Thai Food: Tom Yum Kung (Spicy Shrimp Soup)

Ingredients

• For the Soup Base:

  • 4 cups chicken or vegetable broth
  • 1 stalk lemongrass, cut into 1-inch pieces and smashed
  • 4-5 kaffir lime leaves, torn into pieces
  • 3-4 slices galangal (or ginger as a substitute)
  • 3-4 Thai bird’s eye chilies, crushed (adjust to taste)
  • 2-3 cloves garlic, minced
  • 1 medium onion, sliced

• For the Soup:

  • 1 lb (450g) large shrimp, peeled and deveined
  • 1 cup mushrooms, sliced (straw mushrooms or white button mushrooms)
  • 2-3 medium tomatoes, quartered
  • 1 cup baby corn (optional)
  • 1 cup straw mushrooms (optional)
  • 2 tablespoons fish sauce (adjust to taste)
  • 1-2 tablespoons lime juice (freshly squeezed, adjust to taste)
  • 1-2 teaspoons sugar (optional, to taste)
  • 2-3 tablespoons Thai chili paste (Nam Prik Pao)
  • 1 can (13.5 oz) coconut milk (optional for Tom Yum Kung Nam Khon)

• For Garnish:

  • Fresh cilantro, chopped
  • Lime wedges

Instructions

1. Prepare the Broth:

   • In a large pot, bring the chicken or vegetable broth to a boil.
   • Add the lemongrass, kaffir lime leaves, galangal, bird’s eye chilies, garlic, and onion to the pot. Let it simmer for about 10-15 minutes to infuse the flavors.

2. Cook the Soup:

   • Add the mushrooms, tomatoes, and baby corn to the broth. Continue to simmer for another 5-7 minutes until the vegetables are tender.
   • Add the shrimp to the pot and cook until they turn pink and are cooked through, about 3-4 minutes.

3. Season the Soup:

   • Stir in the fish sauce, lime juice, sugar (if using), and Thai chili paste (Nam Prik Pao). Taste and adjust the seasoning as needed. The soup should be a balance of spicy, sour, salty, and slightly sweet.
   • If you prefer a creamy version (Tom Yum Kung Nam Khon), add the coconut milk and stir well.

4. Serve:

   • Remove the pot from the heat. Discard the lemongrass, kaffir lime leaves, and galangal slices if desired.
   • Ladle the soup into bowls and garnish with chopped cilantro and lime wedges.

Tips

• Adjusting Spiciness: You can control the heat level by adjusting the number of Thai bird’s eye chilies. For a milder soup, remove the seeds from the chilies or use fewer chilies.
• Fresh Ingredients: Use fresh lemongrass, kaffir lime leaves, and galangal for the most authentic flavor. These ingredients can be found in Asian grocery stores.
• Vegetarian Version: For a vegetarian version, substitute shrimp with tofu or additional vegetables and use vegetable broth instead of chicken broth. Replace fish sauce with soy sauce or a vegetarian fish sauce substitute.
• Serving Suggestion: Tom Yum Kung is often served as a starter or alongside other Thai dishes like Pad Thai, green curry, or jasmine rice for a complete meal.

Tom Yum Kung is a classic Thai dish known for its bold flavors and aromatic ingredients. This spicy shrimp soup is sure to delight your taste buds with its perfect balance of heat, sourness, and savory depth. Enjoy!

Thai Spicy Minced Chicken (Larb Gai)

Ingredients

• For the Chicken:

  • 1 lb (450g) ground chicken
  • 1 tablespoon vegetable oil
  • 2-3 cloves garlic, minced
  • 1 shallot, finely sliced
  • 2-3 tablespoons fish sauce
  • 2 tablespoons lime juice (freshly squeezed)
  • 1-2 tablespoons chili flakes (adjust to taste)
  • 1 tablespoon sugar (optional, to taste)
  • 1-2 bird’s eye chilies, finely chopped (optional for extra heat)
  • 2-3 tablespoons roasted rice powder (optional for added texture)

• For the Salad:

  • 1/2 cup fresh mint leaves
  • 1/2 cup fresh cilantro leaves
  • 1/2 cup fresh Thai basil leaves
  • 2 green onions, thinly sliced
  • 1 cucumber, sliced
  • 1 cup cherry tomatoes, halved
  • 1/2 head of iceberg lettuce, leaves separated for serving

Instructions

1. Prepare the Chicken:

   • Heat the vegetable oil in a large skillet over medium-high heat.
   • Add the minced garlic and shallot, and sauté until fragrant, about 2 minutes.
   • Add the ground chicken to the skillet, breaking it up with a wooden spoon. Cook until the chicken is no longer pink and starts to brown slightly, about 7-10 minutes.

2. Season the Chicken:

   • Reduce the heat to medium. Add the fish sauce, lime juice, chili flakes, and sugar (if using) to the chicken.
   • Stir well to combine and let it cook for another 2-3 minutes, allowing the flavors to meld together.
   • If using, sprinkle the roasted rice powder over the chicken and mix well. This adds a nice nutty flavor and texture.

3. Prepare the Salad:

   • In a large mixing bowl, combine the mint leaves, cilantro leaves, Thai basil leaves, green onions, cucumber, and cherry tomatoes.

4. Combine and Serve:

   • Add the cooked chicken mixture to the bowl with the salad ingredients. Toss everything together gently to combine.
   • Serve the spicy minced chicken salad with iceberg lettuce leaves on the side. The lettuce leaves can be used as wraps for the chicken salad.

5. Garnish and Enjoy:

   • Transfer to a serving dish and garnish with additional herbs or lime wedges if desired.
   • Serve immediately while the chicken is still warm.

Tips

• Roasted Rice Powder: To make roasted rice powder, toast uncooked rice in a dry skillet over medium heat until golden brown, then grind to a coarse powder using a mortar and pestle or a spice grinder.
• Herbs: Adjust the quantity of herbs according to your taste. Fresh herbs add a burst of flavor and fragrance to the dish.
• Spiciness: Adjust the amount of chili flakes and bird’s eye chilies based on your heat preference. Thai food is known for its bold spiciness, but you can always tailor it to your liking.

This Thai Spicy Minced Chicken (Larb Gai) is a delightful and flavorful dish, perfect for a quick and healthy meal. Enjoy the combination of spicy, sour, and savory flavors with the freshness of the herbs and vegetables!

Spicy Minced Pork Salad With Chili Flakes

Ingredients

• For the Salad:

  • 1 lb (450g) ground pork
  • 1 red onion, thinly sliced
  • 1 cucumber, thinly sliced
  • 1 cup cherry tomatoes, halved
  • 1 cup fresh mint leaves
  • 1 cup fresh cilantro leaves
  • 1 cup fresh Thai basil leaves
  • 2-3 green onions, sliced
  • 2-3 tablespoons roasted rice powder (optional for added texture)

• For the Dressing:

  • 3 tablespoons fish sauce
  • 2 tablespoons lime juice (freshly squeezed)
  • 1 tablespoon soy sauce
  • 1 tablespoon sugar (or to taste)
  • 2 tablespoons chili flakes (adjust to taste)
  • 2 cloves garlic, minced
  • 1-2 bird’s eye chilies, thinly sliced (optional for extra heat)

Instructions

1. Prepare the Pork:

   • Heat a large skillet over medium-high heat.
   • Add the ground pork and cook, breaking it up with a wooden spoon, until it’s fully cooked and slightly browned, about 7-10 minutes.
   • Drain any excess fat from the pan and set the pork aside to cool slightly.

2. Make the Dressing:

   • In a small bowl, whisk together the fish sauce, lime juice, soy sauce, sugar, chili flakes, minced garlic, and sliced bird’s eye chilies (if using). Adjust the seasoning to taste; the dressing should be a balance of salty, sour, spicy, and slightly sweet.

3. Assemble the Salad:

   • In a large mixing bowl, combine the cooked pork, sliced red onion, cucumber, cherry tomatoes, mint leaves, cilantro leaves, Thai basil leaves, and green onions.
   • Pour the dressing over the salad and toss well to combine, ensuring that all the ingredients are evenly coated with the dressing.
   • If using, sprinkle the roasted rice powder over the salad for added texture and flavor.

4. Serve:

   • Transfer the salad to a serving platter or individual plates.
   • Serve immediately, garnished with extra herbs or lime wedges if desired.

Tips

• Roasted Rice Powder: To make roasted rice powder, toast uncooked rice in a dry skillet over medium heat until golden brown, then grind to a coarse powder using a mortar and pestle or a spice grinder.
• Herbs: Feel free to adjust the amount of herbs based on your preference. They add freshness and aroma to the salad.
• Spiciness: Adjust the amount of chili flakes and bird’s eye chilies based on your heat tolerance. This dish is meant to be spicy, but you can dial it down if needed.

This spicy minced pork salad is a perfect combination of heat, freshness, and vibrant flavors, making it an excellent dish for any occasion. Enjoy!

Thai Dessert Bualoy

 

Bualoy is a traditional Thai dessert that is both delicious and comforting. It consists of small, chewy rice flour dumplings served in a warm, sweet coconut milk broth. Here's an overview of the dessert:

Ingredients and Preparation

Dumplings:

Made from glutinous rice flour mixed with water to form a dough.

The dough is often colored with natural ingredients like pandan leaves (for green), pumpkin (for yellow), or taro (for purple).

Coconut Milk Broth:

Prepared by simmering coconut milk with sugar and a pinch of salt, creating a rich, creamy base.

Serving

Bualoy is typically served warm, making it a popular choice during cooler months or as a comforting treat. Sometimes, the dessert is enhanced by adding a poached egg into the coconut milk, a variation known as "Bualoy Kai Wan."

Recipe Snippet

Here's a brief overview of how to make Bualoy:

Prepare the Dumplings: Mix glutinous rice flour with water to create a dough. Roll the dough into small balls.

Cook the Dumplings: Boil the dumplings until they float to the surface, then transfer them to cold water.

Make the Coconut Milk Broth: Simmer coconut milk with sugar and a pinch of salt until well mixed.

Combine: Add the cooked dumplings to the coconut milk broth and serve warm.

For a detailed recipe, you can visit Serious Eats or The Spruce Eats.

Cultural Significance

Bualoy is often enjoyed during special occasions and family gatherings in Thailand. Its sweet, creamy taste combined with the chewy texture of the dumplings makes it a beloved dessert among both locals and visitors.

Khao Lam ข้าวหลาม Thailand Desserts

Khao Lam ข้าวหลาม

(Sticky Rice in Bamboo)

Tacky rice is improved with dark beans and thick coconut syrup and simmered in a bamboo shafts over low fire. After the khao lam is simmered, it's hacked open with a cleaver and fit to be served.

Khao Niew Ma Muang or Mango Sticky Rice Thailand Desserts

Khao Niew Ma Muang (Mango Sticky Rice)

Sweet tacky rice with sweet yellow mango on top and shrouded in coconut cream syrup. Khao Neow Mamuang is among the most famous Thai treats to eat in and beyond Thailand. In Bangkok, you'll find mango tacky rice all over during mango season.

Khanom Gluay Thai Desserts

 Khanom Gluay ขนมกล้วย

(Banana Treat)

Tacky rice, bananas, sugar and destroyed coconut made into a green treat. It becomes green by dousing Pandanus passes on in cool water and adding it to the blend.