Tom Yum Noodles with with Pork Recipe | Guay Tiew Tom Yum

Tom Yum Noodles with with pork, chicken or beef Recipe (serve 4-6)

Soup Base:

1l (33.8 fl. oz) Pork stock

3 Coriander roots (save stems for garnish)

3 medium sized Schalotte’s

Black Pepper

Meat and Noodles:

1-1/2 - 2l (50 fl. oz) water, lightly salted (boiling)

250 g (8.8 oz) Pork balls (can be found in asian supermarkets)

250 g (8.8 oz) Sliced Pork tenderloin

250 g (8.8 oz) Minced pork

500 g (17.6 oz) Rice noodles (flat) boil in the ”pork water” NOT the soup base(!). Remember to boil one portion at a time, and not all noodles at once.

1 cup Beansprouts

Serving (this is for one bowl of soup. Repeat the process for each person):

1 tbsp Sugar

1-2 tsp Ground dried Chili flakes

1 tbsp Ground roasted Peanuts

1 tbsp Thai Chili pickle (see separate recipe, or click link after video)

1 tbsp Lime juice

1 tbsp Fish sauce

1/2-1 cup of Soup base (above)

Garnish:

3 twigs of Coriander (coarsely chopped)

5 Spring Onions (coarsely chopped)

Fried crushed garlic (can be found in asian supermarkets)

1 sheet of spring roll dough cut into 6 pieces and deep-fried (optional)

Fresh Red chillies (optional)

Thai Breakfast Soup with Egg Tofu & Pork Meatballs

Gaeng Jued Tao Hoo Moo Sub Recipe (serve 4)

1l (33 fl. oz) of Pork stock

300g (10.5 oz) Minced pork

240g (8.5 oz) Egg tofu (2x120g sliced)

1 head of Chinese cabbage (or similar)

2 tbsp Fish sauce

1/2 tbsp of Seasoning Soy sauce

2-3 Schallots

4 cloves of Garlic

2-3 stems of Coriander (with roots)

1/2 tbsp Black pepper corns (whole)

1/2 tsp ground Black pepper

1 pinch of sea salt

1 tbsp dried/roasted onion for garnish

Spicy & Sour Pork Ribs Soup Recipe | Tom Saap

Click image to view cooking tutorial video.

Tom Saap Recipe (Serve 4)

500g (1.2 lb) Pork Ribs

1 ½l (60 oz) Water

3 pcs alangal (2 inches length)

10 leaves Kaffir lime

3-4 sticks Lemongrass

1 Coriander with root

3 twigs Spring/green onion (chopped into 1-2 cm length)

8 leaves Sawtooth Coriander (Culantro chopped into1-2 cm length)

100g (1/4 lb) Mushroom

1 large Shallot

10-12 Cherry Tomato

2 tbsp Lime juice

2 tbsp Tamarind puree

2 tbsp Palm Sugar

4 tbsp Fish sauce

1-2 tbspDried Chili flakes

1-2 tbsp Roasted Rice Powder

1 hand-full Sweet basil

Thai Coconut Soup with Prawns & Chanterelles | Tom Kha Goong

Swedish inspired Thai Coconut soup with Galangal, Prawns and Chanterelle mushrooms Recipe (Serve 4)

350 g (12oz) tiger prawns

200g (7oz) chanterelle mushrooms

6-10 Kaffir lime leaves

5 Chilies

1 stick of Lemongrass

1 finger of Galangal

Handful of cherry Tomatoes

1 Lime

2 tsp Brown sugar

1l (33 fl oz) Coconut milk

2 tbsp Fish sauce

Chili paste (optional for color)

Luxurious Tom Yum Soup with Halibut | Tom Yum Pla

Luxurious Thai-Scandinavian Fusion Tom Yum Soup with Halibut (Serve 4-6)

Ingredients:

600g (1.3lb) Atlantic Halibut fillet*. You can use less fish if you’re for example serving this as a starter instead of a main I.e. 150g - 100g/person

1 liter (1qt) Water

1 finger Galangal (sliced)

6-8 Kaffir lime leaves

2-3 stalks Lemongrass

2-3 Coriander roots (save the leaves and stems for garnish)

2-3 red onions (alternatively 6-7 small Thai Shallots)

3 tomatoes (alternatively 6 Cherry Tomatoes)

6-7 dried red chillies (whole)

6-7 birds eye chilies (whole)

2 1/2 tbsp Lime Juice

2 1/2 tbsp Fish sauce

2 1/2 tbsp Tamarind Puree

1 tbsp Palm sugar

1 tsp Thai chili paste

1/2 cup Sawtooth Coriander/Pointed cilantro

1/2 cup Spring onions

*Please note that this dish can be cooked with other fresh or frozen fish like cod fish, pollock etc. aside from the usual Thai options.

Serve with a freshly baked baguette and real butter instead of rice.

Khao Soi Recipe

Khao Soi (serves 4)

4 servings Egg noodles

3/4 lb of Chicken legs (deboned)

1/2 cup of chicken stock

1 cup coconut cream

2 tbsp Khao Soi curry paste

2 tbsp palm sugar

2 tbsp fish sauce

1/2-1 tsp black soy sauce

1 tsp curry powder

1/2 tsp curcuma powder

2 spring onion /scallion

2 shalotts

2 pieces of pickled cabbage

1/2 cup Cooking oil

1 tbsp dried chili flakes

Here’s a link to my Chili oil video tutorial and recipe

Tom Yum with Garcinia & Fish

Super Healthy Tom Yum Pla with Garcinia Recipe (serves 4-6)

Ingredients:

1.5 l (50 US fluid ounces) Water

600g (1.3lb) fresh Sea bass*

1/4 cup Dried Garcinia rind

6-8 Kaffir lime leaves

2-3 stalks Lemongrass

2-3 Coriander with roots

1/2 cup Spring onions

6 birds eye chilies (roughly chopped)

2 tbsp Lime Juice

2 tbsp Fish sauce

1 tbsp sugar

* Please note:

Notes on the recipe video:

a) Ma who cooked for us was too quick to add sugar and fish sauce while we were not filming. You can add sugar and fish sauce after the fish is cooked.

*This dish don't require fresh sea bass. It can be cooked with other fresh or frozen fish like cod fish, pollock etc. aside from the usual Thai options.

Thai Dumplings Recipe | Giew Moo Goong

Giew Moo Goong Recipe (serves 4)

200gr (0.5 lbs) ground shrimp/Prawns

100gr (1/4 lbs) Minced pork

1 small carrot

1 pack Wonton pastry (20-30 sheets)

1 egg white

1 tbsp Seasoning Soy Sauce

1 tbsp Oyster Sauce

1/2 tbsp Sesame oil

1 tsp sugar

1 tsp black or white pepper corns

2 Corinader/Cilantro roots

Serve with garlic oil, deep fried garlic, dumpling sauce or good quality soy sauce and lightly boiled veggies of your choice

Tom Yum Goong

The ultimate authentic Tom Yum Goong recipe

Recipe: Tom Yum Goong Serves 4

400 g Prawns (Deveined, head intact)

3-4 cups Chicken Stock (750ml - 1l)

1 finger Galangal (thin slices)

6-7 Kaffir lime leaves

3 stalks Lemongrass

3 Coriander roots (save the leaves and stems for garnish)

6-7 small Shallots

6 Cherry Tomatoes

150 g Oyster mushroom

4 tbsp Lime Juice

8 Bird’s Eye Chillies (whole)

1 tsp Thai chili paste

1 tbsp Palm sugar

2 tbsp Fish sauce

Garnish with coriander leaves.

Northern Thai Spicy Beef Soup with Herbs Recipe | Gaeng Om

Click image to watch cooking tutorial video

Gaeng Om Recipe (Serve 4)

Soup base:

1l of Beef stock

Soup Paste:

1 medium size finger of Galangal (Chopped)

1 tbsp sliced Lemongrass

6 Kaffir lime leaves

1-2 Shallots

6 dried red chillies

3 cloves of Garlic

350 g Beef Tenderloin

3 Eggplants (Quartered)

1/2 small head of Cabbage

3/4 cup Sweet Basil leaves (Horapa)

3/4 cup of Sawtooth Coriander (Pak Chi Farang)

3/4 cup of Lemon Basil (Bai Maeng Luk)

3/4 cup Dill

Soup Seasoning:

1-2 tbsp Fish sauce

2 tbsp Pickled fish sauce

Thai Chicken Soup with Coconut and Galangal Recipe | Tom Kha Gai

Click on image to watch cooking tutorial video.

Authentic Tom Kha Gai Recipe (Serve 4)

400 g Chicken

500 ml of Coconut Milk (add 250 ml coconut milk, or water, if you serve as a main course)

1 Finger of Galangal (sliced)

3 stalks of Lemongrass

1/2 tbsp Palm sugar

4-6 Shallots

100 g Angel Mushroom

8 Cherry Tomatoes

6 Bird’s Eye chilies

1-2 Kaffir Lime leaves

2 1/2 tbsp Lime juice

2 1/2 tbsp Fish sauce

4 Red Spur Chilies (garnish)

Sticky Rice | Khao Niew

Cooking instruction for Khao Niew:

2 cups of Glutinous rice

Water

Equipment:

Filter cloth

There are a few different tools available for steaming sticky rice but the core techniques of turning the rice and double steaming (20 min + 5 mins) will still apply regardless.

In this video I use an asian type of steamer that can be found in Asian supermarkets. These come in different sizes and cost $25-$40. I picked the smaller size so it would fit my portable Primus gas stove. There are similar products available in western stores.

You can also find inserts that fit your existing cooking pots to allow steaming of vegetables etc.

Some electronic rice cookers come with a programme for making sticky rice.

And then there's of course the traditional method which utilizes a cone shaped woven basket, also called an "earthen steamer".

Technique:

Soak the Glutinous rice in cold water for at least two hours, or until the rice grain is soft enough to break when you pinch it (like I display in the video).

Transfer the rice from the water to the steamer, distributing it evenly on the filter cloth.

After 20 mins of steaming you must open up the cloth and turn the rice over/mix it up. If it looks too dry at this point, add a little of the leftover water you used to soak the rice earlier. Close up the cloth again and steam for an additional 5 mins. Take the rice out of the steamer immediately after completion, and put in a bowl before serving.

Best served immediately but you can keep your sticky rice in room temperature for many hours.