Miruwin's Thai Recipes - Soups and Entrees

For fun and adventure

Moderators: Miruwin, Officers

Post Reply
User avatar
Miruwin
Posts: 2108
Joined: Tue 25 Dec, 2001 6:36 am

Miruwin's Thai Recipes - Soups and Entrees

Post by Miruwin »

Some more recipes from the Thai cooking cause.


Tom Kah Gai

1 litre coconut milk
10 kaffir lime leaves
5 slices of peeled galangal
2 tablespoons fish sauce
1 teaspoon lemon or lime juice
1 teaspoon sugar
2 tablespoons lemon grass
2-4 teaspoons of chili paste
200gm chicken breast finely sliced
100gm button mushrooms finely sliced

Bring all ingredients except mushrooms and chicken to the boil and simmer for 5 minutes.
Add chicken and mushrooms and simmer a further 5-8 minutes until chicken is cooked
Garnish with coriander.

Note: lime leaves and galangal are served with the soup but not eaten.


Tom Yam Goon

6 cups Chicken stock
6 pieces fresh galangal
8 fresh or dried kaffir lime leaves
2 tablespoons lemon grass cut into thin rings
4 tablespoons lemon juice
1 tablespoon fish sauce
1 tablespoon chili paste (sambal olek)
16 fresh green prawns - peeled, deveined with tails on
20 button mushrooms finely sliced
fresh coriander leaves either chopped or whole as a garnish

Bring chicken stock to the boil and add galangal, lime leaves and lemon grass.
Boil rapidly for several minutes.
Turn the heat down to low and stir in lemon juice, fish sauce and chili paste.
Simmer for a further minute
Add prawns and mushrooms and simmer for 3 minutes.
Taste and adjust lemon, fish sauce or chili paste as needed.
Stir in fresh chilis if using and serve garnished with coriander

Note: This recipe also works for beef, pork, chicken or fish.


Thai Soup Stock

9 cups water
600grms chicken bones or beef or fish
2 stalks sliced celery
2 chopped onions
2 coriander roots
4 fresh whole kaffir lime leaves
1 tablespoon ginger
salt and pepper

Bring all ingredients to boil in large saucepan.
Simmer for a few minutes and reduce heat.
Skim off any fat.
Cover and simmer gently for 1 hour.
Strain several times to get a clear colour
Refrigerate and remove any fat from the surface.
Stock will keep up to 5 days in the fridge or can be frozen.


Khao Tom Goong (Rice Soup with Prawns)

4 cups water
2 stalks of sliced celery
1/4 teaspoon white pepper
1 tablespoon Golden Mountain Sauce or Maggi Seasoning
250grm uncooked prawns, shelled, deveined and butterflied
1 cup cooked jasmine rice
2 tablespoons fish sauce
1 1/2 tablespoons oil
1 clove garlic sliced thinly and fried
coriander leaves for garnish

Heat water to boiling in large saucepan and add celery, pepper and Maggi seasoning.
Add prawns, rice and fish sauce.
Bring to boil and cook for 3 minutes until prawns are cooked.
Heat oil in skillet and saute garlic until golden brown.
Serve soup with the garlic sprinkled over the top.
Garnish with coriander leaves.


Prawn and Seafood Laksa

250grm dried rice vermicelli noodles or laksa noodles or fresh thick rice noodles
250grm fish fillets cut into chunky pieces (snapper and ling are suitable)

Stock
1 tablespoon oil
2 cups of water for stock
500grms raw prawns

Paste
10 macadamia nuts
1 spanish onion roughly chopped
3 slices peeled galangal
3-6 medium size red chilis
2 cloves garlic
1 teaspoon tumeric
1 tablespoon ground coriander

1 teaspoon shrimp paste
3 stems of lemon grass
3 tablespoons oil
1 can coconut milk
salt to taste
3 teaspoons of palm sugar (can use brown)
1 small green cucumber, seeded and sliced thinly into rounds or lengths
bean sprouts
vietnamese mint

Set aside 4 whole prawns and peel the rest.
Place heads, tails and shells into a heavy saucepan with oil and cook over medium heat until they turn bright orange whilst shaking the pan. This could take up to 10 minutes.
Add 1 cup of water and when this has reduced, stir in another cup of water and bring to the boil.
Add a further 4 cups of water at stages and slowly until stock is a rich, dark colour.
Simmer gently for a further 30 minutes
Add the 4 whole prawns.
When cooked, strain the soup and discard the shells and heads. Put the 4 whole prawns aside and return the strained stock to a clean saucepan.
In a processor blend the paste ingredients and process into a paste. Add a little water if required.
Place noodles in boiling water and leave until tender.
Drain under cold water.
Refer to packet for further cooking instructions.
Heat remaining oil in wok, cook paste and shrimp paste over low heat until aromatic. Stir well to combine.
Add bruised lemon grass and cook for 3-4 minutes.
Stir in prawn stock and simmer a further 10 minutes.
Add coconut milk, salt and sugar.
Bring to the boil and simmer for 5 minutes.
Add the fish pieces and prawns and simmer until cooked
Place noodles in a bowl and ladle soup over
Garnish with cucumber and bean sprouts, mint and a whole prawn.
Serve extra mint on the side

Note: Chicken can be added instead of or as well as fish or seafood.


Fresh Spring Rolls

50gm dried rice vermicelli
2 cups of hot water
8 rice paper wrappers
16 small to medium cooked prawns
1 bunch of basil leaves or coriander leaves
4 lettuce leaves
1 medium carrot shredded or finely julienned
1 white radish shredded or finely julienned
1 tablespoon of lime rind
1/2 teaspoon lime juice
1 teaspoon sugar
1 teaspoon fish sauce
1-2 sliced chilies or sweet chili sauce

Soak the rice vermicelli in hot water for 15 minutes, drain and chop into smaller pieces .
Mix together chilies, fish sauce, sugar, lime juice and rind and add to the vermicelli.
Add the shredded carrot and shredded white radish and combine well.
Dip a sheet of rice paper into warm water and lay on a flat surface.
Place 2 prawns side by side in the centre of the wrapper and top with either 1 basil leaf or 2 coriander leaves and then with noodle mixture.
Cover with a small amount of sweet chili sauce and then with a small piece of lettuce.
Press down and flatten slightly.
Bring in two sides of the wrapper, then roll up the parcel.
Lay seam side down with prawns visible at the top.
Sprinkle wiht a little water so they don't dry out and cover with glad wrap.
Serve on a bed of lettuce with a dipping sauce.

Note: These can also be steamed or cooked in a moderate oven for 10 minutes. If done in an oven, they will become crunchy on the outside.


Thai Fish Cakes

350-450gm white fish fillets cut into chunks
2 sliced spring onions
1 chopped lemon grass stalk
2 tablespoons fresh coriander chopped (all parts, roots, stem and leaves)
1-2 tablespoons red curry paste
1 fresh chili (optional)
2 teaspoons lime rind
1 tablespoon lime juice
2 lime leaves shredded
pinch salt
1-2 tablespoons fish sauce
1 teaspoon sugar
1 egg
2 tablespoons cornflour
oil for frying

Combine the fish and all ingredients except oil in food processor and process until smooth.
Mould mixture into small cakes about 5mm thick
Place on a plate and wrap with plastic and refrigerate for 2 hours.
Shallow fry fish cakes for 4-6 minutes or until golden brown.
Drain on kitchen paper and serve with salad, lettuce leaves, lime wedges, chillies, coriander sprigs or cucumber relish.


Cucumber in Vinegar

1/3 cup water
1/3 cup vinegar
1/4 cup sugar
2 shallots thinly sliced
1 cucumber quartered and thinly sliced
1 red chili sliced

Place water, vinegar and sugar in a saucepan and heat until sugar is dissolved.
Cool in fridge
Add cucumber, shallots and chili.
Refrigerate for up to 4 days, serve cold.
Miruwin

Eagles may soar, but weasels don't get sucked into jet engines.
Post Reply