Comments on: Hot and Sour Soup with Shrimp http://www.realthairecipes.com/recipes/hot-and-sour-soup-with-shrimp/ Authentic Thai Recipes from Thailand Tue, 09 Mar 2010 14:35:22 +0000 http://wordpress.org/?v=2.9.1 hourly 1 By: Laila http://www.realthairecipes.com/recipes/hot-and-sour-soup-with-shrimp/comment-page-1/#comment-466 Laila Mon, 08 Mar 2010 06:11:36 +0000 http://www.realthairecipes.com/soups-curries/hot-and-sour-soup-with-shrimp/#comment-466 Can i replace cow milk with coconut milk? And, what kind of chili should i use? cayenne or birdeye? Can i replace cow milk with coconut milk? And, what kind of chili should i use? cayenne or birdeye?

]]> By: cee http://www.realthairecipes.com/recipes/hot-and-sour-soup-with-shrimp/comment-page-1/#comment-453 cee Wed, 17 Feb 2010 02:51:40 +0000 http://www.realthairecipes.com/soups-curries/hot-and-sour-soup-with-shrimp/#comment-453 <p>All of the dishes on our site make one dish, about enough for one person if that's all you're eating. Thai meals usually are about one dish per person, so if you have three for dinner, make this and two more dishes.</p> All of the dishes on our site make one dish, about enough for one person if that’s all you’re eating. Thai meals usually are about one dish per person, so if you have three for dinner, make this and two more dishes.

]]> By: Belle http://www.realthairecipes.com/recipes/hot-and-sour-soup-with-shrimp/comment-page-1/#comment-452 Belle Tue, 16 Feb 2010 22:48:23 +0000 http://www.realthairecipes.com/soups-curries/hot-and-sour-soup-with-shrimp/#comment-452 I have the same question as Victoria, how many servings does that make? I have the same question as Victoria, how many servings does that make?

]]> By: cee http://www.realthairecipes.com/recipes/hot-and-sour-soup-with-shrimp/comment-page-1/#comment-443 cee Tue, 09 Feb 2010 12:12:49 +0000 http://www.realthairecipes.com/soups-curries/hot-and-sour-soup-with-shrimp/#comment-443 <p>John-</p> <p>Thanks for the heads up about the shallot, I've added it to the recipe steps. I'm glad your tom yum came out well!</p> John-

Thanks for the heads up about the shallot, I’ve added it to the recipe steps. I’m glad your tom yum came out well!

]]> By: Anna http://www.realthairecipes.com/recipes/hot-and-sour-soup-with-shrimp/comment-page-1/#comment-409 Anna Tue, 12 Jan 2010 10:42:03 +0000 http://www.realthairecipes.com/soups-curries/hot-and-sour-soup-with-shrimp/#comment-409 Whoa, I haven't had tom yum anywhere near this good since I left Thailand. It was absolutely fabulous, and after the first taste, the people I cooked for looked at me in amazement like I was a culinary goddess. I'll rate it 5/5 or more! Whoa, I haven’t had tom yum anywhere near this good since I left Thailand. It was absolutely fabulous, and after the first taste, the people I cooked for looked at me in amazement like I was a culinary goddess. I’ll rate it 5/5 or more!

]]> By: John http://www.realthairecipes.com/recipes/hot-and-sour-soup-with-shrimp/comment-page-1/#comment-364 John Fri, 20 Nov 2009 00:25:57 +0000 http://www.realthairecipes.com/soups-curries/hot-and-sour-soup-with-shrimp/#comment-364 Made this tonight. It was a hit with everyone. Just an FYI the instructions do not indicate when to add the shallot.. caught that just after I added the shrimp. No worries had a pound of Fresh water shrimp/prawn as stand-by. I increased the shrimp fat by double, also the lemon grass and kaffir. I made a fresh stock from 2 center cut pork chops/4.5 cps water let that reduce to 3cps. also flash dried my birdseye(toaster oven set on defrost. I use the chilli paste in soy oil for the color enhancement it also provides for the oil in the broth. I must say this is the best I have tasted even the rest's. in Atlanta cannot compare. Dont increase the amount of birdseye if using the chilli paste in soy oil unless you like to sweat. Thanks for this recipe Hope to try more John Made this tonight. It was a hit with everyone. Just an FYI the instructions do not indicate when to add the shallot.. caught that just after I added the shrimp. No worries had a pound of Fresh water shrimp/prawn as stand-by. I increased the shrimp fat by double, also the lemon grass and kaffir. I made a fresh stock from 2 center cut pork chops/4.5 cps water let that reduce to 3cps. also flash dried my birdseye(toaster oven set on defrost. I use the chilli paste in soy oil for the color enhancement it also provides for the oil in the broth. I must say this is the best I have tasted even the rest’s. in Atlanta cannot compare. Dont increase the amount of birdseye if using the chilli paste in soy oil unless you like to sweat.
Thanks for this recipe

Hope to try more

John

]]> By: Deepali http://www.realthairecipes.com/recipes/hot-and-sour-soup-with-shrimp/comment-page-1/#comment-348 Deepali Mon, 07 Sep 2009 11:33:17 +0000 http://www.realthairecipes.com/soups-curries/hot-and-sour-soup-with-shrimp/#comment-348 I love the proper tom yum soup you get in thailand...and have to thank you for this amazing recipe! Been looking for the real thing that I had back in bangkok...and this looks like it! The milk must give the soup the whiteish colour I had no idea they add that in, and was wondering why I wasn't getting the same base colour of the soup!! Thanks!! I love the proper tom yum soup you get in thailand…and have to thank you for this amazing recipe! Been looking for the real thing that I had back in bangkok…and this looks like it! The milk must give the soup the whiteish colour I had no idea they add that in, and was wondering why I wasn’t getting the same base colour of the soup!! Thanks!!

]]> By: Victoria http://www.realthairecipes.com/recipes/hot-and-sour-soup-with-shrimp/comment-page-1/#comment-312 Victoria Sat, 18 Apr 2009 21:24:28 +0000 http://www.realthairecipes.com/soups-curries/hot-and-sour-soup-with-shrimp/#comment-312 How many servings does this recipe make? How many servings does this recipe make?

]]> By: cee http://www.realthairecipes.com/recipes/hot-and-sour-soup-with-shrimp/comment-page-1/#comment-302 cee Sat, 21 Mar 2009 05:48:56 +0000 http://www.realthairecipes.com/soups-curries/hot-and-sour-soup-with-shrimp/#comment-302 Leek - The chili paste gives it the reddish colour and a roasted flavor. The fresh chilis give it the bulk of the heat. It's not a "tom yum paste" -- we're against using any type of instant food as well. This is "chili paste" -- naam prik pao, a paste made from roasted chilies, fried garlic, fried shallots and shrimp. You can make it yourself, or buy it from the store ready-made. Tom Yum Paste is an instant soup-base paste, instead of boiling the herbs and spices to create your own broth. We recommend to use the herbs if you can find them where you are. We don't know anyone here in Thailand who uses tom yum paste. Everyone uses the fresh herbs. This recipe is about as authentic as you can get. Leek -
The chili paste gives it the reddish colour and a roasted flavor. The fresh chilis give it the bulk of the heat. It’s not a “tom yum paste” — we’re against using any type of instant food as well. This is “chili paste” — naam prik pao, a paste made from roasted chilies, fried garlic, fried shallots and shrimp. You can make it yourself, or buy it from the store ready-made.

Tom Yum Paste is an instant soup-base paste, instead of boiling the herbs and spices to create your own broth. We recommend to use the herbs if you can find them where you are. We don’t know anyone here in Thailand who uses tom yum paste. Everyone uses the fresh herbs.

This recipe is about as authentic as you can get.

]]> By: Leek http://www.realthairecipes.com/recipes/hot-and-sour-soup-with-shrimp/comment-page-1/#comment-301 Leek Sat, 21 Mar 2009 04:55:51 +0000 http://www.realthairecipes.com/soups-curries/hot-and-sour-soup-with-shrimp/#comment-301 I haven't tried this version before but I've made Tom Yum many times in the past. Just a question: Why do you add chilli paste AND fresh chillies too? I'm against using any kind of paste for this soup because I find it becomes too oily. A Thai chef I work with makes Tom Yum using Tom Yum paste and then adds most of the above ingredients. Result: Flavourful but not sure if it's from his creation or from the store-bought paste. And again it's very oily. Is this how authentic Thai food is suppose to be? I hate making stuff from prepared pastes. Just seems like the easy way out. I haven’t tried this version before but I’ve made Tom Yum many times in the past. Just a question: Why do you add chilli paste AND fresh chillies too? I’m against using any kind of paste for this soup because I find it becomes too oily. A Thai chef I work with makes Tom Yum using Tom Yum paste and then adds most of the above ingredients. Result: Flavourful but not sure if it’s from his creation or from the store-bought paste. And again it’s very oily. Is this how authentic Thai food is suppose to be? I hate making stuff from prepared pastes. Just seems like the easy way out.

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