HELLO LOVELY VIEWERS! Important Note: If you have questions about this recipe, you can post it here for the community to answer. But if you want to ask me, please get in touch via Facebook, Twitter, Instagram or my website (all links are in the description above). If you leave questions in the comments I may not see them due to the large volume of comments I receive across the hundreds of videos on this channel. Also, before sending on any questions be sure to read the written recipe on the website as I often add extra tips and notes not covered in the video. Thank you for watching!
I made this today and the broth was very full of flavors, so good! Only had 1 cup of stock so I used water with bone-in thighs and had no tamarind but all other ingredients were added. I also added some lime zest. Definitely a great tasting soup that I will make again.
I was in Thailand earlier this year and my friend made this dish from scratch at her home. I was lucky enough to record her methods and the end result. Not to disrespect you, but her dish, as it was presented to me for the first time, was an authentic response of just... "WOW!!!" Although I wrote the steps down and had video to show her process, I could not replicate it here at home. And yes, we have quite a few Asian markets here in the area so I have each and every original ingredient, no substitutions. I have searched many versions of this online and in cookbooks, but yours was 99.999 percent on the money. Your recipe is the only one that comes oh so close! She used chicken breast but the sauces she used balanced out the blandness of plain chicken breast as you said. In the area I was at, (Phichit), the people always had rice cooking. I am sure that goes for all of Thailand. If I were to live there, I would do the same! Not for the day, but for tomorrow and beyond as I discovered. So here is a tip I found might be helpful. Many comments were made about the garnishes that you were to tell your guests not to eat. As most of you, I do not like to "sift" for my meal. I too, did not like the inedible pieces of garnishes, so my trick was to wrap the galangal, lime leaves, and lemongrass, each, in separate cheesecloth wraps (cut a big square piece of cheesecloth, drop the garnish in the middle and make a tight knot and tie it strong but leave a lot of room for them to expand) and just dropped them in the soup. I did drop the heating temp by 10 degrees so that I could soft boil and extract the flavors from each of the Trinity ingredients. I could have removed the garnish wraps when serving, but it is obvious to avoid them. No mess or ugly faces when a guest chewed into galangal or the lime leaf! :) I have yet to have any leftovers! :(
why would you not just cut them small enough so that they would kinda dissolve and then no one would have issue eating them? thats what i do. all those ingredients are perfectly edible, its just not alot of fun to bite into a big pieces. i mince them. and don't have to worry about any of this. i love eating them this way.
OMG! I just did this yesterday. It is so freaking good. I am already craving another bowl again today. Thank you very much! My cooking experience is literally almost 0, but I can make this from scratch with the chicken stock Thai style.
Holly molly!! I just did this stock with few ingredients I found and is amazing, I can't imagine how good is with all the ingredients. Thanks a lot my master Pailin.
Wow you are good! So excited to have found your channel. So thorough and enthusiastic ... everything so well explained and honest and real. Forget TV, all the best cooks are on RUclips.
I've cooked this, its fantastic....just got to get that sawtooth coriander to grow !!!! and it will be perfect !! Thankyou so much for your video and recipe's
ha ha, the tom yum trinity! Brilliant! that is pure gold,..plus reduction when you mention to western chefs like myself...it's all about intensity! Thai food is just amazing...i can't wait to visit again and gain 30 pounds!
This was my 2nd attempt, but this time with authentic "trinity" components (lemon grass, lime leaf and -- I finally found -- galangal!), however, it really needs the attention to exact ingredients and function of order. I failed: I used pre roasted dark meat chicken (at the end), only had green Thai chiles, frozen, and my lemon grass was also frozen (old), but I used good home made chicken stock, but my infusion lacked. I read in a cross reference recipe that reducing the chicken stock first is a good idea. I also subbed shiitake mushrooms (all I had) and (from what I had at a local Thai restaurant, I thew in slivers of red bell pepper). It lacked any punch in flavor overall. I had to hit it with some more fish sauce (and some Sriracha) and rework it to save it to my taste and not waste it. ......I will try again. I will master this with time, trial and error.
I have just tried this. Had to replaced the mushroom with that Korean mushroom, I don't remember the name of the mushroom, but it still tasted very good.
Tom yum is one of my favourite Thai food. I made one the other day and published the video on my RUclips channel. I'll try your recipe & style of cooking
This is my favorite thing to eat, especially when I'm sick because it clears my sinuses SO FAST! Luckily for me..there is a little Thai restaurant just a few miles from my house that actually makes good authentic food.
Hi pailin, enjoying your superb videos🤗! Could i make the stock of the three herbs and froze it? So that whenever i want to make the dish, i would just take the herbs stock and use it. Thanks 🤗
This is very nice. If I would like to replace the tomatoes with red bell pepper, when would be best to put it in so that it remains crunchy yet gets soft enough to feel "done"? Thanks for all your hard work!
Great video. Your production value on the videos have come a long way. Love your recipes and your ease in explaining things. When will your book be out?
I've found that if you need chicken stock, and don't have time to make your own, the Better Than Bouillon brand's organic version of their chicken stock is a decent substitute. It doesn't have celery or carrot in it like a lot of western chicken stock does.
And now I've made this, I dunno which one is better, this one or Tom Ka Gai! Both are so good. Btw the recipie on your site about this seems like you typed some of the ingredients twice there :)
Hi! Your channel is great! I LOVE Tom Yum Soup - the one i used to get was with Tofu. question is with all the soy sauce, fish sauce etc should i use unsalted chicken stock or salted is fine? What do you tend to use in this recipe if using stock? Thanks!!!
oh my god i made it and it was so good! I was surprised at how much soy sauce i needed in it but i did use homeade chicken stock that was unsalted so thats probrably why. I also love adding thai Basil to this mmmmmm Ill be making it again soon! Do you have any tips for freezing thai basil or do you feel like that is one thing thats better to just get fresh every time?
I need your help. I bought a package of tom yum mix with all dried galangal, lemongrass, and kaffir lime leaves. If I follow your recipe should I use the same amounts of ingredients? or are they any good? lol
Greetings Pai, I saw your video when you "introduced" your new stove and I was probably paying more atytention to you than the stove. I can't quite read the manufacturer of the stove in this video, can you share who makes that stove? Thanks again, Will
Hi, I really like your cooking videos. I live in Mexico and finally found a shop which sells galangal but it's dehydrated, and they didn't sell the lime leafs. They said I could buy them where they sold tea. Would that type of leaf work and does dried galangal work for the soup? I have all the rest of the ingredients. Thank you
Hi Pailin, I hope you can teach me how to do Tom Yum Gai with fresh tamarind pulp instead of using tamarind paste, because I can get it here in Malaysia. :)
HELLO LOVELY VIEWERS! Important Note:
If you have questions about this recipe, you can post it here for the community to answer. But if you want to ask me, please get in touch via Facebook, Twitter, Instagram or my website (all links are in the description above). If you leave questions in the comments I may not see them due to the large volume of comments I receive across the hundreds of videos on this channel.
Also, before sending on any questions be sure to read the written recipe on the website as I often add extra tips and notes not covered in the video.
Thank you for watching!
Pailin's Kitchen not only the kitchen is hot 😉 nice recipes. I love to cook them
I made this today and the broth was very full of flavors, so good! Only had 1 cup of stock so I used water with bone-in thighs and had no tamarind but all other ingredients were added. I also added some lime zest. Definitely a great tasting soup that I will make again.
When you did the language lesson AND all this wonderful cooking, you became my new favorite channel
I was in Thailand earlier this year and my friend made this dish from scratch at her home. I was lucky enough to record her methods and the end result. Not to disrespect you, but her dish, as it was presented to me for the first time, was an authentic response of just... "WOW!!!" Although I wrote the steps down and had video to show her process, I could not replicate it here at home. And yes, we have quite a few Asian markets here in the area so I have each and every original ingredient, no substitutions. I have searched many versions of this online and in cookbooks, but yours was 99.999 percent on the money.
Your recipe is the only one that comes oh so close! She used chicken breast but the sauces she used balanced out the blandness of plain chicken breast as you said. In the area I was at, (Phichit), the people always had rice cooking. I am sure that goes for all of Thailand. If I were to live there, I would do the same! Not for the day, but for tomorrow and beyond as I discovered.
So here is a tip I found might be helpful. Many comments were made about the garnishes that you were to tell your guests not to eat. As most of you, I do not like to "sift" for my meal. I too, did not like the inedible pieces of garnishes, so my trick was to wrap the galangal, lime leaves, and lemongrass, each, in separate cheesecloth wraps (cut a big square piece of cheesecloth, drop the garnish in the middle and make a tight knot and tie it strong but leave a lot of room for them to expand) and just dropped them in the soup. I did drop the heating temp by 10 degrees so that I could soft boil and extract the flavors from each of the Trinity ingredients. I could have removed the garnish wraps when serving, but it is obvious to avoid them.
No mess or ugly faces when a guest chewed into galangal or the lime leaf! :) I have yet to have any leftovers! :(
+George Navarro Thanks for the tip, and I'm glad it turned out well!
why would you not just cut them small enough so that they would kinda dissolve and then no one would have issue eating them? thats what i do. all those ingredients are perfectly edible, its just not alot of fun to bite into a big pieces. i mince them. and don't have to worry about any of this. i love eating them this way.
This soup comforted me just watching it being prepared. I will definitely be trying this, because my husband is avid Thai food lover.
I've tried to cook this recipe this morning for sahur.. My husband like it! And i LOVE it!
OMG! I just did this yesterday. It is so freaking good. I am already craving another bowl again today. Thank you very much! My cooking experience is literally almost 0, but I can make this from scratch with the chicken stock Thai style.
Holly molly!! I just did this stock with few ingredients I found and is amazing, I can't imagine how good is with all the ingredients. Thanks a lot my master Pailin.
I have tried this recipe and it worked like a charm! My family loved this dish and my confidence in the kitchen sky-rocketed. Thank you Pai!
Cooked and loved it. Thanks for teaching to adjust seasoning…worked quite well…
Wow you are good! So excited to have found your channel. So thorough and enthusiastic ... everything so well explained and honest and real. Forget TV, all the best cooks are on RUclips.
Yaaas thanks for this, Im loving trying your recipes but I'm not a big fan of the texture of shrimp so I'm defs gonna try this
I'm completely addicted to Tom Yum Goong. And Gai version is what I will try next. Thank you for this recipe.
Tried it. Absolutely delicious. Finally a recipe that tastes like I remember it from Thailand!
thank you so much for your recipe, my friends & i had so much fun with it
Amazing, I made it the other night and it was delicious. Your channel is amazing, thank you for sharing all this 💥🙏
Just tried it and it is brilliant! I've spent years trying to get that Tom Yum feeling, and I felt almost as if I was back in Thailand...
Thank you for the recipe. Just made this and it is yummy. My first attempt at making tom yum at home here in Borneo.
Wonderful! Perfect for these cold, crisp autumn months.
I've cooked this, its fantastic....just got to get that sawtooth coriander to grow !!!! and it will be perfect !! Thankyou so much for your video and recipe's
This recipe is pretty solid. Be careful not to add too much sugar. Those roasted shallots was the real MVP.
I love this recipe so much , thank u for sharing.
Had this for dinner. Really delicious👍 will make it again
Thank you for this, actually my
no. 1 favourite soup in the world
ha ha, the tom yum trinity! Brilliant! that is pure gold,..plus reduction when you mention to western chefs like myself...it's all about intensity! Thai food is just amazing...i can't wait to visit again and gain 30 pounds!
Thanks for the recipe! I am going to give this a try. Just wondering is this meant to be eaten by itself or with rice, noodles, or something else?
This looks amazing! You're just so entertaining, makes me so psyched about this!!
This was my 2nd attempt, but this time with authentic "trinity" components (lemon grass, lime leaf and -- I finally found -- galangal!), however, it really needs the attention to exact ingredients and function of order. I failed: I used pre roasted dark meat chicken (at the end), only had green Thai chiles, frozen, and my lemon grass was also frozen (old), but I used good home made chicken stock, but my infusion lacked. I read in a cross reference recipe that reducing the chicken stock first is a good idea. I also subbed shiitake mushrooms (all I had) and (from what I had at a local Thai restaurant, I thew in slivers of red bell pepper). It lacked any punch in flavor overall. I had to hit it with some more fish sauce (and some Sriracha) and rework it to save it to my taste and not waste it. ......I will try again. I will master this with time, trial and error.
I just love to see your demos. Really makes one hungey. Keep it up. Details are clear uand easy to follow
Every recipe I try is amazing! Your dishes are so good and I am a fan. Thank you for sharing I will be purchasing your cookbook.
Love the additional of lemon grass at Thai soups. It's phenomenal
I'm so happy to find your website. I love Thai cooking, have a monster Thai cookbook, and am open to more instructions. Thank you!!!
I have just tried this. Had to replaced the mushroom with that Korean mushroom, I don't remember the name of the mushroom, but it still tasted very good.
Enoki mushroom
Tried this today and absolutely loved it!! Thank you :)
Made this and it was so delicious!! Will be making this again and again! Thank you Pai!
Again and again it's a pleasure to watch your videos... Say, you don't put nam prik pao, is it because it's not with shrimps ?
I love it when you started to speak. Im gonna try this recipe soon. Love From Malaysia 💕
I just love thai food..steamed fish, pad thai, tomyam, papaya salad..
maybe it's because i like lime and the aromatics used..
:)
I'm watching this while fasting..i want to break my fasting with tom yum and rice :)
Ugh, me too
your cooking is awesome and topping off with a great, fun personality = wow dishes all the time.
Thx for easy to follow recipes. Will try this recipe tomorrow.
I'm so grateful to have found you!!
Thank you for this video and recipe!
Tom yum is one of my favourite Thai food. I made one the other day and
published the video on my RUclips channel. I'll try your recipe &
style of cooking
Mmmm I must try this later.Lorna from Scotland x
I made this and it’s so delicious!!!
This is my favorite thing to eat, especially when I'm sick because it clears my sinuses SO FAST! Luckily for me..there is a little Thai restaurant just a few miles from my house that actually makes good authentic food.
Hi pailin, enjoying your superb videos🤗!
Could i make the stock of the three herbs and froze it? So that whenever i want to make the dish, i would just take the herbs stock and use it.
Thanks 🤗
Your channel is very quickly becoming my favourite to watch! I love to learn cooking from youtube and I am excited to try many of your recipes :D
Thanks again Pai for all your help.
I must try this dish out. Love Thai cuisine. Thanks
This is AMAZING!!! I just made it and it blew my mind for how delicious this is ! Such perfect recipes !!
Finally I can comment and say that I absolutely love your channel. But you make me so hungry! :D Thanks for another great recipe/tutorial.
You've come a long way. Thank you for the great videos.
Looks really good. Thanks for posting!
This is very nice. If I would like to replace the tomatoes with red bell pepper, when would be best to put it in so that it remains crunchy yet gets soft enough to feel "done"? Thanks for all your hard work!
smooflarkin Give the bell peppers about 1 minute to cook and they should be "al dente"
Hello, can I use dry galangal... Coz we don't have access to the fresh
Great video. Your production value on the videos have come a long way. Love your recipes and your ease in explaining things. When will your book be out?
Just made this for lunch! Love love love it so much!
Thank you :)
Hello Pai, greetings from Singapore! Quick question. If I use bone-in chicken for this recipe will you still recommend using chicken stock for a base?
I've found that if you need chicken stock, and don't have time to make your own, the Better Than Bouillon brand's organic version of their chicken stock is a decent substitute. It doesn't have celery or carrot in it like a lot of western chicken stock does.
Thank's for sharing.
OMG, you got me craving rice with that!
And now I've made this, I dunno which one is better, this one or Tom Ka Gai! Both are so good. Btw the recipie on your site about this seems like you typed some of the ingredients twice there :)
Hi! Your channel is great! I LOVE Tom Yum Soup - the one i used to get was with Tofu. question is with all the soy sauce, fish sauce etc should i use unsalted chicken stock or salted is fine? What do you tend to use in this recipe if using stock? Thanks!!!
Hi Kim, I always use unsalted, home made chicken stock for my cooking. If you are buying store bought, make sure it is unsalted!
oh my god i made it and it was so good! I was surprised at how much soy sauce i needed in it but i did use homeade chicken stock that was unsalted so thats probrably why. I also love adding thai Basil to this mmmmmm Ill be making it again soon! Do you have any tips for freezing thai basil or do you feel like that is one thing thats better to just get fresh every time?
Thank you for your videos! I "stumbled" on your site and love it!
Great video and great recipe
look scrumptious
I am cooking it right now the delicious Tom Yum Chicken
Im going to try this evening g
I made that and I love it!!!
Very yummy thanks for recipe!
Great channel! น่ากินมากกกกก
thanks for sharing Yummo
Simply superb & spontaneous
Very delicious
Dear Pai, Tom Yum Pla recipe please! I'm dying to try a Thai take on a fish soup!
Thanks for sharing Pai, wonderful indeed! :)
Brilliant! I love this recipe!
Nice recepie and yes u look so beautiful
I need your help. I bought a package of tom yum mix with all dried galangal, lemongrass, and kaffir lime leaves. If I follow your recipe should I use the same amounts of ingredients? or are they any good? lol
+Mona Lizza Laron Usually if it's dried, I use quite a bit more of the herbs. But if you can find fresh, they're better.
Greetings Pai,
I saw your video when you "introduced" your new stove and I was probably paying more atytention to you than the stove. I can't quite read the manufacturer of the stove in this video, can you share who makes that stove?
Thanks again, Will
WillDougherty852 It's an Iwatani stove :)
Hi, I really like your cooking videos. I live in Mexico and finally found a shop which sells galangal but it's dehydrated, and they didn't sell the lime leafs. They said I could buy them where they sold tea. Would that type of leaf work and does dried galangal work for the soup? I have all the rest of the ingredients. Thank you
maybe soak them in water before cook it?
You can use dried, and you can just throw it in but let it simmer a bit longer and use a little more.
first video i see of you.... youre way too gorgeous !
it tastes really good
Hi p pai I love your recipes but i don't like fish sauce can i skip that ?
Hi! If I don’t have lime leaves, can I replace with lemon leaves? I have a lemon tree, and I wonder if I can just use fresh lemon leaves. Thanks!!!
You funny I like the way you cook and also you ready clean I like Tom yum chicken😄😍😘👍👍❤️
hello... um from Bangladesh nd here kaffir lime leaves are not found... what can i use as its substitute?? plz tell me.. i wanna try this dish...
Looks so amazing thank you 💖💖
i like your presentation..love it!
I love this recipes
It's like Tom Yam Kung because it is Tom Ka Gai.
can i use galangal paste instead of fresh as i cant find it but i can order the paste online
Hi Omar and probably :) She mentions it briefly here hot-thai-kitchen.com/galangal-101/ but she's never used it. Cheers! Adam
Hi Pailin, I hope you can teach me how to do Tom Yum Gai with fresh tamarind pulp instead of using tamarind paste, because I can get it here in Malaysia. :)
you are my hero!!!
Yumm yumm.....i just love this
Glorious alchemy!!
I've seen the tom yum paste in the jar. How do we utilize that in the soup?
Please tell me, where the comercial Thai TOM YUM PASTE goes? Can the paste be used for any other dishies?