Sour & Spicy Prawn Soup - Tom Yam Koong
A beguilingly simple and attractive-looking soup with a clear stock base
Ingredient
Make 4 bowls
> 4 small green chillies
> 2 coriander roots and stems
> 600ml/1 pint/21¼2 cups chicken stock
> 12 thin slivers galangal
> 2 stems lemongrass, finely chopped
> 4 kaffir lime leaves
> 8 small button mushrooms, quartered
> 8 king prawns, shelled, deveined and headless but with tail attached
> 2tbsp fish sauce
> 11¼2tbsp lemon juice
> 1¼2tbsp Nam Prik Phao
Vatch's Thai Street Food
As an avid collector of Thai recipes I have to say that this book is the best ever!! The recipes are very easy to follow. The ones that I have tried are very authentic tasting too - I lived in Thailand for 2 years and sampled a lot of food whilst out there so I know what they should be like....
For the garnish
fresh coriander leaves for sprinkling
In a mortar, crush the green chillies with the coriander roots and stems.
Heat the stock to boiling point in a saucepan. Add the galangal, lemongrass,
kaffir lime leaves and mushrooms and bring back to the boil.
Add the prawns, fish sauce, crushed chillies and coriander roots and stems,
lemon juice and Nam Prik Phao and simmer for 1 minute.
Serve hot in individual soup bowls, allowing 2 prawns per person.
Sprinkle with coriander leaves to serve.
Learn Thai cooking with a private Thai housewife
First you will buy the products together on the market. Afterwards you learn how to prepare the food. (you are also involved) than you will cook 2 – 3 dishes and at the end you will enjoy your own food.
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Ingredients:
100 gms Chicken Stock
2 stalks Lemongrass, Finely Sliced
30 gms Galangal Root, Sliced
2 pcs Kaffirlime Leaves
500 gms Chicken Breast, Sliced
80 gms Straw Mushrooms, Quartered
3 tbs Fish Sauce
3 tbs Lime Juice
3 pcs Bird Chillies, Crushed
400 gms Coconut Milk
Preparation:
- Bring chicken stock to the boil, add lemongrass, galangal and kaffirlime leaves.
- Pour in the coconut milk, add chicken and mushrooms and flavour with fish sauce, lime juice and chillies.
Ingredient
Make 1 serving
- For the dressing
- 2 bird’s eye chillies
- 1 red chilli
- 2 cloves garlic, peeled
- 21¼2tbsp lemon juice
- 11¼2tbsp fish sauce
- 1¼2tsp sugar
- 150g/51¼2oz grilled steak, cut into thin slices
- 60g/2oz cucumber, quartered lengthways, deseeded and thinly sliced
- 60g/2oz cherry tomatoes, halved
- 60g/2oz red onion, thinly sliced
- 1 spring onion (scallion), sliced into short lengths
- 1tsp fresh chopped coriander
Ingredient
Makes 1 serving
FOR THE MARINADE
> 1 clove garlic, peeled
> 1¼2tsp light soy sauce
> 2 pinches ground white pepper
> 11¼2tbsp cashew nuts
> vegetable oil
> 150g/5oz chicken breast, skinned and cut into 1cm/1¼2in thick slices
> 2tbsp chicken stock
> 20g/3¼4oz Spanish onion, sliced
> 60g/2oz mixed red, green and yellow bell peppers, sliced
> 1 piece of a medium-sized carrot, about 3cm/11¼4in long, cut into julienne strips (matchsticks)
> 2 pieces baby corn, quartered
> 4 button mushrooms, quartered
Ingredients
- 4 cups coconut milk (about 2 cans)
- Homemade curry paste (see below)
- 1-2 Tbs. palm or coconut sugar, to taste
- 2 long Asian eggplants, sliced at a slanted angle 1/4-inch thick; or 12 round Thai eggplants (ma-keua bproh), halved or quartered
- 1/2 cup pea eggplants (ma-keua puang), if available; or use fresh shelled peas
- 2-3 kaffir lime leaves; tear each into 2-3 pieces
- 1-2 green jalapeno peppers, each cut into 6-8 long slivers
A traditional raw salad with a mildly spicy seasoning. Unripe papaya is firm fleshed so make sure you slice it thinly.
Ingredient
Make 1 serving
> 1 clove garlic, peeled
> 4 green bird's-eye chillies
> 30g/ 1oz yard-long beans or French beans, cut into 2cm/ 1/2in pieces
> 20g/ 1/2 oz/ 1/6 cup dried shrimps
> 2tbsp palm sugar
> 3tbsp fish sauce
> 3tbsp lemon juice
> 60g/2oz cherry tomatoes, quartered
> 30g/1oz / 1/8 cup roasted peanuts
> 200g/7oz unripe green papaya, peeled and grated into long, thin strips
FOR THE GARNISH
Learn Thai cooking with a private Thai housewife
First you will buy the products together on the market. Afterwards you learn how to prepare the food. (you are also involved) than you will cook 2 – 3 dishes and at the end you will enjoy your own food.
Ingredients
- 1 lb. boneless chicken
- 2-3 long Asian eggplants (Thai, Japanese, Chinese or Filipino)
- 2 cups, or 1 can coconut milk
- 2-3 Tbs. red curry paste
- Fish sauce to desired saltiness
- 1-2 tsp. palm or coconut sugar
- 2 kaffir lime leaves
- Slivered chillies to desired hotness
- 1 cup fresh Thai sweet basil leaves and flowers
Trim the chicken of any visible fat and, if you wish, pull off the skin. Cut against the muscle into bite-size chunks. Set aside.
