關於 tom yum nam khon ，我們在網路上蒐集到這些相關的討論、資訊與評價

Alhamdulillah…all praise is due to The Almighty for blessing me with the ability to finally cook again for my family. I’ve been dreaming of cooking our very first meal in our new cottage kitchen and Allah has kindly answered my prayers. After more than half a year eating takeaway food, I chose to officially inaugurate #TheOldForgeCottage 🏡 kitchen with our family’s favourite Thai food - Tom Yum Pla Nam Khon paired with Gai Phad Khing ♥️

It’s nothing fancy or extravagant but nothing beats simple home cooked food made with loads of love! And the ability to be up and cooking for my family is the best of all!! May Allah bless not only me but all of you too with good health so we can all continue to cook for our family, InshaAllah…

Love,
Mrs Mom
#wisemomsays

[Tom Yum Goong]
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For best viewing experience, open your YouTube app & search Spice n Pans Tom Yum. Seeya there!
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Sawadikaaa! Originated in Laos and Thailand, tom yum soup is a very popular and well-loved soup around the world. Just a quick tomyum-orientation Tom yum kung or tom yum goong means the soup has prawns as the main ingredient. A clear tom yum soup is referred to as tom yum nam sai and tom yum soup with milk is called tom yum nam khon. Which one do you prefer? The video below shows the overview of how Roland cooked this at home. If you want the full recipe, click here—-> https://youtu.be/gfR8zbPbeEk

Tom yum or tom yam is a very popular hot and sour soup from Thailand. Tom yam kung or tom yum goong means the soup has prawns as the main ingredient. I actually misunderstood tom yum goong as tom yum soup with milk but it turned out that clear tom yum soup is actually called Tom yam nam sai and tom yum soup with milk is called Tom yam nam khon...so deep!

Refer to the ingredient list below or go to our website at http://spicenpans.com/tom-yum-goong/ for your easy reference.

Hope you can recreate this yummy dish in the comfort of your home. Thanks for dropping by our channel.

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xoxo
Jamie
on behalf of Spice N’ Pans

Ingredients:
Serves 4

1 handful of kaffir lime leaves - hand-crushed
6 pieces of lemongrass - smashed
2 thumb size galangal (blue ginger) & galangal stem (if available)
2 pieces of anchovies stock cube
10 pieces of bird's eye chilli - halved
5 pieces of shallots - halved
10 pieces of bird's eyes green chilli - halved
5 pieces of cilantro roots
2 teaspoons of sugar
4 tablespoons of fish sauce
18 pieces of prawn heads
10 tablespoons of fresh lime juice (add more - optional)
0.5 cup of evaporated milk
2 litres of water
1 cup of oyster mushrooms
1 tomato - cut into 8 pieces
12 pieces of prawns
0.5 teaspoon of salt

Places I've been to in this video:
P'Aor Restaurant: http://www.eatingthaifood.com/2013/06/the-best-tom-yum-goong-noodles-in-bangkok/
--Khao Goong Rad Sauce Man Boo (ข้าวกุ้งราดซอสมันปู).
--Ba Mee Yok Neau Ob (บะหมี่หยกเนื้ออบ) green kale noodle dish
--Kuay Teow Tom Yum Goong Nam Khon (ก๋วยเตี๋ยวต้มยำกุ้งน้ำข้น)

Som Tam Restaurant
Chaktuchak Weekend Market
Klong Lad Mayom floating market
Asiatique The Riverfront Bangkok

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