What's different of Tomyam Goong and Tomyam Chiangmai ? and how to i cook? can you tell me?

Answer 1

I haven't heard we have Tomyum Chiangmai,did you mean'' Kaeng Hung-lay ''? They're different in each incredients and its taste.
The northern people have penchant for medium cooked food with a touch of salty tastes almost to the exclusion of sweet and sour tastes. Meat preferred by the northern people is pork followed by beef, chicken, duck, bird etc. Sea food is the least known on account of the remoteness of the northern region from the sea.
Tom Yum Goong
A subtle blend of hot and sour with citrus overtones, tom yam goong is the most famous of all Thai soups. Each region has its own particular variation of the recipe.
Recipe:

8 oz (250 g) shrimp/prawns, shelled and deveined, with shellsreserved
3 cups (24 fl oz/750 ml) water
2 garlic cloves (kratiem), minced
5 kaffir lime leaves (bai ma-good)
3 thin slices fresh or dried galangal (kha)
1/4 cup (2 fl oz/60 ml) fish sauce (nam pla)
2 stalks lemon grass/citronella (ta-krai), lower 1/3 portiononly, cut into 1-in (2.5-cm) lengths
2 shallots, sliced
1/2 cup sliced straw mushrooms
5 green Thai chili peppers (prik khee noo), optional
1/4 cup (2 fl oz/60 ml) lime juice
1 teaspoon black chili paste (nam prik pow)
1 tablespoon chopped cilantro/coriander leaves (bai pak chee)

How to cook:

1. Rinse the prawn shells and place them in a large pot with the water. Heat to boiling, strain the broth and discard the shells.
2. Add the garlic, lime leaves, galangal, fish sauce, lemon grass and shallots to the stock, then the mushrooms and chili peppers, if using. Cook gently for 2 minutes.
3. Add the shrimp to the soup, and reheat to boiling. When the shrimp are cooked, place the lime juice and black chili paste in a serving bowl. Pour the soup into the bowl, stir, garnish with the cilantro leaves, and serve.

SERVES 4 persons

Kaeng Hung-lay Kai or pork curry

Main Ingredient
Lean pork 1 Kg.
Pork belly 500 g.
Curry powder 15 g.
Minced ginger 40 g.
Garlic 65 g.
Ripe tamarind juice 40 g.
Dark soy sauce 15 g.
Water 1 litre
Chilli paste Ingredient
Dried chillies 5
Chopped galangal 7 g.
Chopped lemon grass 8 g.
Garlic 8 g.
Shallot 16 g.
Shrimp paste 5 g.
Salt 5 g.

* 30 grams = 1oz. , 1kilogram = 2.24 lbs.


Cooking Method
Chilli paste cooking
Pound all the mixture until ground


Cut the pork into a bite piece and mix with dark soy sauce
Mix the pork with the chilli paste and leave an hour
Fry the pork with low heat, add water and simmer until tender
Add minced ginger, garlic, curry powder, simmer, seasoning with tamarind juice and salt

Note; Ok. you meaned ''Poh Tak'' it looks like Tomyum guoong but we fill crab,squid,mussel and sea fish mixed together,use the same ingredients and add Horapa leaves or sweet basil
too.