I'm surprised to find myself loving Thai food this time round after hating it the last time. My favourite so far is this hot and sour soup, served with steamed rice:
Tom Yum Kai (Spicy and Sour Chicken Soup)
5 cups of Chicken Stock
2 cups of Chicken (Breasts or any part that you prefer/ or Prawns), cut
3 cups of Mushroom (Thai Straw Mushrooms are recommended)
4-6 Tablespoons of Lime Juice
4-6 Tablespoons of Fish Sauce
2-3 Tablespoons of Sweet-Roasted Chillies Paste
4-6 of Tomatoes, halved or quartered
4-6 of Red Shallots, halved or quartered
4-5 of Fresh Kaffir lime leaves, roughly torn
2-3 of Fresh Lemon Grass, roughly sliced
1-2 of Galangal, roughly sliced
4-8 of Chillies, roughly sliced or crushed (de-seeded is optional)
2 of Coriander's roots, crushed-just broken with pestle
a pinch of sugar
Thai parsley leaves, roughly cut
Coriander & Spring Onion, roughly cut
Preparation
heat the chicken stock in the pot, bring to the boil
add lemon grass, coriander's root, kiffir lime leaves, galangal, wait till aromatic
add chicken, wait till the chicken is cooked through - do not stir
add tomatoes, cook for 2-3 mins
add mushrooms, lower the heat and cook slowly
add fish sauce
add sweet roasted chillies paste, liquidise the paste before adding
add a pinch of sugar (only very little, not too much)
add lime juice
add parsley leaves and a half part of coriander leaves and spring onion
turn off the heat, remove to the serving bowl
sprinkle with the 2nd half part of coriander leaves and spring onion
serve with streamed rice
Tom Yum Kai (Spicy and Sour Chicken Soup)
5 cups of Chicken Stock
2 cups of Chicken (Breasts or any part that you prefer/ or Prawns), cut
3 cups of Mushroom (Thai Straw Mushrooms are recommended)
4-6 Tablespoons of Lime Juice
4-6 Tablespoons of Fish Sauce
2-3 Tablespoons of Sweet-Roasted Chillies Paste
4-6 of Tomatoes, halved or quartered
4-6 of Red Shallots, halved or quartered
4-5 of Fresh Kaffir lime leaves, roughly torn
2-3 of Fresh Lemon Grass, roughly sliced
1-2 of Galangal, roughly sliced
4-8 of Chillies, roughly sliced or crushed (de-seeded is optional)
2 of Coriander's roots, crushed-just broken with pestle
a pinch of sugar
Thai parsley leaves, roughly cut
Coriander & Spring Onion, roughly cut
Preparation
heat the chicken stock in the pot, bring to the boil
add lemon grass, coriander's root, kiffir lime leaves, galangal, wait till aromatic
add chicken, wait till the chicken is cooked through - do not stir
add tomatoes, cook for 2-3 mins
add mushrooms, lower the heat and cook slowly
add fish sauce
add sweet roasted chillies paste, liquidise the paste before adding
add a pinch of sugar (only very little, not too much)
add lime juice
add parsley leaves and a half part of coriander leaves and spring onion
turn off the heat, remove to the serving bowl
sprinkle with the 2nd half part of coriander leaves and spring onion
serve with streamed rice
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6 comments:
oh my nerves!! yes yes yes, have to try this recipe, thanks guys!!!
We had Thai food last night from 2Thai4 at Greenstone. Hideously overpriced!!!
btw, I am signed in on Mathews account LOL
So you'd be very jealous hearing that dinner tonight cost R120... spaghetti bolognaise for isabella, a hamburger, pad thai and sweet & sour chicken with rice, and drinks of course ;-)
Good grief that is cheap.
We bought 2 meals, and two starters which can only be described as chicken biltong and it was R236 :(
Humph. Jealous making food. Of course, it's not a good as the usual Monday Night Tanya Dinner. Oh wait - I'm not getting that either!
ah, this is strange, looking at the recipe you posted from there, is making me feel homesick for Cape Town and the fab Thai restaurant in the City Bowl, Yindees. Oy, I will try it out this weekend.
You cooking on friday night? Detour to UK - what, we're not enroute - we also have lots of sheep and green hills - now I know why they call things Tom YUM soup and they do Italian for the kids - great place, Lots of Love - travel safe, Mum & Myles
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