Tom Yum Goong Recipe ต้มยำกุ้ง - Hot Thai Kitchen!

The ever so famous soup of Thai cuisine is tangy, spicy and aromatic with exotic herbs. Have it with rice or pour it over rice noodles, pho-style!
For shrimp stock video: • How to Make Shrimp Sto...
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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 KZbin 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 KZbin videos, her cookbook, and cooking classes. She currently lives in Vancouver, and goes to Thailand every year to visit her family. Visit her at hot-thai-kitchen.com
#ThaiFood #ThaiRecipes #AsianRecipes
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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 KZbin 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 KZbin videos, her cookbook, and cooking classes. She currently lives in Vancouver, and goes to Thailand every year to visit her family. Visit her at hot-thai-kitchen.com
#ThaiFood #ThaiRecipes #AsianRecipes

[@PailinsKitchen]

HELLO LOVELY VIEWERS! Important Note: If you have questions about this recipe, you can post it here for the community to answer. But if you want to ask me, please get in touch via Facebook, Twitter, Instagram or my website (all links are in the description above). If you leave questions in the comments I may not see them due to the large volume of comments I receive across the hundreds of videos on this channel. Also, before sending on any questions be sure to read the written recipe on the website as I often add extra tips and notes not covered in the video. Thank you for watching!

[@KoriandrOfTheStars]

omg PAILINNN. If I dont have Galanggal and the kaffir leaves will it still taste good? 😆

[@VikashKumar-fv7zg]

Your smile is killer chef

[@KoriandrOfTheStars]

@@JackHudler THANK YOU

[@tanchinchooi5335]

i love your video, its clear n detail.....

[@luvinraj8082]

Is possible to use Anchovy stock instead?

[@letmethinkaboutit8982]

Chef Pailin, I love how you explain things. (Ie. to tell people who are non Thai, not to eat the “garnish” and how they are only meant to infuse the soup with flavour or to just take them out of the soup altogether.) I really enjoyed watching your episodes and segments in One World Kitchen as well. We no longer watch cable tv so I don’t know if the show is still on or not. Or if you are even on the show anymore, but I am so happy to see you here on your own channel. Your recipes always seems so delicious and easy to make. You are truly an inspiration to me. 🥰🥰🥰

[@johnsells6023]

Hi I am Canadian but having spent 20 years in Taiwan and Thailand your cooking brings me back home again.Thank you I lived on Soi Convent 94-2012

[@bugdangle]

My fiancé and I have been craving Thai food for months, and just haven’t been able to get to our favorite Thai restaurant and as I make a lot of asian dishes anyway for my fiancé and kids who are asian/half. I thought, you know what? I can do this. And I did!! I made the shrimp stock and everything! I thought i was in for something nothing like the actual end result when I was making the stock because of the smell but by the time everything was done simmering, it was perfect! I used 2 and a half chilies and 3 and a half tbsp of chili paste instead of 4 and it was fantastic and identical to the tom yum at our favorite Thai place. I cannot believe i was successful, and it is all thanks to your recipe. Your detail in the way you explain your process is EVERYTHING. Thankyou so so much! We will be making this as often as we can now. ❤️❤️❤️

[@dawoodbalti220]

Hi

[@marcusduck]

I love the fact that you used shrimp stock instead of just water. I think the stock adds so much more flavor to the soup. Excellent recipe!

[@timotot123]

Very educational cooking lesson! I don't think there are many out there that explain in detail the importance of treating the aromatics etc. Very impressive!!

[@latenightsketches]

I am trying to make this tomorrow as it's my boyfriend's favourite dish, and because of lockdown we cannot go out and have it !! And watched all possible videos on how to make Tom yum. This video actually gave me some confidence that I might end up something edible. Thanks 🤗

[@lisawan1279]

You make Thai cooking very accessible to non-Thai people. I just made this soup and it was really good even I didn’t have all the ingredients. I used crab stock instead of shrimp.

[@tinglingwei1056]

Thank you for sharing! I really like how you explain things throughout the video. Especially the last part! How to connect to your food. It's an excellent point!!

[@PailinsKitchen]

Thank you for the recipe recommendation! I looked it up and it looked delicious (and really beautiful!)

[@huppy2454]

My first attempt at Tom Yum Goong and it was marvelous. Thanks so much. May have overcooked the prawns a bit but it's still a gem.

[@JokerJoker-ye7wy]

Goodness me, clear and simple instructions, I am a 36 year old man who never cook Thai and I made some delicious soup base on this video! Thank you!

[@jv07tundra381]

Your recipe was so tasty and amazing! This is my first Tom Yum Goong attempt. This soup is 10.00 a bowl at my local restaurant and I was able to make a big enough pot@10 big bowls and fed all my friends and family. I will attempt the Chicken Tum Yum next. Big thanks to you.

[@colinchew8868]

Me too...I love how much she represent her culture food and make it looks so easy to cook...Two Thumbs Up!! Great jobs guys...keep it up! Thank you for sharing ~

[@samariakamwa9747]

I am currently making this tantalizing dish!! Thank you so much for going into detail about each and every ingredient. You rock ♥️♥️💪🏽

[@Sylvie_B]

Thanks for going into detail on each ingredient and method. Your videos are great in general and your recipes are lush.

[@samkachakech5719]

I just tried your recipe and the soup came out full of flavor and rich, and you are full of grace and beautiful, and your voice almost has a healing power. THANK YOU!!

[@PailinsKitchen]

Thank you! I'm happy to hear that you find the details helpful. I explain a lot so people not only learn the recipe, but also become a better cook as well :)

[@khaledelfarouk6264]

The best soup ever I have been taste it in my life

[@MsrAlaindeFerrier]

Loving your cookery lessons absolutely essential for the devotees amongst us who adore Thai cuisine Thanks so much

[@siriuscee5114]

I am obsessed with your channel!! Made three recipes so far and they were all DELICIOUS. This will be my next one. Thank you for sharing!! ♥️♥️♥️

[@rahmatfadli3711]

Hi, I'm from Indonesia, and this is my favorite Thailand food. The ingredient of tomyam are easily found around here. Galangal root are commonly used in Indonesia and lemon grass as well. Many Asian restaurant in Indonesia provide tomyam in their menu. And I'm going to make it next time. Nice tomyam recipe, happy cooking.

[@sarahbeloved6066]

I'm so happy to find your channel! I love traditional Thai food!😍

[@user-zo5ur1xl2y]

You mentioned very important details about flavours and how they combine finally during the cooking! Thank you!

[@poptopfl]

I found Kaffir lime leaves at the local Asian market and WOW what a difference they made in the taste!! Definitely worth the trip to get them. The clerk suggested I freeze the extra leaves and the Lemon Grass. Delicious recipe thanks Pai.

[@mariamascas]

I just love Thai food. I've worked in a thai restaurant here in Lisbon for a while and I just loved it. but i worked as a bartender and a waitress, so i've never learned to make this soup, which i find just plain heavenly. It has the most perfect balance between sweet, sour, salty, citric, spicy... and that lemongrass is just ... Oh, well. how can i put it? There's nothing in the world that tastes even remotely like it. I think that you're lovely and I've noticed that you do one thing that most people don't. You care to explain why someting is made this way and not in any other fashion. And all that in a very simple and yet perfect english! I'm portuguese, and I speak english almost as well as I speak portuguese, but I feel that this amazing video is perfectly understandable anywhere in the world for anyone that speaks half a dozen words of it. Great job, you've just gained a fan. I'll subscibe it for sure, and check for all the videos you might have (I really have no idea, I've just searched for Tom Yam and here i was :) ) PS: One of my best friends' birthday party is near, and he's even more crazy about this soup than I am. You bet I'm going to cook it shortly. Thanks again and keep up with the good work!

[@RazeAndJadith]

I am totally curious about an update on the soup for your friend. How did it turn out?

[@lydiamala9645]

Thanks you so much for the video and recepie..I made this on Christmas for a small simple gathering at home and it was a big hit..Everyone loved it and they were were up for seconds..I thought I could not find the ingredients needed in Hobart but I was wrong, I managed to get everything from the asian grocery shop..Keep up ur good work and im sure everyone will love it.. :)

[@KonkhmerNit]

I'm so glad I found ur channel. You have made my life here in Toronto much more easier now because I can cook Asian foods anytime :)

[@Goldboy1975]

Just made this and was amazing. Thank you for sharing your recipes, they make my family very happy.

[@PailinsKitchen]

Hey Nana! Great to see you on here! I used to live in San Francisco but recently moved back to Vancouver, Canada now. So sad, it would've been AWESOME to cook with you. I am actually the one editing the videos :) let me know if you need any tips!

[@TC-rv6sz]

I appreciate your explanations behind the "science" of the recipe decisions so much! Very transferable to other recipes 💕💖💕

[@bucklaughlin906]

Some people are natural teachers. Chef Pailin does a great job in these videos.

[@andreawintersmartin1544]

I really appreciate that you tell how the flavor of each ingredient should be presented in the dish! Thank you!

[@jamesgaul3544]

I think I'm in love..... the food looks great too!!

[@cher128bx]

So I just finished making your Tom Yum Goong recipe and, it was DELICIOUS! Luckily, when I went to my local Korean Supermarket today, they just happened to have Spot Prawns! Wow! Lucky me! Tomorrow, I am making your Tamarind Shrimp recipe and, your Papaya Salad, Som Tum recipe. I CANNOT WAIT TO TRY IT! Every recipe of yours that I've made has come out with spectacular results. Thanks so much for presenting these absolutely amazing recipes to us.

[@urbanviii6557]

I made it this afternoon. Wonderful. Three adjustments I made: no sugar, and I used what are called "seafood mushmrooms", long white stems and tiny white balls at the end. Very tender and cute to look at. I added shredded cilantro leaves at the end.

[@martinikorjo1640]

Cheryl S. do you add coconut milk...???? thnk you

[@wondernessful]

Where did you guys find kafir leaves and galangal? I've been trying to make this for a while but I just can't find them

[@brandon3872]

Urban VIII Were they enoki mushrooms? That's what they sound like to me 🍄

[@brandon3872]

wondernessful They're definitely hard to find in regular grocery stores, you're going to have to go to an Asian grocery store, preferably a large one to get these ingredients.

[@nikolaasdigi]

Very nice recipe for Tom Yum Goong soup. I like the way every ingredient is explained. For a newbie in Thai cooking this helps a lot! xoxo

[@hsun9810]

My favorite Thai soup. I’d say that your recipe has something extra to it, Love!

[@angeliafaustinakostkakostk7527]

I will try it out this recipe thank for the recipe

[@joannebonto4894]

I love everything about Pai. Her accent, her cooking and her persinality 😁😍😘😻❤💋

[@Dr.Sciatica]

I can watch her all day long.

[@stevesantiago9660]

Thank you for the recipe. A Thai friend of mine made this for me about ten years ago. She knew it was my favorite soup. I actually had it quite a few times when I was in the military. Now I can make it whenever I crave it!!

[@reagannelson5264]

Another great video about a delicious recipe! Thank you. You have inspired me to start cooking Thai dishes, starting with this one. I especially like the way you interpret the meaning of the Thai words used in the recipes. You have already helped me to decipher the menu at my local Thai restaurants! Alberta is full of great Thai restaurants but I am always nervous about ordering dishes I have never tried before. Although it is delicious, I can only eat Gang Garee for so long. Lol. Please keep up the great work.

[@jessicalhkgyvr8821]

I am also from Vancouver! Love your channel! I love Thai foods!

[@LaxmanSingh-xy3rl]

Jessica Leung i love u

[@laginw]

Laxman Singh really dude??🙄

[@tw1nair]

My absolute FAVOURITE soup in the whole wide world. I love Tom Yum Goong!

[@RogalDorn23]

Perfect. Made this at home and it tastes better than any of the ones I've ordered in Thailand. But guys, i highly reccomend adding the chili paste if you're doing shrimp even though its not exactly traditional.

[@MegaCAdou]

I'm new here and I love your videos. they are very detailed and I love how you don't just give us recipes to follow but give us a glimpse of your culture. I enjoy learning the food's names and the reasons why they were assigned those. thanks for your work. Truly appreciate it :)

[@PailinsKitchen]

Thanks! I'm glad you appreciate the details :)

[@amand1518]

omg!!! first time i ate this soup i complained that the lemongrass was quite chewy lol.... they said thet it wasnt meant to be eaten !! and no one told me!! haha well was deliciousss!! thanks for the recipe!! i looove your videos!! xxx

[@LaiezzyAiezzy]

Fragola Parmi haha so funny

[@omgwth7567]

lemon grass, galangal and kafir lime leaf are not supposed to be eaten in this recipe. they are all too tough to be chewed.

[@mariamama11]

HAHAHHAHAHAHAHAHAA

[@justanoob2123]

Eat it anyways. Best thing ever.

[@johnny7307]

Omg lol

[@huskybr0wn]

Thank you for your detailed description on how Tom Yum Goong should taste like. For us novices in Thai cookery, it is important to know which flavor details to look for. Now, I know that the added sugar is to tame the spiciness, "The sweet is kind of there to round off everything and the spiciness should be obvious. So, this is not the kind of dish that its mild. So the chili needs to play a leading roll."

[@Patmax14]

I am watching your video for the 1st time. Must say, you are very pretty, your english is so crisp and clear and your explanation of the recipe abd preparation is PERFECT. I Love Thai food, am a glut infact. Gonna watch your videos for more recipes. Thanks

[@ELBlDu]

another one of my favorites. I tried to make on my own, I was close, had the glang glang ect... It will be delicious this time with your instructions. This is my YUM goong.

[@nammaveetukitchen5554]

Wow i love sea food!

[@WidiNidaJunior]

Yes...we do

[@joeegelua1364]

I m making Tom yum I hope I find all the necessary ingredients in our local Asian supermarket! I m pretty excited to make my favourite soup!😊 Thanks Paulin!🙏🏽🙏🏽🙏🏽

[@rubenguzmanjr5118]

I really enjoyed the detailed explanation of every ingredient used. Very informative! Thank you :)

[@CG-kf5vh]

I tried it and it was better than what get in at the local Thai restaurant. The only difference was that I fried, till crispy, the prawn’s heads so they served as garnish but also edible. Thank you.

[@elliejumba5552]

Every time I watch your videos I get so hungry❤️

[@sevsev1712]

I get so horny 💀😀

[@niallyuxinxie3938]

I just made this soup today. It's really tasty but it is spicy as anything! Thanks for the recipe!!!

[@tonycheahca]

Hi, I am Malaysian and I often go to Haadyai from Malaysia. I wld not use cilantro to garnish but prefer Thai sweet basil which is a better choice to keep the authencity since its a dish. Many shops in southern Thai use this and not cilantro. Also do not put sugar.

[@bannork]

I'd just like to add to others' praise of Khun Pailin's tutorials. I've never had cooking lessons but I'd wager Pailin's are up with the best there are because she explains all those little yet vital details on how to infuse, spread the flavours of the ingredients. Wonderful instruction from the very best.

[@michaelbutler1619]

I made this a couple weeks ago. One of the best soups I've ever eaten. Thank you so much for the recipe!

[@bomner7777]

ชอบสำเนียงพี่มากเลยค่ะ

[@bannork]

When I first moved to Thailand in 1992, I found a brilliant Thai restaurant near my apartment. I confess I ate Tom Yam Kung 8 days in a row after work. A bit less nowadays but it's still heaven! 555

[@renaion7134]

Sis, I love all your recipes.. It makes me hungry by looking at the foods you cook!

[@persia2287]

This is my favorite Thai soup! So flavorful and delicious:)) It's sweet, sour, salty & spicy..

[@GoranMak]

GORGEOUS!!!!!

[@tomjamapz]

The Euro Cooking Canuk a woman or a soup?? :))

[@nandaoctavia3473]

thanks for the recipe. I love the way you explained the different types of this soup and what the differences they make. thanks!

[@Vaccinevirgin]

Well done. I appreciate that you explain a little about the the recipe items, and tradition. Look forward to making it. Thank You

[@Mossydeerbones]

I wanna marry that soup

[@cin4763]

lol 😂

[@nemeth1983]

:D

[@molee9932]

Mossy Deer Bones hahaha

[@muthaphackk]

Mossy Deer Bones you okay with polygamy?

[@julieteboomkin6407]

I have purchased Tom Yum paste packet ( like soup mix) and ingredients contains all of the above that you have stated in your recipe. My question is: do I still have to add all of the fresh ingredients if I am using that soup mix packet ( it's 50g) , or that soup mix packet is intended to be a substitution. Btw it's made in Thailand and brand name is AROY-D, if that helps. Thank you.

[@PailinsKitchen]

It could be Tom Ka Gai, which has the same herbs (i have a recipe for that too). Also some people now add coconut milk to this soup, it's a bit of a modern thing!

[@jazi-san4563]

I love your descriptions. You are a good teacher. I'm listening to your audio rather than visual. Very descriptive. Oh my... me gusta la Salsa.

[@qingpingliang9278]

Pailin is so good and gentle with good and explain so well!

[@PailinsKitchen]

ขอบคุณค่ะ :) อยากให้คนไทยดูเยอะๆเหมือนกัน อาจจะได้เรียนภาษาอังกฤษไปด้วย

[@saifuama375]

ต้มยำโป๊ะแตกของไทยแท้เป็นแบบไหนครับ ? อยากรู้ครับพี่ลิน และต้มยำไทยมีกี่ชนิด?

[@noonweb]

I have a restaurant in Thailand You should put shrimp first. And wait for a while so put the mushrooms Because mushrooms will be sticky. When boiling water for the 2nd time, You should hurry to put the fish sauce before closing the gas stove. Because your soup will smell terrible from the boiling of the fish sauce. Finally, you should wait for the water to boil before you can stir the soup. Because your soup will be stinking. It is a simple thing that every cook and chef in Thailand should know. I am not good in English but I understand what you said. Anyway, You are pretty pls Keep up the great work!

[@indhuskitchenandvlogs]

She actually switched off the stove before adding lime juice fish sauce chilli paste and sugar and it's the right way to season

[@ALSILVERU2]

Rite why dont you just go away and mind your own kitchen

[@raysmetaltracks6782]

I LOVE Pailin! My new favorite channel. KZbin finally has a good use other than kids playing video games and "reaction" videos! I'm a bit kitchen slow, so I love that you explain the details. Thank you so much! ❤

[@joannazeng1515]

I tried this recipe tonight and it turn out to be really great. I love your recipe, the best I ever tried!

[@27oslec]

i am a filipino working in ksa and once i tasted tom yang i was fascinated..

[@errolagapin9916]

aiwa quais, baden dawer2 a lbatha akel katir kabsa haha..

[@colasensei6210]

Tom yang in KSA ? 🤔

[@bryernlow9342]

"They came in alive.... they're dead now." omg XD

[@Godlyinspirationjesus]

That broke my heart too lol

[@paulo929refael2]

This is one of your early videos! I can see how much your style has changed over seven years. But you always had what it takes Pailin! ✅ 😇

[@normaquintana9030]

i just made this today for my daughter and myself. my parents tried it and loved it. thank you, it is so delicious

[@Ivan_Glamdryng]

Just found your channel and a BIG THANK YOU! for doing this. My wife and I really like Thai food. A question please, my wife had something like this but it was listed as a Thai coconut soup. Do you have type of Tom Yum Goong that uses coconut milk? Is there an all together different soup that is Thai coconut soup? Thank you for any help you can offer. Please keep the videos coming!!

[@Ivan_Glamdryng]

Yes it does. Thank you!

[@zettyelina]

Hi Dale. Is it Tom Kha? Tom Kha is made with mainly coconut milk instead of the normal tom yum paste/chilli paste. Pailin has a recipe for that but its made with chicken not prawn . I could be wrong but thats what i thought of when i read your comment. Its actually my favourite Thai soup!

[@Ivan_Glamdryng]

Many Thanks Zetty Yusof!!

[@Perovel]

Dale Wright we don't put chilli paste in Tom kha and it has a smell of galangal the most. Tom kha normally use soft galangal so you can eat it but Tom yum only use galangal for a smell. i think tom kha is more creamy than tom yum and it is also not sour like Tom Yum, the lead taste of Tom Kha are sweet and salt and the follow taste is sour. However, because of the same herbs, this can be confuse even you are thai people.

[@Ivan_Glamdryng]

Thank You

[@Engkime]

when i see the eye of the food im eating it has that look of " why did you do this to me"

[@AeroDr]

I tried this recipe and it turned out absolutely perfect, exactly like what I had in Thailand. Thanks Pai, your recipes are well explained, authentic and really delicious!

[@marshastroyer4995]

I used to watch this other lady for my recipes, but after I saw your tum yum and satay gai, i fell in love. Please keep up the good work

[@revagreen2303]

Excellent! 🙏

[@CCMiniBucks]

Came for the recipe, left wanting a wife like you! Keep doing what you obviously love. Thanks for the time and tips to create this amazingly simple and morish meal and video.

[@jojiatse6853]

just luv Tom Yum soup when i went to Bangkok recently...and watching your recipe seemed perfect for me to follow..thank u

[@howardkip99]

I spent several years working in Bangkok, Tom Yum Goong was by far my favourite Thai dish, absolutely delicious.

[@mable430]

Love your video, and you're very pretty!

[@kanivakil198]

MING CHENG Why do people insist on telling people what they already know?

[@ForkNinjaa]

+Kanivakil Because complimenting someone is always nice? Someone's got the wrong perspective of things.

[@MuhammadFirdaus-qu2uy]

Tq puan kerana tujuk ajar saya...

[@biancawestberg2189]

I love tom yum and my dad is from Thailand😍😍

[@milenabraszkiewicz4602]

Pailin - Thank u so mych for the above receipt!! Gosh I felt in love with last year and now I can make it any time .. love from Nottingham UK ,Mel

[@SumantBarooah]

Khun, The best part about your cooking is when you make the food you are salivating so the taste is guranteed. The recipe is GOOD!

[@JetstreamChil]

is that shrimp paste or chili paste as you said chili paste and then said it's made from shrimp?

[@PailinsKitchen]

+CheekyMonkey Chili paste, but the chili paste is made with dried shrimp.

[@JetstreamChil]

+Pailin's Kitchen Thanks Pai...you recipes are so good..your Gusto channel segments are amazing too..I am trying all kinds of cooking thanks to your demonstrations

[@ayissac7761]

+Pailin's Kitchen .. you smile already make that cuisine delicious :)

[@Yannis97]

I drove 1 hour to get all the ingredients and I must say madame, it was definitely worth it. Such a lovely recipe with so much flavour in it, family and i loved it i am going to cook it again that is for sure :)

[@sanju1802]

kzbin.info/www/bejne/bXjblIGGebifrck

[@Jimmylong17]

thank you for share your thai foods video you the best cook

[@SpotTravelers]

We are so gonna make this at home!!!! We tried the most amazing tom yum goong in Bangkok last summer and we missed the flavour. We have tried many tom yum goong around Vancouver but it’s never the same. I hope this recipe can bring us back to Bangkok ❤️

[@mAckPS3]

i didnt listen to anything you said, i was just imagining our lifes together!! i think im in love with you!!!

[@hartgreen]

Wow that was so easy! I was a little intimidated because of how complex and deep Thai food seems. You made Tom Yum look easy! Thanks!

[@ParksandRecYT]

LOVE THIS SOUP! I make your recipes all the time.

[@JeseSLU]

I like this girl

[@sheru-vi2ch]

+Stewart Griffin Who doesn't

[@kranthivendra]

Me too

[@johnoverton2886]

I would marry her, anyday!!

[@oprahoprah9833]

+John Overton for me all asian have similar face and when u marry from this nationality ur kids will have same mother face i mean asian face they have a very strong hereditary genetics

[@sarahbeloved6066]

+gedupawadat shut up! She's clearly a woman

[@tukangfotokeliling]

oh I miss Thai food and also Krungthep....

[@eliselu2156]

duniaimajicom

[@massimosaccomando2223]

Excellent presentation and guide to this recipe, thank you very much - very helpful!

[@Mrssarandy]

I made this today for my husband who is VERY picky, and he LOVED IT!!!