INGREDIENTS
1 litre chicken stock
150g thin rice noodles or mung bean thread vermicelli
200ml coconut milk
1 x 3-4cm piece fresh ginger, peeled and sliced thinly, then cut into skinny strips
2 x 15ml tablespoons fish sauce
1 fresh long red chilli, de-seeded and cut into strips
1 teaspoon turmeric
1 teaspoon tamarind paste
1 teaspoon soft brown sugar
2 x 15ml tablespoons lime juice
leftover chicken, shredded - approx. 150g (about 2 breakfast cupfuls, loosely packed)
250g tender-shoot stir-fry or other assorted vegetables
2-3 x 15ml tablespoons chopped fresh coriander, to serve
METHOD
Serves: 2-3 as main, 4-6 as starter
Put the chicken stock in a good-sized pan to heat up.
Put the noodles in a bowl and pour boiling water over or cook as instructed on the packet.
Add the remaining ingredients, except the vegetables, to the pan and bring to a boil.
When the chicken is piping hot, add the vegetables and when they are tender – a minute or two should be plenty if you’re using the tender shoots – add the drained noodles. Or simply divide the noodles between bowls and pour the soup over them.
Serve sprinkled with chopped fresh coriander.
Zucchini Noodle Pad Thai
Thai Chicken Noodle Soup
I just want a huge bowl all to myself for cheat day.
Tom Yum recipe | Hot and Sour Soup recipe | Thai recipes
Tom Yum can be made with a number of ingredients. The version given here is for a simple tom yum het (mushroom soup), but it can also be tom yum kai (chicken), tom yum moo (pork), tom yum neua (beef), or tom yum khoong (shrimp), by simply substituting the mushrooms for another flavor ingredient. You can also mix and match to suit yourself.
Note: the Thais serve the soup with the rest of the meal, usually in a large soup tureen, and each diner serves themselves, and uses it to wash out the mouth between selections from the other foods.:
2 pounds fresh mushrooms (or other ingredient),
cut into convenient spoonable size pieces
2 stalks lemon grass, bruised (this isn’t eaten, but
is an essential flavorant)
2 “kaffir” lime leaves (use lime zest if you can’t get it)
2 coriander (cilantro) plants, chopped.
10 to 15 prik ki nu (birdseye chiles), thinly sliced.
2 to 5 dried red chiles
Juice of 3 or 4 limes
2 or 3 tablespoons sliced bamboo shoots or coconut shoots
2 to 3 tablespoons fish sauce.
1 to 2 tablespoons “chiles in oil”
The “chiles in oil” or nam prik pao can be bought in small glass bottles from oriental specialty stores. You can also make your own:
Nam Prik Pao
4 tablespoons oil
3 tablespoons chopped garlic
3 tablespoons chopped shallots
3 tablespoons coarsely chopped dried red chiles
1 tablespoon fermented shrimp paste
1 tablespoon fish sauce
2 teaspoons granulated sugar
See the whole recipe here
Thai Green Chicken Curry
I cooked this yesterday and the result was quite spectacular. Using fresh ingredients and making your own green curry paste definitely return better rewards. It doesn’t take a lot of time like I assumed at first.
I got the recipe from this site but I multiplied the ingredients by 3 because I was cooking for 8 people.
Thai Coconut Galangal Seafood Recipe
Tom Kha Salmon - Thai
The secret to making a delicious Thai soup, according to Samak, is pounding together Thai pepper powder, corriander seed and fresh garlic in a mortar & pestle. This paste he calls “Thai MSG” and you can add it to any soup for good results. See below for the correct proportions.
1 cube chicken buillion
1 lb salmon cut into bite-size chunks
1 teaspoon corriander seed
4 cloves garlic
1/2 teaspoon Thai pepper powder
1 cup sliced fresh galangal
1/4 cup sliced fresh lemongrass
1/4 cup kaffir lime leaves, sliced
1 cup fresh mushroom (more if desired)
2 13 oz cans coconut milk
7 tablespoons fish sauce
See the whole recipe here
