to actually eat it and also thinly julienne the lime leaves to eat as well. Straw mushrooms and enoki are my favorite mushrooms mix for that.
Bro I love your videos. They are calming, educational, and I have almost no appetite from my medical issues. This gets me HUNGRYYYY
you must've read my mind - i was looking for tom yum recipes all day yesterday!
13:23 "like a circus," classic dad joke....
I love Tom yum/Tom kha so much and I'm really surprised it's so easy to make. Definitely doing this soon.
Subbing tangerine leaves for lime leaf? YES! Thats just what I needed! Thanks!!! And that was a lovely Tom Yum! Thanks again!
U cut off the tomato stem place, and scraped it all in anyways :P
Good video!
Plus side of using cilantro is to save the roots and boil with the stock for sweetness, also can try shrimp stock for shrimp variation.
I chopped up some cilantro roots and added them to congee. I was surprised how tasty they are.
@@UraniumFire yes coriander roots are a staple in Thai food, you can also use them in pork marinades for grill with mixture of corander roots, garlic, fish sauce and white pepper in a mortar to make a marinade paste.
For anyone that likes to buy fresh galangal but doesn't use a lot of it, I freeze mine and then just cut some when I need it. I do the same with ginger. c:
This soup was fantastic, I added more of the lemongrass and lime leaves. I tossed in leftover rice and avocado to make it a hearty meal.
Hey Kenji! I've been watching for a little bit now. Absolutely love and appreciate your videos. Has definitely helped me improve!
I've noticed that you encorporate 🌶 flakes in often to your dishes. Random question - I have a daughter too (2.5 years old) how old was your daughter when you started adding in chilli into your dishes? And how long did it take you to get her palate used to it? I'm the home chef too and I've been missing chilli from our dishes for a while now...
This is a great question and you should consider asking your pediatrician.
I think everyone has been on youtube enough lately that our ears all perked up when you said chili jam
HAIYAA! Chili jam? Uncle Roger disappointed nephew Kenji!
Careful, Kenji is not a fan of uncle Roger (he thinks it's only supposed to be funny because of the accent, so he considers it racist)
@@hahayeee3014 that is very fair
@@hahayeee3014 where did he say that?
@@kagehasu On one of his recent IG posts - he linked to someone's blog on the topic and said he agreed with it. It sparked some debate. I googled it and it looks like he criticised him on Twitter in the past, too.
I've never cut my mushrooms like that but I think I will have to try it now.
Kenji your my go to man for all things cooking and and its always tasty and fresh!!! Cheers mate!
Congratulations on 1 million subscribers!
When you went crazy with the fish sauce I was like, wow. That is gonna be pretty salty. 😂
The way he diced that tomato was amazing
I buy empty teabags at the Asian market and put the chopped/bruised/sliced aromatics in them then add to the broth. It’s an easy way to remove the inedible aromatics just before serving.
I usually sauté all herbs in chilli oil and a bit of coconut milk until aroma hit your nose then add soup, high heat until boil, add vegetables and done!
Anyways Tom yum with Tofu is new for me
finally a chef who cooks like a normal person and not like Gordan Ramsay (no disrespect intended your awesome i love you)
His wife, kid, and dogs are the luckiest!
Ok now i will call Soup chunky tea, thank you Kenji! :D
Looks amazing and I can't wait to try it at home
This was so good and simple, currently reading kenjis Wok book which is great as well
Are the lemongrass chunks eaten or discarded? Is a particular variety that's picked for soups like these?
Don’t eat it. It’s too tough.
With the cream that looks like a cousin of miso soup. Looks simply delicious
Hey, but what about dried makrut leaves? There's plenty of them in any supermarket near me.
I fee like galangal is the polar opposite to ginger it has an almost menthol sort of eucalyptus taste that's cooling or numbing like Szechwan peppercorn rather than spicy like ginger
I see you are a man of class Kenji, that totole is literally my favorite of all powdered chicken bouillon, my ole lady and I call it chicken crack because it's so addicting lol
Lol
That stuff is so good, I occassionally snack on them
haha I have the same one and got it from my Cambodian mom. It lasts so long too!
@@NagashiChidorii ayyye I'm Khmer too! Always get the best stuff from my moms she a og
Hey I have the same butcher knife with the wooden handle works so well and rarely need to sharpen it!!
It looks very sharp I’m wondering where can I get one? Would you mind sharing where you purchased yours?
I'd recommend turning off the heat before adding the lime/lemon juice and certainly never boil afterwards as it turns bitter quickly. Add it just before serving
The thumbnail looked so tasty, totally got me watching this!
Where in Seattle did you get your galangal and lime leaves and the nam prik pao?
What’s your favorite asian market so far in Seattle? Whenever I make Thai food I end up having to go to a few different ones (Viet Wah, Lam’s, Uwajimaya usually), but we’re got able to get all of the ingredients for this dish at one store?
Hey Kenji,
If you killed the heat would the evaporated milk still curdle? Why not add it at the end? You're the man thanks for sharing your cooking with us all ✌️
I’m not Kenji but my theory is that it’s the lemon more than the heat that causes the curdling? Maybe both?
Please make some Tom Ka Gai, Kenji 🙏🙏🙏
Thank you in advance 😊
By the way, have you ever grown your own lemongrass? And how difficult is it to do? I live here in Oregon and just so that I can make this and Tom Ka Gai, how would much rather grow my own then going buy it.
I endorse this message! Tom Ka: the coconutty big brother to Tom Yam. 😋
I believe the only difference between Tom yum and Tom kha is the coconut milk. So if you use this recipe and replace the evap milk with coconut then boom, Tom kha.
Lemongrass grows like a weed here in So. Cal. I have to grow it in a container or it will take over an entire garden bed. It’s like mint or bamboo, very invasive once established.
It grows well in Oregon but it’s an annual in Zone 8 (too cold in the winter). I buy a start every year but I wonder if you could try to save some to propagate the following year.
@@farmerbob4554 oh, thank you for this response!
I've watched one RUclips video on somebody and I believe it was in the eastern United States, and they had a whole row up against a fence line that they planted with lemongrass and so I'm glad to know that it grows well in a container as well. Please tell me, how deep does this pot need to be? I have shallow pots and I have a pots that are at least 12 in deep.
Thank you again Farmer Bob for your response 😋😊
Great like always! im addicted to Tom Yum
I grow lemongrass every year because it's a natural mosquito repellent, it never gets big enough to harvest though, as I live in New England, and the growing season here is too short. Thankfully there are a few Asian markets within a reasonable distance for me to shop at.
My favorite RUclipsr made my favorite food!!!!
Oh, to actually have an Asian market near me. I would be making this in a heartbeat. It would be so soothing during monsoon season in the high desert. Best wishes from the middle of Arizona.
You can get all the fresh ingredients for Thai cooking thru Amazon!
The store name is TastePadThai and they have even more great stuff like quality curry pastes, fresh & dried chilies.
They send it promptly & well packed at a very fair price. Hope this helps!
@@user-vq1op2zg6w it’s a third party vendor- it ships from the store not Amazon. Amazon is merely the platform they use to reach customers.I tried to offer you an option to get these items.You’re welcome by the way.
i got salty n chilies sweat just watching that bowl of soup it look pretty intense and bold in flavor indeed
Clear version = nam sai
Creamy version = nam kon
kenji version= arroi maak 555
Hey Kenji, it's everyone here!
Yum, looks fantastic!
Thun Thun's channel has lots of information on how to grow many of these hard to find ingredients. i highly recommend his channel in general.
Tom Yum + Thai Omelette + Rice = My comfort Food (อร่อย)
The video has my taste buds wanting to try it! 😋 Yum!
Is that a bottle of Division that you're using for olive oil?
What exact knife is Kenji using? I'm looking to buy a good Chinese chef's knife soon
great video reminds me of tom ka gai or coconut soup, i love that stuff with chicken mmm
Is there any vegetarian/vegan friendly alternative for the fish sauce in this? It seems integral to the flavor profile but the soup also is so vegetable/aromatic forward so just not sure if that's possible!
Minimalist Baker is a vegan online blog that has a good vegan fish sauce recipe. I’ll try to post it here.
I’m pretty sure you can buy vegan alternatives too online. Or it might taste fine without it :)
Circus soup! One of ny favorites. The best one is larb gai 👍🏻. Would you mind doin that?
How could I replace the chicken broth to make it veggie friendly? with mushroom broth?
Or just water.
Could one use coconut milk instead of evaporated milk?
Hi Kenji - just was curious what faucet you have brand/model? Thank you! Can't wait to try Tom Yum!!!
Tom Yum is my favorite hangover cure 😌
Do you eat around all of the chunks or just the lemon grass?
Shouldn't you smash the lemongrass before throwing into water, like ginger?
You don't have to
I do. Brings out the flavor more quickly IMHO.
@@cellobarney
I think it basically breaks a lot of the cells in ways heating wouldn't necessarily do. And perhaps releases different compounds then those released along time by heat?
It's kind of like how bashing/microplaning garlic and adding it can create a very different taste than simply throwing it in as is.
I do if I’m gonna strain the broth but if leaving it in I just leave them whole so you don’t get bits of fiber in your spoon.
@@JKenjiLopezAlt
Ah, so the unsmashing is to avoid errant fiber bits.
That's logical.
I personally hate to fish fiberous bits from soup too, though if it's ginger I sometimes just go with it.
If im already here, and seeing as it came up,
Is there a vast physical difference between the compounds released during extraction by heat in liquid and extraction by mechanical force in lemongrass?
Perhaps heat causes change in certain cells before breaking their walls? or causes compounds to denature or stick together,
Or as some people said, it can be sometimes less effective in extracting those compounds?
I also remember hearing that when food is heated for a long period, aromatic compounds can either escape or even become denatured.
So perhaps there are other things to consider.
Hope this isn't too long a question,
And thanks anyways for your reply👍
What is the chili jam? Need to see a pic of that bottle!!
It's Pantai brand
Pantai Norasingh
Anyone know an alternative to chili jam for people with shellfish allergies? It looks like an interesting condiment to have on hand but I’m really allergic. :(
Would dry mushrooms work or would that over-flavor the broth?
If you soak shiitake mushrooms beforehand, they can work.
@@k1r10n Shiitakes are very strong tho and the flavor may overpower the rest of the soup.
I dont think so I absolutely love dried shiitake straight into soup so that it rehydrates in the soup i say try both ways all preference taste tbh
I apologizes if you’ve said this in a past video, but what is the best way (if there is one) to use a wok on an electric range. I’ll be staring college this year and my dorm has one of those old coil electric stoves.
I really want to try out your new cookbook, but I don’t want to wait until I get a place with a better stove. Thanks for the great videos!
I'm a college student also and I've been getting decent results with a wok on an electric stove. The most important thing is to maintain the heat of your wok to get good browning/charring on food, which can be done by stirfrying in small portions and avoid lifting your wok off of the stove.
If your asian grocery imports the frozen lemongrass from Thailand, get that instead. Lemongrass in North America can't quite measure up to the real OG. Just like getting Bordier butter from France.
I understand the reasons for a radial cut for onion, but what does that do for mushrooms?
Could someone please tell me the knife type/brand Kenji is using here?
Ok. Now how to get lemon grass, galongal and Makrut lime leaves at 8700 feet in a remote area of Colorado.
What brand of fish sauce do you use? The only ones I can find at the grocery store use anchovies and I don't know if it has a different flavor profile.
that one was 3 crabs!
This version works, but there is no better version of Tom Yum than when they use head butter from prawns to thicken the soup. It's unreal.
Can I sub milk or coconut milk with evaporated milk?
I think you mean Nam Kon which basically means thick water.
That’s why the broth is thickened with evaporates milk/coconut milk 😘😘
My first experience with galangal was fresh and I tried it raw and my first impression was like mentholated ginger no clue of that makes any sense
Hello, What is the difference between "Tom Yam Kung" and "Tom Yum Goong"? Also I can't translate the names of the 2 recipes! Google can't do it... Thanks
The spelling. They’re the same dish.
I always think about get galangal but don't know what else to do with it after making this. Ginger I've always got on hand and just add to smoothies
Just place in a ziplock bag and freeze it. Galangal (and ginger too) freeze very well.
yo kenji! (or anyone else who compost regularly) I had bought a stainless steel compost bucket for holding my scraps while cooking but didn't like the design. I ended up buying the same model you have with compost able bags and I love it but it gets flies in it quick! how do you keep your compost bucket so clean and tidy? do you do a new bag everyday?
I freeze mine in the summer to deal with flies. We have two - one scraps for stock and the other to actually composts . The stock one stays in the freezer.
What knife is that? Been looking for a Chinese cleaver.
like a true californian, never wears socks
I was thinking it’s a Japanese thing
Asian household thing forsure. Imagine walking around your house with your damn shoes on and going on your bed with them. Boggles my mind.
@@PuniversalMovies right….I’m like “bro…your shoes are stepping all over dried up animal pee and poop from birds, dogs, rats, bugs, etc…you are carrying that into your home and rubbing them on the floor”
Looks yummy, but I usually use coconut milk instead of evaporated milk. Keeps it vegan friendly, and doesn’t curdle. Cheers.
Yep I'm not a fan of evaporated milk. Coconut milk would be my preference.
Isn't there a lot of processed palm oil in evaporated milk? Especially if canned in countries that typically don't have a diary food industry. The alternative would be to make the clear soup variety which I prefer.
It left vegan and vegetarian when he used fish sauce, though.
Kenji, which chinese cleaver are you using (brand/model/website)? It's incredibly sharp to be able to cut lemon grass like that.
It's a Shibazi F208, not sure which size. I got mine after Kenji mentioned it earlier, the 9 inch version off of Aliexpress or Ebay (can't remember) and I love it. The price is quite good too. Only complaint I have it that it comes with stickers on the blade and some of those are a pain to remove.
@@slunce12 You'd think we'd have moved on past crappy paper stickers
honest question: is this the same chili jam that was used in Jamie Oliver's fried rice video? I thought maybe chili jam might be a UK vs US translation thing, and add on that layer of the fact that this is specifically a Thai ingredient. From your description, the Thai chili jam seems similar to something like XO sauce in Chinese cuisine, at least in principle. is that an accurate description?
and i really am curious about whether or not this is the same kind of chili jam that was used in "that fried rice video"
I have not seen that video. Chili jam is not too similar to XO though. It’s stickier and smoother than XO which has more chunks and bits. Both are oily and fishy and spicy though.
The infamous chilli jam
Nice…respect from Barbados …
Hey Kenji. Do you have a restaurant in Seattle?
No
Would there be a good replacement for mushrooms? I love Tom Yum/Tom Kha, but I'm allergic to mushrooms
Maybe some meat? Chicken tighs or something? When I make Thom Kha Gai with chicken I feel like I don't really need the mushrooms.
skip it!
“Intense like a circus” will now be replacing my “Intense like camping”
Hi Kenji, I'm looking to by a clever like yours. Where could I find a good one around $100? Thanks!
7:08 fish sauce sound…..oh my
Sick cleaver mate - where is it from?
Thank you for this video.
I just bought that shi ba zi zuo a week ago. love it.
Hey Kenji, any substitutions for fish sauce in order to make this vegetarian?
Golden mountain sauce and soy sauce in 1:1 is the substitute recommended by hot Thai kitchen
Just use salt. Soy sauce will make it taste funny.