Chicken Tom Yum Soup Recipe ต้มยำไ่ก่ – Hot Thai Kitchen

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  1. Hi. Need ur help. I used white mushrooms instead of button mushrooms and stuff. Then my tomyam taste more to mushroom which i don't like it. What shud i do then? Coz i kept adding fish sauce coz i thought no salt should be involved here. Huhu. And is the tamarind juice is a must?

  2. I made this today and the broth was very full of flavors, so good! Only had 1 cup of stock so I used water with bone-in thighs and had no tamarind but all other ingredients were added. I also added some lime zest. Definitely a great tasting soup that I will make again.

  3. Hi! Your channel is great! I LOVE Tom Yum Soup – the one i used to get was with Tofu. question is with all the soy sauce, fish sauce etc should i use unsalted chicken stock or salted is fine? What do you tend to use in this recipe if using stock? Thanks!!!

  4. I take it "Dump it all all in." is the cooking technical term, for combine.:)I'm collecting cooking terminology. You said that you can't replace that ingredient with ginger cos different taste but ginger would still be OK, just not a authentic taste ?

  5. South Indian Tamil- Pepper Chicken Masala
    a) 1 ½ kg Chicken Maryland- Chop into 3 pieces remove the skin and edge in Drumstick(Halal)
    b) 1 Roma Tomatoes diced
    c) 1-tablespoon (Malaysia Baba Masala) Red chili powder
    d) 1 tablespoon Pepper Powder
    e) 1 tablespoon turmeric
    f) 1 tablespoon Coriander Powder
    g) 1 ½ Kg Red onions diced
    h) 1 tablespoon ginger garlic fine crushed paste
    i) ½ bunch coriander leaves
    j) 1 table spoon Everest chicken powder
    k) 1 stem curry leaves
    l) 1 tablespoon salt
    m) 1 tablespoon Sunflower oil
    n) 1- Spoon Mustard seeds
    o) 1- American Green chilies Chopped-Supermarket
    p) 1 Tablespoon Cinnamon Powder

    1- Marination
    Marinate chicken with ingredients – d, e, f , h , p and l overnight in the fridge not in the freezer

    2- Cooking
    1) Add 1 tablespoon of Sunflower oil , fry the mustard , add green with curry leaves and add Red onions till it gets brown.
    2) Add salt with Chicken Masala powder with half bunch chopped coriander leaves with diced tomatoes fry it till gets semi dry.
    3) Finally add the marinated with chicken with 1 glass of water cook it closed in medium heat till it gets dry.
    4) Now the chicken is ready serve it with rice or breads.

  6. South Indian Tamil cuisine-Chicken Gravy with whole spices..

    a-Chicken
    1 kg Maryland Halal Chicken- Remove skin Chop into 3 pieces per Maryland(Wash it and keep it aside)

    b-For Marinating the chicken overnight or two hours in the fridge
    You need to crush or make the ingredients Fine paste in the mixer/blender to make the paste
    1 teaspoon- Turmeric
    1 ½ Teaspoon- Baba Red chilli powder(Indian Store)
    1 teaspoon- Cinnamon Powder
    1 tablespoon- Coriander Powder
    1 tablespoon- Sombhu- Aniseed/Fennel Seed Powder
    1 ½ teaspoon TATA Salt(Indian Store)
    2 crushed Star Anise
    2 leaves crushed Bay leaf
    1 Clove garlic
    1 small size Ginger

    c) Cooking Method
    a) Add 1 tablespoon of Sunflower oil heat it
    b) Add mustards and then add curry leaves
    c) Add ginger garlic paste fry in slow heat for a minute
    d)Add 1 glass of water, red onions and 1 diced tomatos – Fresh Roma for 10 mins in slow heat
    e) Add 1 tablespoon of Baba meat masala and the chicken with 1 glass of water
    f) Cook the chicken in a closed for 20 mins in slow heat
    g) Then add fresh coriander and cook it for 10 mins in medium heat till gets Semi gravy

    Serve the dish with roti and rice

  7. And now I've made this, I dunno which one is better, this one or Tom Ka Gai! Both are so good. Btw the recipie on your site about this seems like you typed some of the ingredients twice there 🙂

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