Sour and Spicy Sea Perch Soup (Tom Yam Pla Ka-phong Khao)

Sour and Spicy Sea Perch Soup (Tom Yam Pla Ka-phong Khao)

Ingredients:

• 500 grams sea perch
• 100 grams rice-straw mushrooms, slices in half
• 1 stem of lemon grass, crushed and cut into short pieces
• 5 slices of galangal
• 10 crushed hot chilies
• 4 crushed shallots
• 5 kaffir lime leaves
• 1 coriander plant
• 2 tbsp lime juice
• 1 tbsp fish sauce
• 3 cups water

Preparation :
1. Scale, clean, and wash the fish and cut into pieces.
2. Place the water in a pot over medium heat and add the lemon grass, kaffir lime leaves torn into pieces, galangal, and chilies.
3. When the water has come to a good boil, add the fish and the mushrooms.
4. Add fish sauce and lime juice to taste, sprinkle with coriander greens, and serve hot.

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Sour and Spicy Mushroom Soup (Tom Yam Het Sot)

Sour and Spicy Mushroom Soup  (Tom Yam Het Sot)

Ingredients:

• 7 rice-straw mushrooms, cut in half
• 5 Bhutanese oyster mushrooms, torn into bite-size pieces
• 2 seasoned shiitake mushrooms
• 1 Chinese soup celery plant, cut into
• 2-inch lengths
• 5 hot chilies, sliced in half lengthwise
• 3 disk-shapped slices of galangal
• 2 lemon grass stems, cut diagonally Into 2-inch lengths
• 2kaffir lime leaves
• 1/2 tsp sugar
• 2 tbsp light soy sauce
• 2 tbsp lime Juice
• 1 cup water

Preparation :
1. Pour the water into a pot, put in the galangal, lemon grass, kaffir lime leaves, and chilies, and place on the heat.

2. When the water boils, add the three kinds of mushrooms.

3. Season with the sugar and soy sauce, and when everything is done, add the celery, turn off the heat, and add the lime juice. Taste additionally if desired, serve.

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Bitter Gourd Boiled with Pork Bones (Ma-Ra Tom Kra-Duk Mu )

Bitter Gourd Boiled with Pork Bones (Ma-Ra Tom Kra-Duk Mu )

Ingredients:

• 1 Chinese bitter gourd
• 200 grams meaty pork bones
• 1 tsp chopped coriander greens
• 2 tbsp fish sauce
• 2 cups water

Preparation :
1. Wash the gourd, cut in half length wise, remove and discard the seeds, and cut the flesh into 1" x 2" pieces.
2. Boil the bones in the water, skimming off the scum as it forms. After a while, add the bitter gourd and fish sauce, and put the lid on the pot. Do not stir. Continue cooking until the gourd is well done, and then turn off the heat.
3. Sprinkle with the coriander greens and serve hot.

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Sour and Spicy Fresh Pork Hock Soup(Tom Yam Kha Mu)

Sour and Spicy Fresh Pork Hock Soup(Tom Yam Kha Mu)

Ingredients:

• 1 kilograms fresh pork hock
• 3 lemon grass stems
• 6 Kafflr lime leaves
• 6 roasted dried spur chilies
• 2 tbsp lime juice
• 3 tbsp fish sauce
• 5 cups water

Preparation :
1. Singe the hock over a fire until the skin turns yellow. Scrape with a knife to remove any hair. Wash, and then cut into disk-shaped slices.
2. Pour the water into a pot. Crush the lemon grass, Slice into short lengths, and add to the pot. Tear the Kaffir lime leaves into pieces and add to the pot. Put in the pork and place the pot. Over low heat. When the water boils, skim off the fat floating on the surface, simmer slowly until the pork is tender, and then remove from the heat. Be careful not to overcook.
3. Place lime juice and fish sauce in a bowl with torn spur chili, dip the hot soup into the bowl, stir gently, taste and season additionally as you like, and then serve right away.

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Omelette in Broth (Kaeng Jeut Khai Jiao)

Omelette in Broth (Kaeng Jeut Khai Jiao)

Ingredients:

• 3-4 eggs
• 1-2 lettuce plants
• 1 tsp dried salted vegetable
• 1 coriander plant
• 1 tsp chopped garlic
• 1/2 tsp ground pepper
• 2-3 tbsp fish sauce
• 5 cups soup stock or water
• 4 tbsp cooking oil

Preparation :
1. Bring the stock to a boil. If you wish to add pork, drop small lumps of the ground meat into the stock.
2. Beat the eggs and fry in a wok until firm. Now, move the egg off to one side, put in the garlic, and sauté until fragrant and golden. Next, return the eggs to the middle, break up with the spatula into pieces, transfer the contents of the wok to the pot, and when the stock returns to a boil, add the fish sauce.
3. Place lettuce leaves in a bowl, dip the soup into the bowl sprinkle with The pepper, coriander greens, and dried salted vegetable, and serve hot.

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Curried Crab Stir Fry Recipe (Puu Phat Phong Karee)

Curried Crab Stir Fry Recipe (Puu Phat Phong Karee)


Ingredients:

• 2 cups crab, about 500 grams
• 1 celery, cut into short lengths
• 2 spring onion, cut into short lengths
• 2 tbsp fish sauce
• 1 sugar
• 2 tbsp curry powder
• 1/4 cup water or chicken stock
• 2 tbsp vegetable oil

Preparation :
1. Clean the crab, remove the shell, cut into 6 pieces and lightly break the claws. Wash again and drain.
2. Heat the oil until hot, fry the curry powder, fish sauce and sugar, stirring well. Add crab and chicken stock, turn heat up to high, stirring to combine with the sauce. Cover with a lid and continue cooking until done.
3. Add the celery and spring onion, stirring to combine.
4. When the vegetables are done, transfer to a serving dish, garnish with a sprig of celery and serve immediately.

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Stir Fry Squid in Roasted Chilli Paste Recipe (Pla Meuk Phat Naam Phrik Phao)

Stir Fry Squid in Roasted Chilli Paste Recipe  (Pla Meuk Phat Naam Phrik Phao)

Ingredients:

• 300 grams squid
• 1 onion, cut into wedges
• 1/2 cup sweet basil leaves
• 2 red spur chilies, cut diagonally
• 2 tbsp roasted chili paste
• 1 tsp sugar
• 1 tbsp fish sauce
• 1/4 cup hicken stock
• 2 tbsp vegetable oil

Preparation :
1. Wash the squid, trimming off any inedible parts. Slit open and flatten, scoring a criss-cross pattern on one side with a knife. Cut into bite-size pieces.
2. Heat the oil in a wok over medium heat, sauté the roasted chili paste, sugar, fish sauce and chicken stock. Bring everything to a boil.
3. Add the squid and onion and stir well. When the contents are done, add the sweet basil leaves and chili, stirring again.
4. Transfer to a serving dish, garnish with a sprig of sweet basil. Best when served hot with steamed fragrant rice.

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Spicy Prawn Noodles Recipe (Phat Khee Mao Kung)

Spicy Prawn Noodles Recipe (Phat Khee Mao Kung)

Ingredients:

• 500 grams tiger prawns
• 1 cup holy basil leaves
• 6 yellow spur chilies
• 5 finely sliced shallots
• 10 cloves garlic
• 1 tbsp sliced lemongrass
• 1 tbsp sugar
• 3 tbsp fish sauce
• 1/2 tsp shrimp paste
• 3 tbsp vegetable oil

Preparation :
1. Combine the spur chilies, shallots, garlic, lemongrass and shrimp paste, and pound thoroughly in a motar & pestle. Set aside.
2. Clean the prawns, shell and de-vein. Remove the heads, but keep the tails intact.
3. Heat the oil in a wok over medium heat; sauté the chili paste previously set aside, until fragrant Add the prawns and stir-fry until just done.
4. Season to taste with fish sauce and sugar stirring well. Add the holy basil leaves and stir to combine. Spoon onto a serving dish, garnish with slices of garlic and basil leaves before serving.

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Stir Fry Snow Peas with Prawns Recipe (Thua Lantao Phat Kung)

Stir Fry Snow Peas with Prawns Recipe (Thua Lantao Phat Kung)

Ingredients:

• 300 grams snow peas
• 200 grams prawns
• 1 tbsp chopped garlic
• 1 tsp sugar
• 2 tsp fish sauce
• 1 tbsp oyster sauce
• 1/4 cup chicken stock
• 2 tbsp vegetable oil

Preparation :
1. Clean the prawns, shell and de-vein. Remove the heads, but keep the tails intact. Wash the peas, trim off both ends and remove the strings along the edges.
2. Fry the chopped garlic in oil until fragrant, add prawns and sauté until done. Then, add the peas and stir-fry until cooked through, but still crispy.
3. Season to taste with fish sauce, oyster sauce and sugar Add chicken stock and stir well. Transfer to a serving dish and serve.

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Stir Fry Prawns in Red Curry Recipe (Kung Phat Phet)

Stir Fry Prawns in Red Curry Recipe (Kung Phat Phet)

Ingredients:

• 10 prawns
• 1.5 cup coconut milk
• 2 tbsp red curry paste
• 2 tbsp fish sauce
• 1 tbsp palm sugar
• 1 tbsp kaffir lime leaves, finely shredded

Preparation :
1. Clean the prawns, shell and de-vein. Remove the heads, but keep the tails intact.
2. Sauté the curry paste in I cup coconut milk over medium heat until fragrant and some oil appears on surface. Add the prawns and stir-fry until done.
3. Season with fish sauce and sugar stir to mix well. Add the remaining coconut milk, and stir again.
4. Transfer to a serving dish and sprinkle with shredded kaffir lime leaves and red chili as a finishing touch before serving.

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