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3 STEPS to Make THAI TOM YUM GUNG with Coconut Milk ต้มยำกุ้ง | Wally Cooks Everything
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- เผยแพร่เมื่อ 14 ส.ค. 2024
- This Thai classic spicy shrimp soup is my wife's recipe. And it's the best tom yum gung I've tasted. And I'm not just saying that because I don't want to sleep out on the street. And she'll show you how easy it is to make your own tom yum gung, step by step in your kitchen.
►How to Make a Delicious Shrimp Broth: • EASY Prawn Broth
►Full recipe and ingredient list coming soon on: wallycooksevery...
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►Ingredients:
750g large shrimp (smaller shrimp is fine but not too small)
4 cups water (can sub with chicken or shrimp stock)
1 cup coconut milk
1/2 cup Thai chili paste
3/4 cup fresh Thai chili
2 cups straw mushroom (can certainly use less Dtan likes it)
1 stalk lemon grass (cut to large pieces)
8 shallots (bash these up a bit)
2 three inch pieces of dried tamarind
3 inch galangal (cut to thin slices.
6 kaffir lime leaves (rough chop)
1 sprig cilantro (rough chop)
1 sprig culantro (rough chop)
2 tablespoon fish sauce
1 tablespoon salt
Fresh lime to taste
►First Step
Start by prepping herb and aromatics.These classic Thai ingredients will become the base flavor for the soup.
We cut 1 stalk lemongrass into large pieces, 8 shallots just bash them open, 3” of galangal sliced. Leave two 3” pieces of tamarind whole.
Add these ingredients into a pot with 4 cups of boiling water. You can also use 4 cups chicken stock or even shrimp stock. Check out my good friend’s video on how to make shrimp stock, his name is Wally too. Link to his video above.
Let boil for just a few minutes on medium heat.
►Step Two
Add 1 tablespoon of salt followed by 1/2 cup of Thai chili paste. This is the ingredient that will give tom yum gung that bright red spicy color. But Thai chili paste is really not that spicy. Followed by 2 tablespoons of fish sauce. Aside from the tablespoon of salt, fish sauce provides another layer of tasty liquified fish salt.
Let that go for a minute. And then add all the shrimp. When the soup starts to simmer again add coconut milk. Then add all of the fresh Thai chili which have been chopped and bashed with a mortar and pestle to release the oils from Thai chili. We like it really spicy so the spicier the better.
Mix well than add the mushrooms and let cook for a few minutes on medium heat.
Give the kaffir lime leaves, cilantro and culantro a rough chop. Then add to soup. Continue to cook for two minutes while mixing all of the ingredients.
Then switch off the heat. Break out a bowl and start plating.
►Step Three is time to eat
Get some fresh lime and add to your tom yum gung for that sour taste. I prefer my tom yum gung on the sour side. So I tend to add lots of lime juice.
Serve with a bowl of hot jasmine rice and you’ve got yourself a meal to die for.
I told you it’s easy to make 😀
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Just in case someone doesn’t know, don’t try to eat lemongrass, galangal and kaffir lime leaves. These are strictly ingredients for amazing flavors. Usually restaurants take out most of these ingredients before serving. It’s very fibrous and I suppose if you’re really determined to eat it you can try. It’ll definitely help get your 🚽 bowels moving if you need it. On that note, happy cooking 👍
Delicious! 🍲🦐
Yeah... culantro is quite unknown and rare in the US. Other Thai ingredients that are hard to find here - cilantro roots, those small baby eggplant balls, fresh green peppercorns on the stalk.
Looks awesome!!👍🏼😋 greets from germany
Danke 😃✌️
Is that all there is to it. That’s quick!
Hey bro, yup that’s pretty much it 😂
Thai food has sooooo many ingredients
Hello! Yes most Thai dishes are complex 😆
💜💜💜👍👍👍👍👍👍
I don't like coconut milk it's too coconut taste 😑
Hi Adrian yeah I agree. If we used fresh coconut milk it’ll be too strong. So we found that boxed coconut milk is more mellow. To add some creaminess you can use evaporated milk also which is common for Thai hawker foods.