Dry Tom Yum Recipe ต้มยำแห้งทะเล | Thai Recipes
This flavourful dish was featured in Netflix’s documentary Street Food, Bangkok episode. In the documentary it’s made by Jay Fai, a street food vendor who earned a Michelin Star for her “elevated street food” which uses a lot of large, expensive seafood in otherwise common dishes.
Dry tom yum is basically the stir-fry version of the famous tom yum soup most people know about. It’s quick, it’s easy, but with bold, refreshing flavours. I’m using a mix of seafood for this, but you can use only 1 or 2 types of seafood as you wish. The important thing is the herbs—lemongrass, galangal and kaffir lime leaves—which is what gives it the iconic flavours of tom yum!
HOW TO CLEAN & PREP SQUID: https://youtu.be/b10yRX9eVIc
KAFFIR LIME LEAVES 101: https://youtu.be/gz8VR7p1w-8
RELATED RECIPES:
Tom Yum Soup with Shrimp: https://youtu.be/hhcYNjeQ_XY
Thai Chili Paste/Chili Jam: https://youtu.be/KGsHX4HScDw
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About Pai:
Pailin “Pai” Chongchitnant is the author of the Hot Thai Kitchen cookbook, co-host of a Canadian TV series One World Kitchen on Gusto TV, and creator and host of the YouTube channel Pailin’s Kitchen.
Pai was born and raised in southern Thailand where she spent much of her “playtime” in the kitchen. She traveled to Canada to study Nutritional Sciences at the University of British Columbia, and was later trained as a chef at Le Cordon Bleu culinary school in San Francisco.
After working in both Western and Thai professional kitchens, she decided that her passion really lies in educating and empowering others to cook at home via YouTube videos, her cookbook, and cooking classes. She currently lives in Vancouver, and goes to Thailand every year to visit her family. Visit her at http://hot-thai-kitchen.com
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23件のコメント
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Thank you for watching and please enjoy!
Oooh lalala am going to try this. Asante sana Pailin
Thanks you L , your dishes always good & amazing 🌹
Can i leave out the galangal and kaffir lime? I can't seem to find them. 😭
This was a really really good recipe! Thank you very much for the video.
Nice 👍
Experimented with this recipe twice and I absolutely LOVE it to bits. Will chopping the galangal and lemongrass more roughly affect the taste of this dish? I love eating the shallots but not quite a fan of biting into the bits of lemongrass and galangal. Everything else about this dish is just YUMS!!!
Hi . If I don't add scallops N chili paste will it still taste good?
too much work
Sa-wat-dii Khrup Nong Sao Khon Suuai Pailin's Khrup That Dry Tom Yum it Look So Delicious And Your Smile it's Look So Sweet Phii Chorp Maak Khrup Khaawp Khun Maak Khrup Nong Sao Khon Suuai Pailin's For Sharing us your Recipe Ruk Maak Khrup i'm From Mission BC 😁👍👍👌😍😚⚘⚘💖💖💖💖💖💖💖💖💖💖💖💖
I like tomyum..😋
Love ya channel
if you use the best Sea food ，you will as good as Jay Fai ，please do try to use the best quality ingredient，you are the best
I love how humble and authentic (both in Pailin’s recipes and her personality) this channel is! She makes Thai recipes so approachable.
I love Palin's Kitchen….but Mine is the Kung Fu Kitchen….HHHUUAAAAAAAA !!!!!!
Amazing variation of Tom Yam (as I do not usually enjoy that much eating soup, that’s why…) I’m going to have a go at this stir fry instead!
Pailin, double thanks for this recipe! I am anticipating that it must be delicious. OMG!
Actually, I’m ok with rubbery calamari, I even prefer them like that sometimes, but I can’t look at rubbery shrimp.
I just made this dish tonight and it was delicious! My partner and I added green mussels, sole fish, scallops, squid and shrimp. thank you for the great explanation and breakdown on how to cook this plate. This became an instant household favorite for sure!
I am making this today ….a vegan one with mushrooms….so its tom yam heng mangsawirat❤
If you have any mizuna or arugula in your fridge unused, they are good substitutes for the cilantro here.
Can you blent the lime grass and glang galang?
You talk too much I just want to see what you kind cook.