(cheerful music) Sawaddee Ka! – Welcome to Hot Thai Kitchen. So today I am making a sort of a remake but at the same time
it’s a different version of this very popular
dish we all know about and that is Tom Yum Goong. So the version I’m showing you today is what we call “Tom Yum Goong Nam Kon” and “nam kon” means a thick broth, so it’s sort of a creamy
version of the standard Tom Yum and it’s become really popular in Thailand in the past several years
so I want to make sure I get you guys all
caught up with the trend. Alright, let’s get started. So when making Tom Yum Goong, you gotta really pay attention to
your “goong” or your shrimp. So I always use head-on, shell-on shrimp because, see all this like orange stuff in the shrimp heads? That
is good shrimpy flavor, the shrimp tomalley basically,
I call it shrimp foie gras and that’s gonna go into our broth and it’s gonna add so much
flavor and shrimpiness and the shell, we will also
use to make the shrimp stock which would be the base for the soup. Now, what you want to do with this, is you want to first take off the head and you just grab it and twist and the head will come off easily. Throw that into your stockpot. Now I want to show you a little trick for deveining shrimp without
having to cut the back open and you can do this before
or after you peel the shrimp and you can usually see
a vein right through it and then take the toothpick. I poke it at the second
joint under that vein. I pull it and then you’ll
be able to grab the end of the vein and just pull it right out. Isn’t that cool? (laughter) When I first discovered
it, I was like oh my god that’s so cool and now
I love deveining shrimp because it’s so satisfying
and I used to hate it. It used to be like one of those things I absolutely hate doing. Now I’m like oh yeah, this is so fun! Anyway, and then once you’re done that, you just peel the shrimp, throw the shell into your stockpot. Alright, so I’ve got my
shrimp in the pot here and I want to start by
just sautéing the shrimp. So you want to cook it
until all the residual water evaporates and then you’ll start to notice that the shrimp tomalley is
starting to stick to the pot and I want to get that a
little bit caramelized, get the shrimp fat a little toasty. I find it add a nice flavor to it. If you don’t have shell-on
shrimp for whatever reason, and you want to just
start with some unsalted, good chicken stock, you can. I do have a recipe for
how to make your own delicious Thai-style
chicken stock as well, I’ll put the link right up here. Ooh look at that! I’m starting to get some nice browning of the shrimp stock..of
the shrimp tomalley. Mmmm, smells like Thai
barbecued shrimp right now. Oh yes! So now I’m gonna deglaze this with water and then I’m gonna let,
I’m gonna scrape off, first of all, all the
little bits off the bottom and then I’m gonna let this
simmer for 15-20 minutes, I mean the shrimp shells are so thin it doesn’t take that long. So while the shrimp
stock is simmering away, let’s take a look at
our “Tom Yum Trinity,” which is what I call the three herbs that go into Tom Yum. Okay so, of course lemongrass and I’m just gonna
review how you prep this. With lemongrass, I just
want to use the bottom half. This is where the flavor is strong. This is where the flavor is weak. I save this part for stock but
if you’re not gonna save it for anything, you can just throw it in. Bang this so it’s crushed, so that way the aromatic juices come out and you can use the back of the knife or if you’ve got a
mortar and pestle handy, you can use the pestle as well, which is a little more effective and now you’ve released
the aroma from the cells. The galangal, so this is
what galangal looks like. It smells to me like
pine, like a pine forest after the rain is what I like to say. A lot of people say, oh, just use ginger and like, you can. You can throw ginger in
there but you’ll end up with something that tastes very different. It’s not gonna be bad, it’s
just not gonna be Tom Yum. So just remember that. And finally we have kaffir
lime leaves or “bai magrood.” I don’t think I’ve ever
referred to it in Thai, but there we go, bai magrood. And you just want to
give them a rough tear to allow the aroma to come out. Mmmm smells so good. If you don’t have kaffir lime leaves, they do sell them dry and
frozen, which you can use. If you really can’t find it, lime zest does a decent
job as a substitute. Lemongrass also comes frozen. It also comes dry. If you’re using dry, make
sure you use more of it, okay? So for the chilies, I’m just
gonna give them a quick pound. Just so that I don’t have any big chunks that people are gonna accidentally eat. You can also just finely chop it and I’m just using two because
I’m feeding this to Adam and you know, I don’t want
to make it too crazy spicy and there you go. Mmm, so the shrimp
stock has done simmering and look at this beautiful
orange colored broth. and now I’m going to
fish out all the shrimp. All the herbs go in. All of these again, you will not eat. They’re really tough and chewy. They’re for infusion purposes only. So you can leave it in, that’s
what we traditionally do but if you want to make it
easier for people to eat it, you could fish it out after
they’re done simmering. Okay, and so they’re gonna
take about five minutes. I also want to add my chilies right now but what I’m gonna do, is I’m gonna rinse my mortar with this broth, so I make sure I get all
of the chili bits out. Oooooh. Mmmm spicy juices. Mmmm spicy juices! For easier navigation, I’m gonna remove just some of these herbs. Not all of it because I
do like to have it around, just as a visual
representation of the flavors that are in here but it
can be a little cluttered that are in here but it
can be a little cluttered. So now, the part that’s
going to make this soup a “Nam Kon” soup, is evaporated milk. and you know that I rarely
use dairy in my cooking but it’s become sort of
a trendy thing these days to use evaporated milk as a creamy agent. You can also do coconut milk, but coconut milk will
add a coconut flavor, which then sort of turns it into something a little different, that
maybe something you prefer, but evaporated milk, I find
adds a neutral creaminess. It doesn’t end up tasting milky at all and it just immediately turns
a creamy, creamy orange. Tom Yum always has some
sort of mushrooms in it. Traditionally, it’s
usually straw mushrooms. I can’t get straw mushrooms here. My second favorite is oyster mushrooms. I can’t get oyster mushrooms these days. I can’t get oyster mushrooms. so I settled with my third favorite, which is beech mushrooms
or shimeji mushrooms, which is still really good. Like there’s nothing wrong with these, I just personally prefer oyster or straw. Now I’m just gonna let this
cook for about a minute. So while the mushrooms are cooking away, I want to show you this ingredient here and that is chili paste. Thai chili paste or Thai chili jam, this is a very key ingredient
in Tom Yum with shrimp. I have a recipe for how to
make it if you cannot find it and it usually comes in a glass jar. It’s mostly sweet but
also has a really nice roasty aroma with chilies and
shallots and garlic in it. I get a lot of questions about whether you can leave this out
and the answer is yes, but, and that but being this
is a pretty major flavor but, and that “but” being
this is a pretty major flavor your soup will be delicious
but it will be something pretty different, like
it’ll be a very light and easy to drink kind of soup, whereas this just asked
boom, like a punch of flavor. whereas this just adds “boom”
like a punch of flavor. that doesn’t use chili paste,
so you’re definitely not wrong but if you’re gonna do that,
add a little bit of sugar to balance the salt and the acid, because this chili paste is quite sweet. All right, now the mushrooms look done. I’m going to add the fish sauce. Going in. And the chili paste. So here’s the chili paste, what it looks like out of the jar. All right, so that’s going in and as you can see, I
am adding quite a bit so as I said, it is a
major flavor component. so as I said, it is a
major flavor component, so do your best to find it, or make it. I’m gonna stir that in and
let all of that dissolve. Now at this point, it’s
gonna smell pretty milky and you might be freaked out,
like oh my god, it’s so milky. Do not worry. That milkiness kind of
goes away at the end for some strange reason. Mmm, does that not look so good or what? Ooooh look at that! Alright, so now the
shrimp are going to go in, and shrimp take so little time. So really, like 30 seconds
for shrimp this size in this hot broth is more than enough in this hot broth is more than enough. And that is it, almost done. and then we’re still
missing a key ingredient, and that is lime juice
but I want to wait for it to just kind of cool down a little, just so it’s not boiling or simmering, because I find that because
there’s milk in here, if I add the lime directly
and while it’s boiling hot, if I add the lime directly
while it’s boiling hot, It’s gonna curdle anyway but I find that if you let it cool, it curdles less. I’m gonna stir in the lime and I also find that if I’m stirring while
I’m adding the lime juice, the curds are smaller and
it looks better like that. Mmm, hooh! And now to finish it
off with some greenery, some sawtooth coriander. You can just do cilantro, but I thought I’d do something different, introduce you to a new herb. So sawtooth coriander
looks like this, okay? It’s long, we’ve got serrated edges, It’s long, it’s got serrated edges, So if you’ve never had it before, I would recommend you give it a try. It goes really, really well in Tom Yum. Taste, taste, taste, taste, taste. It’s a soup. It’s a soup, so you always want to taste and
adjust seasoning at the end. Oh, so good. All right, let’s dish it up. Hoooooh, look at this. (upbeat music) And you can eat this with rice or you can just have it on its own. What my mom likes to
do, is she puts the rice right into this bowl and
eat it like a rice soup. I love doing that too. (upbeat music) Mmm. Mmmm, oh. Mmm. It’s so full of flavor. It’s like, bam! Flavor in your face. Flavor in your face! all those herbs really come through. Man, and it’s almost, you know, if you love the regular
Tom Yum, the Nam Sai, if you love the regular
Tom Yum, the “Nam Sai,” a little bit richer, a
little bit more voluptuous. Definitely, definitely a must-try. So I hope you give this recipe a go. It’s super easy. The recipe as always, will
be on hotthaikitchen.com. When you make it, send me a photo on Facebook, Twitter or Instagram and if you haven’t subscribed to the show, make sure you do so
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in the description below and I will see you next time for your next delicious Thai meal. Pay attention to your
goong or your shrimp, so I always, always get
shrimp-on, shell-on… – Shrimp-on shrimp.
– Make sure your shrimp have shrimp on it. – That’s right.
– Shrimp on shell. -Shrimp-flavored shrimp.