Tom Yum

Aside from being one of the most popular soup in Thailand, Tom Yum Soup has many health benefits, due its potent combination of herbs and spices. As it appears to have immune-boosting power as a natural remedy for cold and flu viruses.  I've included coconut milk, which I find adds both richness and flavor while still keeping the soup super healthy.

 

Prep Time: 15 minutes

Cook Time: 15 minutes

Ingredients:

·                                 3 cups chicken stock (this makes enough soup to serve 2 people - double the recipe for 4                or more)

·                                 1 stalk lemongrass (for instructions on how to prepare lemongrass, see link below)

·                                 3 kaffir lime leaves (available fresh or frozen at Asian food stores)

·                                 12 medium or large raw shrimp, shelled

·                                 2 Tbsp. fish sauce

·                                 1-2 small red (or substitute green) chillies (depending on desired spiciness), finely sliced

·                                 3 cloves garlic, minced

·                                 a handful of cherry tomatoes

·                                 a handful of fresh shiitake mushrooms, sliced thinly

·                                 1 green and/or red bell pepper, sliced

·                                 1 can coconut milk

·                                 1/3 cup fresh coriander, roughly chopped

·                                 optional: additional Thai red chillies, OR Nam Prik Pao Chili Sauce (1-2 tsp.)

·                                 optional: wedges of lime for serving (key limes or regular limes)

Preparation:

1.                              For instructions on how to buy, prepare, and cook with lemongrass. 

2.                              Pour stock into a deep cooking pot and turn heat to medium-high.

3.                              Add processed lemongrass to the pot, including the parts of the lemongrass stalk you                     didn't slice. Boil for 5 minutes, or until fragrant.

4.                              Add garlic, chilli, and lime leaves to broth. Continue cooking for another 5 minutes.

5.                              Add noodles (if using) and stir until broken apart. Add shrimp, mushrooms, and bell                       pepper, and cherry tomatoes. Cook for 5-8 minutes, or until noodles are done.

6.                              Turn down the heat to low and add the coconut milk and fish sauce. Test the soup for s                   pice and salt, adding more chillies and/or fish sauce (instead of salt) as desired.

                      Serve in bowls with coriander sprinkled over and quarters of fresh lime on the side.   

Sticky Rice

Place 4 (2 lb/ 1 kg) cups of sticky (glutinous) rice in  a saucepan and add water to cover. Rub the rice between your hands several times and drain off the milky water; add clean water and repeat until the water is clear. Soak overnight in water to cover or, to save time, it can be soaked in hot water for 3 hours  before steaming. Drain the rice and place in a cloth lined basket or in a steaming basket. Place the basket over a pot of  boiling  water, cover, and steam for approximately 30  minutes.

 

Sticky Rice : Ingredients
4 (2 lb / 1 kg) cups	sticky (glutinous) rice
	water

Sangkhaya Fakthong (Custard Pumpkin)

      Cut a slice off the top of the pumpkin, remove the seeds and most of the soft pulp. In a mixing bowl, light whisk the eggs, add the sugar, salt and coconut cream and stir until well blended. Pour the mixture into the pumpkin and cook in a steamer (for approximately 20 minutes) until the custard is set.

Sangkhaya Fakthong : Ingredients
1	small pumpkin
5	chicken eggs
1/3 cup	palm sugar
1	pinch of salt
1 cup	coconut cream

Stir Fried Mixed Vegetables

      Fly the garlic for a little while in the oil and add the cabbage, broccoli, snow peas, carrot, asparagus, mushroom, chillies, baby corn, and ear mushrooms and sauté'. Add dark Soya sauce, light Soya sauce and bean sprouts and stir fry until mixed well. Spoon up onto platter and sprinkle with ground pepper.

 

Stir Fried Mixed Vegetables : Ingredients
1 1/2 cup	cabbage cut  bite size	1/4 cup	ear mushroom thinly sliced
6	broccoli, cut bite size	1/2 cup	bean sprouts, clipped both ends
10	snow pea, ends clipped	2 teaspoons	chopped garlic
10	carrot, sliced across	4 tablespoons	cooking oil
2	asparagus, cut to 1-in lengths	1 tablespoon	dark Soya sauce
3	mushroom, halved	2 tablespoons	light Soya sauce
1/2 cup	green and red bell chilli, slices lengthways	1 pinch	ground pepper
4	baby corn, medium size

Thai Satay Recipies

      Slice the chicken breast finely, width approximately 1 1/2 inches. Pound together, or blend in a blender, the coriander seeds, cumin seeds, pepper, turmeric, curry powder, galangal, lemon grass, salt and garlic. Pour the blended ingredients into the coconut milk. Add sugar and vegetable oil and blend again so that all the ingredients are well mixed. Add the chicken slices and marinate for 2 hours. Thread the chicken slices onto the skewers. Pour the marinating sauce into a pot and heat until boiling. Place the chicken slices over a charcoal grill (barbecue) and apply the sauce to the chicken while  turning . When cooked through, serve with Satay sauce and cucumber sauce.

Satay : Ingredients
1 1/2 lbs.	chicken breast	1/2 tablespoon	finely chopped lemon grass
1/4 teaspoon	roasted coriander seeds powder	1 tablespoon	salt
1/4 teaspoon	roasted cumin seeds powder	5	garlic cloves
1/4 teaspoon	pepper	1 cup	coconut milk
1/4 teaspoon	turmeric (roots) powder	2 tablespoons	vegetable oil
1/2 teaspoon	curry powder	2 tablespoons	sugar
3 slices	galangal		small wooden skewers