Thai cuisine is becoming increasingly popular the world over. This cookbook contains a wide range of authentic Thai recipes that can be prepared successfully at home. The selections include a variety of main dishes, with and without meat, as well as three full Thai banquets. This book gives an illustrated glossary of ingredients, as well as step-by-step techniques and beautiful photographs to assist and inspire.
Paperback: 96 pages
Language: English
ISBN-10: 1863781439
Product Dimensions: 21.6 x 1.3 x 27.9 cm
Boxed-product Weight: 408 g
One of my favourite recipes from the book is Spicy Prawn (Shrimp) Soup ( Tom Yam Goong ).
Notes
This delicious soup is the most famous of the tom yam Thai soups, and in Thailand is often served in a charcoal-heated steamboat. Tom Yam Goong is made with prawns (shrimp) and if you like it hot, then include fresh chillis. If there's any doubt, serve it with a side dish of chilli. Tom Yams can also be made with pork, beef, chicken or fish, and for a really special meal, with seafood.
VARIATIONS:
Spicy Soup with Mixed Seafood (Tom Yam Talay)
As Tom Yam Goong, using a stock made from prawn shells instead of chicken, and adding a variety of seafood.
Spicy Chicken Soup (Tom Yam Gai)
You can also substitute prawns with 300g chicken fillets, cut into bite-sized pieces.
Spicy Pork Soup (Tom Yam Mu)
Replacing shrimp with 200g sliced meat strips.
Ingredients
- STOCK INGREDIENTS
- 9 cups (2.25 litres / 4 pts) water
- 600g (1 1/2 lb) chicken bones (or pork, beef or fish bones)
- 2 stalks celery, chopped
- 2 onions, quartered
- 2 coriander roots, roughly chopped
- 4 fresh or dried Kaffir lime leaves
- 1 tablespoon chopped fresh ginger root
- salt
- pepper
- SOUP INGREDIENTS
- 6 cups of stock made from ingredients above
- 8 pieces fresh galangal
- 8 fresh or dried Kaffir lime leaves
- 2 tablespoons lemon grass, cut in 2cm (3/4 inch) pieces
- 4 tablespoons lemon juice
- 1 tablespoons fish sauce
- 1 tablespoon roasted chilli paste, bought or homemade
- 16 fresh green prawns peeled, deveined, with tails intact
- 20 champignons, sliced in half
- 2 small fresh chillies, finely sliced (optional)
- chopped fresh coriander leaves, to garnish
Instructions
- THAI SOUP STOCK
- Bring all ingredients to the boil, in a large saucepan. Cook for several minutes on high, reduce heat and skim fat from the surface. Cover and simmer gently for about an hour.
- Strain, several times if necessary, through a fine sieve to achieve as clear a stock as possible.
- Refrigerate, then remove any fat from the surface once again. The stock will keep in the refrigerator for several days or can be frozen for long-term storage. Makes 6-8 cups.
- SPICY PRAWN SOUP
- Bring chicken stock to the boil. Add galangal, lime leaves and lemon grass. Boil rapidly for several minutes. Turn down heat to low. Stir in lemon juice, fish sauce and roasted chilli paste. Simmer for another minute.
- Add prawns and champignons. Cook for another 3 minutes, being careful not to overcook the prawns.
- Taste to see if extra lemon juice, fish sauce or roasted chilli paste is needed. Add sliced chillis, if using.
- Serve garnished with chopped coriander leaves.
Below is a recipe from r
