As a Thai person, I APPROVE this recipe! Finally someone knows the significance of home made Nam Prik Pao! Additional pro tips: 1. Break the lemongrass sticks before putting them in a pot. Breaking/smashing/pounding lemongrass increases the fragrance by x100000. 2. Heat off before you season. High heat can make lime juice go bitter. 3. Vegetable stock works as well. Thank you Papa Joshua! You’re always amazing. I’ve tried many of your recipes and they never fail me. ❤️ Big love from Thailand!
As someone who loves Thai cuisine (and wants to visit the country ASAP), I've gotta ask a question. Every tom yum that I've had here in the US had a little coconut milk in it, or at least a little bit of cream of some sort. I know tom kha does, which is arguably one of the other greatest soups to every exist in the world. I was just wondering, is this traditional or just something that we modified?
@@ChrisVuletich glad to hear you love Thai food! Well, coconut milk in Tom Yum is not traditional at all (I’d personally recommend you leave any restaurants that add coconut milk to Tom Yum 😂). There are two types of Tom Yum - 1. Clear soup (what Joshua made in this video) and 2. Creamy soup, which is a modern twist to the dish. The soup is creamy because fresh cow milk is added. I wouldn’t judge Tom Yum with coconut milk, some people might find it delicious but from my side, it makes me frown. And please visit us! You are more than welcome here!
@@pajareetrisuvan7159 Thank you so much!!! I love this explanation :) I just have one more question for you -- I had to learn how to say extra spicy in different languages because I'd never get the real deal at an authentic restaurant (even when ordering "level 5" or asking for "Thai hot"). Is this best way to ask for extra spicy "pet sut sut" or "pet mak mak"? Or is there another thing I should say -- I want my eyebrows to sweat and feel like absolute shit later lol
@@ChrisVuletich it easy ask them to put more chili in to it like " I want like 5 chili in this " that should get you like super spicy, at least in Thai that how we do
Tip! 1. add fish sauce when the the soup it boiling it will smell better less fishy 2. Add lime when you “turn off” the heat. If you add when the heat is on, you will get the bitter taste.
Seeing papa makes his own Nam prik pao is such a surprise. As a Thai, people don’t even make their own these days. They just simply buy them pre-made from supermarkets. Good job papa! Big kiss.
What??? Who is THOSE REAL Thi people?? u ever been in Thi??? they make them from Scratch !! Oh I see you talking about buying so called Tom YAm for half price of REAL Tom Yam aha aha,, i got it
As a fellow cook who's lived in Thailand, THIS IS A GREAT RECIPE! I have some notes about things you *can* do differently, mainly 1) the meats can be *any* variety, there are pork and chicken and beef and so on variations of Tom Yums, 2) the official term for the coconut milk version of the tom yum soup is 'tom yum nam khon' ('boiled sour/water coconut' approx translation) as opposed to 'tom yum nam sai' (boiled sour water clear) the default. the 3) tip actually comes from Vietnamese cooking, for your lobster alternate; in Viet food, they will take a sliver out of a sugar cane, and wrap meats around this and cook it (usually deep fry) so that the sweetness of the cane infuses the meat, ingredient tip 4) about being able to replace the kefir lime leaf with lime zest (mostly, it's an 80% coverage thing that real pros may or may not be able to spot if you do it to their soup) and ALSO NOT adding lime juice UNTIL THE END because boiled lime juice becomes very bitter and unpalatable, and finally 5) while the accent is cute, the thai word 'tom' is pronounced like the english 'dome' (as in, inverted half circular type of roof structure), where 'yum' more typically rhymes with 'nom' as in 'nomnomnomnomnom DELICIOUS'. (if you care, this is down to some strange phonetic rules for how to spell thai in english, whch is difficult since their sounds are halfway between all the english sounds, and so the letters don't match precisely, but the 'h' addition is to make it a 'hard'/'aspirated' consonant, so 'thai' is a hard T 'Tai', were the 't' normally officially denotes a 'dt' or harder 'th' sound, which is halfway between the thai T and D sounds that english has both of) (basically don't worry about the accent, everybody who hears you will just go "OH HAHAHA that's how anglophones say it huh")
Tom Yum is actually a type of savory soup or a group of spices, depending on the context, the main features are its spiciness and sourness, and we would call the dish differently depends on the main ingredients you put in. In this case we would call it "Tom Yum Kung" since "Kung" means shrimp or prawn, but if you put noodles in instead we would call it "Kuay Teaw Tom Yum"
I like spicy and sour, but I can't have shrimp. I love it, but not enough to back to the ER because of it. I think my son would boycott me if I repeated that mistake. Could you suggest an alternate version?
@@shadodragonette Any meat would work. I think you could change the stock to whatever meat you are using, a little twist but a Tom Yum base is actually herb more than a stock.
My grandma adds the lime juice in at the very end. Most of the time she just puts a tray of lime wedges out for everyone to season as they please in their own bowl. She also chops up cilantro and everyone adds as much or as little as they want to their own portion. To me the cilantro is a must. It adds so much freshness to the dish
Is there a substitute you can use for cilantro? The reason I ask is because most of my family (including myself) have the gene that makes cilantro taste like soap
@@janeyrevanescence12 Not that I know of? Cilantro is an essential part of the flavor for this dish. Maybe adding lemon grass as a garnish and fishing it out as you eat. It certainly wouldn't be the traditional flavour.
Your fine dining version is may accidentally showed another variation of our Tom Yum. We have clear soup Tom Yum aka 'Tom Yum Nam Sai' in Thai (which you did it first) and the more popular one is Tom Yum Nam Khon which we add evaporated milk (or in your case coconut milk) in it. Great Job btw👍🏻
I am Thai and I approve of this recipe! This is the kind of tom yum my grandma would make. 😍 the only thing missing are extra fresh chillies as toppings
Excellent recipe. Having visiting Thailand a lot, I can say this is very authentic tasting. So happy and thankful to find this. The only thing I would say is for the Thail chilli paste you need no more than 1/2 a cup of oil and can also do it with a little a bit less, especially if you have a small wok or pan. U can use just enough to fry the ingredients. 1.5 cups is waaaay too much. If you cannot find dried shrimp, use shrimp paste and dry it over heat - press between fingers to make a little pancake. place on doubled up aluminum foil and place the whole thing on a pan and heat till it dries and becomes hard and then make a powder of it in a food processor. Do on a cast iron pan. Most other pans will burn.
This looks 🔥 approved by a Thai here! One tip tho, for seasoning Thai food, one flavor at a time. First fish sauce, once get the saltiness desired, season sweet flavor. That bring sour to the last flavor which done after the heat is off(only) to keep the freshness of the lime and prevent bitterness.
a few extra tips for seasoning, if you don't like the fishy smell of the fish sauce, add your fish sauce when the soup is boiling will help mask the fragrance as for the lime juice, i recommend adding them off heat, or directly into the serving bowl (this way, if you have lime-less-leftover-soup, you can reheat that without the bitter after taste)
I really like the fact that you made your own nam prik pao. When We’re making Tom yum we usually use a store-bought nam prik pao but nam prik pao from scratch is always the best. Approved by Thai boy👍🏽
Thai-Lao German here with a major hack (courtesy of my mom) on using NPP if you are afraid of that heavenly stuff spoiling while not wanting Tom (though I have no clue who would). Put it thin (or thicc to your liking, recomennd starting thin) as butter replacement on your (preferably good German rye, sourdough is fine) bread. Yes. You read that. trust me and add some (lots) leafy salad (I prefer romaine and rocket, Iceberg waters down so much), a slice of cheese or sausage (HQ cured ham is esp nice) for an incredible open sandwich! Sunnysideup egg is great for breakfast/brunch. If you're indulging, you might want to add cilantro and thai basil to your greens, which makes it really kick!
Great Recipe, 3 things we do differently is we cook down the shrimp heads and shells in a little olive oil before adding water or chicken base, it brings out the head jam flavors. Also we don't add the shrimp until the soup is perfect, otherwise shrimp gets over cooked while tweeking the add ons. third we add the lime juice to the individual bowls.. thanks for posting another great recipe!
In thailand we use a mix dried red birdseye chilli and dried phrik si fa which is essentially dried red chilli which is very less spicy, the main heat comes from dried red birdseye.
One of the big reasons I travel to Thailand is because of the food🇹🇭Now Joshua showed us this amazing authentic recipe of Tom yum! Well, I still want to visit Thailand but also happy to have an easy access to taste the soup with this recipe! 😋😍💕
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Thank you Josh! It really is hard to find ANYONE else than yourself giving culinary loveage to the masses! The recipes are complex, but that's what I'm striving to improve. I'm a home cook, but have a culinarist's heart. THANKS FOR EXPANDING my definition of what flavor can be 👊😀👊
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This is my favourite soup ever! It clears out the sinuses too, great for when you're sick 😄 (at least for me) I always add coconut milk at the end too.
Oooooh! My favourite soup, goes perfectly with rice and Padprik Chicken or Pandan Chicken (Gai Hor Bai Toey). I've made it thousands of times but never made the paste from scratch and have never been able to recreate the Tomyum from my favourite Thai restaurant.
@@dixonyamada6969 I get something similar with raw hazelnuts, raw peas, kiwi fruits and a couple of other things. Cooked/blanched they are fine. It got a bit worse and I mentioned it to a doctor and they said to be careful around those things because the reaction can get more severe and then you are at risk of anaphylaxis. Luckily for me raw hazelnuts and raw unfrozen peas don't really feature heavily in my diet.
I’ve always had tofu Tom Yum, and I think it comes with a vegetable stock. There’s a million variations on the recipe. shellfish allergies are hardly uncommon so it’s worth asking if the stock contains shrimp.
I'm Thai and I didn't know how Nam Prik Pao was made until I watched your video😅 . Thank you 🙏. Btw your soup looks so yummy!! My mouth is wateringgg!🤤
Thai restaurants in my mind prove their worth by the quality of their Tom Yum soup. If I want it fancy I ask for rice noodles. You went off the hook. I need to make this.
First of all, WOW. A standing ovation is well-deserved for the level of details and care that went into this. But this shouldn't be surprising anymore since I'm like the 100-something Thai person to say that you absolutely nailed it. Thank you, you've inspired me to do this the proper way once more!
Pronunciation of 'Tom' aside (it's more like 'dome' as an American, a long 'o', not 'aw'), you made Thais happy. Props, papa. Personally I prefer ต้มแซ่บ to ต้มยำน้ำข้น.
As a Thai i totally approve this recipe. in additional you can make this in the others 2 different ways, for the first you can add a milk or coconut milk or mix both in the proper amount to make a softer taste to the soup, the second way we call "Tom Yum Nam Sai" that means the clear tom yum soup, the main ingredients are the same except use just only fresh chili instead of mixing a fresh chili with "nam prick pao" and the rest are the same. this kind of soup will taste lighter, brighter and not that burned your mouth like the others. anyway 100% approve this recipe.
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I was curious and skeptical because obviously as an Asian trying to follow a white dude for a Thai recipe…but I did try this and it was absolutely a home run!!! Followed exactly what you showed and it was phenomenal. Everyone loved the soup and the paste as well. Thank you!!!!!!!
Josh, you and I need to talk... There is a Thai place here that makes what she calls a Yum Yum thai salad. The beef version is her beef from her prep line, stir fried with a bit of oil, garlic etc, while raw onions, green peppers, cucumbers, cilantro, tom yum paste and a nam prik are placed in a bowl. When the steak is done, the meat and oil are all mixed with the cold ingredients and served over rice. She has a chicken version where she uses her curry chicken instead of the beef, ads peanut butter and lime juice to the cold mix. I love that served over cold cabbage instead of rice...
i LOVED Tom Yam !!! i ate it every damn day but not every place make it perfect BUT !! in Real Thi they dont remove lemon grass, lime lives, ginger from any bag,, its just goes straight to SOUP !!! and this is what makes it special !!! i chew it and you feel every taste of it
----------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------- 💜 nude.snapgirls.today/barbie?make-love 💜 PRIVATE S*X Pretty: face. Body: Beautiful. Smart: flirt. Like to eat. Жизнь, как красивая мелодия, только песни перепутались. #однако #я #люблю #таких #рыбаков Gaze: "Amazed" Lips: "Sensual" Smile: "Sweeter" Body: "Colder" Жизнь, как красивая мелодия, только песни перепутались. #однако #я #люблю #таких #рыбаков #垃圾 Who really likes me? You guys... Ahh, I'm turbulent when your beauty is in front of me. Жизнь, как красивая мелодия, только песни перепутались #Чо #эт #делает #на #2 #месте #в #тренде #однако #я #люблю #таких #рыбаков #垃圾
As Thai, usually we don't use that kind of mushroom but that's good too, I 10000000% approve this Tom Yum Kung, there're many kinds of Tom Yum and yours might be one of the best.
What recipes do you actually do with all those left over sauces? Would really like to know what else youre doing with those half a litre of Nam Prik Pao? Or that bottle of scallion emulsification.... Just so we may actually use stuff like the 5 litres of Pork broth we did for the ramen lol A video on those would be nice :D
Got some idea for the nam prik pao. Not really a recipe. But I grew up with Nam prik pao on toast. It’s really good tho. My grandma always make lots of it and would gave it to me every time I go visit her. So I usually treat it as a condiments. 👍 grandma approved
You can use it with a lot of stir-fried recipes, for examples, stir-fried chicken with cashew nut, pork, squid, clam, or many other seafood. You can add it to many kind of noodles both with soup and stir-fried noodles. You can add it to fried rice and you can spread it on toast as well. There are many things you can do with it, so, don't worry, it won't go to waste.
I just started dieting... and then I found your channel... AND I hate how much I love your channel! I want to try making so much of the food on your page especially the philly cheese steak!
This looks authentic. And I’d like to humbly add that, in Thai, the ‘Tom’ in ‘Tom Yum’ is actually pronounced in the way that rhymes with ‘home’ rather than like the name ‘Tom’.
I've been watching since you had half the 000s and this is so far the best made video the channel has ever done. Well done team! Also, gonna have to make that fancy - so there is at least one person.
Awesome homemade NPP. To viewers: you absolutely need to use oyster mushrooms instead of anything else. The flavor and texture are completely wrong otherwise. Canned are fine. I lived in Thailand for many years and JW does an excellent job.
Just made this, delicious! I followed the recipe as per your website, and it looks like you included an extra ingredient in the ingredients list that isn't used in the dish - shrimp paste.
please do more of the fine dining versions! there r very few resources online that show the creation of more elevated dishes to amateurs or people interested in learning about it. And more so there are 0 resources that make delicious authentic food AND THEN show that bridge between tradition and elevation, like done here.
Anyone complaining about grams needs to shush. As an American I will gladly say that the metric system is superior in every way. Buy a scale and weigh things, it’s so much easier.
I always order Tum Yum Gai as the first evaluation of a Thai restaurant. If they pass that test, then I try Tom Kha Gai. If they fail at either of these basics I never return. If they succeed I will slurp each spoonful and lift the bowl to my mouth to ensure I enjoy every last drop.
It look amazing. But 1 point I would adjust is the mushroom, we do not fried them first, just add to the Tom Yum and it would already be great. Love watching your videos 🤩
Diversity in asian cuisine is wonderful♥️ Tomyum is hot n sour , like korean kimchi. While in indonesia we tend to add some sugar into anything thats hot+ sour😂 make them friendlier & more delicious 😂♥️🍻 Chinese & english dont have a word to describe umami/ gurih, special distinctive taste of sth fried & grilled... especially from proteins, shallot,& garlic . But we have. Feel proud about it♥️🍻
As a Thai, This is new version that popular in thailand not the authentic one Original Tom yum kung dont use chilli paste, the redorange colour come from the river prawn u can boil water with shrimp shell and head after u remove those shell u gonna have some stock which has orange colour and smell of prawn then u add galangal lemon grass prawn fish sauce sugar tamarind or lime to taste then finish with lime leaves
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As a Thai person, I APPROVE this recipe! Finally someone knows the significance of home made Nam Prik Pao!
Additional pro tips:
1. Break the lemongrass sticks before putting them in a pot. Breaking/smashing/pounding lemongrass increases the fragrance by x100000.
2. Heat off before you season. High heat can make lime juice go bitter.
3. Vegetable stock works as well.
Thank you Papa Joshua! You’re always amazing. I’ve tried many of your recipes and they never fail me. ❤️ Big love from Thailand!
It's one of the best soups ever conceived.
As someone who loves Thai cuisine (and wants to visit the country ASAP), I've gotta ask a question. Every tom yum that I've had here in the US had a little coconut milk in it, or at least a little bit of cream of some sort. I know tom kha does, which is arguably one of the other greatest soups to every exist in the world. I was just wondering, is this traditional or just something that we modified?
@@ChrisVuletich glad to hear you love Thai food! Well, coconut milk in Tom Yum is not traditional at all (I’d personally recommend you leave any restaurants that add coconut milk to Tom Yum 😂). There are two types of Tom Yum - 1. Clear soup (what Joshua made in this video) and 2. Creamy soup, which is a modern twist to the dish. The soup is creamy because fresh cow milk is added. I wouldn’t judge Tom Yum with coconut milk, some people might find it delicious but from my side, it makes me frown. And please visit us! You are more than welcome here!
@@pajareetrisuvan7159 Thank you so much!!! I love this explanation :) I just have one more question for you -- I had to learn how to say extra spicy in different languages because I'd never get the real deal at an authentic restaurant (even when ordering "level 5" or asking for "Thai hot"). Is this best way to ask for extra spicy "pet sut sut" or "pet mak mak"? Or is there another thing I should say -- I want my eyebrows to sweat and feel like absolute shit later lol
@@ChrisVuletich it easy ask them to put more chili in to it like " I want like 5 chili in this " that should get you like super spicy, at least in Thai that how we do
Tip!
1. add fish sauce when the the soup it boiling it will smell better less fishy
2. Add lime when you “turn off” the heat. If you add when the heat is on, you will get the bitter taste.
Uncle Roger checking this out… 🤫
Oh wow hello uncle!
Royalty is in the house tonight.
Is it because he said it's more of a chilli jam!? 😆Luckily it wasn't the Jamie Oliver type.
I think there is lack of content!!😅🤣🤣😂
#unclerogger #jushuaweissman
Expecting a video after this comment
Seeing papa makes his own Nam prik pao is such a surprise. As a Thai, people don’t even make their own these days. They just simply buy them pre-made from supermarkets. Good job papa! Big kiss.
What??? Who is THOSE REAL Thi people?? u ever been in Thi??? they make them from Scratch !! Oh I see you talking about buying so called Tom YAm for half price of REAL Tom Yam aha aha,, i got it
please make a thai green curry josh!
@emelia bruh literally shut up
Omgg yessssss
Jamie Oliver already done that 💀 💀
Eh it’s easier to balance than tom yum… you can do it! You don’t need Joshy
Hell yeah
As a fellow cook who's lived in Thailand, THIS IS A GREAT RECIPE! I have some notes about things you *can* do differently, mainly 1) the meats can be *any* variety, there are pork and chicken and beef and so on variations of Tom Yums, 2) the official term for the coconut milk version of the tom yum soup is 'tom yum nam khon' ('boiled sour/water coconut' approx translation) as opposed to 'tom yum nam sai' (boiled sour water clear) the default. the 3) tip actually comes from Vietnamese cooking, for your lobster alternate; in Viet food, they will take a sliver out of a sugar cane, and wrap meats around this and cook it (usually deep fry) so that the sweetness of the cane infuses the meat, ingredient tip 4) about being able to replace the kefir lime leaf with lime zest (mostly, it's an 80% coverage thing that real pros may or may not be able to spot if you do it to their soup) and ALSO NOT adding lime juice UNTIL THE END because boiled lime juice becomes very bitter and unpalatable, and finally 5) while the accent is cute, the thai word 'tom' is pronounced like the english 'dome' (as in, inverted half circular type of roof structure), where 'yum' more typically rhymes with 'nom' as in 'nomnomnomnomnom DELICIOUS'. (if you care, this is down to some strange phonetic rules for how to spell thai in english, whch is difficult since their sounds are halfway between all the english sounds, and so the letters don't match precisely, but the 'h' addition is to make it a 'hard'/'aspirated' consonant, so 'thai' is a hard T 'Tai', were the 't' normally officially denotes a 'dt' or harder 'th' sound, which is halfway between the thai T and D sounds that english has both of) (basically don't worry about the accent, everybody who hears you will just go "OH HAHAHA that's how anglophones say it huh")
Tom Yum is actually a type of savory soup or a group of spices, depending on the context, the main features are its spiciness and sourness, and we would call the dish differently depends on the main ingredients you put in. In this case we would call it "Tom Yum Kung" since "Kung" means shrimp or prawn, but if you put noodles in instead we would call it "Kuay Teaw Tom Yum"
Hell yea the best is Tom YUM FRIED RICE!
I like spicy and sour, but I can't have shrimp. I love it, but not enough to back to the ER because of it. I think my son would boycott me if I repeated that mistake. Could you suggest an alternate version?
@@shadodragonette Any meat would work. I think you could change the stock to whatever meat you are using, a little twist but a Tom Yum base is actually herb more than a stock.
@@shadodragonette mostly done with seafood proteins, fish, squid, crabs, could use chicken but the seafood stock gives it half of the flavor profile.
It looks awesome! Ok so now Josh needs to go back and make Tom Yum three different ways with different stuff. I call that a win!
My grandma adds the lime juice in at the very end. Most of the time she just puts a tray of lime wedges out for everyone to season as they please in their own bowl. She also chops up cilantro and everyone adds as much or as little as they want to their own portion.
To me the cilantro is a must. It adds so much freshness to the dish
Is there a substitute you can use for cilantro? The reason I ask is because most of my family (including myself) have the gene that makes cilantro taste like soap
@@janeyrevanescence12 Not that I know of? Cilantro is an essential part of the flavor for this dish. Maybe adding lemon grass as a garnish and fishing it out as you eat. It certainly wouldn't be the traditional flavour.
I wish it actually tasted good
Even im Thai i neveeerr ever made nam prik pao from scratch. Thank you for not messing up our food and lots of respect to you Josh :)
Pls stay connected 💐🙏💐
Your fine dining version is may accidentally showed another variation of our Tom Yum. We have clear soup Tom Yum aka 'Tom Yum Nam Sai' in Thai (which you did it first) and the more popular one is Tom Yum Nam Khon which we add evaporated milk (or in your case coconut milk) in it. Great Job btw👍🏻
I am Thai and I approve of this recipe! This is the kind of tom yum my grandma would make. 😍 the only thing missing are extra fresh chillies as toppings
Would your grandma say the same? Doubt it. It looked horrible.
Troll here. Ignore. Tom yum looks great! I make it weekly. So I say. It passes.
@@Mai-op1od Yours is probably just as bad then
@@Joshmo1234 we get it jimmy. You got a small wee wee. It’s okay.
Your name is jimmy, it doesn’t get whiter than that, u have absolutely no authority on THAI food
I'm Thai. I have made Tom Yum many times but never made Nam prik pao by myself. You're so brave. Great recipe 100% Thai style.
I really enjoy the fine dining version! It would be really interesting to see you do that for many more dishes!
AGREED!!! When he introduced the fine dining version, I got super excited.
Pls stay connected 🙏💐🙏
Excellent recipe. Having visiting Thailand a lot, I can say this is very authentic tasting. So happy and thankful to find this.
The only thing I would say is for the Thail chilli paste you need no more than 1/2 a cup of oil and can also do it with a little a bit less, especially if you have a small wok or pan.
U can use just enough to fry the ingredients.
1.5 cups is waaaay too much.
If you cannot find dried shrimp, use shrimp paste and dry it over heat - press between fingers to make a little pancake. place on doubled up aluminum foil and place the whole thing on a pan and heat till it dries and becomes hard and then make a powder of it in a food processor.
Do on a cast iron pan. Most other pans will burn.
2:06 "we're doing the following recipe pretty much a 100 percent in grams"
As a french viewer I see that as an absolute win !!! 😂
Grams are the superior measurement 👌😂
Metric 4lyfe (that’s a little under 9lyfe in imperial)
Best recipe ever (because its in grams)
Pls stay connected 🙏💐🙏
As a uk watcher who is also a chef/pastry chef i highly approve of this!!!! Grams is highly superior!!
This looks 🔥 approved by a Thai here! One tip tho, for seasoning Thai food, one flavor at a time. First fish sauce, once get the saltiness desired, season sweet flavor. That bring sour to the last flavor which done after the heat is off(only) to keep the freshness of the lime and prevent bitterness.
a few extra tips for seasoning,
if you don't like the fishy smell of the fish sauce, add your fish sauce when the soup is boiling will help mask the fragrance
as for the lime juice, i recommend adding them off heat, or directly into the serving bowl
(this way, if you have lime-less-leftover-soup, you can reheat that without the bitter after taste)
I really like the fact that you made your own nam prik pao. When We’re making Tom yum we usually use a store-bought nam prik pao but nam prik pao from scratch is always the best. Approved by Thai boy👍🏽
I agree 😊
Thai-Lao German here with a major hack (courtesy of my mom) on using NPP if you are afraid of that heavenly stuff spoiling while not wanting Tom (though I have no clue who would).
Put it thin (or thicc to your liking, recomennd starting thin) as butter replacement on your (preferably good German rye, sourdough is fine) bread. Yes. You read that.
trust me and add some (lots) leafy salad (I prefer romaine and rocket, Iceberg waters down so much), a slice of cheese or sausage (HQ cured ham is esp nice) for an incredible open sandwich! Sunnysideup egg is great for breakfast/brunch.
If you're indulging, you might want to add cilantro and thai basil to your greens, which makes it really kick!
yesss! i love nam prik pao on bread too
Great Recipe,
3 things we do differently is we cook down the shrimp heads and shells in a little olive oil before adding water or chicken base, it brings out the head jam flavors. Also we don't add the shrimp until the soup is perfect, otherwise shrimp gets over cooked while tweeking the add ons. third we add the lime juice to the individual bowls.. thanks for posting another great recipe!
In thailand we use a mix dried red birdseye chilli and dried phrik si fa which is essentially dried red chilli which is very less spicy, the main heat comes from dried red birdseye.
Birdseye is the key in Thai cooking. Cook a Thai dish and somethings missing? Birdseye!
Phrik chi fa i think
@@pdjr1991 Very good point. Making this with 100% arbols would be much too spicy, methinks.
@@pdjr1991 no there is many dish with no chilli
@@DumbF_ckingedits yes its พริกชี้ฟ้า. I dont know how u spell in english but its that.
Here in Amurica we use freddom units! 1 gram = 1 Walmarton, 1ml = 1 sippasoda, 1 meter = 1 whippin switch
I made this for the kids and later that night they all moved out. Thanks your cooking works miracles.
As a Thai person i approve this recipe it make me miss my grandmother's cooking, can you please make green curry next. much love from thailand💓
One of the big reasons I travel to Thailand is because of the food🇹🇭Now Joshua showed us this amazing authentic recipe of Tom yum! Well, I still want to visit Thailand but also happy to have an easy access to taste the soup with this recipe! 😋😍💕
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Gaze: "Amazed"
Lips: "Sensual"
Smile: "Sweeter"
Body: "Colder"
Жизнь, как красивая мелодия, только песни перепутались.
#однако #я #люблю #таких #рыбаков #垃圾
If Uncle roger doesn’t review that video I will be angry
Pls stay connected 💐🙏💐
“I don’t know why I made the fine dining version I just did” Josh. You’re a chef. Of course you did 😂
He is a chef at heart
It's these casual flexes I am here for
“When The Going Gets Weird, the Weird Turn Pro”
he's like not a chef tho
@@gustavo_oviedo wdym?
As a Thai person, a big APPROVE to you brother!
Thank you Josh! It really is hard to find ANYONE else than yourself giving culinary loveage to the masses!
The recipes are complex, but that's what I'm striving to improve. I'm a home cook, but have a culinarist's heart. THANKS FOR EXPANDING my definition of what flavor can be 👊😀👊
" To The masses " Like anyone can Afford half this shit Lmao
I get what you're saying tho
True, but when you wanna TREAT you and/or family/friends, THIS is where you wanna go 😉👍
As an Australian, I love that you use metric over imperial , it’s the superior system.
I've never clicked on a video faster than this, I heckin love soup
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💋 ORGASM-GIRL.ONLINE 💋.
Gaze: "Amazed"
Lips: "Sensual"
Smile: "Sweeter"
Body: "Colder"
Жизнь, как красивая мелодия, только песни перепутались.
#однако #я #люблю #таких #рыбаков #垃圾
@Newcious the only good reply on my comment no cap
Pls stay connected 💐🙏💐
Im Thai and this made my mouth water, good on you from one Josh to another!
This is my favourite soup ever! It clears out the sinuses too, great for when you're sick 😄 (at least for me) I always add coconut milk at the end too.
Even I don't do Nam Prik Pao by myself 😂 I just bought the instant one, respect to you
Oooooh! My favourite soup, goes perfectly with rice and Padprik Chicken or Pandan Chicken (Gai Hor Bai Toey).
I've made it thousands of times but never made the paste from scratch and have never been able to recreate the Tomyum from my favourite Thai restaurant.
This plus fried rice is always my go-to when dining at a Thai restaurant. The combo is just so good.
I had no idea Tom yum was made with shrimp stock. That explains why I always have my throat get scratchy when I eat it lol worth it
my throat also gets itchy when i eat shrimp, but not all the time. ive never had an epipen or anything like that on hand though. is that bad?
@@dixonyamada6969 I get something similar with raw hazelnuts, raw peas, kiwi fruits and a couple of other things. Cooked/blanched they are fine. It got a bit worse and I mentioned it to a doctor and they said to be careful around those things because the reaction can get more severe and then you are at risk of anaphylaxis. Luckily for me raw hazelnuts and raw unfrozen peas don't really feature heavily in my diet.
Pls stay connected 🙏💐🙏
I’ve always had tofu Tom Yum, and I think it comes with a vegetable stock. There’s a million variations on the recipe. shellfish allergies are hardly uncommon so it’s worth asking if the stock contains shrimp.
Love how you expose the DMs you receive of mistakes we’ve made. There is a reason why Papa gave us steps, follow them lol 😆
As a thai peep I really love this!!! The color is soooooo good 🔥
i love to see all my thai brothers and sisters here approving of one of our fave dishes. This soup is also approved by this thai person !!!
I'm Thai and I didn't know how Nam Prik Pao was made until I watched your video😅 . Thank you 🙏. Btw your soup looks so yummy!! My mouth is wateringgg!🤤
Thai restaurants in my mind prove their worth by the quality of their Tom Yum soup. If I want it fancy I ask for rice noodles. You went off the hook. I need to make this.
First of all, WOW. A standing ovation is well-deserved for the level of details and care that went into this. But this shouldn't be surprising anymore since I'm like the 100-something Thai person to say that you absolutely nailed it. Thank you, you've inspired me to do this the proper way once more!
Pronunciation of 'Tom' aside (it's more like 'dome' as an American, a long 'o', not 'aw'), you made Thais happy. Props, papa. Personally I prefer ต้มแซ่บ to ต้มยำน้ำข้น.
As a Thai people I am very approve this recipe! I also really want to try it out imagine making this but in a bigger bowl and more portions of it.
One of the greatest? No my dear Joshua it is THE GREATEST SOUP EVER
I love that you made the traditional version and also a recipe where you used that as an inspiration for a new dish.
Hands down my favourite dish of all time and this recipe is absolutely one i have to make for myself x
this recipe is amazing but there's no way i'm doing this at home :D
Currently making it. Taking me forever 😂
As a Thai i totally approve this recipe. in additional you can make this in the others 2 different ways,
for the first you can add a milk or coconut milk or mix both in the proper amount to make a softer taste to the soup,
the second way we call "Tom Yum Nam Sai" that means the clear tom yum soup, the main ingredients are the same
except use just only fresh chili instead of mixing a fresh chili with "nam prick pao" and the rest are the same. this kind of soup
will taste lighter, brighter and not that burned your mouth like the others. anyway 100% approve this recipe.
No real Thai would ever approve of this. Your Thai citizenship is rejected.
@@Joshmo1234 and plz give me a new citizenship, i wanna leave this fucking country so bad lolol
As a representative Tom, this is very appreciated. keep making the yum stuff!
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💋 ORGASM-GIRL.ONLINE 💋.
Gaze: "Amazed"
Lips: "Sensual"
Smile: "Sweeter"
Body: "Colder"
Жизнь, как красивая мелодия, только песни перепутались.
#однако #я #люблю #таких #рыбаков #垃圾
Pls stay connected 💐🙏💐
The first Person that understands the depth of my obsession with this soup!!! Love the Video!!!
congrats for getting to keep ur uncle title 👌🏼
I was curious and skeptical because obviously as an Asian trying to follow a white dude for a Thai recipe…but I did try this and it was absolutely a home run!!! Followed exactly what you showed and it was phenomenal. Everyone loved the soup and the paste as well. Thank you!!!!!!!
i love it when he vanishes but the microwave reflection is still there XD kills me every time
Josh, you and I need to talk... There is a Thai place here that makes what she calls a Yum Yum thai salad. The beef version is her beef from her prep line, stir fried with a bit of oil, garlic etc, while raw onions, green peppers, cucumbers, cilantro, tom yum paste and a nam prik are placed in a bowl. When the steak is done, the meat and oil are all mixed with the cold ingredients and served over rice. She has a chicken version where she uses her curry chicken instead of the beef, ads peanut butter and lime juice to the cold mix. I love that served over cold cabbage instead of rice...
You should make Braised Short Ribs if you haven’t already, it’s probably one of the best tasting things in the world
i LOVED Tom Yam !!! i ate it every damn day but not every place make it perfect BUT !! in Real Thi they dont remove lemon grass, lime lives, ginger from any bag,, its just goes straight to SOUP !!! and this is what makes it special !!! i chew it and you feel every taste of it
Josh every video: This is the gawdamn best thing I've ever eaten
"Let's get some french music going"
- plays Chopin
haha
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Pretty: face.
Body: Beautiful.
Smart: flirt.
Like to eat.
Жизнь, как красивая мелодия, только песни перепутались.
#однако #я #люблю #таких #рыбаков
Gaze: "Amazed"
Lips: "Sensual"
Smile: "Sweeter"
Body: "Colder"
Жизнь, как красивая мелодия, только песни перепутались.
#однако #я #люблю #таких #рыбаков #垃圾
Who really likes me?
You guys...
Ahh, I'm turbulent
when your beauty is in front of me.
Жизнь, как красивая мелодия, только песни перепутались
#Чо #эт #делает #на #2 #месте #в #тренде
#однако #я #люблю #таких #рыбаков #垃圾
America 😂
Wow! It must be so much work to make a video like this. From planning, to filming and cooking, to finally editing. I love Tom Yam !
With the fancy Tom yum…Josh needs to start a new series “But Fancy” to make fancy versions of basic dishes.
As Thai, usually we don't use that kind of mushroom but that's good too, I 10000000% approve this Tom Yum Kung, there're many kinds of Tom Yum and yours might be one of the best.
Chili Jam!?!? Josh you just gave Uncle Roger a heart attack
first time i had this at hotpot my whole brain rewired it tasted so good almost like there was tea in it the flavours are so insane and perfect
What recipes do you actually do with all those left over sauces? Would really like to know what else youre doing with those half a litre of Nam Prik Pao? Or that bottle of scallion emulsification....
Just so we may actually use stuff like the 5 litres of Pork broth we did for the ramen lol
A video on those would be nice :D
Got some idea for the nam prik pao. Not really a recipe. But I grew up with Nam prik pao on toast. It’s really good tho.
My grandma always make lots of it and would gave it to me every time I go visit her. So I usually treat it as a condiments. 👍 grandma approved
Stir fry some veggies and protein with it
add to your rice, congee, and boring maruchan noodles...
Pls stay connected 🙏💐
You can use it with a lot of stir-fried recipes, for examples, stir-fried chicken with cashew nut, pork, squid, clam, or many other seafood. You can add it to many kind of noodles both with soup and stir-fried noodles. You can add it to fried rice and you can spread it on toast as well. There are many things you can do with it, so, don't worry, it won't go to waste.
I just started dieting... and then I found your channel... AND I hate how much I love your channel! I want to try making so much of the food on your page especially the philly cheese steak!
"This stuff is thicker than my thighs"
I love papa's thick thighs
I’m disappointed in you Martinus 😭
Pls stay connected 💐🙏💐
Thank you! Tom Yum and Tom Ka are delicious. I just wish I had lemon grass growing in my garden. And a reliable source for galangal and kafir leaves.
Who is here from uncle roger?
Yes! Uncle Joshua gets to keep his Uncle title unlike nephew Gordon.
Me
@@mikesgamingchannel733 lol
Recipe turned out amazing! (Much appreciate the demonstrated use of scissors to remove the shrimp heads, much cleaner.)
This looks authentic. And I’d like to humbly add that, in Thai, the ‘Tom’ in ‘Tom Yum’ is actually pronounced in the way that rhymes with ‘home’ rather than like the name ‘Tom’.
Excellent 👌🏻 Greetings from Scotland 😊 Have a wonderful day everyone 🌻
I've been watching since you had half the 000s and this is so far the best made video the channel has ever done. Well done team!
Also, gonna have to make that fancy - so there is at least one person.
Awesome homemade NPP. To viewers: you absolutely need to use oyster mushrooms instead of anything else. The flavor and texture are completely wrong otherwise. Canned are fine. I lived in Thailand for many years and JW does an excellent job.
Just made this, delicious!
I followed the recipe as per your website, and it looks like you included an extra ingredient in the ingredients list that isn't used in the dish - shrimp paste.
i’m thai but i live in italy and this made me miss thai food😩 i miss my tom yum kung and pad thai so much
This is so much work I could not see my self spending all this time wow!!!
please do more of the fine dining versions! there r very few resources online that show the creation of more elevated dishes to amateurs or people interested in learning about it. And more so there are 0 resources that make delicious authentic food AND THEN show that bridge between tradition and elevation, like done here.
Hands down my favorite RUclips content creator
Anyone complaining about grams needs to shush. As an American I will gladly say that the metric system is superior in every way. Buy a scale and weigh things, it’s so much easier.
We made your Nam Prik Pao and Tom Yum and it blew ALL the cob webs out! Thanks for the inspiration.
As a Thai person, I approve 👏🏻👏🏻👏🏻👏🏻👏🏻
I always order Tum Yum Gai as the first evaluation of a Thai restaurant. If they pass that test, then I try Tom Kha Gai. If they fail at either of these basics I never return. If they succeed I will slurp each spoonful and lift the bowl to my mouth to ensure I enjoy every last drop.
It look amazing. But 1 point I would adjust is the mushroom, we do not fried them first, just add to the Tom Yum and it would already be great.
Love watching your videos 🤩
Yessss this is a favourite, and what I want when I have a cold.
Got your link from watching Uncle Roger Wejio~ Like both of you~~NIce Wejio
my favvvv. i LOVEEEE tom yum soup with shrimp, and white rice.....mmmmmm
OMG...as Thai, i have to bow to this tom yum, very close to the original.
Seriously so excited about this recipe. Papa is the best!
Tom yum with noodles or rice is awesome comfort food.
Diversity in asian cuisine is wonderful♥️
Tomyum is hot n sour , like korean kimchi.
While in indonesia we tend to add some sugar into anything thats hot+ sour😂 make them friendlier & more delicious 😂♥️🍻
Chinese & english dont have a word to describe umami/ gurih, special distinctive taste of sth fried & grilled... especially from proteins, shallot,& garlic . But we have.
Feel proud about it♥️🍻
Wow! I can tell it tastes great. Packed with flavors!
TomYum is one of my favourite soup ever. I remember that day my mom brought back some instant noodles from Thailand.
Fav soup ever and one of the nicest experiences any mouth can have. Spicy, spicy.
what if Josh signed up for Master Chef or some other TV show like it. Would definitely watch that!
Fuiyoh Joshua Weissman !
I like the elevated versions. I wish for it every time.
Made the Pad Thigh, the dumple-ings can't wait to make this!!!
As a Thai, This is new version that popular in thailand not the authentic one
Original Tom yum kung dont use chilli paste, the redorange colour come from the river prawn u can boil water with shrimp shell and head after u remove those shell u gonna have some stock which has orange colour and smell of prawn then u add galangal lemon grass prawn fish sauce sugar tamarind or lime to taste then finish with lime leaves
congrats on keeping the Uncle title!