Tom Yum Goong Soup

STEP 1: Tom yum Stock
¼ cup Ginger
2No Bay Leaves
½ Teaspoon Black Pepper Corn
4-6 No Shallots (Without cutting) (Bulb part of Spring Onion)
3 Tablespoon Fresh Lemon Grass
2 Tablespoon Coriander Roots
King Prawn (as per needed – normally 2 prawns are kept in a bowl)

Preparation

  • Wash ginger appropriately.
  • Clean the prawns appropriately and remove the vein by opening it till end.
  • Take 3 liter water in a sauce pan and put ginger (Without cutting and without removing skin – it will give strong flavor), shallots (without cutting and without removing roots), bay leaves, black pepper corns, fresh lemon grass, coriander roots in it.
  • Bring the stock to the boil over medium heat. Lower the heat to medium-low, cover, and simmer for 15-20 minutes to let the spices infuse the broth.
  • Toss in the shrimp and cook for about 4-8 minutes until they turn pink.
  • Stain the stock and remove all ingredients including prawns.

STEP 2: Sea Food Stock
1.5 Liter Sea Food Stock (For 6 bowls, 0.5 liter is used for two bowls)
3 Tablespoons Ginger
4 Tablespoons Tom yum paste
4 Tablespoons Fish Sauce
3 Tablespoons Chicken Powder
1/4 cup Lemon Juice
1-2 Tablespoon vegetable Oil

Preparation

  • Heat the 1-2 Tablespoon vegetable oil in a fry pan.
  • Put tom yum paste in it and cook for a while. It will improve the color of the paste.
  • Now pour the stock in it.
  • Toss the ginger in it.
  • Mix chicken powder, lemon juice, fish sauce in it and simmer for 5 minutes.
  • Taste for salt and spices; there must be an equal balance of spices, salt, and sourness.

STEP 3: Serving

4 Tablespoons Boiled Rice
2 No Tomatoes – cubes
4 No Green Chilies – Julienne
1/4 cup Button Mushrooms – cubes
Prawns from the STEP 1
Stock from STEP2

  • In a bowl put tomatoes, green chilies, mushrooms, boiled rice and prawns.
  • Pour the stock in it.
  • Garnish with coriander leaves and ginger and serve hot.
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Thai Red Curry Chicken

Ingredients
¼ cup Oil
¼ cup Red Curry Paste
½ cup Chicken Stock (If stock is not available, increase the quantity of chicken powder or use a chicken cube)
2 cups Chicken – Slices – Boiled / Fried
½ cup Butter Mushrooms – cubes
¼ cup Red Chilies – Julienne
1 Tablespoon Chicken Powder
2 Tablespoons Fish Sauce
2 Tablespoon White Vinegar
1 Tin Coconut Milk
3 Tablespoons Fresh Basil
3 Tablespoons Fresh Coriander
2 Tablespoons Fresh Lemon Grass
1 Tablespoon Ginger – Slices
1-2 No Tomato – cubes
2 cup Water
1 Tablespoon Corn flour

Preparation

  • Boil the chicken in water and save the water.  OR
  • If you are interested in using fried chicken, then marinate the chicken with egg and corn flour and leave it for 30 minutes.
  • Heat the oil in a wok or fry pan and fry the chicken.
  • Heat the ¼ cup oil in a wok.
  • Pour the red curry paste and cook for about a minute.
  • Pour the water and cook for a while.
  • Include chicken and cook for a while.
  • Now include all the remaining items.
  • Cook for few minutes and check the taste. If needed set the taste.
  • Take out some curry / liquid and mix the corn flour in it.
  • Pour the solution back to the curry and cook for two or three minutes.  If more thick curry is required, more corn flour
  • solution can be made and included.
  • Remove from the stove, garnish and serve hot.
Ginger
Ginger
Spring Onion
Spring Onion
Vegetables
Vegetables
Red curry in progress
Red curry in progress
Red curry
Red curry

Thai Green Curry Chicken

Ingredients
¼ cup Oil
¼ cup Green Curry Paste
½ cup Chicken Stock (If stock is not available, increase the quantity of chicken powder or use a chicken cube)
2 cups Chicken – Slices – Boiled / fried
½ cup Butter Mushrooms – cubes
¼ cup Green Chilies – Julienne
1 Tablespoon Chicken Powder
2 Tablespoons Fish Sauce
2 Tablespoon White Vinegar
1 Tin Coconut Milk
3 Tablespoons Fresh Basil
3 Tablespoons Fresh Coriander
2 Tablespoons Fresh Lemon Grass
2 cup Water
1 Tablespoon Corn flour

Preparation

  • Boil the chicken in water and save the water.  OR
  • If you are interested in using fried chicken, then marinate the chicken with egg and corn flour and leave it for 30 minutes.
  • Heat the oil in a wok or fry pan and fry the chicken.
  • Heat the ¼ cup oil in a wok.
  • Pour the Green curry paste and cook for about a minute.
  • Include boiled chicken and basil leaves and cook for a while.
  • Pour water (from boiled chicken) and include all the remaining items.
  • Cook for few minutes and check the taste. If needed set the taste.
  • Take out some curry / liquid and mix the corn flour in it.
  • Pour the solution back to the curry and cook for two or three minutes. If more thick curry is required, more corn flour solution can be made and included.
  • Remove from the stove, garnish and serve hot.
Ginger
Ginger
Spring Onion
Spring Onion
Vegetables
Vegetables
Green Curry in progress
Green Curry in progress
Green Curry
Green Curry