Khao Tom Gung : Thai Rice Soup With Shrimp

Technorati Profile

Ingredients

• 2 cups water
• 1 cup cooked Thai jasmine rice
• 1 cup thinly sliced thai celery (including the leaves)
• half teaspoon preserved cabbage
• 2 tablespoons fish sauce - nam pla
• 1 tablespoon seasoning soy sauce
• 1 tablespoon garlic, thinly sliced
• 1 teaspoon Thai pepper powder
• fried garlic to taste, and a half teaspoon of salted radish always adds a nice taste
• You also need 4 large (8 to the pound) fresh prawns, or half a pound of smaller ones, shelled, de-veined, and butterflied.

Method
1. In a very small amount of oil sauté the garlic until golden brown and beginning to crisp up
2. Pour in the water, and bring to the boil
3. add the celery, seasoning soy sauce, fish sauce and pepper powder
4. stir until it boils again
5. add the rice, preserved cabbage and return to the boil
6. continue to simmer, stirring occasionally, until the rice begins to "fall" and the water turns a milky white.
7. Now add the shrimp, and cook until they turn pink.

Transfer to a serving dish, sprinkle fried garlic over each serving, and garnish with chopped coriander leaves.

Tom Kha Pla : Fish Coconut Soup

Ingredients

• 1/2lb Red Snapper or similar fish fillet, 1" cubed
• 2 cups fish stock
• 1 cup coconut milk
• 1 tablespoon galangal, julienne
• 1 tablespoon lemon grass, thinly sliced
• 1 tablespoon coriander leaves
• 1 tablespoon Thai chili peppers, thinly sliced
• 4 tablespoons fish sauce - nam pla
• 4 tablespoons lime juice
  

Method
1. Bring the stock to a simmer.
2. Add the galangal, lemon grass, coriander, chillies, fish sauce and lime juice, and bring back to the simmer.
3. Add the fish to the soup
4. add the coconut milk and bring back to a very gentle simmer
5. poach the fish for 3-4 minutes (until just cooked).

serve in individual bowls

Tom Yam Hed : Sour and Spicy Mushroom Soup

Ingredients

• 1 lb straw mushrooms
• 3 cups water
• 1 lemongrass stalk cut into sections
• 2-3 thin slices galanga
• 3 kaffir lime leaves, torn
• 3 tbsp thin soy sauce
• 3 tbsp lime juice
• 10 whole fresh chilies
• 1 spring onion (chopped)
  

Method
1. clean the mushrooms, and cut any large ones in half.
2. bring the water to a boil
3. add the galangal, lemongrass, lime leaves and mushrooms
4. cook until the mushrooms are tender
5. add the soy sauce and remove from heat
6. add the lime juice, chilli peppers, and sprinkle with spring onion.

Serve hot with jasmine rice.

Tom Yam Gung : Thai Prawn Soup with lemon grass

Ingredients

• 20 raw prawns , medium size
• 4-5 cups chicken broth/soup stock
• 2 Tbs Sliced lemon grass, lightly pounded, cut into 1 inch long segments
• 4 table spoons fish sauce - nam pla
• 1/3 cup sliced galangal
• 1/2 cup straw mushroom, halved or whole
• 6-8 kaffir lime leaves, shredded
• 4 tablespoons lime juice
• 6 crushed fresh Thai chili peppers (or more to suit your taste)
• 2 tablespoons "nam prik pao" roasted chili in oil
• Fresh coriander for garnish
  

Method
1. Wash the prawns and shell and de-vein them without removing the tails. Bring chicken broth to a boil.
2. Add lemongrass, galanga and lime leaves.
3. Bring back to a boil
4. add mushrooms, fish sauce, prik pao and lime juice.
5. Add prawns and fresh chili peppers.
6. As soon as prawns turn pink (cooked through)

serve garnished with coriander.....enjoy!