I love this. I swear I get tired just watching Becky - what a powerhouse of a chef! I love her choices for the flavor palette to create complex experiences for the palate.
My little twist ... I add woodear mushroom/fungus in addition to the cap mushrooms (oyster, straw, or even shitake, white button or crimini). This soup really takes any additional vegetables you'd like to add ... Baby corn, carrots, celery ... and if you like the coconut flavor (and I find so many people do), this can be taken in the direction of Tom Kha by adding coconut milk or coconut cream.
Yeah I've never had cherry tomatoes in Tom Yum. But the big thing to me is that the broth color. It should be a yellow or orange. Also the jam...? what? I guess that's why they say Thai-style instead of Tom Yum.
Tom Yum is quite versatile in retaining its authentic flavor profile while accommodating a variety of vegetables or other ingredients that are not necessarily part of the original recipe. I've not used cherry tomatoes, but I've used other tomatoes to good effect. I've added carrots, celery, baby corn, thinly sliced cabbage, potato, as well as using other mushrooms beyond the straw mushrooms or oyster. White mushrooms or shitake also work fine, and I've enjoyed adding woodear fungus mushroom.
@@Omoloya1 I'm not surprised. America's Test Kitchen really needs to diversify their show, I know they have some people of color as guests but it's not enough. If they're representing America, then you definitely need to be more diverse. Unless they change their name to White America's Test Kitchen, which would be more accurate to what they have now.
@@eunicevillaneda-bolanos8474 Right??... and I'm Causasion: English, Irish, Native American and German -> blond hair, blue eyes. The sooner that they and others do as you suggested, the sooner we can all appreciate each other more... as the beautiful tapestry of humanoids that populate our planet. Amen anyone?
@@sandrah7512 I'm sure it's great effort and I'm sure the soup tastes delicious. I don't intend to "rag" on Becky but I can see how that previous comment of mine comes off that way, so I removed it out of respect for her. I'm sure she's a talented chef and appears to be kind-hearted and truly coming from an honest place, but as a Mexican-American, I'm kind of tired of seeing people like Becky, Rick, Rachel etc. representing our culinary culture and I'm sure people from other colors feel the same. I'm sure it comes from a place of appreciation and in no way comes off as a way to "replace" original recipes. I'm not trying to pigeonhole anyone, I simply would like to see more representation in these dishes and while I do know they often feature people of color on their shows, I'd like to see more. Thank you for your response Sandra, it was most instructive.
Get the recipe here... oh wait we're going to blur it out until you give up your email. Piss off, I can get all the recipes I want without you spamming me.
though the ingredients are available readily, it would be nice to see anyone of asian decent at all teaching this dish. Americas test kitchens staff is very very white.
I love this. I swear I get tired just watching Becky - what a powerhouse of a chef! I love her choices for the flavor palette to create complex experiences for the palate.
I appreciate that you guys are calling it Makrut lime leaf and not what it used to be called.
One of my favorites and now I can make it at home. Thanks for sharing. Now I'm going to the market for ingredients.
More Becky.
Oh! We will have some Thai soup! Thank you? Love you!
My little twist ... I add woodear mushroom/fungus in addition to the cap mushrooms (oyster, straw, or even shitake, white button or crimini). This soup really takes any additional vegetables you'd like to add ... Baby corn, carrots, celery ... and if you like the coconut flavor (and I find so many people do), this can be taken in the direction of Tom Kha by adding coconut milk or coconut cream.
Thanks for your idea's.
Thank you for sharing.. 😋👍
I have never seen tomatoes in Tom Yum before. At least not those cherry tomatoes. 😅
Yeah I've never had cherry tomatoes in Tom Yum. But the big thing to me is that the broth color. It should be a yellow or orange. Also the jam...? what? I guess that's why they say Thai-style instead of Tom Yum.
Tom Yum is quite versatile in retaining its authentic flavor profile while accommodating a variety of vegetables or other ingredients that are not necessarily part of the original recipe. I've not used cherry tomatoes, but I've used other tomatoes to good effect.
I've added carrots, celery, baby corn, thinly sliced cabbage, potato, as well as using other mushrooms beyond the straw mushrooms or oyster. White mushrooms or shitake also work fine, and I've enjoyed adding woodear fungus mushroom.
I haven’t seen cherry tomatoes either but I have seen tomatoes in it is normally Roman tomatoes
All I can say is Yum Yum Yum this is so good Tom Yum to my tum tum
Forget the noodle soup, I can down 2 bowls of plain steamed rice for a meal w/ a fried egg on top and w/ that chili jam... WOW!!!
Just curious, not contentious ... I've never peeled galangal for Tom Yum. Is there a reason I should?
ya, i'd just scrub it well.....though i noticed they had dirt on the mushrooms.
Good channel 🤗🤗
Try it with pork soft bone ribs. Delicious
Why can't I fry them all together:
Shallots
7 minutes in Garlic
8 minutes in Chilli
I did in my mind.
garlic burns easily and becomes bitter.
Those rice vermicelli.. We only soak in tap water til they soften, the cook them for 30 seconds.. At least thats how i was taught
Tomatoes....
Thai basil? Not included?
its added at the end
They couldn't get an actual Thai chef for this segment?
...and they took out the good stuff, "the aromatics," smh.
@@Omoloya1 I'm not surprised. America's Test Kitchen really needs to diversify their show, I know they have some people of color as guests but it's not enough. If they're representing America, then you definitely need to be more diverse. Unless they change their name to White America's Test Kitchen, which would be more accurate to what they have now.
@@eunicevillaneda-bolanos8474 Right??... and I'm Causasion: English, Irish, Native American and German ->
blond hair, blue eyes.
The sooner that they and others do as you suggested, the sooner we can all appreciate each other more... as the beautiful tapestry of humanoids that populate our planet.
Amen anyone?
@@majoroldladyakamom6948 I couldn't agree more!!! NOTHING brings people closer together than food.
@@sandrah7512 I'm sure it's great effort and I'm sure the soup tastes delicious. I don't intend to "rag" on Becky but I can see how that previous comment of mine comes off that way, so I removed it out of respect for her. I'm sure she's a talented chef and appears to be kind-hearted and truly coming from an honest place, but as a Mexican-American, I'm kind of tired of seeing people like Becky, Rick, Rachel etc. representing our culinary culture and I'm sure people from other colors feel the same. I'm sure it comes from a place of appreciation and in no way comes off as a way to "replace" original recipes. I'm not trying to pigeonhole anyone, I simply would like to see more representation in these dishes and while I do know they often feature people of color on their shows, I'd like to see more. Thank you for your response Sandra, it was most instructive.
Sorry to say this is not Thai Tom Yum, tomato and Thai basil what!!!
Wrong wrong wrong. The shrimp shells should be sautéed in oil before adding the chicken stock.
A Thai would NEVER un use the flavor of shrimp shells for a soup.
Get the recipe here... oh wait we're going to blur it out until you give up your email. Piss off, I can get all the recipes I want without you spamming me.
So is this channel just reposting videos they have previously uploaded?
YES. How do you tell?
NO MASKS.
ban cilantro. tastes like rotten tuna mixed with floor polish.
Indeed lol
though the ingredients are available readily, it would be nice to see anyone of asian decent at all teaching this dish. Americas test kitchens staff is very very white.
@NicholasFerrante fake? nah. pointless, sure, but its not fake.
We just pretending no garlic/allium was burnt here or what?
These ingredients aren't easily found. I can't stand watching the videos with Becky in them, she is way too impressed with herself.