Thai Food Recipe : Tom Yum Kung, Tom Kha Kai, Som Tam Thai Papaya Salad

Tom Yum Kung : Hot and Sour Thai soup with shrimp

Tom Yum Kung : Hot and Sour Thai soup with shrimp

Ingredients :
1/2 pound peeled shrimp	4 stalks green onion
4 cups chicken stock	2 tablespoons fish sauce
1 tablespoon chili oil	1 cup whole straw mushrooms
10 lime leaves (kaffir leaf)	3 stalks fresh lemongrass
3 tablespoons lime juice	6 fresh Thai chilies (prik kee noo)


Directions:
1.	Prepare the chicken stock in a medium to large sized pot, and then bring to a boil.
2.	Add the lime leaves and lemongrass stalks to the pot, and reduce the heat to simmering. Cook for five minutes.
3.	Remove only the lemongrass, and turn the heat to high. Add in the shrimp, mushrooms, chili oil, and the Thai chilies. Boil until the shrimp are done (about 2 minutes)
4.	Remove from stove, you're almost done!
5.	Add in the fish sauce and limejuice, and stir. Some like it more sour, others more salty. You decide on what makes you happy.
6.	The most important step!!! Enjoy.

Tom Kha Kai : Thai Chicken Soup with Coconut Milk

Tom Kha Kai : Thai Chicken Soup with Coconut Milk

Ingredients :

16 fluid ounces soup broth (chicken stock)

4-5 kaffir lime leaves, shredded

4 or 5 2 inch pieces fresh lemongrass, bruised to release flavor

1 inch cube (or a bit more) galangal sliced thinly

4 tablespoons fish sauce

2 tablespoons lime juice

4 oz chicken breast cut into smallish bite sized pieces

5 fluid ounces coconut milk, small red Thai chile peppers, slightly crushed (to taste) coriander (cilantro) leaves to garnish.


Note the number of red peppers is a personal choice. It can be as few as half a chilli per diner, to as many as 8 - 10 per diner, but the dish should retain a balance of flavors and not be overwhelmend by the chili peppers.We suggest about 8-12 chili peppers for this recipe
Directions:
1.	Heat the stock, add the lime leaves, lemongrass, galangal, fish sauce, and lime juice.
2.	Stir thoroughly, bring to a boil, and add the chicken and coconut milk, then the chile peppers.
3.	Bring back to the boil, lower the heat to keep it simmering and cook for about 2 minutes (until the chicken is cooked through).

Som Tam : Thai Papaya Salad

Som Tam : Thai Papaya Salad

Ingredients :

2 cups shredded fresh green papaya, use a Pro-Slice Thai peeler or Miracle Knife

3 medium tomatoes, or use a few more if you can find cherry tomatoes

A handful of fresh string beans cut into 1 inch pieces

2 tablespoons dried shrimp

4-6 fresh Thai chiles, remove stems

3-4 cloves garlic

2 tablespoons fish sauce

2 tablespoons palm sugar

2 tablespoons fresh lime juice

2 tablespoons juice of pickled mud fish (optional)


Directions:
1.	l fresh green papaya, rinse the white milk off, pat dry, then shred the whole papaya.
2.	sprinkle with a bit of salt then rinse it off and drain.
3.	Keep 2 cups shredded papaya out, and put the rest in a sealed container for later use.
4.	Slice tomatoes thinly.
5.	In a clay mortar & pestle, coarsely pound the fresh chiles (whole) and garlic
6.	Add string beans and sliced tomato, and pound it lightly (do not over-crush).
7.	Add dried shrimp, fish sauce, palm sugar and lime juice. Add these items spoon-by-spoon, and taste as you go
8.	If you want to add peanuts, add now and lightly pound (optional). If you want to add pickled mud fish (pla ra), add two tablespoons of juice (optional).
9.	Add shredded papaya and pound together until mixed well.
10.	Serve on a dish with fresh cabbage and string beans on the side.

Source : www.rayongfishsauce.com/thai_recipe.html

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