Thai food
Tom Yum Goong (Spicy Shrimp Soup)
| Tom Yum Goong (Spicy Shrimp Soup) |
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| 1 1/2 lbs medium shrimp, 9 1/2 cups water, divided, 1/2 cup chopped peeled fresh galangal or 1/2 cup fresh ginger, 1/2 cup peeled fresh lemongrass (2-inch pieces, about 4 stalks), 6 fresh kaffir lime leaves or 6 lime zest, 1/2 cup canned straw mushroom, quartered, 2 tablespoons roasted red chili paste, 1 tablespoon fish sauce, 2 Thai chiles, 1/2 cup chopped green onion, 1/2 cup chopped fresh cilantro, 1 tablespoon fresh lime juice, 6 tablespoons chopped dry-roasted unsalted peanuts, 4 lime wedges |
1. Peel and devein shrimp, reserving shells. Combine shrimp shells and 6 cups water in a Dutch oven; bring to a simmer. Cook 1 hour.
2. Strain broth through a sieve into a bowl; discard solids. Combine broth and remaining 3 1/2 cups water in a large saucepan; bring to a boil.
3. Add galangal, lemongrass, and kaffir lime leaves to pan; simmer 10 minutes. Strain broth mixture through a sieve into a bowl; discard solids.
4. Return broth mixture to pan. Add mushrooms, chili paste, fish sauce, and chiles; bring to a boil. Stir in shrimp, green onions, and cilantro; cook 3 minutes or until shrimp are done. Discard chiles.
5. Stir in fresh lime juice. Ladle 2 cups soup into each of 4 bowls; sprinkle evenly with peanuts. Serve with lime wedges.
2. Strain broth through a sieve into a bowl; discard solids. Combine broth and remaining 3 1/2 cups water in a large saucepan; bring to a boil.
3. Add galangal, lemongrass, and kaffir lime leaves to pan; simmer 10 minutes. Strain broth mixture through a sieve into a bowl; discard solids.
4. Return broth mixture to pan. Add mushrooms, chili paste, fish sauce, and chiles; bring to a boil. Stir in shrimp, green onions, and cilantro; cook 3 minutes or until shrimp are done. Discard chiles.
5. Stir in fresh lime juice. Ladle 2 cups soup into each of 4 bowls; sprinkle evenly with peanuts. Serve with lime wedges.
Som Tum (Spicy Green Papaya Salad)
| Som Tum (Spicy Green Papaya Salad) | 1 large or 2 small cloves garlic, peeled, 1/4 teaspoon salt, 1 tablespoon dry-roasted salted peanuts, more for garnish, 2 fresh bird chilies or serrano chilies, sliced, 1/2 teaspoon raw sugar or white sugar, 1 tablespoon dried shrimp (optional), 2 tablespoons fresh lime juice, 1 to 2 tablespoons fish sauce (nam pla), to taste, 2 plum tomatoes, 1 large round tomato, or 8 grape tomatoes, coarsely chopped, 1/2 pound long beans, trimmed and cut into 1 1/2-inch lengths (optional), 1 small to medium green (unripe) papaya (see Note), Lettuce for serving (optional) |
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1. In a blender or mortar, blend or pound garlic, salt, peanuts, chilies, sugar and shrimp (if using) into a paste. Transfer to a large bowl and mix in lime juice and fish sauce. Use a spoon (or the mortar) to lightly crush tomatoes and beans (if using), then add to bowl and mix lightly.
2. Peel and coarsely grate or shred papaya, discarding seeds and inner membrane. There should be 4 to 6 cups.
3. Add papaya to bowl and lightly but thoroughly toss together. Taste for seasoning. Mound in a bowl (if desired, line bowl with lettuce leaves beforehand). Sprinkle with peanuts and serve.
2. Peel and coarsely grate or shred papaya, discarding seeds and inner membrane. There should be 4 to 6 cups.
3. Add papaya to bowl and lightly but thoroughly toss together. Taste for seasoning. Mound in a bowl (if desired, line bowl with lettuce leaves beforehand). Sprinkle with peanuts and serve.
Gaeng Daeng (Red Curry)
| Gaeng Daeng (Red Curry) |
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| 1 lb boneless chicken breast, 1 can bamboo shoots, sliced, 3 tbsp red curry paste, 2 cups coconut milk, 2 fresh red chili, sliced diagonally, 1/2 cup Thai sweet basil leaves (bai horapah), torn, 2 tbsp fish sauce (nam pla), 1/4 tsp sea salt, 1 1/2 tsp palm sugar, Thai sweet basil leaves (bai horapah) for garnish |
1. Wash the chicken, slice diagonally into 1/2 cm thick, 3cm wide and 3 cm long pieces. Thinly slice the bamboo shoots (if not already sliced).
2. Pour 1 cup of coconut milk into a wok. Bring to a boil over medium high heat, stirring constantly. Add the curry paste, stir until red oil comes to the surface. Add the chicken and saute until it turns white and is cooked through.
3. Add the remaining coconut milk, follow with the bamboo shoots. Season with fish sauce, sugar, and salt and bring back to a boil. Sprinkle with kaffir lime leaves, chilies, and sweet basil leaves. Turn off the heat. Arrange on a serving dish and garnish with sweet basil leaves before serving.
2. Pour 1 cup of coconut milk into a wok. Bring to a boil over medium high heat, stirring constantly. Add the curry paste, stir until red oil comes to the surface. Add the chicken and saute until it turns white and is cooked through.
3. Add the remaining coconut milk, follow with the bamboo shoots. Season with fish sauce, sugar, and salt and bring back to a boil. Sprinkle with kaffir lime leaves, chilies, and sweet basil leaves. Turn off the heat. Arrange on a serving dish and garnish with sweet basil leaves before serving.
Pad Thai (Thai style Fried Noodles)
| Pad Thai (Thai style Fried Noodles) |
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| 1 (454 g) package rice noodles, 2 boneless skinless chicken breasts, cut into thin strips, 3 cloves garlic, chopped, 1 shallot, chopped, 2-3 eggs, 1 tablespoon black pepper, 4 tablespoons vegetable oil, divided, 4 tablespoons brown sugar, 1-2 tablespoon oyster sauce (optional), 3 tablespoons fish sauce, 3 tablespoons white vinegar, 2 tablespoons soy sauce, 1 bunch green onion, cut into 1 inch pieces, 1 cup bean sprouts, 1/2 cup roasted peanuts, chopped, fresh cilantro, fresh lime juice (optional), 1 jar paad Thai sauce (optional) |
1. Boil noodles until just soft (do not overcook).
2. Drain water and place noodles in separate bowl.
3. Meanwhile, heat 3 Tbsp oil in wok on high heat.
4. Add garlic, shallots, oyster sauce, chicken and stir-fry until cooked.
5. Move mixture to 1/2 of wok and add eggs on empty 1/2 of wok.
6. Cook eggs.
7. Mix eggs and chicken.
8. Add noodles, fish sauce, vinegar, soy sauce, black pepper and brown sugar, stirring quickly so that noodles do not stick together.
9. Stir in bean sprouts, green onion and peanuts.
10. Garnish with fresh cilantro and a quick squeeze of lime juice.
11. Serve immediately, with Pad Thai sauce, as desired.
2. Drain water and place noodles in separate bowl.
3. Meanwhile, heat 3 Tbsp oil in wok on high heat.
4. Add garlic, shallots, oyster sauce, chicken and stir-fry until cooked.
5. Move mixture to 1/2 of wok and add eggs on empty 1/2 of wok.
6. Cook eggs.
7. Mix eggs and chicken.
8. Add noodles, fish sauce, vinegar, soy sauce, black pepper and brown sugar, stirring quickly so that noodles do not stick together.
9. Stir in bean sprouts, green onion and peanuts.
10. Garnish with fresh cilantro and a quick squeeze of lime juice.
11. Serve immediately, with Pad Thai sauce, as desired.
Kai Med Ma Muang (Chicken with Cashew Nuts)
| Kai Med Ma Muang (Chicken with Cashew Nuts) |
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| 250 g diced chicken, 1/2 cup unsalted cashew nuts, 1/2 onion, 3/4 tablespoon minced garlic, 2 spring onions (scallions), 5-6 dried chillies, or 1 tablespoon dried chilli flakes, 3/4 tablespoon potato flour, 3/4 tablespoon sugar, 2 tablespoons oyster sauce, 1 tablespoon Thai light soy sauce, 2 cups vegetable oil |
1. In a bowl, mix potato flour with chicken.
2. Heat oil in a small pan, fry dried chilli until it turns dark red in colour. Remove from oil. Set aside.
3. In the same pan, fry chicken until chicken is cooked. Take care not to burn and overcook. Remove from oil. Set aside.
4. In a small bowl, add sugar, oyster sauce and Thai light soy sauce. Mix well.
5. Heat 2 tablespoons of vegetable oil in a large pan. On medium-high heat, add minced garlic in the pan. Stir fry until fragrant.
6. Add onion and fried chilli. Stir for about 1 minute.
7. Add prepared sauce. Stir well for about 1 minute.
8. Add fried chicken and cashew nuts. Stir until the sauce is almost dried up.
9. Turn off heat. Add spring onions. Stir well. Remove from heat.
10. Serve with jasmine rice.
2. Heat oil in a small pan, fry dried chilli until it turns dark red in colour. Remove from oil. Set aside.
3. In the same pan, fry chicken until chicken is cooked. Take care not to burn and overcook. Remove from oil. Set aside.
4. In a small bowl, add sugar, oyster sauce and Thai light soy sauce. Mix well.
5. Heat 2 tablespoons of vegetable oil in a large pan. On medium-high heat, add minced garlic in the pan. Stir fry until fragrant.
6. Add onion and fried chilli. Stir for about 1 minute.
7. Add prepared sauce. Stir well for about 1 minute.
8. Add fried chicken and cashew nuts. Stir until the sauce is almost dried up.
9. Turn off heat. Add spring onions. Stir well. Remove from heat.
10. Serve with jasmine rice.