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AROMATIC BROTH WITH VEGETABLE SLIVERS

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.

THAI CHICKEN AND COCONUT MILK SOUP


GAI TOM KHA
Serving Size: 6 Preparation Categories: Soups 4 cups 1 cup 3 qt Or 6 qt 4 6 1 large 4 tbs. 5 2 2 tbs. Medium coconut milk Chicken stock Pieces dried galangal (kha), Pieces fresh galangal Stalks fresh lemon grass, bruised, cut into 2-inch lengths Fresh Serrano chilies, sliced into rounds Whole chicken breast * Fish sauce (nam pla) Fresh Kaffir lime leaves (makrut), if available Fresh limes, juice Chopped coriander leaves

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.

Chicken and Coconut Milk Soup


Gaeng Com Yam Gai
Categories: Thai Soups Yield: 1 servings 5 cups 1 small 1 2 tsp. 3 2 tbs. 4 to 6 2 nos. 3 tbs. Thin coconut milk Chicken, sectioned and cut into bite-sized pieces bone-in Stalks lemon grass, bruised and cut into 1 lengths Laos powder (Ka) Green onions, finely chopped Coriander leaves, chipped fresh Serrano chilies, seeded and chopped Juice of limes Fish sauce (Nam Pla)

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.

CHICKEN SOUP WITH GALANGAL


KAI TOM KHA
Serving Size: 1 Categories: Soups 2 stalks 1 cup 4 cup 8 1 1/3 lbs. 10 slices 2 tbs. 3 small 3 2 tbs. lemon grass Water Coconut milk Chicken thighs or Chicken breast, diced Galangal Fish sauce Fresh chilies Bergamot leaves Lemon juice -----GARNISH----Spring onions, shredded Chilies, shredded

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.

Coconut Chicken Soup


Categories: Thai Soups Yield: 6 servings 1 can 4 cup 1 medium 1 cup 4 slices 1 a pinch Coconut milk Chicken stock Chicken Whipping cream Galangal Lime or lemon Chili powder Salt

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.

Coconut Seafood Soup with Galanga


Dtom Kah Talay
Ingredients A 2 to 3-inch section fresh or frozen Thai galanga, or 6-8 dried pieces 2 stalks lemon grass 3 cups rich coconut milk 3 cups water 8 medium-size prawns tsp. salt 4-5 whole squid 8-10 mussels in the shell tsp. baking soda a dungeness crab, preferably uncooked 8 large sea scallops 1 small onion, quartered and sliced crosswise inch thick 3-4 red Jalapeno or Fresno peppers, to desired hotness cut in large slivers 4 fresh kaffir lime leaves, thinly slivered 2 cups fresh mushrooms, sliced about inch thick 4-6 Tbs. fish sauce (nahm bplah), to taste Juice of 1-2 limes, to desired sourness 1-2 Tbs. palm sugar, to taste tsp. freshly ground white pepper A handful of cilantro leaves or short sprigs With a sharp knife, slice the galanga root thinly; it is not necessary to peel unless the outside has turned old and brown. Cut and discard the bottom tip of the lemon grass and remove the loose outer leaf or leaves. Slice at a long slanted angle, about an inch apart, all the way up the stalk to near where the grass blade starts. Smash and bruise with the flat side of a cleaver to release the aromatic oils and flavor. Place both galanga and lemon grass in a soup pot. Spoon as much of the thick cream off the top of the coconut milk as you can and reserve for later use. Add the remaining watery part along with 3 cups of water to the herbs in the pot. Bring to a boil, then simmer covered over low heat for 10-15 minutes. In the meantime, prepare the seafood and remaining ingredients. Shell and butterfly the prawns. Sprinkle with tsp. salt and a 2-Tbs. of water. Mix well and set aside for about 10 minutes. Then rinse a few times to remove all the salt. Clean the squid, cutting the tube-like body into 3-4circles about an inch apart. Leave the tentacles whole. Store in cold water until ready to use. Scrub the mussels to remove any sand and mud from the shells. Cover with cold water with tsp. of baking soda added. Pull off the crab legs and claw. Use only the top half of the legs; disjoint the claw in two pieces. Crack each leg and claw piece with the back of a cleaver or heavy knife. Cut the body half into 2-3 pieces. Leave the scallops whole. Prepare the remaining ingredients as indicated above. When the herbs have simmered sufficiently to draw out their flavors, add the sliced onion, slivered chilies and kaffir lime leaves. Simmer 2-3 more minutes. Then add the mushrooms and reserved coconut cream. Stir well to blend into the broth and season to taste with fish sauce. Bring to a slow boil over medium heat. Drain the mussels

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

Thai Shrimp Soup


Dom Yam Gung
Categories: Thai, Soups, Shellfish, Seafood Yield: 4 servings 6 3 3 3 tbs. 2 8 4 cups 2 cups 3 tbs. 2 tbs. Peppercorns Lemon grass, stalks Ginger, Siamese, slices Lime juice Chilies, red, minced Coriander roots Fish stock Shrimp, uncooked Fish sauce (nam pla) Coriander, chopped

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.

Thai Chicken Soup


Gai Dom Kha
Categories: Thai, Soups, Chicken Yield: 6 servings 2 Lemon grass, stalks 4 Garlic clove 7 Coriander roots 4 cups Coconut milk, medium-thick 5 Chilies, red, minced 4 tbs. Lime juice 3 Coriander sprigs, chopped 3 tbs. Ginger, Siamese, sliced 3 Peppercorns 23 Shallots 1 lb. chicken, breast, sliced 4 tbs. Fish sauce (nam pla) 5 Kaffir lime leaves, shredded The red chilies are also known as prik khee nu. Wash lemon grass and trim root ends and tough layers. Alice bottom 6 inches thinly. Chop 1 T. of this. Puree chopped lemon grass, 1 T. of sliced ginger, garlic, peppercorns, coriander roots and shallots. Bring 1 cup of coconut milk to boil and add lemon grass mixture. While stirring, reduce heat to medium and add chicken, remaining coconut milk, ginger slices and lemon grass. Bring to boil, reduce heat, and simmer uncovered until chicken is tender. Season with chilies, fish sauce and lime juice. Decorate servings with lime leaves and coriander sprigs. To make coconut milk: Blend 2 cups fresh or frozen grated coconut with water. Strain through double cheesecloth, pressing out all liquid. This is thick coconut milk. To get thin milk, add warm water to residue from first straining. Let stand 5 minutes, then press as before. For coconut cream, refrigerate first pressing and cream will rise to top. Refrigerate or freeze. Two cups coconut makes 3 cups thick milk, of which 6 tablespoons is cream.

HOT & SOUR MUSHROOM SOUP


TOM YUM HET
Categories: Thai, Soups/stews Yield: 4 servings 2 cups Defatted reduced-sodium chicken stock lb. Oyster mushrooms, trimmed and halved lb. Straw mushrooms, trimmed and halved 2 Serrano chilies, with seeds, cut into thin strips 1 One-inch piece fresh lemon grass or: 2 Fresh kaffir lime leaves or 3 tbs. Fresh lime juice 3 tbs. Fish sauce 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.

HOT & SOUR MUSHROOM SOUP


TOM YUM HET
Categories: Thai, Soups/stews Yield: 4 servings 2 cups Defatted reduced-sodium chicken stock lb. Oyster mushrooms, trimmed and halved lb. Straw mushrooms, trimmed and halved 2 Serrano chilies, with seeds, cut into thin strips 1 One-inch piece fresh lemon grass or: 2 Fresh kaffir lime leaves or 3 tbs. Fresh lime juice 3 tbs. Fish sauce

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.

HOT AND SOUR CHICKEN SOUP


Categories: Thai, Chicken, Soups Yield: 8 servings 4 Chicken Breasts * 4 tbs. Soy Sauce 1 tbs. Salad Oil 6 cups Water tsp. Ground White Pepper 3 tbs. White Wine Vinegar lb. Snow Peas 1 Red Pepper, Thin Strips 8 oz Bamboo Shoots, Drained 2 Chicken Bouillon Cubes 1 lb. Firm Tofu, Cut Bite Size 1/3 c Cornstarch 2 Eggs 1 Green Onion, Thinly Sliced Chicken breasts should be skinned and boned. Cut the chicken into 1/8-in. slices. Stir the chicken slices with 1 T soy sauce in a bowl. Cook chicken in oil in 5-qt. Dutch oven until tender, about 3 min. Remove the chicken, add the remaining soy sauce to pan with next seven ingredients, and heat to boiling, stirring frequently. Reduce heat to low and simmer for 10 min. or until veg. are tender. Add chicken and tofu, bring to boil over medium heat. Stir cornstarch and 1/3 c. water in small bowl until smooth. Gradually add the mixture to the simmering soup until slightly thickened and smooth. Beat the eggs in a small bowl and slowly pour into soup, stirring gently until set. Top with green onion.

Hot and Sour Prawn Soup


Dtom yum Gkoong
Ingredients lb. prawns, or medium- to large-size shrimps, shells removed and butterflied (save shells for soup stock) 2-3 stalks fresh lemon grass 1 quart water, or mild soup stock, salted with fish sauce (nahm bplah) to the desired saltiness 6 thin slices fresh galanga (kah), or 2 dried pieces 3 fresh or dried kaffir lime leaves (bai ma-gkrood) 8-10 whole Thai chilies (prik kee noo), stem removed and bruised with the back of a cleaver; or substitute with 2-3 sliced Jalapeno or Serrano peppers a small onion, halved again and sliced crosswise -inch thick 1-2 Tbs. roasted chili paste (nahm prik pow) 3-4 Tbs. tamarind water: a chunk of wet tamarind, about the size of 1 Tbs., with the soft parts dissolved in cup water, pulp removed 1 cup fresh brown mushrooms, sliced in -inch pieces, or 1 can whole straw mushrooms, drained 1 small tomato, cut in bite-size wedges (optional) 2 green onions, cut in thin rounds Juice of 1-2 limes, to desired sourness cup cilantro leaves or short cilantro sprigs Cut the bottom tip off the lemon grass stalks and discard the loose outer layer(s). Then cut each stalk into 1-inch sections at a slanted diagonal all the way up to the greener end, near the start of the grass blades, exposing the inner core. Smash each piece with the side of a cleaver or the end of a large knife handle to bruise, releasing the aromatic oils. Place the cut lemon grass along with the prawn or shrimp shells and the water or stock in a soup pot. Bring to a boil, then reduce heat to low and simmer with a lid on for 15-20 minutes to draw out the flavors. Strain out the shrimp shells and some of the lemon grass. Add the sliced galanga, kaffir lime leaves, bruised Thai chilies (or substitute) and sliced onion. Simmer a couple of minutes, then add the roasted chili paste (nahmm prik pow), tamarind water and fresh brown or straw mushrooms. Heat stock to a boil and simmer for a couple of minutes. Stir in the tomato wedges (if using), green onions and prawns or shrimps. After 20-30 seconds, turn off heat, add lime juice to the desired sourness and the cilantro. Do not let the prawns or shrimps overcook. Serve immediately. Notes and Pointers: Dtom yum is a light soup with practically no oil, and it contains the four main flavors hot, sour, sweet and saltyaccentuated with fresh aromatic herbs. It is the most popular soup in Thailand and can be found in the tiniest mom-and-pop village rice shop to the fanciest restaurant in Bangkok. No menu is without it, even in Thai restaurants overseas, and if there is no menu, as is the case in Thailands rural areas, just speaking the magic words dtom yum is enough to procure a steaming bowl of the fragrant and stimulating soup. Dtom yum can be made with just about any type of seafood or meat, or vegetables for vegetarians. You can have a dtom yum gai (gai = chicken), dtom yum bplah (fish),

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.

Spicy Tomato Soup


Categories: Soups, Seafood, Thai Yield: 6 servings 2 15 oz cans stewed tomatoes 5 oz Cooked white flesh fish 3 c Coconut milk tsp. Red curry paste 2 tbs. Fish soy 1 tbs. Lemon juice 2 tbs. chopped fresh coriander or chopped green onion Puree the tomatoes in a food processor. Set aside. Then puree the fish with the coconut milk. Put tomatoes, blended fish and coconut milk, curry paste, fish soy, and lemon juice in a soup pot. Bring to a boil over medium heat, reduce heat to low, and simmer for 10 minutes. Sprinkle with fresh coriander leaves or chopped green onion tops before serving.

THAI KAI TAM MAMUANG


Chicken and Mango Soup
Categories: Chicken, Thai, Soup Yield: 6 servings 4 c Stock 3 tbs. Nam pla (fish sauce) 1 tbs. Nam tan paep -(palm sugar) 2 tbs. Khing (ginger), -fine julienne 1 tbs. Hom daeng (shallots), -chopped 1 tsp. Prikthai (black pepper), -freshly ground 1 tsp. Kapi -(fermented fish paste) 1 tbs. Phak chi -(coriander/cilantro), -chopped [including the -stems and roots] 1 c Mamuang (mango), -diced small Bai chi -(coriander/cilantro -leaves)-for garnish Ton hom (spring onion), -sliced thinly, for garnish Another simple, chili-less soup (chicken and mango soup) Method Bring the stock to a boil, and add the fish sauce and sugar. Add the chicken, half the ginger, the shallots and the pepper, and simmer for 3 minutes covered (or until the chicken is tender) Add the remaining ingredients, simmer for a further 10 minutes. Serving & Storage Garnish with the coriander leaves and spring onions. Serves 4

Thai Tomato Fish Soup


Categories: Soups, Seafood, Thai Yield: 6 servings 2 15 oz cans stewed tomatoes 5 oz White flesh fish; cooked 3 c Coconut milk tsp. Red curry paste 2 tbs. Fish soy 1 tbs. Lemon juice 2 tbs. Fresh coriander; chopped OR Green onion; chopped Puree the tomatoes in a food processor. Set aside. Then puree the fish with the coconut milk. Put tomatoes, blended fish and coconut milk, curry paste, fish soy, and lemon juice in a soup pot. Bring to a boil over medium heat, reduce heat to low, and simmer for 10 minutes. Sprinkle with fresh coriander leaves or chopped green onion tops before serving.

Tom Kha Gai Soup


Makes 4 servings
Ingredients
6 oz. Sliced White Chicken meat 6 oz. sliced White Onions 2-3 med. pieces Galanga( Thai Ginger) 3 - 1" Slices of Lemon Grass 1 oz. chopped Green Onion 24 oz. water 1 pkt. (2 oz.) Coconut Milk Concentrate 4oz. fresh Lime or Lemon Juice 4oz. Fish Sauce 1 tablespoon ground Red Chili

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.

Tom Yam Goong (Thai Hot & Sour Soup)


Categories: Herbs, Soups Yield: 4 servings 1 qt Water 2 Stalks lemon grass, cut into 1 lengths 4 Kaffir lime leaves, each torn off center spine 1 lg. Shallot, peeled, sliced 6 sm. Thai chilies OR 2 Serrano chilies, sliced lengthwise lb. Medium shrimp, peeled and deveined, tails left on c canned straw mushrooms 3 tbs. Lime juice 3 tbs. Fish sauce t Salt 1 sm. Firm tomato cut into wedges 1 c Cilantro leaves 1 tbs. Chopped pak chee farang Some Asian markets now carry bags of pak chee farang leaves. If you cant get them, omit, or add a little more cilantro. In some markets they are labeled with their Vietnamese name, ngo gal. Place water in 3-quart saucepan. Add lemon grass, line leaves and shallot and bring to boil. Add chilies and shrimp. Cook 2 minutes. Add straw mushrooms, lime juice, fish sauce and salt. Add tomato and cook just until heated, not soft. Turn unstrained soup into serving bowl. (Do not eat lemon grass and lime leaves.) Top with pak chee farang and cilantro leaves. Each serving contains about: 91 calories; 892 milligrams sodium; 86 milligrams cholesterol; 1 gram fat; 8 grams carbohydrates; 13 grams protein; 0.77 grams fiber.

TOM YUM GAI


CHICKEN IN LEMON GRASS SOUP
Serving Size: 6 Categories: Soups Seafood Thai Poultry P & C PASTE 1 tbs. Whole black peppercorns 3 Garlic cloveschopped fine 2 tbs. Fresh lemon juice roasted 2 tsp. Salt 2 c Coriandercoarsely chopped SOUP 6 Chicken drumsticksskinned 1 t chopped garlic and sliced 6 c good chicken stock Kaffir lime leaves c Chopped onions or shallots 3 Slices fresh or froze 2 Stems lemon grass 2 tsp. Sugar 2 tbs. Lime juice 3 Red chiliesseeded 1 tbs. Pepper and Coriander Paste 2 fresh, frozen, or dried Galangal, sliced 2 tbs. Fish sauce (Nam Pla) Chopped fresh coriander TO MAKE PEPPER AND CORIANDER PASTE: This is a basic Thai flavoring and will make about one cup, which you can store in your fridge. You will use about one teaspoon of it in the Tom Yum Gai. In a dry skillet, dry roast about one Tbs. whole black peppercorns for a minute or two. In your blender whiz up the peppercorns together with 2 or 3 garlic cloves, 2 tsp. salt, 2 Tbs. lemon juice, and a big bunch of fresh coriander (cilantro) which you have coarsely chopped, stems and roots included (about 2 cups). TO MAKE THE SOUP: Whack each drumstick in two. Whiz up the garlic, chilies, and Pepper and Coriander Paste together in your blender, and mix with the chicken. Allow to marinate for 15 minutes. Place the stock, lime leaves (or zest), onions, galangal, lemon grass, and sugar in a large saucepan together with the chicken and simmer about 30 minutes or until chicken is tender. Add fish sauce and lime juice. Adjust flavorings for spicy and sour to your taste. Serve garnished with coriander and sliced chilies. NOTES: Be aware that the fresh chilies used for this recipe are very acidic. Thoroughly wash your hands after handling. DO NOT rub your eyes until you have washed your hands.

TOM YUM GAI


CHICKEN IN LEMON GRASS SOUP
Serving Size: 6 Categories: Soups Seafood Thai Poultry P & C PASTE 1 tbs. Whole black peppercorns 3 Garlic cloveschopped fine 2 tbs. Fresh lemon juice roasted 2 tsp. Salt 2 c Coriandercoarsely chopped SOUP 6 Chicken drumsticksskinned 1 t chopped garlic and sliced 6 c good chicken stock Kaffir lime leaves c Chopped onions or shallots 4 Slices fresh or froze 2 Stems lemon grass 2 tsp. Sugar 2 tbs. Lime juice 3 Red chiliesseeded 1 tbs. Pepper and Coriander Paste 2 fresh, frozen, or dried Galangal, sliced 2 tbs. Fish sauce (Nam Pla) Chopped fresh coriander TO MAKE PEPPER AND CORIANDER PASTE: This is a basic Thai flavoring and will make about one cup, which you can store in your fridge. You will use about one teaspoon of it in the Tom Yum Gai. In a dry skillet, dry roast about one Tbs. whole black peppercorns for a minute or two. In your blender whiz up the peppercorns together with 2 or 3 garlic cloves, 2 tsp. salt, 2 Tbs. lemon juice, and a big bunch of fresh coriander (cilantro) which you have coarsely chopped, stems and roots included (about 2 cups). TO MAKE THE SOUP: Whack each drumstick in two. Whiz up the garlic, chilies, and Pepper and Coriander Paste together in your blender, and mix with the chicken. Allow to marinate for 15 minutes. Place the stock, lime leaves (or zest), onions, galangal, lemon grass, and sugar in a large saucepan together with the chicken and simmer about 30 minutes or until chicken is tender. Add fish sauce and lime juice. Adjust flavorings for spicy and sour to your taste. Serve garnished with coriander and sliced chilies. NOTES: Be aware that the fresh chilies used for this recipe are very acidic. Thoroughly wash your hands after handling. DO NOT rub your eyes until you have washed your hands.

Tom Yum Kung (Hot!)


Serving Size: 4 Categories: Ethnic Seafood Soups & Stews Thai 5 cups fish stock 1 lemon grass rootfinely chopped 1 small limethinly sliced 2 kaffir lime leaves 1 red chiliesseeded 8 king prawnsfresh, in shell 2 squidcleaned, cut in rings 2 tablespoons fish sauce 1spring onionschopped 4 sprigs coriander 1. Bring stock to boil and add lemon grass, lime, lime leaves and chili. Simmer for 7min. 2. Peel prawns, leaving tail and head in place. Cut along back and remove vein. 3. Add prawns, squid and fish sauce. Simmer until seafood is lightly cooked. 4. Garnish soup with spring onion and coriander.

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.