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Serving Size: 4 Categories: Thai Soups 1 Stalk 4 cups 1/2 cup 1 1/2 tsp. 1 1/2 tbs. 3 oz 1 med. 4 med. 2 tbs. Lemon Grass Cubed Chicken Meat Chicken or Fish Stock Sliced Cilantro Leaves Serrano or Jalapeno Chili Grated Lime Zest Lime Juice To Taste Salt Pepper To Taste Snow Peas Carrot, Peeled Radishes Green Part of 1 Scallion Whole Cilantro Leaves
1. Cut lemon grass in 2-inch pieces; bruise lightly. Combine with stock, cilantro stems, chili, and lime zest in saucepan. Simmer, covered, 15 minutes (halfway through, taste and remove hot pepper, if desired, or leave in longer for more heat). 2. Strain. (Solids can be re-used with more cilantro to flavor another batch of broth.) Add lime juice, salt and pepper. 3. Cut snow peas in thin diagonal strips. With vegetable peeler shave 2 inch ribbons of carrot. Thinly slice radishes and scallion. 4. Bring soup to a boil: stir in snow peas and carrots and boil until just tender --about 1 1/2 minutes. Stir in radishes, scallion, and cilantro; bring to a boil. Serve at once.
cut into -inch pieces (with or without bones, see note) Combine coconut milk, chicken stock, galangal, lemon grass and 4 of the chilies in a saucepan; bring to a boil. Reduce heat and simmer for 20 minutes. Strain stock; discard galangal and lemon grass. Return stock to a boil, add chicken and simmer until tender, about 2 minutes. Add fish sauce, citrus leaves and remaining chilies. Stir in the lime juice. Garnish with coriander. Serves 6 to 8. NOTE: I like to use boned chicken breast if Im cooking for guests. For the best flavor, however, use a whole small chicken chopped into small pieces with the bones; increase the cooking time until chicken is tender.
Heres another classic Tom Yam type chicken soup. The Laos powder is dried galangal, powdered. Unlike ginger, dried galangal seems to retain most of its character. If you use canned coconut milk, the Thin milk is the more watery liquid in the can. The thick condensed stuff is coconut cream (not to be confused with the syrupy sweet coconut cream used for Pina Coladas). If you shake the can up and combine the two, you have thick coconut milk. A lovely lemony, creamy soup, Dom Yam Gai calls for chicken pieces cut through the bone with a heavy cleaver, Chinese style. If you find gnawing on chicken pieces and delicately trying to remove the bone, vainly searching for a place to deposit it, inhibiting your dinner conversation, you may debone the bird and substitute chicken pieces. In either case, use both dark and light meats for color and nutrition. [Although if youre talking at the table, ya got no reason to be eating a dish this good! S.C.] In a saucepan, bring the Thin coconut milk to a boil. Add the chicken pieces, lemon grass and Laos powder. Reduce heat and simmer until the chicken is tender, about 15 minutes. Do not cover, as this will tend to curdle coconut milk. When the chicken is tender, add the green onions, coriander leaves and chilies. Bring the heat up just below boiling. Remove the pan from heat, stir in lime juice, fish sauce and serve. NOTE: Beef cut into thin strips or firm white fish pieces may be substituted for chicken.
This ones a bit more complex and gets into some exotic ingredients. All of them should be available from an Asian grocery. If you have any questions about what the ingredients are or how to use them, just ask. The only thing that can not be substituted for is the fish sauce. You could use ginger instead of galangal, but the soup would lack the perfumed, exotic aroma of the galangal that adds so much to the dish. Lime zest could be used for the bergamot leaves. Cut the lemon grass into 1-inch pieces. Bring the water to the boil with half the coconut milk. Then add the chicken, lemon grass, galangal and 1 tablespoon fish sauce. Simmer for about 20 minutes or until the chicken is cooked. Less cooking time will be required for diced chicken breast. Stir in the remaining coconut milk and turn up the heat. As soon as it begins to boil, toss in the whole chilies and bergamot leaves. Stir, and remove from the heat. Serve in individual bowls. Sprinkle each with lemon juice and fish sauce to taste and garnish with slivers of spring onions and chili.
Heat stock and add galangal, chili, whipping cream and coconut milk. Cut chicken up into bite size pieces. As soon as the mixture begins to boil, add the chicken pieces and squeeze in the lemon or lime juice and salt to taste. The trick is to add the chicken right when the mixture starts to boil. Dont let the milk really boil. Cook the chicken for a very short time, about half a minute. Serves 6.
and squid. When the soup has just reached the boiling point, add the mussels and crab pieces. Stir. After 15 seconds, stir in the remaining seafood. Add half the lime juice. Stir, then taste; if you wish the soup to be more limy, add more lime juice. Adjust the sour and salty flavors with enough palm sugar to return the sweet, rich taste of the coconut milk. The seafood should be ready in about a minute or so. Turn off heat and sprinkle with freshly ground white pepper. Stir well, then transfer to a soup tureen, or ladle into individual serving bowls, and garnish the top with cilantro. Notes and Pointers: This recipe is written with canned coconut milk in mind. Either the Mae Ploy or Chao Koh brand, with a rich tasting, nutty flavor is preferred, or use an equivalent brand that you like. If you are using freshly made coconut milk, start with the lighter milk from the second or third pressing to simmer the herbs, reserving the richer cream for the later addition. This recipe is rich, using one part coconut milk to one part water. For lighter soup, blend one part milk to two parts water. Because it is a rich soup, Thai people eat it more like a curryjust a few spoonfuls with some riceand seldom will eat an entire bowl by themselves, like Westerners, who are used to rich cream soups, will do. Reversed from the Hot and Sour Prawn Soup Dtom yum Gkoong recipe where lemon grass is the main herb flavor and galanga is in a supporting capacity, this soup is accentuated with the hearty taste of galanga, hence the name dtom kah (boiled galanga). Use lots of galanga so that the herbs flavor comes through the rich taste of the coconut milk. Thai people usually do not strain herbs out of their soups, but if you find the fibrous lemon grass and strong galanga to be distracting, you may wish to remove them before adding the rest of the ingredients. This may be a wise idea if you are having guests for dinner who have never had Thai food and may not know what to do should they bite into a piece of hard lemon grass or pungent galanga
The red chilies are also known as prik khee nu. Puree peppercorns and coriander roots. Trim root and tough layers from lemon grass. Thinly slice first six inches. Bring 2 c. of stock to boil. Add coriander paste and simmer while adding lemon grass, ginger and shrimp. Stir in remaining stock and bring to boil. Season with lime juice, fish sauce and chilies. Sprinkle servings with chopped coriander.
1 Tbsp. dried, soaked in warm water for 30 minutes and drained ** 4 dried, soaked in warm water for 20 minutes, drained, or tsp. grated lime zest This classic central That dish is traditionally made with shrimp or chicken, but we prefer using oyster mushrooms since they are just as meaty in texture and yet more subtle in taste. Although it is served as a soup course in North American Thai restaurants, it actually falls somewhere between a soup and a curry. In Thailand, it is served as a condiment to rice, just like any of the other dishes on the table. In a medium-sized saucepan, bring stock to a boil and add mushrooms and chilies. Tie lemon grass and lime leaves or zest together in a cheesecloth bag and add to the stock mixture. Cook over medium heat for about 5 minutes, or until the mushrooms are tender. Reduce heat to low and add lime juice and fish sauce. Discard the cheesecloth bag. Serve the soup hot, accompanied by steamed rice. 43 CALORIES PER SERVING: 4 G PROTEIN, 1 G FAT, 7 G CARBOHY- DRATE; 397 MG SODIUM; I MG CHOLESTEROL.
dtom yum talay (mixed seafood), dtom yum hed (mushrooms), and so on. There are numerous ways of blending flavors, as you will notice from eating Dtom yum in various restaurants here or in Thailand. Flavors vary from place to place, from chef to chef and from pot to pot. But basically, dtom yum is hot and sourhot from some kind of chili pepper and sour primarily from lime juiceand has lemon grass as the leading herb flavor. Most dtom yum in Thailand is made, of course, with Thai peoples favorite chilies, prik kee noo, known now in the western world as Thai chilies. In this recipe, the chilies are kept whole, so you and your guests can spot them easily and not bite into one unless you choose to. Simmering the chilies in the broth will flavor the soup with its special spicy flavor. If you can find red ones, they make the soup prettier and are even easier to spot, but if you want to insure a zero chance of a fiery accident, you may wish to simmer the chilies in the soup stock a few minutes and then strain them out entirely. Remember, the longer you cook chilies, them ore their heat will cook out into the surrounding broth. Alternatively, for a stronger roasted flavor, you may wish to use dried red chili peppers. Roast them on a dry pan directly over a burner until the pods are dark red, turning frequently so they do not burn. Cut each roasted pepper into two or three segments and add to the soup. Keep in mind, however, that the nahm prik pow in the recipe already provides some roasted flavor.
Method
Start heating the water. Add 1 package coconut milk concentrate, Galanga Ginger and Lemon Grass. Add 6 oz. sliced chicken. Bring to a boil. After the soup has boiled for 2 minutes, add the White Onions and Mushrooms. In your serving bowl add the Lime Juice and Fish Sauce. Do not add this to the boiling soup! When the chicken in cooked, place the soup in the serving bowl with the sauces. Garnish with the Green Onions, spice to taste with red chili and serve.
Wonton Soup
Makes 4 servings
Ingredients
20 pcs. Soft Wonton Skins. 6 oz. Chopped Chicken 6oz. Spinach 4 oz. Fish Sauce 1/4 teaspoon Roasted Garlic 1/8 teaspoon Black Pepper 1 oz. Chopped Mushroom 26 oz. water
Method
First mix the Chicken, Black Pepper and Mushroom in a bowl. Next Place a Dime size portion of the Chicken mixture in the center of a Wonton skin. Pinch the end together so it looks like a tear drop. Start heating the water. Add the Wonton. Bring to a boil. Boil the soup for 31/2 minutes. In your serving bowl add the Fish Sauce. Do not add this to the boiling soup! When the Wonton are cooked, place the soup in the serving bowl over the spinach and Fish Sauce. Garnish with the Roasted Garlic and a sprinkle of Black Pepper.