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"Tom Kah Gai" (Coconut Milk Soup)
Note: the following recipe is for chicken, but any meat can be substituted! Tom Kah can be served as part of a meal, or can be a meal in itself.
Ingredients:
16 oz chicken broth
4 lime leaves
2 inch piece lemon grass
1-inch tube galangal ("kah") sliced thinly
4 tablespoons fish sauce
2 tablespoons lime juice
4 oz chicken breast, cut into small bite sized pieces
5 fl ounces coconut milk
X pinch of red chili powder
X cilantro leaves (as a garnish)
Directions:
After you have heated the chicken broth, add in all of the ingredients except for the chicken and coconut milk. Bring to a boil, then add the remaining two ingredients. Let it boil for 2 minutes, until the chicken is done, then bring it down to a simmer for a few minutes.
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"Tom Yum Goong" - Spicy Shrimp Soup
This is a hot and sour Thai soup that is great as an appetizer or as a main dish when served with rice. Its robust fragrance is sure to tempt your tastebuds.
This recipe serves six.
Ingredients:
1/2 pound peeled shrimp
4 cups chicken stock
1 tablespoon chili oil
10 lime leaves (kaffir leaf)
3 tablespoons lime juice
4 stalks green onion
2 tablespoons fish sauce
1 cup whole straw mushrooms
3 stalks fresh lemongrass
6 fresh Thai chilies (prik kee noo)
Directions:
1. Prepare the chicken stock in a medium to large sized pot, and then bring to a boil.
2. Add the lime leaves and lemongrass stalks to the pot, and reduce the heat to simmering. Cook for five minutes.
3. Remove only the lemongrass, and turn the heat to high. Add in the shrimp, mushrooms, chili oil, and the Thai chilies. Boil until the shrimp are done (about 2 minutes)
4. Remove from stove, you're almost done!
5. Add in the fish sauce and limejuice, and stir. Some like it more sour, others more salty. You decide on what makes you happy.
6. The most important step!!! Enjoy.
Lahb Gai is a popular Thai salad dish that originated from the eastern part of Thailand, or E-Sarn Province. E-Sarn food is typically spicy and full of robust flavor. This particular dish can be eaten alone or with rice. It is traditionally served with sticky rice, typical of E-Sarn food.
Ingredients:
2 pounds ground chicken
1 cup chicken stock
1/2 cup of sliced green onions
1/2 cup of sliced red onions
1/2 cup of shredded mint leaves
4 tablespoons fish sauce
4 tablespoons lemon juice
1 cup grounded roasted-rice (see below)
1-teaspoon green pepper (sliced)
Ground dry red chili
Directions:
Heat the chicken stock in a medium sized pot, and then add in the ground chicken. Cook for a few minutes until the chicken is done. Drain and allow the chicken to cool down, then add in the lemon juice, green and red onions, and mint leaves. Add in the fish sauce, and stir. At this point, you may add in more lemon juice if it suits your taste. I recommend adding in about 2 tablespoons of dried red chili, but you may use more or less than the recommended amount. The last step is to add in the roasted rice. This dish is typically garnished with a 1/4 head of lettuce and cilantro and green beans (these items are all optional)
Stir the chicken in the hot pan until it is almost done. Then mix the chicken with fish sauce and then add lemon juice; add green onion, red onion, pepper, and mint leaves; add fish sauce or lemon
juice to taste. Add the roasted rice powder. Taste it one more time and add either fish sauce or chili to suit your taste. Eat with rice or sticky rice. Look for some crunchy vegetables like lettuce or napa cabbage to eat it with.
Roasted Rice
Set your burner to the highest setting, and add in one cup of rice. Keep stirring until the rice becomes brown and color. It will almost achieve a burnt look. Then grind it using either a coffee grinder or mortar and pestle.
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"Som Tum" (Papaya Salad)
This particular dish is from the northeastern part of Thailand (E-san). Combined with barbecue chicken, and sticky rice, it makes a perfect meal!
Ingredients:
1 fresh green papaya
5 Thai chilies (prik kee noo)
6 garlic cloves, coarsely chopped
2 medium sized tomatoes, sliced thinly
1/2 cup green beans cut into one inch lengths
2 teaspoons of fish sauce
1 quart cup of tamarind juice
Preparation:
Peel the skin off of the papaya, then use a cheese grater to shred the papaya. The seeds are not used! After you have finished, sprinkle some salt onto the shredded papaya, and let stand for 30 minutes.
Directions:
Now you will need a mortar and pestle. (You can use a regular mixing bowl, but you just don't get the right effect.) Combine all of the ingredients except for the tomato into the mortar bowl and mix thoroughly. Then add the tomato and briefly mix (do not pulverize the tomato into liquid- you want it to be kinda' "bruised")
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"Yum Hoi Mang Pu" - Thai Mussel Salad
Yum is Thai for "Spicy Salad" (roughly translated). Yum usually consists of a type of meat or seafood, and basically fish sauce, lemon juice and chili. This particular variation is prepared with mussel meat. Thai people usually eat yum-type dishes as an appetizer or snack. But it is not uncommon to have Yum as a part of your main meal.
This recipe serves four.
Ingredients:
1 cup mussel meat. (You can buy mussel meat or mussels on the half-shell- but mussel meat is far easier to work with.)
2 tablespoons fresh lemongrass, finely sliced lengthwise and in one inch strips
1/4 cup finely sliced shallots
10 Prick Kee Noo (Thai chilies) (Use flat side of a knife to flatten them so that their seeds break through the skin.)
1 head of lettuce (for the garnish)
Hand full of fresh mint leaves
2 tablespoons fish sauce
2 tablespoons lemon juice
Preparation:
1. Clean your mussels, and rinse them in water.
2. Using a small pot, bring some water to a boil, and add in the mussels. Boil them for a few minutes until done.
3. Strain the mussels, and put them aside.
4. Remove the water from the pot, and then add in all of the other items, followed by the mussels, and stir.
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