Dry Tom Yum Recipe ต้มยำแห้งทะเล | Thai Recipes

Dry Tom Yum Recipe ต้มยำแห้งทะเล | Thai Recipes

This flavourful dish was featured in Netflix’s documentary Street Food, Bangkok episode. In the documentary it’s made by Jay Fai, a street food vendor who earned a Michelin Star for her “elevated street food” which uses a lot of large, expensive seafood in otherwise common dishes.

Dry tom yum is basically the stir-fry version of the famous tom yum soup most people know about. It’s quick, it’s easy, but with bold, refreshing flavours. I’m using a mix of seafood for this, but you can use only 1 or 2 types of seafood as you wish. The important thing is the herbs—lemongrass, galangal and kaffir lime leaves—which is what gives it the iconic flavours of tom yum!

HOW TO CLEAN & PREP SQUID:
KAFFIR LIME LEAVES 101:

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About Pai:

Pailin “Pai” Chongchitnant is the author of the Hot Thai Kitchen cookbook, co-host of a Canadian TV series One World Kitchen on Gusto TV, and creator and host of the YouTube channel Pailin’s Kitchen.

Pai was born and raised in southern Thailand where she spent much of her “playtime” in the kitchen. She traveled to Canada to study Nutritional Sciences at the University of British Columbia, and was later trained as a chef at Le Cordon Bleu culinary school in San Francisco.

After working in both Western and Thai professional kitchens, she decided that her passion really lies in educating and empowering others to cook at home via YouTube videos, her cookbook, and cooking classes. She currently lives in Vancouver, and goes to Thailand every year to visit her family. Visit her at
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