Chicken Coconut Soup (Tom Kha Gai)
2 portions, Difficulty: Simple, Time to Prepare: 10 minutes 15 minutes to prepare
2 cups plain water or unsalted homemade chicken stock (see here for how to make a good stock and utilize chicken bones) 1/2 gallon coconut milk
1 teaspoon of salt
1 pound (1 450g) chicken breast (cut into bite sized pieces) 1 lemongrass stalk
10-15 galangal rounds
4-5 leaves of kaffir lime
3–4 chili peppers
112-2 tblsp. fish sauce
1 teaspoon palm sugar (or granulated white sugar) 150g oyster mushrooms (or any other mushrooms) 2 – 212 tbsp lime juice
a half cup of cilantro (coriander)
1 onion (spring)
Preparation
Remove 5-6 thin slices of lemongrass from the stalk’s bottom, white section.
Galangal should be sliced into 10-15 thin pieces.
Wash the mushrooms after removing the roots.
Remove the stem from the Kaffir lime leaves and cut them in half.
The cilantro stems should be cut into 1-2cm pieces, and the leaves should be coarsely chopped.
Remove the roots and clean the green onions before slicing them thinly.
With the side of your knife, crush the chillies and cut them in half lengthwise.
Instructions for Cooking
2 cups water or chicken broth, 2 cups water or chicken broth, 2 cups water or chicken broth, 2 cups water or chicken broth, 2 cups water or chicken broth, 2 cups water or chicken broth, 2 cups water or chicken
Simmer for 5-6 minutes, until the lemongrass, galangal, and cilantro have developed a fragrant scent.
Cook for 5-6 minutes after adding the chicken, fish sauce, and sugar.
When the chicken is done, add the coconut milk and mushrooms to the pot and bring to a simmer over medium heat.
Add lime juice, chiles, and spring onions to your serving plate.
Transfer the soup to a serving dish and decorate with additional spring onions and cilantro.
Serve and have fun!
Advice
You may also use shrimp or shellfish instead of chicken to create a delicious soup. Other vegetables, such as onions, carrots, or cabbage, may also be included.
Stir-Fried Pork and Vegetables (Moo Pad Pak).
Difficulty: Easy, Servings: 2 10 minutes to prepare, 5 minutes to cook
This is a fast and easy meal that is ideal for those who don’t have a lot of time to prepare. When possible, choose seasonal veggies. Jasmine rice is a great accompaniment to this dish.
Ingredients
200 grams of produce veges
250 g pork pieces, thinly sliced (instead you can use prawns, chicken or squid) 2 tsp. garlic powder
2 tsp soy sauce (mild)
Oyster sauce, 1 tablespoon
brown sugar (1 tablespoon)
corn flour, 2 teaspoons
1 c.
1 tsp. oil
Preparation
Wash and chop the veggies into 2 inch lengths once they have been washed. 2 teaspoons garlic crushed Pork is sliced
Prepare all of the sauces ahead of time so that they’re ready to use when you’re ready to cook.
Corn flour and water should be mixed together.
Directions for Making Food
After heating the pan, add the oil and cook over high heat. After that, mix in the smashed garlic until you can smell it and the color becomes little brown.
Stir in the meat until it’s finished cooking (about 5 minutes).
Taste the sauce after adding the soy sauce, oyster sauce, and sugar. If necessary, add ingredients a half teaspoon (small quantity) at a time, tasting as you go until you obtain the flavor you want.
After 20 seconds, immediately whisk in all of the veggies, then add a tiny quantity of the corn flour water combination at a time, stirring for a few seconds after each addition. The sauce will thicken when the corn flour water is added. The sauce is ready when the color changes from white to brown. Remove from pan after turning off the heat.
Jasmine rice is a great accompaniment to this dish.
Stir
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Soy-marinated fried noodles (Pad See Ew)
Difficulty: Easy, Servings: 2 Time to prepare: 10-15 minutes; time to cook: 5 minutes. Pad See Ew is a simple stir-fry recipe using readily available ingredients. If fresh noodles are unavailable, dried noodles may be used; however, they must first be softened. To avoid overcooking, soak them in lukewarm water for 5 to 10 minutes before rinsing them under cold water.
The noodles should be drained and ready to cook. We usually use Chinese broccoli for veggies in Thailand since it is simple to get and inexpensive, but you may use whatever vegetables you prefer, including kale, cabbage, bean sprouts, baby corn, sprouts, carrots, and so on.
Ingredients
two to three stalks Broccoli Chinese
1 tbsp soy sauce (dark sweet)
2 quail
flat rice noodles, 450g (1lb)
2 garlic cloves, chopped
2 tsp soy sauce (mild)
Oyster sauce, 1 tablespoon
Pork (prawns, chicken, or squid) 200g cup thinly cut (3mm) sugar 1 tbsp
1 tsp. oil
Marinade for pork loin
1 oz.
sesame oil, 1/4 tsp
white pepper, 1/4 tsp
2 teaspoons of oyster sauce
2 tbsp soy sauce (optional)
tapioca starch, 2 tblsp
Preparation
For at least 30 minutes, marinate the pork. Combine all of the marinade ingredients with the meat. This is something I always do the day before, and the results are fantastic.
1 to 2 inch lengths of Chinese broccoli Because thick stems take longer to cook, chop them into thin strips at an angle (on the bias). The stems and leaves will now cook at the same time.
In a mortar, smash the garlic.
Thinly slice pork.
Prepare all of the sauces ahead of time so that they’re ready to use when you’re ready to cook.
Directions for Making Food
After heating the pan, add the oil and cook over high heat. Then add the smashed garlic and stir until the mixture has a fragrant garlic flavor and is slightly brown in color.
Stir in the meat until it’s finished cooking (about 5 minutes).
Scramble 2 eggs till almost done (not watery anymore) Toss the noodles in a bowl to break them up.
Season with salt, pepper, dark sweet soy sauce, and sugar, then toss in the pork and noodles.
First, toss in the Chinese broccoli stalks. I normally add half of the leaves and stir until they wilt before adding the rest, but if you have enough space, you may add all at once. Remove the pan from the heat as soon as the Chinese broccoli is done.
Serve immediately, seasoning with white pepper.
Serve with regular Thai condiments and a sprinkle of white pepper on top.
Tips
Simply omit the meat for a vegetarian version. If you don’t like oyster sauce, add firm tofu and peanuts instead. Pad See Ew with simply an egg and chopped peanuts is something I often eat.
The noodles are colored with a dark sweet soy sauce, and the dish is seasoned with a light soy sauce.
If you can’t locate Chinese broccoli where you live, substitute kale or other veggies you like, and add as much or as little as you want.
We can make the following meal if you have any leftover ingredients from Pad See Ew since the recipe is identical. Rad Na is a favorite Thai lunch, and the warm sauce and silky noodles make for a satisfying meal.
In a large mixing bowl, combine the gravy and the fried noodles (Rad Na)
two portions Difficulty level: simple, 30 minutes of preparation, 5 minutes of cooking
Rad Na comes in a number of different forms. Noodles include broad flat rice noodles, thin vermicelli, fried egg noodles, and crispy yellow noodles. You may cook noodles in hot water instead of oil if you don’t like oil or are on a diet.
Pork, chicken, or seafood are all possibilities. Rad Na Moo, or Pork Rad Na, is the most prevalent. Tender pork, soft chewy noodles, and a generous amount of sauce characterize an excellent Pork Rad Na. We may use the same veggies that we used for Pad See Ew for the vegetables.
Ingredients
two to three stalks Broccoli Chinese
1 tbsp soy sauce (dark sweet)
450 Grams (1lb) rice noodles, fresh flat
1 tsp. oil
Marinade for pork loin
1 oz.
sesame oil, 1/4 tsp
white pepper, 1/4 tsp
2 teaspoons of oyster sauce
2 tbsp soy sauce (optional)
tapioca starch, 2 tblsp
Rad Na Gravy (1/2 cup water)
2 tsp tapioca starch or corn flour white pepper, 1 teaspoon sugar 1 tbsp
1 tbsp Maggi or Golden Mountain sauce 1 tblsp soy
2 c. stock (pork or chicken) (homemade with no salt added) 2 tbsp fermented soy bean paste (tao jiew) 2 tsp garlic powder
Preparation
Use stock cubes for a simpler, but less genuine and flavorful, alternative to making a fantastic handmade pork stock (see How to Make a Good Stock).
For at least 30 minutes, marinate the pork. Combine all of the marinade ingredients with the meat. This is something I always do the day before, and the results are fantastic.
1 to 2 inch lengths of Chinese broccoli Because thick stems take longer to cook, chop them into thin strips at an angle (on the bias). The stems and leaves will now cook at the same time.
Garlic should be chopped up.
Thinly slice pork.
Fill a bowl halfway with water and dissolve the corn flour or tapioca starch.
Prepare all of the sauces ahead of time so that they’re ready to use when you’re ready to cook.
Directions for Making Food
After heating the pan, add the oil and cook over high heat. Combine the dark soy sauce and the noodles. Quickly combine the noodles. Remove the noodles from the stove and put them aside once they have begun to brown.
In a separate pan, heat some oil and mix in the smashed garlic and fermented soy bean paste until the garlic is fragrant and slightly brown.
Stock, soy sauce, Maggi sauce, and sugar should all be added at this point.
When the sauce has reached a boil, add the pork and mix to combine, then stir in the Chinese broccoli.
Pour in a tiny bit of the starch/water combination at a time, waiting for the gravy to brown before adding more. Repeat until you get the desired consistency.
Turn off the burner. Pour the gravy over the noodles and serve.
Serve with regular Thai condiments and a sprinkle of white pepper on top.
