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From Recipes

Creamy Tom Yam Kung (Thai Hot and Sour Soup with Shrimp)

Unicornmaster (love your handle) - Yeah, it's hard to specify the exact amount of fish sauce since the level of salinity varies greatly from brand to brand. How much sodium is already in your broth is also a factor.

Also -- and I'm glad you brought this up because I totally forgot to mention this in the post introducing this recipe -- Tom Yam is traditionally served as a main dish to be eaten with rice. So it's usually seasoned with the bland rice in mind. But if you serve it the Western way (or the way many Thai restaurants overseas do) as a stand-alone soup, it makes sense to reduce the amount of fish sauce.

I like to use Thai fish sauce for Thai dishes, by the way. Scale brand is a good one. Healthy Boy is not too shabby either. Neither one has artificial coloring or flavorings.

From Recipes

Creamy Tom Yam Kung (Thai Hot and Sour Soup with Shrimp)

When you use coconut milk in Tom Yam in this manner, the result, though undoubtedly delicious, can no longer be regarded as the creamy version of Tom Yam for it has become a different dish called Tom Kha (Gai -- if you use chicken, that is). In Thailand, the Tom Kha and creamy Tom Yam are never confused because the latter is always made with dairy, most of the time evaporated milk.

Using coconut milk in a Thai dish instead of dairy will certainly make it more "authentic," but when it comes to creamy Tom Yam, the dish that makes purists shake their heads in exasperation, authenticity is never a factor to begin with.

I've talked about this here: http://www.shesimmers.com/2012/02/creamy-tom-yam-kung-tom-yam-kung-nam.html

From Serious Eats

Thai Cooking: Creamy Tom Yam Kung

Everybody - Thank you so much!

Irene - dmarina is correct.

From Serious Eats

Thai Cooking: Creamy Tom Yam Kung

Everybody - Thanks!

Irene - Tom Kha is made with coconut milk. Creamy Tom Yam is a newer version of the traditional dish that has gained popularity in recent years (Thai food purists hate it ...) and it's made with dairy.

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Thai Cooking: Creamy Tom Yam Kung

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Creamy Tom Yam Kung (Thai Hot and Sour Soup with Shrimp)

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From Recipes

Creamy Tom Yam Kung (Thai Hot and Sour Soup with Shrimp)

Unicornmaster (love your handle) - Yeah, it's hard to specify the exact amount of fish sauce since the level of salinity varies greatly from brand to brand. How much sodium is already in your broth is also a factor.

Also -- and I'm glad you brought this up because I totally forgot to mention this in the post introducing this recipe -- Tom Yam is traditionally served as a main dish to be eaten with rice. So it's usually seasoned with the bland rice in mind. But if you serve it the Western way (or the way many Thai restaurants overseas do) as a stand-alone soup, it makes sense to reduce the amount of fish sauce.

I like to use Thai fish sauce for Thai dishes, by the way. Scale brand is a good one. Healthy Boy is not too shabby either. Neither one has artificial coloring or flavorings.

From Recipes

Creamy Tom Yam Kung (Thai Hot and Sour Soup with Shrimp)

When you use coconut milk in Tom Yam in this manner, the result, though undoubtedly delicious, can no longer be regarded as the creamy version of Tom Yam for it has become a different dish called Tom Kha (Gai -- if you use chicken, that is). In Thailand, the Tom Kha and creamy Tom Yam are never confused because the latter is always made with dairy, most of the time evaporated milk.

Using coconut milk in a Thai dish instead of dairy will certainly make it more "authentic," but when it comes to creamy Tom Yam, the dish that makes purists shake their heads in exasperation, authenticity is never a factor to begin with.

I've talked about this here: http://www.shesimmers.com/2012/02/creamy-tom-yam-kung-tom-yam-kung-nam.html

From Serious Eats

Thai Cooking: Creamy Tom Yam Kung

Everybody - Thank you so much!

Irene - dmarina is correct.

From Serious Eats

Thai Cooking: Creamy Tom Yam Kung

Everybody - Thanks!

Irene - Tom Kha is made with coconut milk. Creamy Tom Yam is a newer version of the traditional dish that has gained popularity in recent years (Thai food purists hate it ...) and it's made with dairy.

From Serious Eats

Making Sriracha Chile Sauce from Scratch

Andrea - Great idea for @dollar.

If I may add though, if one was to go that route, some adjustment to the recipe that originally calls for jalapenos needs to be made in terms of the amount of peppers. Habaneros and Scotch Bonnets register on the Scoville scale at 100,000–350,000, while jalapenos are at 2,500–8,000. Huge difference there.

Some thinking needs to go into how to get the color from habaneros and Scotch Bonnets without ending up with the sauce that is too hot. It'll be an interesting project.

From Serious Eats

Making Sriracha Chile Sauce from Scratch

dollar - I know which yellow sauce you're talking about. I adore it! We don't call the yellow sauce Sriracha as such, although it's basically Sriracha sauce made with yellow (orange, actually as opposed to red peppers. My guess would be the Thais have such a fixed idea of what Sriracha looks/tastes like that for even the same sauce with a different color doesn't qualify as Sriracha to us. I could be wrong, but that's my theory.

The sauce is generally referred to as ซอสพริกตราฉลากทอง or the Golden Label (that's the brand name) chili sauce. It's so flippin' good over golden, crispyThai omelet and steamed jasmine rice.

The Thai Sriracha recipe posted in my earlier comment above will produce a very very close homemade version of the yellow Golden Label sauce (the recipe, as is, produces a dead-on version of Shark Sriracha). You just have to use พริกเหลือง ( http://www.mahidol.ac.th/muthai/reward/pic/pic32.jpg ) or orange/yellow jalapenos in lieu of the red jalapenos. I can't find any in my area, but you may have better luck.

From Serious Eats

Making Sriracha Chile Sauce from Scratch

Traditional Thai Sriracha is very different from Huy Fong Rooster Sauce. Shark, Golden Mountain, and Sriraja Panich brands are among the favorites of mine.

Traditional Sriracha is sweet, tangy, not overly spicy, and smooth like ketchup, i.e. no chunks.

If anyone is interested, some history of, suggested uses for, and how to make Sriracha according to the tradition started in the city of Si Racha in Thailand can be found on my blog: http://bit.ly/96iur4

From Sweets

Ice Cream Sundae on a Hot Dog Bun in Thailand

This is nothing new or unusual. This method of serving coconut ice cream has been around for at least 4 decades in Bangkok alone. This is what I grew up eating.

Some of the more common add-ons include candied palm seeds, sweet taro paste, sweet coconut sticky rice (the exact same kind that's traditionally served with fresh mangoes), and lotus seeds in syrup. The add-ons are place at the bottom of the bun, underneath the ice cream, so that they serve as a buffer of sorts, keeping the bread from getting soggy too soon. But that's the best part, though -- those last bites of ice cream-soaked bun.

The milk that's drizzled on top is not regular milk; it's evaporated milk which is more concentrated.

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About Leela Punyaratabandhu

Website: http://www.shesimmers.com

Location: Chicago

About: Thai, biped, globetrotting, food-obsessed, food-blogging, language geek.

Favorite foods: Warm Thai jasmine rice topped with Thai-style omelet (with crispy edges) and a drizzle of Thai Sriracha sauce.

Last bite on earth: