Sawaddee ka welcome to hot Thai kitchen so today I am going to make a dish called tom yum hang or
that translates to dry Tom Yum and that might seem weird to you because many of you will know
tom has a soup so how can a soup be dry so this is basically a stir-fry version of that dish and
I was reminded of this dish because recently a Netflix documentary called street food did
an episode on Bangkok and they this is one of the dishes that they featured and I was like oh yeah
that's a really really good dish a really simple one almost faster than the soup version but still
has that same flavor that we all love and today we're gonna do a seafood version which is the
version that's featured in the documentary so we're going a little bit luxurious here
but you can definitely substitute with other proteins if you like alright let's get started
obviously this being a tummy I'm we're gonna do with our thumb yum Trinity or the three herbs
that you must have first one being lemongrass just gonna use the bottom half so this is the
whole lemongrass here I'm not using the top part because there's not as much flavor in it
you can save it for tea and for this you wanna cut off the bottom and then make really really
fine slices because we're gonna actually toss it into a stir-fry and you want to make the
pieces small enough that it's edible without being uncomfortable okay so really really thin
pieces you can't go too thin but you can go too thick now the lungo again for this we want to be
able to eat it so you want to make very very fine pieces so from a whole piece you make thin rounds
the longer can be quite tough especially if they're older so I'm gonna do yeah five
pieces is good and galangal especially it's a very intense strong flavor when you chew on
it and the piece is too big not pleasant like it's nice when it's infused gently but if you
get a big chunk of it it's it's a little strong so you want to make sure that your pieces are
really really small okay and in the lime leaves the kaffir lime leaves are the one thing that I
will leave in large pieces and then we'll just eat around it in the final dish because it's
nice to have like lots of big green pieces around because there's no other green anything in this
dish that's not true there's cilantro but still I want I want these big pieces and if you've got
question around kaffir lime leaves what it is how to use how to store I do have a video on like if
your lime leaves 101 I will link to that in the description below you can check that out say okay
I'm gonna go through the other ingredients really really quickly obviously you got fish sauce lime
juice super important for thumb yam now in my thumb yum soup video for our thumb Yum with
shrimp I usually add a Thai chilli paste also known sometimes as chili jam when I'm freaked
out however for this recipe I'm not gonna use that you can if you want to but it will become
like a really sort of full robust flavor I want something more light and refreshing so
I'm gonna omit that and instead use chopped palm sugar because that chili paste is quite sweet so
we're gonna do palm sugar instead and then I've also got quite a bit chilies here cuz I want a
lot of chili flavor but I did remove the seeds which is so not Thai of me it's very untied to
remove seeds out of chilies but for this I want a lot of chili flavor without the heat so I removed
the seeds and the pit you can leave it in by all means I've got some shimeji or beech mushrooms you
can do straw you can do oyster any sort of Asian mushrooms that don't have a lot of strong flavor
no shitake mushrooms and no button mushrooms are my only two conditions and tomatoes shallots and
then for a protein as I mentioned we're gonna do seafood and I am splurging on ginormous shrimp
scallops and squid and if you don't know how to prepare a clean and prep a whole squid I do
have a separate video for that for you I will link to it in the description below and also up
here so the first thing we're gonna do is sear off the seafood because this being seafood you
don't want to overcook them overcooked seafood is rubbery doesn't taste good especially squid
in Thailand most of the time people will just blanch them in boiling water which is a lot
easier and you can do but the flavor is better when you sear it so we're gonna do that and it
seems no matter how well I think I've dried my shrimp that they're always wet and continue to
splatter on me so you want to get this completely cooked and in the end we'll just toss them in with
everything and be done with it okay that is done add a little more oil if you need to I'm gonna
do the scallops next now the scallops you actually don't want to cook them well-done they're actually
better about medium with scallops you can sort of see the doneness is by looking at the side
to see like how white they're turning from the side and so you want to get it sort of like a
third of the way up before you flip them and the other side should have a beautiful sear on it
so now we can see that I still have a band in the middle that still sort of not done yet that's
exactly where I want them and then finally the squid squid turning the heat on would help with
squid if you're doing squid you want to cook them last because they release a lot of liquid
and so especially if you're doing a lot of squid you might end up with just a pool of liquid but
you have to get rid of so I like to do them last and then this way they're sort of picking up all
the flavor from the serum for the seared scallop and one thing with squid is most people overcook
them they take like literally 30 seconds to 1 minute to cook before they become rubbery
okay oh I love that they're picking up that nice grill flavor okay so you're looking for the squish
to turn translucent at turn go home translate Franklin red blue steady to white and then if
you press on them they're firm their dun dun dun dun dun dun dun dun one of the worst things to
overcook is in fact good now depending on the state of your pan if you've got burnt bits on
the wok you may want to clean it but if it's not burnt but it's brown there's actually really good
flavor you want to keep so you don't have to clean it so I'm gonna keep mine because it's
not burnt but I'm gonna add my herbs off heat because that pans been really hot and I don't
want to burden my herbs prematurely so all the herbs go in the shallots are going in and the
chilies are gonna go in as well I'm gonna add a little more oil and now I'm gonna turn the heat
back on just medium heat for now you don't want to burn the herbs and you want to just give it
about 30 seconds just told the lemongrass and the galangal can infuse the flavors into the
oil and they really do not take that long to do that and now I'm gonna deglaze with some water
you can use chicken stock if you have some and that'll pick up any delicious mess left by the
seafood right into our sauce whoo look at that that just looks good already palm sugar or chili
paste if that's what you're using and some fish sauce and give this a stir to dissolve the sugar
so you want to make sure your sugar has top quite finely so you don't have to do this forever okay
so now I'm gonna go in with my mushrooms give it a quick toss gonna up the heat a little bit now
and then all my seafood can go in and I check to see how much liquids in this bowl if it's
not that much I just throw it all in for flavor but if there's like just a kind of liquid then
you don't want to turn this into a soup right so the seafoods already done so I am done and
turning this off I'm throwing in my tomatoes at the end and just using the residual heat
to stir and soften the tomatoes ever so gently and oh oh my god I almost forgot my lime juice
you want to go them with lime juice at the end because the less you cook lime juice the fresher
the flavor will be mmm look at that luxury dry tom yum beautiful for some greenery I'm gonna do
cilantro woohoo if you don't like cilantro you can do green onions oh there are chilies in the
air and that is it look how easy and quick that was very nice now you want a plate with a bit of
depth because there's a lot of delicious sauce on there that you want to maintain
yeah that is the good stuff my friends now I'm gonna have this with rice so let's take one
of everything a squid a scallop some tomatoes and some mushrooms this is one of those dishes
you can't get bored off because the flavors are just so fresh okay let's do scallops we
never eat scallops on hot I kitchen this is the first time we're splurging because we're fancy
like that let me tell you when you put five chilies even if you take out the seeds it's
still pretty spicy but it's just perfect mmm the scallops is perfectly done nice and tender
the sweetness from the scallop meat goes so well with that tart fresh flavor and the citrus aroma
of the earth this is such I don't know how to explain it it's flavorful but at the same time
it's light because we opted not to use the chili paste but if you want something sort
of heavier more robust definitely the chili paste would work I've done it both ways but
this is more like a summery dish it would be go great with like a glass of sparkling
something or other mmm so good I hope you give this a try you don't have to do all this fancy
seafood that I'm using you can just do all squid all shrimp or I suppose you could do a
chicken but it's probably not gonna taste quite like this another thing I want to mention too
is because we sear all the seafood in the pan I can really taste all the seafood juices in this
sauce like that sauce is like a nice seafood broth right there so if you were say lazy and
you just like blanch them it's not gonna be quite the same okay so just so you know so I
hope you give this a try their recipe as a weight will be on hot Thai Kitchen calm when you make it
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who pinners thank you as always for watching and I will see you next time for your next