Tom Yum Hot & Sour Soup
This is one of Thailand’s most famous soups. Some say it helps cure colds. The soothing soup is our version of grandmother’s chicken soup.
Ingredients:
12 oz. chickencubes, or firm tofu, strained and cubed
3 cups chicken or vegetable stock
3 pieces fresh lemongrass (tender bottom 2/3 inch of stalk only)
2-3 Tbs. fish sauce
1/3 cup fresh lime juice
2 kaffir lime leaves (optional)
1” piece fresh galangal (Thai ginger) or Chinese ginger,
sliced and bruised
2 Tbs. sugar
2 Tbs. Roasted Red Chili Paste
1 (15 oz.) can straw mushrooms, drained
Optional garnish: sprigs of fresh cilantro
In a large pot, combine the stock, lemongrass, fish sauce, lime juice, kaffir lime leaves, galangal and sugar. Bring to a boil over high heat, then reduce heat and simmer for 15 minutes. Add roasted red chili paste and stir well to incorporate. Add the mushrooms and the chicken and simmer for an additional 10 to 15 minutes until chicken is cooked. (If using shrimp or tofu, simmer for an additional 10 minutes then add into soup. Cook until shrimp turns orange-pink in color or tofu is tender, about 1 to 2 minutes.) Remove lemongrass, kaffir lime leaves and galangal from soup before serving. Garnish with cilantro.
Serves 4.
Coconut Ginger Soup
One of Thailand’s signature soups. This savory dish incorporates all of the exciting flavors of Thai cuisine. Rich and satisfying, it’s a delicious addition to any feast, Thai or western.
Ingredients:
12 oz. chicken, or cleaned shrimp, shelled and deveined, or firm tofu, strained and cubed
1 (14 oz.) can Pure Coconut Milk (Regular or Lite)
1/2 cup water
3 pieces fresh lemongrass (tender bottom 2/3 inch of stalk only)
6 Tbs. fish sauce
1/3 cup fresh lime juice
2 kaffir lime leaves (optional)
1” piece fresh galangal (Thai ginger) or Chinese ginger, sliced and bruised
2 Tbs. sugar
2 Tbs. Roasted Red Chili Paste
1 (15 oz.) can straw mushrooms, drained
Optional garnish: sprigs of fresh cilantro
Bone and skin chicken; cut into large bite-size cubes. In a large pot, combine the coconut milk, water, lemongrass, fish sauce, lime juice, kaffir lime leaves, galangal and sugar. Bring to a boil over high heat, then reduce heat and simmer for 15 minutes. Add roasted red chili paste and stir well to incorporate. Add the mushrooms and chicken, shrimp or tofu; simmer for an additional 10 minutes. Remove lemongrass, kaffir lime leaves and galangal from soup before serving. Garnish with cilantro. Makes 3 to 4 servings.
Coconut Ginger Chicken Soup - (Tom Kha Gai)
One of Thailand’s signature soups. This savory dish incorporates all of the exciting flavors of Thai cuisine. Rich and satisfying, it’s a delicious addition to any feast, Thai or western.
Serves 2
Ingredients:
3 fl. oz. chicken stock or water
4 tsp. galangal, sliced
4 tsp. lemongrass, sliced
8 pieces kaffir lime leaves
1 cup chicken, sliced
7 fl. oz. Coconut Milk
1 cup sliced mushroom or sliced palm coconut
4 Tbsp. carrot
2 Tbsp. fish sauce
1 tsp. fresh chili
2 Tbsp. fresh lime juice
2 tsp. sugar
1 tsp. fried chili
2 sprigs fresh cilantro
Directions:
1. In a pot, bring stock to a boil.
2. Add galangal, lemongrass, kaffir lime and simmer for 1 minute.
3. Added chicken; stir until cooked.
4. Add coconut milk; bring to boil.
5. Add mushrooms, carrots, fish sauce, chili, lime, sugar. Bring to a boil.
6. Garnish with fried chili and cilantro.
Chicken Rice Noodle Soup
Makes 4 Bowls of Noodle Soup
Ingredients:
3 oz. Thin Rice Noodles (about 1 ½ cups cooked)
1 cup cooked chicken, shredded
2 Tbsp. green onions, chopped
2 Tbsp. cilantro, coarsely chopped
4 cups chicken broth
1 cup water
¼ cup carrots, thinly sliced
¼ cup mushrooms, sliced
3 Tbsp. fish sauce
1 Tbsp. sugar
¼ cup fresh lime juice
white pepper (to taste)
Directions:
1. Bring 8 cups of water to a boil. Cook rice noodles for 3 to 4 minutes or until soft. Drain; rinse with cold water to cool. Divide noodles into four bowls.
2. In each bowl, place over noodles an even amount of chicken, green onions and cilantro.
3. In a pot, bring chicken broth, water, carrots, mushrooms, fish sauce, sugar and lime juice to a boil. Add a pinch of white pepper to taste.
4. Pour even amounts of soup into each bowl of noodle mixture. Serve immediately.
