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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Spicy Soup with Snakeskin Gourami Fish and Lemon Grass

Spicy Soup with Snakeskin Gourami Fish and Lemon Grass

Ingredients

• 4-6 snakeskin gourami fish, cleaned
• 2 stalk of lemongrass (lightly pounded and cut into 2" long)
• 3 kaffir lime leaves
• 5 small pieces of galangal
• 10 mushrooms, cleaned and cut into well pieces
• 5 tomatoes
• 5 fresh chilies, smashed
• 2 dried chilies
• 2 tablespoons garlic, smashed
• 2 tablespoons red shallots, smashed
• 3 tablespoons lime juice
• 2 tablespoons fish sauce
• 3 cups soup (or water)
• coriander leaves (for garnishing)

Preparations

1. Heat oil in a wok and fry the cleaned fish until cooked. Remove, drain and cut into pieces. Set aside.
2. Heat soup (or water) in a pot over medium heat. Add garlic, red shallot, lemongrass, galangal and kaffir lime leaves.
3. Wait until boiling, then add mushroom, tomatoes and fried fish. Stir until all ingredients mixed well. Remove from heat.
4. Season with fish sauce, lime juice and fresh chili. Transfer to a serving bowl. Garnish on top with coriander leaves and dried chili. Serve immediately with hot steamed rice.

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Thai spicy and sour seafood soup (tom yum po-tak ta-lay)

Thai spicy and sour seafood soup (tom yum po-tak ta-lay)

For 2 Serving

Ingredients

• 100 grams green mussel, cleaned
• 100 grams crab, chopped into small pieces
• 80 grams red sea bass , sliced
• 80 grams squid, scored and sliced
• 80 grams medium-sized shrimps, cleaned, shelled and deviened
• 1/4 cup mushrooms, peel black skin and cut in half
• 2 tablespoons galangal, sliced
• 2 tablespoons fish sauce
• 3 tablespoons lime juice
• 5-10 chillies, crushed
• 2 lemomgrass, sliced 2 inch long and crushed
• 3 kaffir lime leaves, shredded
• 1/2 cup basil leaves
• 2 cup vegetable stock or water
• coriander leaves (for garnishing)

Preparations

1. Heat vegetable stock or water in a big pot. Wait until boiling, add lemongrass, galangal and kaffir lime leaves then wait for another 5 minutes.
2. Add green mussel, crab, red sea bass, squid, shrimps and mushrooms in the boiling water for 4 minutes or until all ingredients cooked.
3. Add basil and fish sauce, lime juice, crushed chilies. Remove from heat and transfer to a serving bowl. Garnish with coriander leaves and serve immediately with hot steamed rice.

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Thai spicy mixed vegetable soup with prawns (kang liang koong sod)

Thai spicy mixed vegetable soup with prawns (kang liang koong sod)

For 2 Serving

Ingredients

• 350 grams prawns, cleaned, shelled, and deveined
• 1 cup babycorn, sliced
• 1 cup any fresh vegetables, cut into well pieces
• 1/2 cup sweet basil leaves
• 4 cups vegetable stock or water

Ingredients : Spice Mixture

• 12 pepper corns
• 12 shallots
• 1 tablespoon shrimp paste
• 1/2 cup dried shrimp
• 2 tablespoon fish sauce

Preparations

1. Grind all spice mixture ingredients in a mortar and pound until mixed thoroughly (or using food processor).
2. Heat vegetable stock or water in a pot, then add spice mixture and keep stirring it.
3. When the soup boils again, add fish sauce. Wait for another 20 seconds, then add prawns, vegetables.
4. When vegetables are cooked thoroughly, taste and add fish sauce or salt as desired, then remove from heat.
5. Transfer to a serving bowl and serve immediately with hot steamed rice.

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Kaeng Hang Le (Hang Lay Curry)

Kaeng Hang Le (Hang Lay Curry) 

Ingredients:

• 500 grams pork neck, cut into 1 inch cubes
• 7 grams hang lay powder
• 50 grams pre-prepared hang lay curry paste
• 50 grams roasted peanuts
• 50 grams pickled local garlic (small and roundish)
• 100 grams fresh garlic
• 100 grams shallots
• 200 grams onions, sliced
• 50 grams ginger, shredded
• 50 grams tamarind juice
• 50 grams palm sugar
• 20 grams light soy sauce
• 10 grams dark soy sauce

Preparations:
1.Combine the pork with the hang lay powder, curry paste, peanuts, fresh garlic, shallots, onions, ginger (all but a few teaspoonfuls), tamarind, sugar and both types of soy sauce.
Marinade for one hour.
2.Heat up a pot, add the marinated pork and simmer over low heat until the pork is tender.
Add the pickled garlic and reduce the heat to very low. Simmer, stirring occasionally, for another 30 minutes.
3.Garnish with the remainder of the ginger before serving with steamed rice.

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Tom jued tao-hoo sa-rai

Tom jued tao-hoo sa-rai

Ingredients:

• 150 grams minced pork
• 30 grams black dried seaweed, cut into well pieces
• 200 grams tofu, cut into well pieces
• 2 scallions, cut into 1" long
• 1 chinese celery, cut into 1" long (keep 2-3 leaves for garnishing)
• 1/2 teaspoon dry-pickled vegetable
• 1/4 teaspoon sugar
• 1 teaspoon fish sauce
• 1/2 teaspoon soy sauce
• 1/2 teaspoon ground pepper
• 1 tablespoon fried garlic (for garnishing)
• 2 cups soup (or water)

Preparations:

1. In a big bowl, mix together minced pork, sugar and fish sauce (1/2 teaspoon). Let marinate for 30 minutes.
2. Heat soup (or water) in a pot over medium heat. Add marinated minced pork (use spoon to make round shape pork balls). Stir until the pork is nearly done.
3. Add tofu, scallions, dry-pickled vegetable, chinese celery and seaweed. Then season with fish sauce (1/2 teaspoon), and pepper. Stir until all mixed well. Remove from heat.
4. Transfer to a serving bowl. Sprinkle with chinese celery leaves and fried garlic. Serve immediately with hot steamed rice.

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