Comments on: Tom Yum Goong Recipe (Creamy Version)

By: Hussain A Nalwala

Hussain A Nalwala — Sun, 12 May 2024 10:32:39 +0000

Hi....
I read your Tom Yom recipe and then saw your video a few times. Then I tried it our exactly the same way you have explained. It turned out perfectly well. Much better then what we get in the restaurants here in Dubai. Thank you for sharing it with us.

By: William

William — Tue, 06 Jun 2023 02:54:22 +0000

Wicked. So tasty...I could go on and on.

By: Shz

Shz — Thu, 18 May 2023 00:47:54 +0000

my bro challenged me to make creamy tom yum soup and i found your recipe. He was skeptical when he saw me cooking this coz I don't cook well. Results: He can't believe this taste so good. Now this and Tom Kha Gai is my go-to recipe whenever we want soup.

By: Uncle Daybid

Uncle Daybid — Mon, 08 May 2023 04:02:48 +0000

As good as the ones I’d had from the restaurants around me. You can’t go wrong with her recipes! I’ve made 3 dishes and they’ve all been great.

By: LP

LP — Mon, 06 Feb 2023 23:35:05 +0000

In reply to Pailin Chongchitnant.

Could you please tell me if it's regular evaporated milk or the 2% version?

Thanks

By: Pailin Chongchitnant

Pailin Chongchitnant — Thu, 03 Feb 2022 18:43:52 +0000

In reply to luke. Hi! Those are instant broth cubes/pastes, so you just add water and meat and veg, just like instant noodles. There will be instructions on the back of the package for ratios that you can follow.

By: luke

luke — Sun, 30 Jan 2022 06:33:27 +0000

In reply to Pailin Chongchitnant.

Hi. I know about the Knorr Tom Yum cubes and Tom Yum Pastes because I seen them in Big C market Pattaya. My Thai friends buy them to make Tom Yum. I just don't know how they substitute or if in place of traditional ingredients like galangal, lemon grass, and kafir lime leaves? It seems to me these flavorings are some sort of substitutes? If yes it would be great if you could make a dumbed down recipe for us that don't have access to fresh ingredients. I'm sure not as good as real herbs just an alternative. Thanks

By: Pailin Chongchitnant

Pailin Chongchitnant — Sat, 29 Jan 2022 21:23:15 +0000

In reply to Luke. Request noted!

By: Luke

Luke — Wed, 26 Jan 2022 02:05:24 +0000

Hi, Can you possibly create a dumbed down western version recipe using the Knor Tom Yum bullion cubes and/or Tom Yum paste? Many of the traditional ingredients are impossible to find outside big city Asian markets. These cubes and pastes can be ordered on Amazon. Ingredients like galangal, lemongrass, kafir lime leaves etc not available outside big city markets. It's two hour drive to nearest Asian market that stocks these ingredients. I visited Thailand many times and love Tom Yum. In Pattaya most restaurants use coconut milk not evaporated milk. Thanks

By: Heather

Heather — Fri, 22 Oct 2021 00:54:43 +0000

I’ve been making this for several years and I never thought to make a review. First thing I’ll mention is the importance of getting shrimp with all its armor and head intact. That orange goo in the head is what makes this dish. I also love the store bought nam prik pao, but one day I will push myself to make the homemade recipe suggested, but haven’t yet. This soup is a staple in my home. We go to the Vietnamese market (IN INDIANA!) on Friday afternoon when they get their truck and we are able to get the fresh galangal, lemongrass, makrut lime leaves, Thai chilis, oyster mushrooms and whole shrimp. The rest are staples in our home. I have never changed the recipe or strayed from the technique and it is better than any restaurant Tom Yum Goong or simple Tom Yum. Thanks for sharing!

By: Junaidi

Junaidi — Sat, 17 Apr 2021 15:24:39 +0000

In reply to Shir. No harm, but it wont taste the same. Theres another similar dish, that uses coconut milk instead.

By: Junaidi

Junaidi — Sat, 17 Apr 2021 15:22:47 +0000

In reply to Lina. Her video should have the answer to your question

By: Lyle

Lyle — Thu, 01 Apr 2021 20:09:31 +0000

When I was living in Nakhon si Thammarat we often found fresh tomatoes, white onion and I think even spring onion (green onion) in our Tom Yum Goong. Is that a different recipe or just a preference of the chef? Also I have found straw mushrooms canned at my local Asian market, would they be better than fresh oyster mushrooms or would you only use oyster or both? Thanks!

By: Lina

Lina — Fri, 26 Feb 2021 15:17:38 +0000

LOVE LOVE LOVE!!!

However did anyone experience sever curdling when adding the evaporated milk?

By: Shir

Shir — Wed, 13 Jan 2021 10:48:37 +0000

hi!
how would it be to add coconut milk instead of the evaporated milk?

thanks
Shir

By: Nez Wright

Nez Wright — Tue, 05 Jan 2021 22:16:37 +0000

So so so so good!
I didn't put in the evaporated milk as I'm allergic to dairy but it tasted I credible. Plopped my rice in the middle

By: Sabrina Haq

Sabrina Haq — Thu, 31 Dec 2020 01:30:39 +0000

This is the easiest recipie to follow and taste amazing. It is way better than any tom yum soup I had at a thai restaurant. It taste like the authentic version found on the streets of Thailand!!

By: Stephen Chan

Stephen Chan — Fri, 11 Dec 2020 18:55:33 +0000

There are many types of Tom Yum soups, but Goong is always the most popular. Making it at home is like a barbecue party, as the grilling shrimp will perfume you kitchen or even your entire home. And the creamy texture? So mouth watering!