Thai coconut chicken soup recipe (Tom Kha Gai) - Thai Food

 

<<< Tom Kha Gai >>>

Ingredients

Galangal - 1 thumb chunk 

Oyster Mushrooms - 200 grams 

Lemongrass - 3 stalks 

White Onion - 1 big

Tomatoes - 2 big

Thai Chilli - 5 Small

Kaffir Limes Leaves - 6

Lime Juice - 4 tablespoons 

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• Chicken Breasts - 400 gramst
• Coconut Milk - 6 cups
• Salt -  ½ teaspoon
• Golden Grown Sugar - 2-1/2 tbs. 
• Fish Sauce - 2-1/2 tbs. 

Instructions

1. Bring the stock, white onion, lemonglass, golden grown sugar, galangal and thai chili to a boil in small pot.
2. Add the coconut milk, salt, tomatoes and bring to a simmer.
3. Add the chicken and oyster mushrooms and bring to a simmer, quickly stir in the lime juice and fish sauce. Float the chilies on the soup and serve, garnishing with cilantro sprigs.
4. I serve this dish with sticky rice on the side and a quick salad of chilies, vinegar, sugar, onion.

 

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Creamy Shrimp Tom Yum Soup Recipe (Tom yum kung nam khon) Thai Food Soup

Creamy Shrimp Tom Yum Soup

One of the most famous of all Thai foods, and what I think is one the best soups in the world, is Thai tom yum kung.

Tom Yum Kung is a traditional Thai soup dish that originated in Thailand and is believed to have been developed over a thousand years ago. The dish is made with a mixture of ingredients such as lemongrass, kaffir lime leaves, galangal, fish sauce, lime juice, and chili peppers, among others. It has a unique flavor that is sour, spicy, and savory and is often served with shrimp or other seafood. The dish is considered a staple of Thai cuisine and is widely popular not only in Thailand but also in many other countries around the world. Today, Tom Yum Kung is one of the most well-known Thai dishes and is enjoyed by people from all walks of life.

Ingredients

• 2 liters of water
• 4 stalks of lemongrass
• 1 inch chunk of galangal
• 10 kaffir lime leaves
• 10 Thai chilies
• 5 cloves of garlic
• ½ kilo shrimp
• 300 grams of oyster mushrooms
• 2 roma tomatoes
• 2 white onions (medium sized)
• 2 teaspoons of sugar
• 8 - 12 tablespoons of fish sauce (depending on your taste)
• 8 - 12 tablespoons of lime juice (10 - 15 limes) Handful of cilantro

Creamy tom yum version (Tom Yum is sometimes made with coconut milk. You can add a splash of coconut milk to the soup if you like, at the end.)

3 tablespoons canned Thai roasted chili sauce (nam prik pao)
10 tablespoons evaporated milk

Taste test, you may need to add more lime juice or fish sauce as the milk and roasted chili sauce throws off the sourness and saltiness.

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Method

1. Pop the Heads. As mentioned, whole shrimp with heads is a very important ingredient, because you need to make “shrimp oil” to achieve the right flavor. The oil is made from sauteeing shrimp heads in oil, to release the shrimp flavor into the oil. Pull the heads off the shrimp and place them in a wok or large skillet.
2. Sizzle. Add the oil to the skillet. Add a good pinch of salt. Sauté the shrimp heads in the oil, cooking until they are red and crispy, and the oil is red as well.
3. Smash. Trim the lemongrass stalks and galangal. Use a meat mallet or the side of a knife to smash the lemongrass, kaffir lime leaves, onion, chilies, and galangal. This helps release their flavors into the broth.
4. Simmer. Place the aromatics in a medium soup pot and add water. Simmer for 5-10 minutes, until the broth smells fresh and fragrant.
5. Shrimp It Up. Stir in the mushrooms, shrimp, and fish sauce. Simmer just long enough for the shrimp to cook.
6. Shrimp Oil. Stir in the shrimp oil and lime juice. Then throw the heads away.

Love Bear.
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Lemonglass

  Thai Chili

  Limy Juice

 Oyester Mushroom

Thai Pork Omelet (Khai Jeaw Moo Sab) - Thai Food (Minced pork omelets)

 

Ingredients :

2 eggs

2 tablespoons Fish Sauce

1/2 cup vegetable oil (Soft)

1/4 cup vegetable oil or more (Crispy)

50g minced pork

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by Nong_Josh

Travel Bags Thai style.
by Nong_Josh

Instructions:

1. In a medium bowl mix beaten eggs, fish sauce and minced pork together.
2. In the non-stick pan heat the oil on medium to high heat and wait till it's hot. Then slowly pour the egg mixture into the center of the pan. It's going to take about 1-2 minutes to cook.
3. When the lower side is cooked and turns to golden brown, flip it to cook other side until it's brown.
4. Remove from the heat and serve hot on top of steamed rice and eat with chili sauce or tomato sauce.

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Tips: 

• You can mix it with vegetables such as sliced onion or tomato or can cook egg only.
• You can make the Khai Jeaw soft or crisppy by verying time of frying.

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Deep Fried Pork Balls Wrap in Egg Noodles (Moo Sa Rong) - Thai Food

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by By Nong&Joshua

Ingredient of Deep Fried Pork Balls Wrap in Egg Noodles (Moo Sa Rong)

1. 200 grams Ground Pork

2. Celery Root (sliced - pound finely) 2 Tsp.

3. Garlic (sliced - pound finely) 2 Tsp.

4. Pepper 1/2 Tsp.

5. Salt 1/4 Tsp.

6. Fish sauce 1 Tbsp.

7. 1 Egg

8. 3 Cups Oil for frying

9. Random white rice noodles. (Not the salty kind) wet enough to dampen dry white cloth grille covers some 100 grams.

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How to Cook Deep Fried Pork Balls Wrap in Egg Noodles (Moo Sa Rong)

1. Put ground pork in a bowl with all ingredients. Knead until sticky.

2. Use 4-5 white rice noodles, add pork just a little and roll them up. Arrange in a tray. And cover with a white cloth.

3. Add oil into the pan over low-medium heat. Place pork with noodles on a sieve. Then bring a sieve to fry. The oil must over it. Ladle oil pour all around and leave it for a while. Then remove from a sieve and put it to fry in the pan until golden brown. Bring up and drain dry.

4. Eat together with Spring Roll sauce.

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Elephant Thai style for clock.
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Chocolate Chiffon Cake recipe- Thai food byNong

Ingredients (For 2 pound)

• cake flour 200g
• cocoa powder 30g
• baking powder 1/2 teaspoon 
• baking soda /2 teaspoon 
• granulated sugar (1) 40g.
• salt 1/4 teaspoon
• rice bran oil 40g.
• yoke of chicken eggs size (1) 3 eggs
• water 100g.
• honey 30g.
• vanilla 1 teaspoon 
• eggs white chicken eggs size (1) 3 eggs

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ขนาด 280 กรัม
คลิกที่นี่เพื่อชมสินค้า

Method

1.  Preheat the oven to 160 degrees C, the top light does not turn on the fan. Prepare a 2-pound circle, lay the wax paper on the bottom. Do not apply any fat

2.  Separate the egg whites and yolks. Set aside the egg whites. Place the yolks in another bowl.  Add sugar, salt, vegetable oil, water, honey, and vanilla flavor, and mix well.

3.  Sift cake flour, cocoa powder, baking powder, and baking soda together 2 times, then put it into the bowl of the egg yolk mixture in step 1.

4.  Beat the egg whites until it starts to form a coarse foam.  Add the cream of tartar and gradually add the sugar.  beat until soft peaks formed then use low speed Beat the air bubbles for about 30 seconds - 1 minute.

5.  Divide the egg whites into the rested flour and yolk mixture and stir gently using a rubber spatula to combine.  divided about 3 times.

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Ants with tiny bodies and big hearts. Cap
by By Nong&Joshua

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Tips: The technique for mixing together without collapsing the ingredients is to use a hook or a J-shaped flick to turn the bowl over and over.  Scoop the ingredients from the bottom up to combine evenly.

6.  Pour the batter into the mold, pour it high, remove air bubbles, lightly bump the mold 1-2 times, and bake for 30-40 minutes or until cooked through.

Tip: Check if the cake is cooked or not? Use a wooden skewer to dip into the meatballs. If there are no wet cake crumbs come up showing that it is available

7. Cooked and removed from the oven. Knead the mold one to two more times, then face down on the collapsible wire rack, wait until it cools down, and remove it from the pan.

 8. Cut into pieces. arrange on a serving plate Sprinkle with pretty enough icing sugar. may add fruit as needed.

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Spiral Photo Notebook Thai Styles.
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Banana Cake - Recipe The recipe that anyone makes is delicious and easy.

Ingredient 

1. cake batter 400g
2. baking powder 2  teaspoon 
3. soda 1 teaspoon 
4. salt 1 teaspoon 
5. fresh butter 1 cup
6. shortening 1/3 cup
7. fine granulated sugar 2  cup
8. 4 eggs
9. Vanilla 2 teaspoon 
10. fresh milk 1/2 cup
11. mashed ripe banana 1 1/2 cup

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Method 

1. Sift together the flour, baking powder, baking soda, and salt. Set aside.
2. Mix fresh butter and shortening together.
3. Add the brown sugar and beat with the butter mixture until fluffy.
4. Add eggs, vanilla, and banana and beat until smooth.
5. Add the sifted flour, alternating with fresh milk, and mix until homogeneous.
6. Ladle into molds that have been greased with white butter. and sprinkled with flour
7. Bake at 350 degrees Fahrenheit.

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Like tea or coffee among beautiful fish.
by Nong_Josh

A clear goal is akin to an eagle's keen vision.
by Nong_Josh

Baked shrimp with red wine (Microwave) easy to make, children's meal - Recipes Thaifood

Ingredients:

• 500g white shrimp
• 1/2 teaspoon Pepper Powder 
• 1/2 teaspoon Salt Powder
• 1 tablespoon Tapioca Flour 
• 1 tablespoon Sesame Oil
• 1 tablespoon Thai Soy Sauce 
• 1 tablespoon Vegetable Oil
• 1 tablespoon Garlic (Minced)
• 1 tablespoon Old Ginger (Minced)
• 1/4 cup Tomato Sauce  
• 2 teaspoon Light Soy Sauce 
• 2 teaspoon White Sugar
• 1 tablespoon Chinese Wine
• 1 tablespoon Green Onion (used to leave thin alley across)
• 1/2 cup Pork Soup 

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By Nong&Joshua

Elephant tote bag is lovely.
By Nong&Joshua

Method:

1. Cut the mustache off the cheetah prawns, wash them clean, then put them in a colander to drain the water.
2. Mix shrimp, salt, tapioca flour, and sesame oil together. Set aside.
3. Put vegetable oil and garlic in a container. do not close the lid of the container place in the microwave for about 2 minutes on a HIGH heat level.
4. Add mature ginger, tomato sauce, seasoned Voss, light soy sauce, sugar, ground pepper, broth, and shrimp paste. Stir well, do not cover the container. Place in the microwave for about 4 minutes on a HIGH heat level.
5. Add liquor and green onion and stir well. do not close the lid of the container place in the microwave for about 2 minutes on a HIGH heat level.

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I like pork
By Nong_Josh

Love pork and beef is artist T-shirt.
By Nong&Joshua

Strawberry pattern of my art. Mini Skirt
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