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 ).
Spicy Prawn Soup - Tom Yam Goong
December 12, 2018
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.
Category
book review
Below is a recipe from r
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