rustic esaan style chicken with mixed veggies and herbs soup

Rustic Esaan Style Chicken with Mixed Veggies & Herbs Soup : แกงอ่อมไก่แบบอีสาน

I was introduced to this "Kaeng Om Gai" by one of my friends who was originally from e-saan. Its a love at first bite! Its so aromatic, very light and delicious. This rustic soup is very healthy. I just love it! Everytime, I was invited to dine at this friend's place, I begged her to cook this rustic soup for me. Later, I asked for a recipe and created my very own version which is absolutely addictive.

Please, note that my recipe is not the same as the typical e-saan style recipe as I adjusted the flavour to suites my personal taste. 

3-4 cups Chicken Stock

2 cups Chicken thigh or breast (to taste), sliced (I prefer boneless chicken but Thai will go with bone.)

Mixed Organic Vegetables (Whatever you like), cut into bite-sized

- Pumpkin

- Thai Choy Sum

- Napa Cabbage

- Thai Apple Eggplant

- Fresh Bamboo Shoot

- Mushroom 

Mixed Organic Herbs

- Dill

- Thai Lemon Basil

- Spring Onion

Paste

-Galangal, sliced

-Kaffir Lime Leaves, shredded 

-Shallot, halved

-Garlic, halved

-Lemon Grass, sliced

-Fresh Chillies, crushed

-Dried Chillies, cut 

Ground Roasted Rice 

Fish Sauce

Tamarind Paste (I add this to suite my personal taste. Its not what Esaan people usually add.)

Preparation

There are 2 different ways to cook the paste. 

1) Using pestle and mortar, add galangal, kaffir lime leaves, shallot, garlic, lemon grass and fresh chillies. Pound into a rough paste, remove the paste into a large sauce pan. OR

2) Set a large saucepan over medium-high heat, add sliced galangal, shredded kaffir lime leaves, shallot, garlic, sliced lemon grass and crushed fresh chillies in, add 2-3 tablespoons of chicken stock. Stir fry till aromatic. Add chicken pieces, keep stir-frying till the chicken is almost cooked through. Add fish sauce and the rest of chicken stock. Bring to a boil. Add vegetables (add vegetables that take longer time to cook first and the ones that are easily cooked later). Taste if more seasoning is needed. (I add the tamarind paste at the very last minute before serving.) Sprinkled with dill, lemon basil & spring onion. Turn off the heat. Serve hot with a cup of steamed wholegrain rice or sticky rice. Absolutely delicious!

rice soup with seabass

Rice Soup with Seabass : Kao Dtom Pla ข้าวต้มปลากะพง 

When I was young I didn't like rice soup at all. I just learnt to like/appreciate it in my late 20s. Now, I find "Kao Dtom" very comforting... I guess it has something to do with me not living with my parent any more (aka "homesick"). Rice soup always reminds me of my mum... she always cooked it for me when I was ill. Anyway, "Kao Dtom" is delicious.. its warm (as warm and as warm-hearted) and light yet filling. Its not only good for breakfast (Thai people usually have rice soup for breakfast.) but its aslo very good for light dinner. At times, you feel so stuffed and you dont want any heavy dinner but if you dont eat then you will probably get very hungry later at late night. Rice soup with seabass seems to be the perfect choice. 

Find below my recipe

1/2 Cup Rice (whole grain rice is preferred)

250 G. Seabass, cut or sliced (This could be any kind of white fish that you like. I prefer Seabass.)

4 Cloves Garlic, crushed 

2 Coriander Roots, crushed 

1 Teaspoon Galangal, grated 

Chinese Celery, cut

Coriander and Spring Onion, chopped  

Ginger, julienned

Garlic Oil (to taste)

3 Cups Chicken Stock/Fish Stock 

2 Tablespoons Fish Sauce (to taste)

2 Tablespoons Soy Sauce (to taste)

White Pepper, ground 

Sea Salt 

Soy Bean Paste Sauce

3 Tablespoons Soy Bean Paste

2 Garlic, finely chopped

5 Chilies, finely chopped

Ginger, grated 

Coriander Root, grated 

3 Tablespoons Lime Juice

3 Tablespoons Soy Sauce

A dash of unrefined Brown Sugar  

Preparation 

Set a large pot over medium heat, add stock and later add rice. Cook the rice till almost cooked through,  keep stirring. Season with sea salt, crushed ginger, crushed coriander roots, and crushed garlic. Bring the soup back the the boil. Add seabass and grated galangal, leave till the seabass is cooked through (at this stage - DO NOT STIR, otherwise the soup will be very fishy and you will break the seabass into small bits. You don't need small bits of fish in the soup as it doesn't look nice in term of presentation. Believe me, everyone wants the seabass in nice chunks in their rice soup!). Taste if more seasoning is needed. Turn of the heat.

Sauce : Put everything into a mixing bowl, add all ingredients, mix everything till combined well. Taste if more seasoning is needed. It should taste tangy (with lime juice) and salty, with very little of sweetness and with a touch of spiciness.

Plating : In serving bowls, spoon the rice soup and some seabass chunks in. Sprinkle with julienned ginger, chopped Chinese celery and garlic oil (to taste - I don't normally drizzle the garlic oil on my rice soup as I like it simple and clean. I always serve the garlic oil separately.). Sprinkle lightly (or heavily) with ground white pepper. Serve hot with a small  cup of soy bean paste sauce. Delightful! 

hot & sour pork spare ribs soup

Hot & Sour Pork Spare Ribs Soup : Dtom Sab Kra-dook Moo On - ต้มแซ่บกระดูกหมูอ่อน

A week ago, I had a thought of cooking this dish and today I cooked it for lunch. This hot, sour and richly fragrant soup is absolutely delicious! Its very easy to cook but you need to simmer the spare ribs for hours in order the get them very tender (till melt-in-your-mouth).

Find below my very simple recipe

1 Kilo Pork Spare Ribs

3 Sticks Organic Lemon Grass, roughy sliced

1 Galangal, roughly sliced

3-4 Red Shallot, halved

3-4 Kaffir Lime Leaves, roughly shredded 

2-4 Fresh Organic Red & Green Chillies (Optional)

7-8 Fresh Organic Straw Mushroom, cleaned and halved (Optional)

2 Medium Organic Plump Tomato, quartered (Optional)

Fresh Organic Coriander

Fresh Organic Thai Long-leaf Parsley

Dried Red Chillies, fried and ground

3-4 Tablespoons Fish Sauce

3-4 Tablespoons Lime Juice

Preparation

Set a large pot over medium high heat, add water (you can use the stock but I use water as it will be simmered for hours.) and bring to a boil. Add a dash of sea salt, galangal, kaffir lime leaves, red shallot and lemon grass. Add spare ribs and leave to simmer for an hour or more (till fork tender). 

You can choose to season the whole soup in the pot at once or do each time in an individual serving bowl. I like the latter as you can keep the rest (wich is not yet seasoned with ribs in the fridge) and serve it later the next days. It tastes fresher and tastier to season it each time just before serving. 

Plating : In a serving (deep) bowl, add fish sauce, lime juice and ground dried chillies. Add the hot soup with spare ribs. Stir to mix well and taste if more seasoning is needed. Sprinkle with fresh coriander and Thai long-leaf parsley. Serve hot with a cup of whole grain steamed rice. What a very satisfying dish!

pork spare ribs , pickled chinese cabbage , bitter melon & chinese black mushroom soup

Pork Spare Ribs, Pickled Chinese Cabbage, Bitter Melon & Chinese Black Mushroom Soup : ต้มกระดูกหมู(อ่อน)ใส่ผักกาดดอง มะระและเห็ดหอมสด

This dish is always in my most favourite dishes. I am not sure why it has become my favourite. I guess it has something to do with my childhood and another reason could be the tangy flavour which comes from the pickled cabbage that keeps me addicted. (If you read my blog for quite a while, you should know by now that I love eating something tangy.)

Find below my recipe which is modified a little from my mum's original recipe.

1/2 kilo of Pork Spare Ribs (Free Range is preferred.)

2 cups of organic Pickled Chinese Cabbage, cut

1 cup of fresh organic Bitter Melon, cut

1/2 cup of fresh "Shiitake Mushroom" aka " Chinese Black Mushroom" (If you can't be able to find fresh ones, then dried ones will do as well.)

3 cloves of Garlic, crushed 

2-3 Coriander Roots, crushed & cleaned 

3 tablespoons of organic Soy Sauce

1 tablespoon of Black Peppercorn
4-5 cups of Chicken Stock (Home-made is preferred.)
Sea Salt

Garnish 

Organic Coriander Leaves 

Preparation 

Set a large saucepan over medium-high heat. Add water and bring to the boil. Add bitter melon and leave to cook for 5 minutes. Drain and remove the bitter melon pieces into cold water. (Keep repeating the same process for a few times if the bitter melon is still very bitter.) Drain and keep them one side.

Set another large saucepan over medium-high heat. Add chicken stock and bring to the boil. Add crushed coriander roots, crushed garlic, black pepper corn and pork spare ribs. Leave to simmer for over an hour or till the ribs becoming very soft and tender. Add pickled Chinese cabbage and bitter melon. Simmer for another 15-30 minutes. (This depends on how you like your vegetable cooked. If you like them soft, then you should leave them simmered for 30 minutes or longer but if you like them a little crunchy and firm then 15 minutes will do.) Add soy sauce. Taste if more seasoning is needed. (This soup should taste 50% tangy, 25% sweet & 25% salty.) Add Chinese black mushroom and turn off the heat. Sprinkle with coriander leaves and serve hot with a cup of steamed whole-grain rice.

Voila! Now you have delicious hot & light soup to keep you warm on a cold night.

Serve : 3-4

stewed chicken, pork belly, tofu & egg with 5 spices

Kai Pa-low : ไข่พะโล้ (ใส่ไก่ หมูสามชั้น และเต้าหู้)

This dish is very special but I don't cook it as often as I should because  I think its too fatty. Its so good that I always dream of it.

Its one of the most popular home-cooked dishes in Thailand. Every mother cooks it for their kids and every kid likes it. (I always think my mother cooks the best "Kai Pa-low" in Thailand. Then, all of my friends strongly insist that their mother cooks the best "Kai Pa-low" in Thailand as well. I guess its a dish that we have grown up with. So, it, kind of, reminds us of how loving & caring our mother is to us. That's why our mother's recipe is the best and always better than any other mother's recipes. You know what I mean...)

Anyway, find below my recipe.

1/2 Kilo of Free-range Chicken, cleaned & cut

1/2 Kilo of Free-range Pork Belly, cleaned & cut

2 Medium Packs of Organic Hard Tofu, cleaned & cut into chunky bits (Optional)

8-12 of Organic Chicken/Duck Eggs, boiled & shell-removed

2-3 Tablespoons of Premium Quality 5 Spices
3-4 Cloves of Garlic, smashed

1 Tablespoon of Black Pepper Corns

3 Coriander Roots, smashed 

1-2 Tablespoons of Vegetable Cooking Oil
3 Tablespoons of Organic Plam Sugar

4-3 Tablespoons of Soy Sauce Or Sea Salt (to taste)

2-3 Tablespoons of Seasoning Sauce

5-6 Cups of Chicken Stock 

Preparation

Pound garlic, black pepper corns & coriander roots by using stone mortar & pestle till fine. Keep the paste one side.

Set a wok over medium-high heat, add cooking oil, add palm sugar. Caramelize the palm sugar till turned very dark-brown. Then add the paste and a little of water, fry till aromatic. Then add chicken, pork belly, tofu and egg. Add 5 spices and then keep stir-frying till everything is mixed well. Add seasoning sauce and soy sauce, taste if more seasoning is needed. Remove everything into a very large sauce pan. Later add chicken stock to cover the meat and then put the lid on. Leave to simmer for at least 1 hour. (The longer you leave it to simmer ,the more soft and tender the meat will become.)

Remove into a serving bowl. Sprinkle with chopped fresh coriander leaves. Serve hot with a cup of steamed whole-grain rice. (The rest of the stew can be kept in air-tight container in the fridge for 2-3 days.)

Serve : 4

chicken & daikon soup

Chicken & Daikon Soup: แกงจืดไก่ใส่หัวไชเท้า

At time, I don’t want anything fancy for dinner but just a bowl of Chicken soup. I remember that when I was very young (being a difficult kid) and that I couldn’t eat too many things. (Mostly, spicy dishes and some particular dishes.) My Step-Grandmother would cook Chicken Soup with Tofu and Vegetable for me; she changed different kind of vegetable in order to avoid me getting bored with her food and I never once complained.

Cooking clear soup is not as difficult as people like to think. Cook it in low to medium-heat and let it simmer for hours. This way, you would get a clear & sweet soup & very tender Chicken/Pork Spare Ribs which could melt in your mouth.

I like cooking, I can cook anything to others but I can be, at times, very difficult (picky) with my own food but the soups always do me fine as they (Clear soups) bring back my childhood memories.

Find below my recipe of “Clear Chicken & Daikon Soup”

...

1 Big Organic Daikon, peeled & cut
4-6 of Chicken Thighs & Drumsticks (You can always replace the Chicken with Pork Spare Ribs.)
4 Cloves of Garlic, smashed
4 Cilantro Roots, smashed
2 ½ Liters of Chicken Stock
2-3 Tablespoons of Soy Sauce
2-3 of Chinese Mushrooms, soaked & halved (Optional)
1 Cup of Vermicelli, soaked & cut (Optional)
Cilantro Leaves, cut

Note – If possible, I prefer everything organic.

Preparation

Add Chicken Stock in a large saucepan. Set a saucepan over high-heat and bring to the boil. Then add Garlic & Cilantro Roots, leave till aromatic. Then add Chicken Bits. Bring to the boil again. Then Add Daikon Bits bring back to the boil and then turn to low-medium heat, leave to simmer for at least 15-20 minutes. Seasoning with Soy Sauce. Turn off the heat. Remove into a serving bowl, Sprinkle with Cilantro Leaves. Serve hot with a cup of Steamed Rice.

kaeng-chued fak: winter melon soup

Winter Melon Soup: แกงจืดฟักใส่หมูสับ

This winter melon soup is popularly served with “relish” in order to balance the hot & spicy with something mild.

Personally, I am not a kind of person who is very fond of Hot & Spicy Food. So, I am happily pleased with mild Soup. I like cooking “Kaeng Chued” as it reminds me of my old time when I was a kid, especially in “winter” time. It is a kind of comfort food to me.

Find below a recipe

4 Cups of Winter Melon, cut
2 Cups of Minced Pork, roll into balls
8-10 Cups of Chicken Stock
A Dash of Sea Salt or a few tablespoons of Soy Sauce
A handful of Spring Onion & Cilantro, cut

Preparation

Set a large Saucepan with Chicken stock over high-heat
Bring to the boil, add Pork Balls, wait till cooked (they will float)
Bring back to the boil
Then add Sea Salt
Remove into serving bowl
Sprinkle with Spring onion & Cilantro (optional)
Serve hot with a cup of “Spicy Relish”, “Fried Pork or Chicken” & Steamed Rice

shrimp wanton soup

Shrimp Wanton Soup

As I mentioned in my earlier post that I cooked a 4 course meal last weekend, wanton soup was one of them. So, I think I should post it here too.

Wanton soup is categorized to be one of comfort food to me. I like to cook wanton soup for Saturday’s afternoon if we happen to stay home.

Find below my recipe

Wanton
8 of Large Wanton Wrappers (get them from any decent supermarkets)
8 of Big Tiger Prawns, cleaned & shelled
1 of Organic Egg, beaten

Soup
8 Cups of Chicken Stock
1/4 Teaspoon of Sesame Oil
2-3 Tablespoons of Light Soy Sauce
2-3 Cups of Daikon, cut into smal cubes
2 of Coriander’s roots, crushed
2 Cloves of Garlic, crushed

Garnish
3-4 Cups of Fresh Bok Choy Leaves
½ Cup of Chopped Spring Onion
Freshly ground White Pepper Corn


Preparation

Set a large saucepan over high heat
Add chicken stock, bring to the boil (you can always cook the stock from scratch)
Add daikon, coriander’s root & crushed garlic, don’t stir
Simmer for 30 minutes to 1 hour at least
Add soy sauce & sesame oil just before serving

Wrap one shrimp in one wanton wrapper
Use egg to seal each wanton properly
Repeat doing it with the rest of shrimps & wanton wrappers

Set another large saucepan over high heat
Add water, bring to the boil
Add bok choy leaves in, wait for 1 min
Remove into very cold water to shock them, in order to keep them green & still munchies
Bring the water to be back to the boil again
Add wrapped wantons, wait for a few mins
Remove and keep one side

In a serving bowl
Place a few bok choy leaves in
Place wanton on top of the bok choy leaves
Add stock
Sprinkle with chopped spring opinion & ground white pepper
Serve hot

Serves : 2-4 (depends on the size of portions)

potato soup

Potato Soup

I always like potato (potato salad, chips, mashed potato, potato au gratin, and many many more ways to cook it)
Potato Soup is one of my most favourite soups. We hardly eat soup here in Bangkok but I like too cook it at times as it is one of my comfort food collection.
Potato Soup always gives me a warm feeling when I am ill or during my PMS time. A rainy night-in, with a cup of hot Potato Soup on the comfy sofa watching your favourite programs or series.

It’s easy and very simple to cook. Find below a simple recipe from BBC Food.

Ingredients
55g/2oz butter
425g/15oz potatoes, peeled and diced to 5mm/1/3in
110g/4oz onions, diced to 1/3in
1 tsp salt
freshly ground pepper
900ml/1½pt home-made chicken stock or vegetable stock
120ml/4fl oz creamy milk
freshly chopped herbs to garnish

Method
1. Melt the butter in a heavy saucepan. When it foams, add the potatoes and onions and toss them in the butter until well coated.
2. Sprinkle with salt and a few grinds of pepper. Cover with a butter wrapper or paper lid and the lid of the saucepan. Sweat on a gentle heat for approximately 10 minutes.
3. Meanwhile, bring the stock to the boil. When the vegetables are soft but not coloured add the boiling stock and continue to cook for about 10-15 minutes or until the vegetables are soft.
4. Add the milk. purée the soup in a blender or food processor. Taste and adjust seasoning.
5. Sprinkle with a few freshly chopped herbs or extra virgin olive oil.
6. Serve with French Bread

tom kah gai : chicken soup with coconut milk

Tom Kah Gai: Chicken Soup with Coconut Milk

I personally don’t like Coconut Milk but I do like cooking “Tom Kah Gai” from time to time. I remember that my mother used to cook a wicked dish of “Tom Kah Gai” when I was young. Now I am not living with my Mum anymore. So, it kind of reminds me of my mother’s cooking.

“Tom Kah Gai” looks and sounds pretty much sophisticated. It seems to be difficult but its actually a very easy and simple dish to cook.

Find below my recipe of “Tom Kah Gai”



4 cups of Chicken (Thigh, Breast or any part depends on your liking)
2-3 cups of Coconut milk
3-4 cups of Chicken Stock

½ cup of Galangal, thinly sliced
½ cup of Lemon Grass, roughly sliced
½ cup of Red Shallot, peeled and halved
2-3 of Kaffir Lime Leaves, roughly shredded
½ cup of Coriander Leaves, roughly cut

2-4 of Red & Green Chilies, crushed or chopped (or as much as your liking)
4 Tablespoons of Lime Juice
4 Tablespoons of Fish Sauce



Preparation

• Heat a large saucepan over medium-heat
• Add coconut milk, bring to the boil
• Add lemon grass, galangal, kaffir lime leaves & red shallot , wait till aromatic
• Add chicken, wait till the chicken is cooked through
• Add chicken stock, wait till becoming boiled
• Turn off the heat
• Add chilies, fish sauce & lime juice to your taste
• Remove into a serving bowl
• Sprinkle with coriander leaves
• Serve with steamed whole-grain rice

mixed vegetables braised with pork

Four Kinds of Vegetables Braised with Pork: Jab-Chai

This is a very Chinese dish which I really like. It's all about loads of vegetables being braised together for hours.

I still remember that the first time I tried this dish. It was when I was very young and then it's very difficult to get me (who was too young to care about greens.) to eat vegetables but I liked it very much that I managed to remember its name and asked my Mum to cook it for me at home.

Anyway, I went to do buy "organic greens" at Tops' Thonglor today and when I was waiting to pay at the Cahier – she said "Organic Products" are very expensive. I really feel for her.

How come we (Thai People) are forced to pay more for "Organic Vegetables" since we grow vegetables to sell?
How come Thai people feel that they can not afford "Organic Vegetables"?
It's clearly that something is wrong somewhere in our system. It's the Government who is to blame. I really hope that, someday, our standard of life will improve, more or less, in a better way.

Find below my recipe of “Mixed Vegetables Braised with Pork



3-4 of Chinese Spinach, roughly cut
3-4 of Chinese Kale, roughly cut
1 of medium Cabbage, roughly cut
1 of big Chinese Turnip, cut into small chunks

½ Kilo of Pork, cut into small chunks
4-6 Cups of Chicken Stock
2-4 Tablespoons of Olive Oil (Extra mild and light)
2-4 Tablespoons of Palm Sugar
4 Tablespoons of Soy Sauce
2 Cups of Chinese Celery, cut
2 Cups of Spring Onion, cut

2-3 cloves of Garlic
4-6 black Pepper
2 coriander roots

Preparation

• Pound the paste using a Mortar and Pestle (Garlic, Black Pepper and Coriander roots)till almost fine, set aside

• Heat the Wok over high heat.
• Add Olive Oil and the Paste, fry till aromatic
• Add Palm Sugar, fry to caramelize (keep stir-fry till the colour turns brown.)
• Add Pork, stir to mix well
• Add Soy sauce, stir
• Add the all of Vegetables, stir-fry till the Vegetables become soft.
• Remove into a big pot and add chicken stock , simmer for 20-30 mins
• Turn off the heat, remove into a serving bowl
• Serve with streamed whole-grain rice

gai tom khing orn

Gai Tom Khing Orn: Chicken in Young Ginger Soup

We all love “Tom Yum” but sometimes it can be very boring and uninspiring hearing about it all the time. As not being a fan of coconut milk. “Gai Tom Khing” seems to be a good option, besides “Tom Kah Gai” & “Tom Yum”, when we feel like we need a time off from those famous dishes.

This recipe is originally from a Thai cookbook that I came across a few years back. Since then this particular dish has managed to find its way to become a regular dish on our dining table.

Find below a very simple, very light and delicious “Chicken in Ginger Soup”




½ Kilo of Chicken (Breast or any part depends on your liking), cut in the bite-sized Strips
2 cups of Chicken Liver, cut and clean (optional – my mates happen to like chicken liver)
5-6 cups of Chicken Stock
1 cup of Young Ginger, thinly cut
¼ cup of Galangal, thinly cut
2 stalks of Lemon Grass, crushed and roughly cut
2-4 small leaves of Kaffir lime leaves, roughly shredded
2-4 of red Shallots, cut
3-4 Tablespoons of Fish sauce
3-4 Tablespoons of Lime Juice
1-2 Tablespoon of Red Chilies, crushed and roughly cut (optional)

½ Cup of Coriander leaves roughly cut

Preparation

• heat the chicken stock in a big pot over high heat
• bring to the boil
• add ginger, galangal, red shallot, lemon grass and a few of kaffir lime leaves
• add chicken (do not stir), wait till the chicken is cooked through
• add chicken liver (do not stir)
• add fish sauce, lime juice and chillies
• turn off the heat, remove into a serving bowl
• sprinkle with coriander leave & a few of kaffir lime leaves before serving.
• serve with streamed whole-grain rice

gaeng chued tao huu moo sab

Gaeng Chued Tao Huu Moo Sab : Minced Pork and Soft Bean Curd in Clear Soup

Here is another dish in my "comfort food" collection. I remembered well that when I was young. I had this dish almost every single day for dinner.

If I feel ill or not feeling well, this is the dish that I always ask for.

Find below "Minced Pork Meatballs and Soft Bean Curd in Clear Soup"

4-6 cups of chicken or vegetable stock
2 cups of soft beancurd, cubed & cut
1-2 cups of minced pork, made into meatballs
2 cups of green cabbage, chopped
1 cup of vermicelli, soaked and cut (optional)
1-2 tablespoons of soy sauce
1 teaspoon of freshly ground white pepper (optional)
1 cup of spring onion and fresh coriander leaves, roughly chopped

Preparation

* heat the stock in a saucepan over medium heat.
* bring to the boil, add minced pork meatballs
* wait for the meatballs to be cooked through, they will foat
* add the beancurd when the soup returns to the boil
* add green cabbage (and vermicelli)
* cook for a few mins, then add soy sauce, stirring well to combine
* sprinkle with spring onion & coriander leaves
* serve immediately with streamed rice

tom yum kai

(new pic updated on 23/10/10)

Tom Yum Kai : Spicy and Sour Chicken Soup

5 cups of Chicken Stock
2 cups of Chicken (Breasts or any part that you prefer/ or Prawns), cut
3 cups of Mushroom (Thai Straw Mushrooms are recommended)
4-6 Tablespoons of Lime Juice
4-6 Tablespoons of Fish Sauce
2-3 Tablespoons of Sweet-Roasted Chillies Paste
4-6 of Tomatoes, halved or quartered
4-6 of Red Shallots, halved or quartered
4-5 of Fresh Kaffir lime leaves, roughly torn
2-3 of Fresh Lemon Grass, roughly sliced
1-2 of Galangal, roughly sliced
4-8 of Chillies, roughly sliced or crushed (de-seeded is optional)
2 of Coriander's roots, crushed-just broken with pestle
a pinch of sugar
Thai parsley leaves, roughly cut
Coriander & Spring Onion, roughly cut



Preparation

* heat the chicken stock in the pot, bring to the boil
* add lemon grass, coriander's root, kiffir lime leaves, galangal, wait till aromatic
* add chicken, wait till the chicken is cooked through - do not stir
* add tomatoes, cook for 2-3 mins
* add mushrooms, lower the heat and cook slowly
* add fish sauce
* add sweet roasted chillies paste, liquidise the paste before adding
* add a pinch of sugar (only very little, not too much)
* add lime juice
* add parsley leaves and a half part of coriander leaves and spring onion

* turn off the heat, remove to a serving bowl
* sprinkle with the 2nd half part of coriander leaves and spring onion
* serve with steamed rice

wonton soup

Wonton Soup

20 pieces soft wonton skins
6 ounces minced pork
6 ounces spinach / Chinese kale
4 ounces soy sauce
¼ teaspoon finely chopped garlic & corainder root
1/8 teaspoon black pepper
1 ounce chopped mushroom
26 ounces water

preparation

-first mix the pork, chopped garlic & coriander root, black pepper and mushroom in a bowl.
-next place a dime size portion of the pork mixture in the center of a wonton skin.
-pinch the end together so it looks like a tear drop.
-start heating the water.
-add the wonton.
-bring to boil.
-in another pot, boil the (chicken) soup for 3 ½ minutes.
-in your serving bowl add the soy sauce
-do not add this to the boiling soup!
-when the wonton are cooked, place the cooked wonton into the bowl.
- then place the chicken soup in the serving bowl over the spinach, wonton and soy sauce
-garnish with the roasted garlic, many of sliced roasted porks and sprinkle with finely chopped spring onion & coriander leaves and with a dash of ground black pepper.

pork rib and pickled cabbage soup

Pork Rib & Pickled Cabbage Soup

100 g of pork ribs, cut into small pieces
150 g of pickled cabbage, cleaned and cut into small pieces
2 cloves of garlic, roughly crushed
3 coriander roots, roughly crushed
1-2 tablespoons of soy sauce
6 cups of chicken stock

Preparation

bring 6 cups of chicken stock, garlic & coriander roots to boil
add pork ribs and pickled cabbage, simmer until the ribs are tender (30 mins to 1 hour)
skim regularly and replenish with water if necessary
season with soy sauce, the soup must be light and clean.

serve with whole grain rice.

tom yum : riya's style - typical thai style.