Hellow guys, Welcome to my website, and you are watching This easy recipe puts the 'YUM' IN TOM YUM SOUP. and this vIdeo is uploaded by Yeung Man Cooking at 2022-01-16T08:00:33-08:00. We are pramote this video only for entertainment and educational perpose only. So, I hop you like our website.
| Name | This easy recipe puts the 'YUM' IN TOM YUM SOUP |
| Video Uploader | Video From Yeung Man Cooking |
| Upload Date | This Video Uploaded At 16-01-2022 11:00:33 |
| Video Discription | ORDER YOUR COOKBOOKS, MERCH, & SUSHI MASTERCLASS HERE: https://www.yeungmancooking.com LEARN HOW TO MAKE AN EASY VEGETARIAN / VEGAN TOM YUM SOUP RECIPE TODAY! LAY HO LAY HO! I hope you're keeping warm during this cold winter! I've got you covered with a super yummy recipe today - it's salty, tangy, sweet, spicy, and absolutely delicious. Join me in this episode and learn how to make a quick and tasty tom yum soup recipe right at home. Let's begin Ingredients: 2 sticks lemongrass 1 red bell pepper 1 green bell pepper 1 red onion 1 cup cherry tomatoes 1 medium piece galangal 1 red Thai chili pepper 6 lime leaves 2 tbsp coconut oil 1/4 cup red Thai curry paste 1/2 cup coconut milk 3L water 150g shimeji mushrooms 400ml canned baby corn 5 tbsp soy sauce 2 tbsp maple butter 2 tbsp tamarind paste 2 limes 2 sticks green onion few sprigs cilantro Directions: 1. Peel the outer layer of the lemongrass and bash the end with the butt of a knife 2. Chop the bell peppers and red onion into bite sized pieces. Slice the cherry tomatoes in half 3. Roughly chop the galangal, red chili, and tear the line leaves with your hands 4. Add the coconut oil and curry paste to a stockpot and heat it up to medium heat 5. When the paste begins to sizzle, stir it around for 4-5min. If it starts to look dry, add 2-3tbsp of the coconut milk into the pot 6. When the paste looks very soft, a deep red colour, and most of the liquid is evaporated, add in the coconut milk. Give the pot a good stir 7. Add in the 3L of water, lemongrass, galangal, lime leaves, and chili pepper 8. Cover the pot and bring to a boil. Then, turn it to medium low and simmer uncovered for 10-15min 9. Remove the solid ingredients (or keep them, it's up to you) 10. Add the bell peppers, red onion, tomatoes, mushrooms, and corn to the pot 11. Add the soy sauce, maple butter, tamarind paste, and the juice of 2 limes 12. Give the pot a good stir and turn the heat to medium high. Once it comes to a boil, it's done 13. Serve topped with freshly chopped green onions, cilantro, and some lime extra lime wedges If you enjoyed this episode and would love to see more, remember to like, comment, and subscribe so that you won't miss a single episode! Hong Kong born Canadian, Wil Yeung is an international photographer, filmmaker, entrepreneur, violinist, and YouTube chef. He immigrated to Canada when he was a young boy carrying with him his ability to speak Cantonese and some broken English. Much of his culinary aspirations stem from his background in the visual and musical art spaces. Whether you're plant based or plant based curious, Wil believes that learning how to make food can really change your life and of those around you. STAY IN THE LOOP ON SOCIAL MEDIA! Wil's Recipes on Instagram: @yeungmancooking Wil's Recipes on Facebook: fb.me/yeungmancooking.com Wil's Photography + Video on Instagram: @wyphotography.com Wil's Photography + Video on Facebook: wyphotography You are watching: https://youtu.be/um1tcbA-354 |
| Category | Howto & Style |
| Tags | how to make tom yum soup recipe easy | tom yum soup recipe | homemade tom yum soup recipe | tom yum soup | quick coconut tom yum soup recipe | easy tom yum soup | ต้มยำกุ้งนำ้ข้น | creamy coconut thai spicy soup recipe | tom yum goong recipe | vegetarian tom yum soup recipe | vegan tom yum soup recipe | easy vegan recipes | healthy vegetarian recipes | quick healthy dinner meal ideas | easy vegetarian dinner recipes | authentic thai coconut tom yum soup recipe | wil yeung |
