tom yum gung

Ingredients
Shelled prawns 2 lbs.
Clear broth 3 cups
Lemon grass, cut 1 inch pieces, lightly pounded 1 stalk
Kaffir lime leaves, torn 3
Coriander roots 3
Tomatoes (small) 5
Canned mushrooms 1/2 cup
Fish sauce 4 tablespoons
Lime juice 4 tablespoons
Coriander leaves 1 tablespoon
Toasted chili paste, fried 2 tablespoons
Small chilies, lightly pounded 5


Method
Boil the clear broth and add the chopped lemon grass, kaffir lime leaves and coriander roots. Cover the pot until it begins to boil. Add the tomatoes, mushroom and fish sauce and leave to cook. Add he prawns, wait for the broth to boil, remove the pot from the heat. Put chili paste and lime juice into a bowl, spoon stir until mixed well, then add he small chilies. Pour the Tom Yum soup into the bowl and stir gently until well blended. At this point, if required add additional spices to taste. Sprinkle the coriander leaves and serve while hot.

Phat Thai (PHAT THAI)

INGREDIENTS :

Vegetable oil 1/3 cup

Garlic, chopped 1 tbsp.

Pressed beancurd, sliced into small pieces 1/4 cup

Prawns, fresh and peeled 6 oz

Chanburi rice linguini, soaked in water and drained 2 cups (packed)

Fish sauce 1 - 2 tbsp.

Coconut sugar 1 - 2 tsp.

Unsalted, toasted peanuts, chopped 2 tbsp.

Thai chili flakes (prik pon) 1 tsp.

White vinegar or tamarind pulp juice 1 - 2 tbsp.

Bean sprouts, roots picked 1 cup

GARNISHES :

Omelet julienne 1

Fresh red spur chili peppers, julienne 1 tbsp.

Spring onion, julienne 1 tbsp.

Fresh lime wedges 2
(2 servings)

1. For best results, this dish should be cooked in a wok, Prepare all your ingredients in advance and have them ready beside you. Heat up the oil in a wok until almost smoking.

2. Add the chopped garlic and pressed beancurd to the wok. Stirfry until cooked but not browned; add the prawns and stir quickly.

3. Prawns cook very fast so do not over cook them. Once the prawns are slightly white add the flat thin rice noodle from Chanburi province. This noodle has to be soaked in water to make it pliable but not soggy, and drained before use.

4. While stirfrying the noodles, season this dish with fish sauce, coconut sugar, chili flakes and vinegar. The liquid from the prawns and seasoning sauces will make the noodle soft yet " al dente" . Add peanuts and toss to mix well.

5. Finally add the bean sprouts and quickly toss in the hot wok to warm them up but do not over cook them. Garnish the dish on top with a julienne thin omelet, red spur chili peppers and julienne spring onions with a few fresh bean sprouts and a lime wedge on the side.

Tips

This dish is very famous in Thailand and the world over. It's a great lunch item and our national pasta dish. Chanburi noodles are easily found in most Asian grocery stores, they come dry packed in a bundle wrapped in plastic. Ask your Thai or Asian grocer for phat thai noodles. Eating and seasoning tips: Westerners usually season their pasta dishes with salt, pepper and parmesan cheese but each phat thai dish is seasoned by the diner with fish sauce for saltiness, sugar for sweetness, lime juice for sourness, chili flakes for spiciness and peanuts for crunchiness.

thaicuisine

thai cuisine